S’mores Cookies

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Crinkly, chewy, and oh so delicious… these S’mores Cookies are the ultimate summertime treat. Made with pantry staple ingredients, with the addition of graham cracker crumbs IN the cookie dough. Oh, and plenty of chocolate chips, too! From there, the chocolate chip cookie dough is wrapped around a marshmallow and baked to soft, gooey perfection. Every bite is slightly crisp on the edges, but soft and chewy in the center. Think your favorite s’more, but even better! Rich, chocolate-y, sweet, and sure to be everyone’s favorite cookie this summer. So. GOOD.

eight s'mores cookies on crumpled parchment paper with one cookie pulled apart in the middle, graham crackers, mini chocolate bars, and mini marshmallows around

About The Recipe

It’s finally that time of year where anywhere and everywhere you look, you see s’mores and s’more related treats…and let me just say, I have never been more excited! Since we made this recipe, I have been itching to share it. If I’m being honest, it might actually be one of (if not THE) best cookie on our blog to-date!

Seriously, it’s THAT good.

The inspiration for this recipe actually was something we were working on last year! Can you believe it?

We were never really happy with the way our cookies kept baking. They would taste good, but the marshmallows always browned in the oven, leaving them try and unpleasant to eat later on. So, we pretty much shelved the recipe for later and got to work on other things!

But, with summer right around the corner, we dusted off the recipe and went to work again. The orginal recipe stayed the same. It’s a classic chocolate chip cookie, but we added graham cracker crumbs to really give the cookie a little bit of extra flavor.

From there, we decided to try stuffing the cookie with the marshmallow, rather than stirring it into the dough and…it worked on the first try!

close up of s'mores cookie on parchment paper with graham cracker crumbs and mini chocolate bars around

The cookie baked and spread beautifully, while the marshmallow melted and remained soft and gooey. Though, we did make these cookies quite a bit larger than our original recipe. So, we used a large biscuit cutter and reshaped our cookies because a few of them were a little weird shaped!

It’s a step that’s TOTALLY optional, but reshaping the cookies is what gives them that gorgeous almost wrinkly look.

Either way, these cookies are soft, chewy, extra large, and SO. GOOD. Even after sitting out on the counter for a few days! Trust me, if you’re in need of a summertime treat that’s easy and the whole family will love, it’s gotta be these s’mores cookies.

Reasons You Will Love These S’mores Cookies

  • They taste JUST like a s’more…but even better!
  • They’re super simple to make.
  • The marshmallow is soft, melty, and gooey in the center.
  • Every bite of these cookies are super soft and full of flavor.
  • The cookies are extra large! The bigger the cookie, the better.
  • Ready in an 45 minutes or LESS!
three stacked s'mores cookies with more cookies around on parchment paper

Equipment Needed

Ingredients

(Full ingredient amounts and instructions can be found in the recipe card at the bottom of the post)

graham cracker crumbs, butter, brown sugar, jumbo marshmallows, granulated sugar, flour, eggs, chocolate chips, and vanilla on marble surface

How To Make S’mores Cookies

Step 1: Make the dough

In a large bowl, cream butter and sugars with an electric mixer.

Add eggs, one at a time, beating well after each addition.

Stir in the vanilla.

Mix in the flour, graham cracker crumbs, and baking soda.

Stir in the chocolate chips.

Step 2: Shape

With a large cookie scoop, scoop out a ball of dough and place it in the palm of your hand. With your other hand, flatten the dough ball in the center, large enough for the marshmallow to fit. Place the marshmallow in the indention and wrap the cookie dough around the marshmallow, leaving a small amount of the marshmallow exposed. Place on a sheet pan.

Step 3: Bake

Place 3 cookies in the center of a lined sheet pan and bake for 10 minutes. Repeat until no more cookie dough remains.

The first step is to always use a cookie scoop! It helps get each cookie the exact same size, but also, there is a little trick that we almost always use when it comes cookies.

Using a biscuit cutter that’s larger than the cookie, we bump the cookies while they’re still very hot to fit inside the cutter and circle around them to create the perfect round shape! With these cookies, they’re a bit big, so we didn’t have a biscuit cutter large enough, but after bumping them, we were able to shape them small enough to fit into our 4 inch cutter!

cookie with cutter around the cookie to shape it

What Kind of Chocolate To Use

If you want delicious pools of melty chocolate, you need to use a high quality chocolate chips or bar. Baking chips are designed to hold their shape when baked, but if you use a chopped bar or a high quality chocolate chip (Like Ghirardelli!), you are guaranteed to have pools of melted chocolate with every bite!

I also highly recommend using a dark chocolate with this recipe because this cookie is very sweet.

What To Make With These S’mores Cookies

If you have some leftover cookies and are looking for ways to change it up, no worries! Here are a few of our favorite things to make with these s’mores cookies.

  • Ice Cream Sandwiches
  • Swirled into vanilla ice cream or chocolate ice cream.
  • You can make a s’mores milkshake.
  • Baked into a batch of brownies.
close up of s'mores cookie pulled apart on parchment paper

How To Store

Once these cookies have been baked and cooled, you can store these cookies in a zip top bag and keep on the counter for 3-5 days. Try to avoid stacking them, if you can, as the marshmallow tends to make the bottom and top very sticky and they like to break apart.

You can also freeze these cookies in a freezer safe zip top bag, with layers of parchment in-between, for up to 3 months!

Substitutions

  • If you don’t have graham cracker crumbs already, it should take about 1 whole pack of graham crackers to make these cookies. Crush them in a food processor or inside the bag with a rolling pin. Be sure to measure!
  • If you have jumbo marshmallows rather than regular sized, you may want to cut the marshmallow in half. If you have mini marshmallows, you should be able to stuff 3-5 in the middle of each cookie.
  • You can also use Homemade Marshmallows!
  • If you’d really like this cookie to taste like a s’more, try using a chopped Hershey bar in the cookie.
pulled back shot of ten cookies laid out on parchment paper with mini marshmallows around

Expert Tips

  • Make sure all of your ingredients are room temperature!
  • Be careful to not over mix the cookie dough.
  • The cookie dough itself is very sticky. It’s best to work with one cookie at a time.
  • When shaping the cookies, be sure to leave some of the marshmallow exposed!
  • Be sure to line your sheet pans.
  • Don’t place more than 3 cookies to a pan.
  • If you would like to reshape your cookies, do not bake more than 1 pan of cookies at a time.
  • Depending on how your oven bakes, if baking multiple pans at a time, be sure to check them at about 8 minutes into bake time.
  • Let the cookies cool on the pan!

When you make these S’mores Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

eight s'mores cookies on crumpled parchment paper with one cookie pulled apart in the middle, graham crackers, mini chocolate bars, and mini marshmallows around

S’mores Cookies

Traci
Soft, chewy, and SO delicious! These S'mores Cookies are not only simple to make, but it's the perfect summertime treat that everyone will love.
5 from 2 votes
Prep Time 25 mins
Cook Time 10 mins
Course Desserts
Cuisine American
Servings 16
Calories 258 kcal

Ingredients
 

  • cup salted butter, room temperature
  • ½ cup granulated sugar
  • ½ cup brown sugar, firmly packed
  • 2 large eggs, room temperature
  • 1 tesaspoon vanilla extract
  • 1 cup all purpose flour
  • 1 ⅛ cups graham cracker crumbs
  • ½ teaspoon baking soda
  • 1 ½ cups chocolate chips
  • 16 marshmallows

Instructions

  • Heat oven to 375° F.
  • Line several sheet pans with parchment paper. Set aside.
  • With an electric mixer, beat butter and sugars until creamy, 2-3 minutes.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in vanilla.
  • Add flour, graham cracker crumbs, and baking soda.
  • Mix only to blend.
  • Stir in chocolate chips.
  • Using a 2-inch cookie scoop, portion dough.
  • Flatten each dough ball.
  • Place a marshmallow in the center.
  • Fold dough up around marshmallow, leaving a small bit of marshmallow visible at the top.
  • Place on prepared sheet pans, 3 cookies per sheet.
  • Bake for 10 minutes.
  • Cool on pan.

Notes

Substitutions:
  • If you don’t have graham cracker crumbs already, it should take about 1 whole pack of graham crackers to make these cookies. Crush them in a food processor or inside the bag with a rolling pin. Be sure to measure!
  • If you have jumbo marshmallows rather than regular sized, you may want to cut the marshmallow in half. If you have mini marshmallows, you should be able to stuff 3-5 in the middle of each cookie.
  • You can also use Homemade Marshmallows!
  • If you’d really like this cookie to taste like a s’more, try using a chopped Hershey bar in the cookie.
 
Expert Tips:
  • Make sure all of your ingredients are room temperature!
  • Be careful to not over mix the cookie dough.
  • The cookie dough itself is very sticky. It’s best to work with one cookie at a time.
  • Be sure to line your sheet pans.
  • When shaping the cookies, be sure to leave some of the marshmallow exposed!
  • Don’t place more than 3 cookies to a pan.
  • If you would like to reshape your cookies, do not bake more than 1 pan of cookies at a time.
  • Depending on how your oven bakes, if baking multiple pans at a time, be sure to check them at about 8 minutes into bake time.
  • Let the cookies cool on the pan!

Nutrition

Serving: 1cookieCalories: 258kcalCarbohydrates: 36gProtein: 2gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 47mgSodium: 154mgPotassium: 39mgFiber: 1gSugar: 25gVitamin A: 270IUCalcium: 18mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @bakerstble or hashtag it #BakersTable!

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