If there’s one dessert that instantly sparks joy (and maybe a little nostalgia), it’s S’mores Cookies. Imagine everything you love about campfire s’mores—melty chocolate, gooey marshmallows, and crunchy graham crackers—wrapped up in a soft, bakery-style cookie you can make right in your kitchen. No campfire required, no smoky hair afterward… just pure, sweet comfort.
Here in Chef Omar’s kitchen, we’re all about turning classic flavors into everyday magic. And trust me, these S’mores Cookies are the kind of treat that disappears faster than you can say “save me one!” Whether you’re baking for your kids, your coworkers, or just yourself after a long day (no judgment here), this recipe brings that cozy, summer-night vibe all year long.
Table of Contents
Why You’ll Love These S’mores Cookies
Let’s be honest—cookies are already hard to resist. But S’mores Cookies? That’s next-level indulgence.
- Soft and chewy centers with lightly crisp edges
- Loaded with chocolate (yes, multiple kinds!)
- Toasty marshmallow topping that gets perfectly golden
- Quick and easy—ready in just about 20 minutes
- Perfect for busy weeknights or last-minute gatherings
These cookies are like your favorite hoodie—warm, comforting, and impossible to give up once you’ve had them.
Ingredients You’ll Need
Let’s keep things simple and delicious. Here’s everything you’ll need to whip up a batch of these dreamy cookies:
- 1 cup salted butter, softened
- ¾ cup light brown sugar (packed)
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows (divided)
- 2 cups graham crackers, broken into pieces (divided)
- ½ cup milk chocolate chips
- ½ cup semisweet chocolate chips
- 2 Hershey’s bars, broken into chunks
Chef Omar Tip: Don’t stress about perfectly uniform graham cracker pieces—rustic chunks actually give the cookies more texture and charm.
Step-by-Step: How to Make S’mores Cookies
1. Prep Your Oven and Baking Sheets
Preheat your oven to 375°F and line two baking sheets with parchment paper. This keeps cleanup easy and prevents sticking (because nobody wants to lose cookie bottoms!).
2. Cream Butter and Sugars
In a large bowl, beat together the butter, brown sugar, and granulated sugar for about 2–3 minutes until light and creamy. This step sets the foundation for that soft texture—so don’t rush it!
3. Add Eggs and Vanilla
Mix in the eggs and vanilla extract until everything is smooth and well combined. Your kitchen should already smell amazing at this point.
4. Combine Dry Ingredients
Add the flour, cornstarch, baking soda, and salt. Mix just until combined—overmixing is the enemy of soft cookies!
5. Fold in the Good Stuff
Stir in:
- 1½ cups graham cracker pieces
- 1½ cups mini marshmallows
- Milk chocolate chips
- Semisweet chocolate chips
Now you’ve got a dough that’s basically a dessert dream waiting to happen.
6. Scoop the Dough
Scoop 2–3 tablespoon-sized balls onto your baking sheets. Leave space between each cookie—they’ll spread a bit.
7. First Bake
Bake for 10 minutes, until the cookies are almost done but still soft in the center.
8. Add the Toppings
Remove from the oven and gently press:
- Extra marshmallows
- More graham cracker pieces
- Chunks of Hershey’s chocolate
onto each cookie.
9. Final Bake
Return to the oven for 1–2 minutes until fully baked. Want that classic toasted marshmallow look? Switch to broil for a quick golden finish—but watch closely!
10. Cool and Enjoy
Let the cookies cool on the pan for 2–3 minutes, then transfer to a wire rack. Or… sneak one warm. I won’t tell.
Chef Omar’s Pro Tips for Perfect Cookies
- Don’t overbake: These cookies continue cooking slightly after you pull them out. Soft centers = happy taste buds.
- Marshmallow control: Marshmallows can get a little wild in the oven (they like to spread!). Pressing extras on top later keeps things neat and pretty.
- Chill if needed: If your dough feels too soft, pop it in the fridge for 20 minutes. Problem solved.
- Mix your chocolates: Using both milk and semisweet creates a balanced sweetness that keeps these cookies from being overpowering.
And if your marshmallows puff up like they’re auditioning for a baking show—just smile. That’s part of the charm.
A Little Kitchen Story…
The first time I made these S’mores Cookies, it was for a last-minute family movie night. I didn’t have a campfire, but I did have a serious chocolate craving. One batch later, everyone was hovering around the kitchen, grabbing cookies straight off the tray (yes, even before they cooled!).
Now? These cookies are a go-to whenever I need a quick win. They’re cozy, nostalgic, and always a crowd-pleaser—especially when served slightly warm with a glass of milk.
FAQs About S’mores Cookies
Can I make S’mores Cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 48 hours. Just let it sit at room temperature for a few minutes before baking.
How do I store S’mores Cookies?
Keep them in an airtight container at room temperature for 4–5 days. If they last that long…
Can I freeze the dough?
Yes! Scoop the dough into balls and freeze. When ready to bake, just add an extra minute or two to the baking time.
What if I don’t have graham crackers?
You can substitute with digestive biscuits or even vanilla wafers. The flavor will be slightly different but still delicious.
How do I keep marshmallows from burning?
Keep a close eye during the final bake or broil step. Marshmallows toast quickly—think seconds, not minutes!
Bringing It All Together
There’s something truly special about baking a batch of S’mores Cookies. It’s not just about the chocolate or the gooey marshmallows—it’s about creating a moment. A little pause in your busy day where your kitchen smells incredible and everyone suddenly gathers around.
So grab your mixing bowl, channel your inner Chef Omar, and let these S’mores Cookies bring a little joy (and a lot of chocolate) into your home. Because honestly? Life’s just better with a warm cookie in hand.
Keep the Good Food Vibes Going
If these S’mores Cookies made your kitchen smell like pure happiness, you’re going to love exploring a few more delicious ideas. For a slightly different twist on this classic treat, take a peek at this expert S’mores Cookies recipe guide—it’s packed with inspiration and fun baking tips to try next time.
And if you’re in the mood to keep baking (or plan a full cozy meal), here are a few favorites that pair beautifully with your cookie moment:
- Treat yourself to something equally comforting with these soft and chewy caramel oatmeal cookies—perfect for sharing… or not sharing
- Brighten up your mornings with refreshing lemon chia seed muffins that add a fresh, zesty balance to your day
- Make dinner just as exciting with this creamy chicken and corn pasta with bacon, a total crowd-pleaser before dessert
- Or cozy up with a hearty classic like one-pot gnocchi chicken pot pie—the kind of meal that makes dessert feel extra rewarding
Because let’s be honest… once you start baking, it’s hard to stop at just one recipe.
Print
S’mores Cookies
- Total Time: 21 minutes
- Yield: 18 cookies 1x
Description
These S’mores Cookies are soft, chewy, and loaded with gooey marshmallows, melty chocolate, and crunchy graham crackers. A fun twist on the classic campfire treat, ready in just 20 minutes!
Ingredients
- 1 cup salted butter, softened
- 3/4 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows, divided
- 2 cups graham crackers, broken into pieces, divided
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey’s bars, broken into pieces
Instructions
- Preheat oven to 375°F and line baking sheets with parchment paper.
- In a large bowl, beat butter, brown sugar, and granulated sugar until creamy (2–3 minutes).
- Add eggs and vanilla extract, mixing until smooth.
- Stir in flour, cornstarch, baking soda, and salt until just combined.
- Fold in 1 1/2 cups graham crackers, 1 1/2 cups marshmallows, and all chocolate chips.
- Scoop 2–3 tablespoon portions of dough onto baking sheets.
- Bake for 10 minutes until almost set.
- Remove and press extra marshmallows, graham crackers, and Hershey’s pieces on top.
- Bake an additional 1–2 minutes until done.
- Optional: Broil briefly for toasted marshmallows (watch closely).
- Cool for a few minutes, then transfer to a rack and enjoy.
Notes
Don’t overbake—cookies will stay soft and chewy as they cool.
Add marshmallows after the first bake to prevent burning.
Chill dough for 20 minutes if it feels too soft.
Store in an airtight container for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 315 kcal
- Sugar: 23 g
- Sodium: 362 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 48 mg