This is the cookie I make every summer when my kids beg for s’mores but I refuse to set up the firepit. S’mores cookies are campfire s’mores in cookie form: chewy brown-sugar cookie dough loaded with crushed graham cracker pieces, chocolate chunks, and mini marshmallows that melt into gooey pockets, topped with extra marshmallows that toast in the oven. 40 minutes, no campfire required, makes 24 cookies.
Fun fact: s’mores were officially invented in 1927 when the Girl Scouts of America published the recipe in their “Tramping and Trailing with the Girl Scouts” handbook — they called it “Some More” because campers always asked for “some more.” The full name became “s’mores” by the 1950s. The Hershey’s chocolate bar’s specific dimensions (12 segments) were intentionally designed by Milton Hershey in 1900 to perfectly fit between two graham crackers.
Why this recipe works
Chill the dough 30 minutes minimum. Chilled dough = chewy cookies with crisp edges. Room-temp dough = flat, greasy cookies that spread too much.
Add marshmallows AT THE END. Marshmallows mixed into dough disappear (melt completely). Press marshmallows on top in last 5 min of baking for the iconic toasted look.
Use BIG graham cracker pieces. Crushed-to-dust grahams disappear. Pea-sized chunks survive baking and give that “graham cracker bite” of real s’mores.
Ingredients
Makes 24 cookies.
For the cookie dough
1 cup unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs, room temp
2 tsp vanilla extract
2 1/2 cups all-purpose flour
1 tsp baking soda + 1 tsp salt
For the s’mores mix-ins
1 1/2 cups crushed graham crackers (large pea-sized pieces, about 10 full sheets)
1 cup chocolate chunks (Hershey bar pieces, or large chocolate chunks)
1/2 cup mini chocolate chips
1 cup mini marshmallows, divided (1/2 cup in dough, 1/2 cup for topping)
For topping (added during baking)
1/2 cup reserved mini marshmallows
1/4 cup extra chocolate chunks for pressing on top
Flaky sea salt (optional but elevates everything)
Smart substitutions
Different chocolate: Sub white chocolate, dark chocolate, or Reese’s cups for variety
Gluten-free: Use GF graham crackers (Schar brand) + GF flour blend
Adult version: Add 2 tbsp bourbon to dough + drizzle melted bourbon-caramel on top
S’mores bars: Press dough into 9×13 pan, bake 25 min, top with marshmallows last 5 min — same flavor as one big sheet
In a large bowl, beat softened butter with both sugars for 3-4 minutes until pale and fluffy. Add eggs one at a time, beating between. Stir in vanilla.
Step 2: Mix dry ingredients in
In a separate bowl, whisk flour, baking soda, and salt. Add to wet ingredients on low speed; mix just until combined.
Step 3: Fold in s’mores ingredients
Switch to a spatula. Fold in graham cracker pieces, chocolate chunks, mini chocolate chips, and 1/2 cup of the marshmallows (reserve the other 1/2 cup for topping during baking).
Step 4: Chill the dough
Cover dough and refrigerate at least 30 minutes (up to 24 hours for richer flavor). Chilling firms the butter, preventing too much spread during baking.
Step 5: Bake the cookies
Heat oven to 375°F. Line baking sheets with parchment. Scoop 2-tablespoon balls of dough, spacing 3 inches apart. Bake 8-10 minutes until edges are golden but centers still look underdone.
Step 6: Add toppings and finish baking
Remove pan briefly. Press 2-3 mini marshmallows and a chocolate chunk onto each cookie. Return to oven 2-3 minutes until marshmallows are puffed and golden-tinged. Sprinkle with flaky salt. Cool on pan 5 minutes (cookies finish setting), then transfer to wire rack.
Nutrition information
Calories: 245 kcal per cookie
Protein: 3 g
Carbohydrates: 34 g
Fat: 11 g
Sugar: 22 g
Iron: 6% DV
Pro tips for s’mores cookie perfection
Use a torch for extra toasting. Hit marshmallow tops with a kitchen torch right out of the oven for that authentic campfire-charred look.
Press extra chunks on top. After baking, press extra graham pieces and chocolate chunks into the warm tops for bakery-perfect presentation.
Marshmallow timing is everything. Add too early = marshmallow dissolves. Add too late = doesn’t toast. 2-3 min remaining is the sweet spot.
Underbake for chewiness. Pull at 10 min when centers still look soft. They firm up on the hot pan as they cool — chewy interior guaranteed.
Frequently asked questions
Why did my marshmallows melt completely?
You either mixed them in the dough (always melt in the long bake) or added them too early during baking. Add marshmallows in the last 2-3 minutes — they should puff and char, not vanish.
How long do they keep?
Room temp 5 days in airtight container with a slice of bread (keeps cookies soft). Marshmallows soften over time, becoming chewy rather than gooey — still delicious.
Can I freeze them?
Cookie dough freezes great — roll into balls, freeze on tray, then bag. Bake from frozen +2 min. Baked cookies also freeze 2 months but marshmallows lose texture; bake fresh when possible.
What’s the best chocolate to use?
For authentic s’mores: Hershey’s milk chocolate bars chopped into chunks. For gourmet: Ghirardelli, Lindt, or Trader Joe’s pound plus. Big melty chunks beat small chips for that “real s’mores” experience.
Can I make them gluten-free?
Yes — use 1:1 GF flour blend (King Arthur Measure-for-Measure) and GF graham crackers (Schar or Pamela’s brand). Marshmallows and chocolate are naturally GF. Same delicious result.
How do I get the toasted marshmallow look?
Two ways: hit each marshmallow with a kitchen torch after baking, or place pan under the broiler for 30-60 sec at the end of baking (watch closely — they burn in seconds).
