These gooey S’mores cookies are easily one of my favorite cookie recipes of all time. The soft and chewy cookie base is filled with graham crackers, mini marshmallows, and chocolate pieces giving you a drool-worthy cookie everyone will love.
I have Over 70 Delicious Cookie Recipes right here on the site, and these easily make it into the top 3.
Recipe Features
- Quick Prep: You only need 10-15 minutes to prep this cookie dough.
- Make Ahead: The secret to that soft and fluffy cookie? Chilling the dough. You can make the dough up to 48 hours in advance and keep covered in the refrigerator.
- Freezer Friendly: Confession, I make a double batch, roll the dough, and keep stored in the freezer for whenever we are in need of fresh baked cookies. Easy peasy and a great way to have cookies on hand anytime.
I cannot brag enough about how great these cookies are. I wanted to create a graham cracker cookie base that was loaded with chocolate and marshmallow pieces. All of the classic flavors in every bite. And boy-oh-boy did I deliver. The cookie base is insanely delicious, and given the 5 star stamp of approval from my pickiest eater, which is a testament all on its own. But stuff that with the goods and you have yourself a cookie that will quickly become a go-to for every occasion.
Why is a smore called a smore?
For those that don’t know, a s’more is a traditional camping treat that uses 2 graham cracker squares as the base and is filled with toasted marshmallow and chocolate bars. It has an insane over-the-top sweetness that cannot be beat, especially when enjoying them outdoors.
But why are they called s’mores? According to Wikipedia, the term “s’more” comes from a combination of the phrase “some more” created by the Girl Scouts after publishing the recipe in a cookbook aimed for summer camps. Appropriately so.
What You’ll Need for this Recipe
I try to keep things as simple as possible when baking, so most of the items you will use are pantry staples, or items you will already have on hand. Here is a quick breakdown of the less common items:
- Graham Crackers: The secret is that you will need to crush the crackers into almost a powder, because it’s mixed into the flour to help add flavor. Pick up your favorite brand, we find that the Kroger off brand worked well.
- Mini Marshmallows: I try to keep things as simple as possible. You can go all out and make homemade marshmallows, but I find it is easier to pick up a bag of mini’s for around $1 at the store. Perfect size for adding to cookie dough!
- Chocolate: I’m a sucker for semi-sweet chips, but other varieties, like chocolate chunks, will be an amazing substitution.
How to Make S’mores Cookies
- Place the graham crackers into a blender or food processor. Pulse or blend until they are the texture of sand.
- Measure 1 cup of the graham cracker crumbs and whisk together with the flour, cornstarch, baking soda and salt. Set aside.
- Add the soft butter, brown and white sugar to the bowl of a stand mixer, or a large mixing bowl. Beat with the paddle attachment, or a hand mixer, until the butter and sugars have combined and are fluffy, about 1 to 2 minutes.
- Scrape the sides of the bowl and add the eggs, one at a time, stirring well between each addition.
- Mix in the vanilla.
- Slowly stir in the dry ingredients until the dough has formed.
- Fold in the chocolate chips and marshmallows.
- Scoop the dough into 1/4 cup full and roll into a ball.
- Place on a small tray and repeat with the remaining dough.
- Chill for 30 minutes in the freezer, or up to 2 days covered in the refrigerator.
- While the dough is chilling, preheat the oven to 325 degrees and line two baking trays with parchment or silicone baking mats.
- Once the dough has chilled, place 2-3 inches apart on the prepared trays.
- Bake 17-20 minutes, or until the edges of the dough have slightly browned.
- Allow the cookies to cool on the trays for 15 minutes.
Optional: Break up a few grahams and chocolate pieces for the top of the cookies. Press into the top of each cookie after removing from the oven while the cookies are still warm.
Cookie Baking Tips
Cookies will be dry if they do not get the right mixture of flour to fat. Be sure to measure the flour by spooning into the measuring cup, never scooping. Use a knife or flat edge to level off.
The short answer? Cornstarch helps to give these cookies structure. It helps hold everything together while giving them a great crumbly consistency. You can substitute this with regular flour if you want a more cake-like cookie.
Yes. This is my all-time favorite hack. Freezing cookie dough makes it super simple to have fresh baked cookies ready ANYTIME you have a craving. Here is a full tutorial on how to freeze cookie dough.
Yes. These are giant cookies and the fat needs to be chilled to keep them from expanding into flat discs while baked. The longer you chill the dough, the fluffier the cookie will be.
The short answer? It’s almost impossible. BUT you can fix this by gently pushing the melted marshmallow back into the cookie with a knife or spatula right after removing from the oven.
If stored in an airtight container, these cookies will last up to 4 days. Although, we always eat them well before that.
More Must-Try Cookie Recipe
- Oreo Filled Cookies
- Chocolate Crinkle Cookies
- Hot Chocolate Thumbprint Cookies
- Brown Butter Chocolate Chip Cookies (my favorite)
- Flourless Chocolate Cookies
- Chocolate Biscotti
- Double Chocolate Cookies
- The Best EVER Chocolate Chip Cookies
- Oreo Truffles
More S’more Recipes to Try
- Easy S’mores Bar
- S’mores in the Air Fryer
- From Scratch S’more Cupcake
- S’mores Cereal Treats
- Chocolate and Marshmallow French Macarons
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S’more Cookies
Ingredients
- 5-6 sheets graham crackers
- 2-1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 1 cup mini marshmallows
Instructions
- Place the graham crackers into a blender or food processor. Pulse or blend until they are the texture of sand.
- Measure 1 cup of the graham cracker crumbs and whisk together with the flour, cornstarch, baking soda and salt. Set aside.
- Add the soft butter, brown and white sugar to the bowl of a stand mixer, or a large mixing bowl. Beat with the paddle attachment, or a hand mixer, until the butter and sugars have combined and are fluffy, about 1 to 2 minutes.
- Scrape the sides of the bowl and add the eggs, one at a time, stirring well between each addition.
- Mix in the vanilla.
- Slowly stir in the dry ingredients until the dough has formed.
- Fold in the chocolate chips and marshmallows.
- Scoop the dough into 1/4 cup full and roll into a ball.
- Place on a small tray and repeat with the remaining dough.
- Chill for 30 minutes in the freezer, or up to 2 days covered in the refrigerator.
- While the dough is chilling, preheat the oven to 325 degrees and line two baking trays with parchment or silicone baking mats.
- Once the dough has chilled, place 2-3 inches apart on the prepared trays.
- Bake 17-20 minutes, or until the edges of the dough have slightly browned.
- Allow the cookies to cool on the trays for 15 minutes.
Notes
Nutrition
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