Easy s’mores cookies are soft cookies that are packed with melty marshmallows, chocolate chips, and graham cracker crumbs. These jumbo cookies are so easy to make! They take just 20 minutes to make with no chilling and no mixer needed.
S’mores cookies are a delicious and easy-to-make treat! These soft and chewy jumbo cookies are packed with melty marshmallows, chocolate chips, and graham cracker crumbs.
There’s no need to get out the hand mixer or stand mixer and no need to chill the dough. Just grab your ingredients, and in just 20 minutes you can have gooey s’mores cookies that have all of the flavors of the campfire-classic without the mess.
“This is one of the best cookies ive ever had they came out amazing! Highly highly recommend” – Shane
Why you’ll love these cookies
- Easy! You don’t need a mixer to make the dough, and the dough doesn’t need to be chilled.
- Quick! These homemade cookies only take about 20 minutes to make.
- Tasty! These soft and delicious cookies are full of melty marshmallows, graham cracker crumbs, and chocolate chips.
Ingredient notes and substitutions
- Butter: I use salted butter. If using unsalted butter, increase the salt to ½ teaspoon.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Marshmallows: You can use marshmallow bits; however, you won’t have gooey marshmallows in the cookies with marshmallow bits.
- Chocolate: I don’t recommend using Hershey’s bars (or Hershey’s bar pieces) in the cookies as it causes the cookies to spread more.
How to make s’mores cookies
Here you’ll find instructions and step-by-step photos showing how to make this recipe. The full recipe, including ingredients, is given below.
Step 1: Preheat the oven to 350 F.
Step 2: Microwave the butter for about 40 seconds in a large bowl (microwave-safe).
Step 3: Whisk until the butter is completely melted. If the butter isn’t completely melted, continue microwaving in 10 second intervals and then whisking until completely melted.
Step 4: Add the sugars (white sugar and golden brown sugar), and mix until well-combined.
Step 5: Stir in vanilla and egg until incorporated.
Step 6: Add the flour, baking soda, and salt. Mix dough with a spatula until just combined. Dough should be soft and a little sticky but not overly sticky.
Step 7: Stir in chocolate chips, mini marshmallows, and graham cracker crumbs.
Step 8: Scoop out 3 tablespoons of dough (medium cookie scoop) and place dough balls 2 inches apart on baking sheet.
Step 9: Bake for 10-15 minutes, or until cookies are set. The top of the cookie will be puffy and still look a little underbaked in the middle.
Recipe Tips!
- Soft cookies: The best way to make soft cookies is to slightly under-bake the cookies. In order to slightly under-bake the cookies, the edges should look set (but not brown), and the center of the cookies should look soft and even a little puffy still. This trick will help to keep your cookies nice and soft.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
Storage
Store any leftover cookies in an airtight container at room temperature. The cookies will keep for up to 4 days when properly stored.
More easy cookie recipes!
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S’mores Cookies
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- ¼ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 large egg
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup mini semisweet chocolate chips
- ½ cup mini marshmallows halved
- ¼ cup graham cracker crumbs
Instructions
- Preheat the oven to 350 F.
- Microwave the butter for about 40 seconds. Whisk until the butter is completely melted.½ cup butter
- Add the sugars, and mix until well-combined.½ cup granulated sugar, ¼ cup light brown sugar
- Stir in vanilla and egg until incorporated.1 teaspoon vanilla extract, 1 large egg
- Add the flour, baking soda, and salt. Please read the recipe note about properly measuring flour.1 ⅔ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt
- Mix dough until just combined. Dough should be soft and a little sticky but not overly sticky.
- Stir in chocolate chips, mini marshmallows, and graham cracker crumbs.½ cup mini semisweet chocolate chips, ½ cup mini marshmallows, ¼ cup graham cracker crumbs
- Scoop out 3 tablespoons of dough (medium cookie scoop) and place 2 inches apart on baking sheet.
- Bake for 10-15 minutes, or until cookies are set. They will be puffy and still look a little underbaked in the middle.
Notes
- Butter: I use salted butter. If using unsalted butter, increase the salt to ½ teaspoon.
- Measuring Flour: If you aren’t weighing your ingredients, I can’t recommend that enough. If you are using measuring cups, be sure to sift or stir the flour before measuring. Flour packs easily and using too much flour in cookies will give you dry, crumbly dough and cookies that don’t spread.
- Marshmallows: You can use marshmallow bits; however, you won’t have gooey marshmallows in the cookies with marshmallow bits.
- Chocolate: I don’t recommend using Hershey’s bars in the cookies as it causes the cookies to spread more.
- Nutrition values are estimates.
Nutrition
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Reader Interactions
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Comments & Reviews
Bridgette Berger says
Think you could use those marshmallow bits instead of regular marshmallows?!
Kate Dean says
Hi! You can; however, the cookies won’t spread quite as much with marshmallow bits as they do with marshmallows.
Chelsea says
how many cookies does this recipe make?
Kate Dean says
Hi! The recipe makes 12 cookies. You can find the yield for my recipes just above the ingredients next to the “print, pin, rate” buttons.
Jessika says
I made these for a cookie exchange I’m having at work, I had to try one and they are soo good! I am sad that the marshmallows melted and there weren’t any left, but they were still really good!
Kate Dean says
Hi! If you want little pieces of marshmallow that don’t melt, you can mix in some freeze-dried marshmallows, too.
Anne says
I’m in love with this recipe and so is everyone I’ve baked them for so far! Listen to her about properly measuring flour and leaving them under baked just a bit. They go hard quick if you over bake even a little. They taste perfect when baked just so.
Kate Dean says
Thank you! I’m so glad that the tips were helpful!
Shane says
This is one of the best cookies ive ever had they came out amazing! Highly highly recommend
Kate says
Thank you!
Stina says
I made these last week and they were really good, I want to make them again today to take along on a trip, I think they will work perfectly for that too.
Thanks for the recipe!!
Kate says
Thanks! I’m so glad that you liked the cookies!
Allyson says
I love this recipe, however my marshmallows keep evaporating when I bake the cookies for even 10 minutes. You can’t taste the marshmallows. Any suggestions for this??
Kate says
Thanks! If you find that they’re baking into the dough, you can gently press the marshmallows into the tops of the cookies during the last couple minutes of baking instead of stirring them into the dough.
Mrs Mary Beth DeAngelis says
You recommended to weigh your ingredients which I agree 100 % but you don’t list the weights in your recipe .
Kate says
Hi! If you click on “metric” immediately above the ingredients, it will give you the weights.
CC says
You mention weighing the ingredients…what should each ingredient weigh?
TIA!
Kate says
Hi! If you click on “metric” immediately above the ingredients, it will give you the weights for the ingredients.
James sivalingam says
Loved these!! Top favorite recipe 🙌🏾
Kate says
Thank you!
Millie says
Love the cookies they turned out great thank you!
Kate says
Thank you!
Paula says
Great recipe ❤️ cookies turned out amazing!! Thanks for sharing
Kate says
Thank you!
R h says
Easy
Kate says
Thanks!
Theresa says
Love the cookies made them twices brought them to a party and them ate them up.. Can you make them ahead and refrigerate
Kate says
I’m so glad that they were a hit! I haven’t tried that, but I would guess that it would be ok.