I can’t think of a more fun and delicious mash-up then S’mores Cookies! The chocolate, marshmallow and graham cracker flavor combination you love, transformed into a delicious, chewy cookie.
Out of all of the cookie recipes on my website, these S’mores cookies definitely rank near my very top favorites, along with Pumpkin Chocolate Chip Cookies and Snickerdoodles.
What are S’mores Cookies, you ask? The base of the cookie dough is the most delicious, soft and chewy graham cracker chocolate chip cookie, with chocolate chips and mini marshmallows mixed into the batter. Dare I say it, I prefer these to regular campfire s’mores! Seriously people, these are GOOD!
How to make S’mores Cookies:
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg and vanilla and mix.
- Add flour, graham cracker crumbs, baking soda and salt and mix until combined. Stir in chocolate chips.
- Scoop dough into 2 Tablespoon size balls and place on prepared baking sheet, a few inches apart.
- Press down slightly on the cookie dough balls to flatten a little. Bake for 8 minutes. Remove from oven and gently press 2-3 small pieces of Hershey’s chocolate and 2-3 mini marshmallows on the top of each cookie. Return to oven for 3-5 minutes.
Make ahead and Freezing Instructions:
To make ahead: S’mores cookie dough can be made up to 3 days ahead of time, stored in the fridge.
To freeze: The cookie dough can be frozen for up to 3 months or the baked cookies, can be frozen (once cooled) for up to 3 months. Thaw on the counter microwave for a few seconds until warm.
Looking for more awesome dessert recipes? Try these:
- S’more Cookie Bars
- Perfect Chocolate Chip Cookies
- German Chocolate Cake
- Snickerdoodles Bars
- Mississippi Mud Brownies
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
Recipe
S'mores Cookies
Ingredients
- ¾ cup butter , room temperature
- 1/2 cup granulated sugar
- ½ cup light brown sugar , packed
- 1 large egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1 cup graham cracker crumbs
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 (1.5 oz) Hershey's chocolate bar chopped
- 1 heaping cup mini marshmallows
Instructions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
- In large mixing bowl cream together the butter, granulated sugar and brown sugar for 2-3 minutes. Add egg, egg yolk and vanilla and mix.
- Add flour, graham cracker crumbs, baking soda and salt and mix until combined. Stir in chocolate chips.
- Refrigerate dough for 15 minutes.
- Scoop dough into 2 Tablespoon size balls and place on prepared baking sheet, a few inches apart. Press down slightly on the cookie dough balls, to flatten a little.
- Bake for 8 minutes. Remove from oven and gently press 2-3 small pieces of Hershey's chocolate and 2-3 mini marshmallows on the top of each cookie. Return to oven for 3-5 minutes.
- Allow to cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Notes
Nutrition
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I originally shared this recipe June 2015. Updated June 2020 with process photos and additional tips.
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Tried this recipe out and it tasted AMAZING
These were a big hit for family cookout. They are so delicious and soft! I also had a sticky mess on my first pan, so my advice to keep them from spreading out is to form a ball in your hand and try to keep the marshmallows on top. The rest turned out perfectly once I squeezed the dough together. Parchment is a MUST, as is the 5 min resting on the pan. Recipe also doubles nicely.
I am a very seasoned and experienced baker, I followed the directions to a tee, and these probably taste ok, but they turned into a horrible, melted mess. Was very disappointed since this site is usually a go to for new recipes. Do not waste the ingredients to make these
These were amazing. Suggest keeping dough cold so the cookies don’t spread.
Melted into a horrible mess. Edges burned within 6-7 minutes and the middle was a pool. Followed the recipe down to the gram in measurements and I bake often. Seriously disappointed. I don’t know if it was missing more of a binder or what but it did not hold together at ALL. I should have listened to the previous comment stating this.