The Best S’mores Cookies – Soft, Chewy & Packed with Gooey Marshmallows!
These s’mores cookies combine all the flavors of a classic campfire s’more—gooey marshmallows, melty chocolate, and crunchy graham crackers—into a soft, chewy cookie. Perfect for any occasion, these cookies are easy to make, irresistibly delicious, and packed with nostalgia in every bite!
Equipment
- ✔️ Mixing bowls – One large and one medium
- ✔️ Electric mixer or whisk – For creaming butter and sugar
- ✔️ Wooden spoon or spatula – For folding in ingredients
- ✔️ Measuring cups and spoons – For accurate ingredient portions
- ✔️ Baking sheet – Lined with parchment paper
- ✔️ Cookie scoop or tablespoon – For evenly sized cookies
- ✔️ Wire cooling rack – To cool cookies evenly
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- S’mores Mix-ins:
- 1 cup chocolate chips semi-sweet or milk chocolate
- 1 cup mini marshmallows plus extra for topping
- 1 cup graham cracker pieces roughly crushed
Instructions
- Step 1: Prepare the Oven & Baking Sheet
- Preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Step 2: Make the Cookie Dough
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar together until light and fluffy (about 2-3 minutes).
- Add in eggs, one at a time, mixing until combined. Stir in vanilla extract.
- Step 3: Add Dry Ingredients
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Step 4: Fold in S’mores Ingredients
- Gently fold in chocolate chips, marshmallows, and graham cracker pieces using a wooden spoon.
- Optional: Save some marshmallows and chocolate chips to press onto the tops of the cookies before baking.
- Step 5: Scoop & Shape the Cookies
- Scoop about 2 tablespoons of dough per cookie and roll into balls.
- Place them on the baking sheet, leaving 2 inches of space between each cookie.
- Gently press extra marshmallows and chocolate chips on top of each dough ball.
- Step 6: Bake the Cookies
- Bake for 9-11 minutes, or until the edges are golden but the centers still look slightly underbaked.
- Remove from the oven and let the cookies sit on the baking sheet for 5 minutes to set.
- Transfer cookies to a wire cooling rack to cool completely.
Notes
✅ For extra gooey cookies, refrigerate the dough for 30 minutes before baking.
✅ If marshmallows melt too much, press extra marshmallows on top after baking.
✅ Make ahead: Cookie dough balls can be frozen for up to 3 months—bake straight from frozen, adding 1-2 minutes to the baking time.
✅ For a s’mores-stuffed version, wrap cookie dough around a small piece of chocolate or a mini marshmallow before rolling into a ball.
✅ If marshmallows melt too much, press extra marshmallows on top after baking.
✅ Make ahead: Cookie dough balls can be frozen for up to 3 months—bake straight from frozen, adding 1-2 minutes to the baking time.
✅ For a s’mores-stuffed version, wrap cookie dough around a small piece of chocolate or a mini marshmallow before rolling into a ball.