Best S’mores Cookies Recipe (Soft, Gooey, and Easy)

If classic campfire s’mores and bakery-style cookies were combined into one dessert, this would be it.

These S’mores Cookies are packed with melted chocolate, soft gooey marshmallows, buttery cookie dough, and crunchy graham cracker pieces in every bite. They have all the nostalgic flavor of traditional s’mores without needing a fire pit or roasting sticks.

What makes these cookies especially good is the texture. The edges turn lightly golden while the centers stay soft and chewy with pockets of melted chocolate and gooey marshmallow throughout.

One thing I really like about this recipe is how fun the cookies look once baked. The toasted marshmallows and melty chocolate on top make them feel homemade in the best possible way.

Let me show you how to make them step-by-step so the cookies stay thick, soft, and loaded with classic s’mores flavor instead of spreading too thin in the oven.

Why This Recipe Works

S’mores cookies can easily become flat, dry, or messy if the dough is not balanced properly. This version keeps the texture soft while still giving you those classic s’mores layers.

Brown sugar adds moisture and helps create chewy centers.

Cornstarch keeps the cookies soft even after cooling.

Graham crackers add crunch and that unmistakable toasted s’mores flavor.

Mini marshmallows melt more evenly through the dough than larger marshmallows.

One thing I learned after making several batches is that chilling the dough really matters here. Without chilling, the marshmallows melt too quickly and the cookies spread more than they should.

The result is a cookie that feels soft, gooey, chocolatey, and slightly crisp around the edges all at once.

Ingredients

• 4 graham crackers, roughly chopped
• 1 cup mini marshmallows, halved
• 1 small Hershey’s chocolate bar, chopped
• 1½ cups all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cornstarch
• 10 tablespoons butter, softened
• ¼ cup granulated sugar
• ½ cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¾ cup chocolate chips

Step-by-Step Instructions

Step 1: Prepare the Mix-Ins

Roughly chop the graham crackers and chocolate bar.

Tear the mini marshmallows in half.

This small step helps the marshmallows melt more evenly throughout the cookies instead of forming large sticky pockets.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch.

The cornstarch helps create softer cookies with a chewy center.

Step 3: Cream the Butter and Sugars

In a large mixing bowl, beat the softened butter until smooth.

Add the granulated sugar and brown sugar, then mix until light and fluffy.

The mixture should look creamy and slightly lighter in color.

Step 4: Add the Egg and Vanilla

Add the egg and vanilla extract.

Mix until fully combined and smooth.

Scrape down the sides of the bowl if needed so everything mixes evenly.

Step 5: Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture.

Mix on low speed until just combined.

Avoid overmixing because that can make the cookies dense instead of soft.

Step 6: Fold in the S’mores Ingredients

Gently fold in the graham crackers, chocolate chips, marshmallows, and chopped chocolate bar pieces.

The dough should look packed with mix-ins.

Honestly, this is the stage where the dough already smells difficult to resist.

Step 7: Chill the Dough

Cover the dough and refrigerate for at least 1 hour.

This step helps the cookies stay thicker while baking and keeps the marshmallows from spreading too aggressively in the oven.

Step 8: Preheat the Oven

Preheat the oven to 350°F.

Line a baking sheet with parchment paper.

Parchment paper also helps prevent melted marshmallows from sticking too much during baking.

Step 9: Shape the Cookies

Roll the dough into large balls, about 2 tablespoons each.

Place them several inches apart on the baking sheet.

Press a few extra marshmallow halves and chocolate pieces onto the tops for that bakery-style finish.

Step 10: Bake the Cookies

Bake for 10 to 12 minutes.

The edges should look lightly golden while the centers still appear slightly soft.

One mistake people often make is overbaking s’mores cookies. They continue setting as they cool, so slightly soft centers are exactly what you want.

Step 11: Cool and Serve

Let the cookies cool on the baking sheet for several minutes before transferring them.

Serve warm for the best gooey marshmallow and melted chocolate texture.

A warm cookie with melted chocolate and toasted marshmallow really does taste surprisingly close to an actual campfire s’more.

ALSO READ: Classic Rice Krispies Treats: The Easiest 3-Ingredient No-Bake Recipe!

Tips for Best Results

• Chill the dough before baking
• Use parchment paper for easier cleanup
• Slightly underbake for softer centers
• Add extra marshmallows on top before baking
• Use room-temperature butter for smoother mixing

One small trick that works especially well is adding a few chocolate chunks right after baking while the cookies are still hot. They soften beautifully on top and make the cookies look even more homemade.

Common Mistakes to Avoid

Skipping the Dough Chill

Warm dough spreads too much and can make the marshmallows leak excessively.

Overbaking

The cookies should still look slightly soft in the center when removed from the oven.

Using Large Marshmallows

Mini marshmallows distribute more evenly and melt better inside the dough.

Overmixing the Dough

Too much mixing can create tougher cookies.

Variations

Peanut Butter S’mores Cookies

Add peanut butter chips or swirl peanut butter into the dough.

Double Chocolate Version

Replace part of the flour with cocoa powder for a richer chocolate flavor.

S’mores Cookie Bars

Press the dough into a baking pan and bake as dessert bars.

Salted S’mores Cookies

Sprinkle flaky sea salt on top after baking for a sweet and salty contrast.

Ingredient Substitutions

• Graham crackers → Digestive biscuits or Biscoff cookies
• Hershey’s chocolate → Milk chocolate chunks or dark chocolate
• Butter → Plant-based butter alternative
• Mini marshmallows → Vegan marshmallows
• Chocolate chips → Chopped chocolate bars

What to Serve With S’mores Cookies

These cookies pair perfectly with cozy drinks and dessert spreads.

Here are some serving ideas:

• Cold milk
• Hot chocolate
• Coffee
• Vanilla ice cream
• Chocolate milkshakes
• Dessert platters

They are especially good for movie nights, parties, bake sales, and holiday cookie trays.

Storage Instructions

Store the cookies in an airtight container at room temperature for up to 3 days.

One helpful bakery trick is adding a slice of bread to the container. It helps the cookies stay softer longer.

Reheating Instructions

Microwave a cookie for about 10 seconds before serving to soften the marshmallows and melt the chocolate again.

You can also warm them briefly in the oven for slightly crisp edges.

Frequently Asked Questions

Final Thoughts

These S’mores Cookies bring together everything people love about classic campfire s’mores in a soft homemade cookie form.

The chewy centers, crisp edges, melted chocolate, buttery graham crackers, and gooey marshmallows create layers of texture that make every bite feel comforting and nostalgic.

They are fun enough for casual baking weekends but still impressive enough to bring to parties or holiday gatherings.

Once you break open a warm cookie and see the melted chocolate and marshmallow inside, it becomes very easy to understand why these cookies disappear so quickly every single time.

S’mores Cookies: Irresistibly Delicious!

Recipe Writer

These S'mores Cookies bring together everything you love about classic s'mores—gooey marshmallows, rich chocolate, and crunchy graham crackers—wrapped up in a delicious cookie. A perfect treat for any occasion!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 12 minutes mins

Chill Time: 1 hour hr

Course Dessert

Cuisine American

Servings 15

Equipment

• Stand mixer or hand mixer
• Mixing bowls
• Baking sheet
• Parchment paper or silicone baking mat

Ingredients

  

For the Cookies:

• 1 1/2 cups 180g all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cornstarch optional
• 10 tablespoons 140g butter, room temperature
• 1/4 cup 50g granulated sugar
• 1/2 cup 100g packed brown sugar
• 1 large egg room temperature
• 1 teaspoon vanilla extract
• 3/4 cup chocolate chips
• 1 small Hershey’s bar chopped (for decoration)
• 1 cup mini marshmallows ripped in half
• 4 graham crackers roughly chopped

For Topping:

• Extra marshmallows
• Hershey’s chocolate pieces

Instructions

 

• Prep the Ingredients:

  Roughly chop the graham crackers and set them aside.

  Rip the mini marshmallows in half for easier mixing. Set aside.

  Chop the Hershey’s chocolate bar into small pieces for topping and mixing.
• Dry Ingredients:

  In a medium-sized bowl, sift together the all-purpose flour, salt, baking powder, baking soda, and cornstarch.

  Set aside.
• Wet Ingredients:

  In the bowl of a stand mixer fitted with the paddle attachment, cream the room temperature butter until smooth.

  Add the granulated sugar and brown sugar, and mix until light and fluffy.

  Scrape down the sides of the bowl, then add the egg and vanilla extract. Mix until fully combined and smooth.
• Combine Wet and Dry:

  Gradually add the dry ingredients to the wet ingredients and mix on low speed until just combined.
• Add Mix-ins:

  Once the dough is nearly combined, gently fold in the chopped graham crackers, chocolate chips, and mini marshmallows.
• Chill the Dough:

  Cover the dough and refrigerate for at least 1 hour to help the cookies hold their shape during baking.
• Preheat the Oven:

  Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat (Silpat).
• Shape and Bake:

  Roll the dough into 2-tablespoon-sized balls and place them about 2 inches apart on the baking sheet.

  Gently press the dough balls down slightly and top each cookie with extra marshmallow halves and Hershey’s chocolate pieces for a decorative touch.
• Bake:

  Bake for 10-12 minutes until the edges are set but the center is still soft. The cookies will continue to firm up as they cool.

  For more defined toppings, bake the cookies for 8 minutes, then add the extra marshmallows and chocolate on top and bake for an additional 2 minutes.
• Cool and Serve:

  Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• If graham crackers aren’t available, substitute with digestive biscuits or Biscoff cookies.
• These cookies are best when slightly gooey in the center, so avoid overbaking.
• Customize the toppings with different types of chocolate or marshmallows for fun variations.

Keyword S’mores Cookies