S'mores Cookies

5 from 3 votes

These chewy S'mores cookies are baked to perfection! Ooey gooey chunks of chocolate, marshmallows and graham crackers make you feel like you are at a campfire. You only need 15 minutes prep and 10 ingredients for this recipe.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 226kcal

Author: Sabine Venier

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

US Customary - Metric

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.

Video

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.

Nutrition