There’s something magical about the taste of a s’more, that perfect campfire treat.
But what if you could capture all that gooey, chocolatey, crunchy goodness in a simple cookie?
Why You’ll Adore This Recipe
These cookies are a total game-changer, honestly.
They deliver the classic s’mores experience without needing a single burning ember.
Ingredients Needed for the Recipe
- Graham Crackers: Whole squares form the delicious, crisp base that mimics the real thing.
- Unsalted Butter: Softened butter creates a rich, tender cookie dough with a wonderful texture.
- Brown & White Sugar: This duo gives the cookies a deep molasses flavor and a lovely crisp edge.
- Eggs & Vanilla: They bind the dough together and add a warm, aromatic depth.
- Flour, Baking Soda, & Salt: The essential building blocks for a cookie that rises perfectly and tastes balanced.
- Semi-Sweet Chocolate Chips: These melt into pockets of rich chocolate throughout every bite.
- Mini Marshmallows: They bake into delightful, sticky-sweet pockets of gooeyness.
- Hershey’s Milk Chocolate Bars: The iconic finishing touch that melts beautifully on top.
The Secret to the Perfect Graham Cracker Base
Using whole graham crackers is the trick here, it’s non-negotiable.
They provide a sturdy, flavorful foundation that becomes wonderfully toasty in the oven.
How to make S’mores Cookies?
Step 1- PREP THE PAN
Start by preheating your oven to 375°F and lining your baking sheets with parchment paper.
Then, lay out your graham cracker squares side-by-side, close enough that they’re touching.
Step 2- CREAM THE GOOD STUFF
In your mixer bowl, beat the softened butter with both sugars until the mixture is light and fluffy.
This step incorporates air, which is key for a cookie with the perfect texture.
Step 3- COMBINE WET INGREDIENTS
Add the eggs and vanilla to the butter and sugar mixture, mixing just until everything is smooth.
You’ll see the dough start to come together beautifully at this point.
Step 4- WHISK THE DRY INGREDIENTS
In a separate bowl, whisk together the flour, baking soda, and salt.
This ensures the leavening is evenly distributed for a consistent bake.
Step 5- BRING THE DOUGH TOGETHER
Gradually add the dry ingredients to the wet, mixing on a low speed until no streaks of flour remain.
Be careful not to overmix at this stage, we want tender cookies.
Step 6- FOLD IN THE FUN
This is where the magic happens—gently fold in the chocolate chips and mini marshmallows.
Using a spatula helps protect those fluffy marshmallows from getting smashed.
Step 7- SCOOP AND PLACE
Drop a heaping tablespoon of dough onto the center of each graham cracker square.
For an extra visual pop, you can press a couple more mini marshmallows right on top.
Step 8- BAKE TO PERFECTION
Bake for 9 to 12 minutes, until the cookie edges are a lovely golden brown.
The marshmallows will be toasted and the entire kitchen will smell incredible.
Step 9- THE GRAND FINALE
Let the cookies cool for just a few minutes before pressing pieces of the Hershey’s bar on top.
The residual heat will soften the chocolate perfectly, just like a real s’more.
Tips
- For a clean cut, use a very sharp knife once the cookies are completely cool.
- If your dough feels a bit soft, a 15-minute chill in the fridge makes it easier to handle.
- A tiny sprinkle of flaky sea salt on the warm chocolate elevates the flavor spectacularly.
- Don’t overcrowd the pan; the graham crackers need to be touching, but the cookie dough needs room to spread.
Creative Variations to Try
Feel free to get playful and make this recipe your own.
You could swap the semi-sweet chips for dark chocolate, or add a sprinkle of cinnamon to the dough.
Storing Your S’mores Cookies
Keep these cookies in an airtight container at room temperature for up to four days.
The graham cracker base will stay surprisingly crisp, and the marshmallows soft.
S’mores Cookies Recipe
Description
These S'mores Cookies are graham crackers topped with chocolate chip marshmallow cookie dough and Hershey squares. A gooey, crunchy twist on the classic campfire treat—perfect for summer nights or anytime you're craving a nostalgic dessert!
ingredients
Instructions
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Preheat the oven to 375°F (190°C). Line a large sheet pan with parchment paper.
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In the bowl of an electric mixer, cream butter with brown sugar and granulated sugar until light and fluffy.
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Add the eggs and vanilla extract; mix until fully combined.
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In a medium bowl, whisk together flour, baking soda, sea salt, and cinnamon (if using).
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Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
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Fold in the chocolate chips and mini marshmallows.
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Arrange graham cracker squares side by side on the prepared baking sheet (about 36 squares).
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Place 1½ tablespoons of dough on each graham cracker square. Optionally, press 1–2 extra mini marshmallows on top of each dough ball for extra gooeyness.
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Bake for 9–12 minutes, or until the edges are golden brown.
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Let cool for 2–3 minutes, then press pieces of Hershey’s chocolate on top of each cookie. Sprinkle with flaky sea salt if desired. Allow to cool completely before cutting or serving.
Nutrition Facts
Servings 36
- Amount Per Serving
- Calories 120kcal
- % Daily Value *
- Total Fat 5g8%
- Saturated Fat 3g15%
- Cholesterol 20mg7%
- Sodium 76mg4%
- Potassium 60mg2%
- Total Carbohydrate 18g6%
- Dietary Fiber 0.5g2%
- Sugars 10g
- Protein 2g4%
- Calcium 20 mg
- Iron 0.8 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage tip: Keep in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Extra gooey? Microwave cookies for 5–10 seconds before serving to melt the marshmallows and chocolate.
- Gluten-free option: Use certified gluten-free graham crackers and flour blend.
- Double batch: These freeze well before or after baking—perfect for make-ahead treats!
