These chewy S'mores cookies have ooey gooey chunks of chocolate, mini marshmallows, and crushed graham crackers. They make you feel like you are at a campfire. You only need 15 minutes of prep and 10 ingredients to make this amazing treat.
What I love most about these s’mores chocolate chip cookies is how easy they are to make. There’s no chilling required, and they are made in just minutes. If you love easy desserts like this, you should also try my Chocolate Chip Cookies from Scratch.
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Try These Chewy S'mores Cookies
If you love chocolate, marshmallows, and graham crackers, these cookies are a must-bake. They have everything you love about classic s'mores all in a soft and chewy cookie that's perfect for any time of the year.
Why You’ll Love It
- Campfire flavors: Every bite tastes like a classic s'more.
- No chill dough: I love how the cookie dough takes minimal prep with no waiting period.
- Soft and chewy: These cookies are soft with melty and gooey marshmallow bits inside.
- Easy to make: You only need 10 simple ingredients to make this delicious and gooey s’mores cookie recipe, and absolutely no chill time in the fridge or freezer is needed for the dough.
Ingredients
- Unsalted butter: Melted butter gives you a chewy cookie texture that I absolutely love.
- Brown sugar: This adds moisture and gives the cookies a rich and caramel flavor. I prefer brown over white sugar because white sugar doesn't give it quite as much flavor.
- Graham cracker crumbs: These are what give the cookies their authentic s'mores flavor.
- All-purpose flour: This forms the base of the cookie dough.
- Mini marshmallows: These melt into little gooey pockets throughout the cookies.
- Milk chocolate bars: I prefer chopped chocolate bars because they melt better than chocolate chips.
How to Make Gooey S'mores Cookies
1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl using a hand mixer or stand electric mixer fitted with a whisk or paddle attachment, mix the butter and brown sugar just until combined for about 1 minute.
3. Add the wet ingredients, egg, and vanilla, and mix just to combine, for about 1 minute.
4. Then add the dry ingredients, graham cracker crumbs, flour, baking powder, and salt, and mix just until combined, another 1 minute. Do not overmix at any step. The flour mixture should be fully incorporated, but the dough should still feel soft.
5. Using a rubber spatula or wooden spoon, fold in the mini marshmallows and chocolate until incorporated.
6. Spoon 12 evenly sized cookie dough balls onto the prepared baking sheet with about a 4-inch space in between.
7. Bake the cookies for about 9-11 minutes. Remove them from the oven as soon as they start looking dry on the tops, puffed, and pale. They should not be deeply golden brown.
8. Let them cool on the baking sheet for about 10 minutes. Transfer to a wire rack and cool completely. Add some flaky sea salt on the top of the cookie and serve.
Recipe Tips
- I always recommend measuring the flour correctly. Spoon it into the measuring cup and level it off instead of packing it down, or you'll end up with dry and hard golf balls instead of delicious cookies.
- For extra gooey cookies, press a few additional marshmallows and chocolate pieces onto each dough ball before baking.
- Don't mix the cookie dough for too long, or you'll incorporate too much air and the cookies will be cakey.
- Make sure to remove them from the oven as soon as they look pale, puffy, and dry. They should appear slightly underbaked in the center as they will continue to bake on the baking sheet after removing from the oven.
What Can You Serve With This?
- Hot chocolate
- Coffee
- Cold milk
- Vanilla ice cream
- Chocolate milkshake
- Caramel sauce
- Fresh strawberries
- Whipped cream
FAQs
Yes, but I personally prefer chopped chocolate bars because they create larger melted chocolate pockets.
Absolutely. I usually freeze the cookie dough balls and bake them straight from frozen when I need a quick treat.
Some marshmallows naturally spread more than others. I have found that mini marshmallows tend to work best.
Recipe
S'mores Cookies
Ingredients
- ½ cup unsalted butter, melted
- ½ cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup graham cracker crumbs, spooned and leveled
- 1 cup all-purpose flour, spooned and leveled
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup mini marshmallows
- ¾ cup milk chocolate bars, roughly chopped
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl using a hand or stand mixer fitted with a whisk or paddle attachment mix the butter and brown sugar just until combined for about 1 minute.
- Add the egg and vanilla and mix just to combine, for about 1 minute.
- Then add graham cracker crumbs, flour, baking powder, and salt and mix just until combined, another 1 minute. Do not overmix at any step.
- Using a rubber spatula or wooden spoon, fold in the mini marshmallows and chocolate until incorporated.
- Spoon 12 evenly sized cookies on the prepared baking sheets with about 4-inch space in between. Bake the cookies for about 9-11 minutes. Please don't overbake your cookies. Remove them from the oven as soon as they start looking dry on the tops, puffed, and pale.
- Let them cool on the baking sheet for about 10 minutes. Then transfer the cookies to a wire rack and let them cool completely. The cookies will stay fresh in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Notes
Cooking Time and Temperature
Bake at 350°F (175°C) for 9–11 minutes.Taste & Texture
Soft and chewy cookies packed with gooey marshmallow pockets, melted chocolate, and crunchy graham cracker pieces.Storage, Freezing & Reheating
- Room Temperature: Store in an airtight container for up to 4 days.
- Freezer: Freeze baked cookies or unbaked dough for up to 3 months.
- Reheat: Warm in the microwave for a few seconds for extra gooey marshmallows.
Serving Recommendations
I love serving these warm with a glass of cold milk. They're also incredible with vanilla ice cream or crumbled over a bowl of frozen yogurt.Recipe Variations and Substitutions
- Use dark chocolate instead of milk chocolate.
- Add extra graham cracker pieces for more crunch.
- Stuff a large marshmallow into the center of each cookie.
- Use chocolate chips instead of chopped chocolate bars if you don’t want the chocolate to melt as much.
- Add peanut butter chips for a different flavor.
Proper Storage Tips
- Let the cookies cool completely before storing.
- Keep them in an airtight container.
- Separate layers with parchment paper if stacking.
- Freeze extra cookies for longer storage.
Pro Tips
- Don't overmix the cookie dough.
- Use chopped chocolate bars for the best melted chocolate pockets.
- Remove the cookies while they still look slightly underbaked.
- Leave plenty of space between the cookies when baking.
- Let them cool on the baking sheet before moving them.
Video
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Danielle
These were soooo yummy!! Super easy and a for sure crowd pleaser, I will be bringing them to so many summer bbqs 🙂