S’mores Chocolate Chip Cookies
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S’mores chocolate chip cookies combine everything you love about gooey campfire s’mores with the comfort of a soft, chewy chocolate chip cookie. Made in one bowl with crushed graham crackers, melty marshmallows, and plenty of chocolate chips, this easy dessert is a year-round favorite.
Whether it’s the middle of summer or you’re inching your way into fall, these s’mores cookies are the best way to celebrate campfire flavors in a classic chocolate chip cookie!
I love being creative with the classic graham cracker, chocolate, and marshmallow flavors, which is why I’m often asked to make my s’mores crescent rolls, s’mores dip, or a batch of my s’mores brownies anytime I have a bag of marshmallows or graham crackers lying around.
These cookies are my latest and greatest because not only are they incredibly delicious and a fun twist on the classic cookie, but they’re great for any and all occasions. Bring them to summer potlucks, or have them on your dessert table around the holidays!
Why you’ll love this recipe
- A one bowl recipe for easy cleanup.
- The whole batch is ready in under 30 minutes, and no need to chill the dough!
- Great for special occasions and when sweet cravings hit!
- The soft and chewy texture.
Ingredients for S’mores Cookies
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Butter – Use unsalted butter, softened to room temperature.
- Brown sugar + granulated sugar – This combo adds the perfect combination of sweetness and chewiness.
- Eggs – For binding. It helps the cookies to bake evenly when all ingredients start at the same temperature, so it’s a good idea to bring your eggs out with the butter.
- Vanilla extract – A warm flavor addition.
- All-purpose flour – Measure your flour correctly (spoon and level!) to avoid dense or dry cookies.
- Baking soda – Helps the cookies rise and spread evenly.
- Salt – Balances the sweetness and enhances the flavor. If using salted butter, skip the added salt.
- Semi-sweet chocolate chips – Classic for s’mores flavor, but feel free to swap in milk chocolate chips for a sweeter cookie or dark chocolate chips for a richer taste. Reserve a few to press on top before baking.
- Graham cracker crumbs – Pulse graham crackers in a food processor until crumbs form, or crush them in a sealed freezer bag using a rolling pin.
- Mini marshmallows – Store-bought are great, but you can also make my homemade marshmallows.
How to Make Smores Chocolate Chip Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: In the bowl of a stand mixer, use the paddle attachment to mix the soft butter and both sugars until combined. Then, add the eggs one at a time, and then the vanilla. Mix in the baking soda and then gradually add the flour.
Step 2: Fold in the chocolate chips and graham cracker crumbs. Keep some extra chocolate chips for the top.
Step 3: Scoop about 2 tablespoons of cookie dough (I used a #40 cookie scoop) into your hands and roll it into a ball. Flatten the cookie dough balls slightly into a disk shape and place them onto a parchment-lined baking sheet. Repeat with the remaining dough to fit as many as you can on the tray without overcrowding. Leave about 1-2 inches of space between each cookie.
Step 4: Add a few extra chocolate chips on top and stick on some of the mini marshmallows. Bake smores cookies in a preheated 350°F oven for 10-12 minutes until slightly golden. Let the cookies cool on the tray for about 10 minutes before moving them to a wire rack to cool fully.
Pro Tip:
Make sure not to overbake the cookies. Once the cookies and the marshmallows start to turn golden, they should be ready to be taken out of the oven. They will continue to bake out of the oven, on the hot pan, as they sit.
Storage
Refrigerator: Store in an airtight container at room temperature for up to 4-5 days. Or a couple of extra days in the fridge.
Freezer: To freeze, allow cookies to cool fully, then transfer to a freezer bag. Keep frozen for up to 3 months. It’s always a good idea to layer them with parchment paper so they don’t freeze stuck together. That way, you only need to take out what you intend to thaw.
How to Reheat: To warm up your cookies ever so slightly, pop them in the microwave for about 10 seconds.
Recipe Tips
- These are amazing served warm with a cold glass of milk!
- Use a medium cookie scoop if you have one (it’s about 2 tablespoons). This ensures all your cookies are the same size for even baking.
- No chocolate chips? Try it with a chopped Hershey’s bar or other milk chocolate bar.
- Keep the marshmallows on top of the cookies, not on the sides. If marshmallows touch the baking sheet directly, they’ll melt and burn.
More Bakery-Style Cookies
- Mrs Fields Chocolate Chip Cookies
- Soft and Chewy Snickerdoodles
- M&M Cookie Bars
- Cookie Monster CookiesOatmeal Cream Pies
- Chocolate Peppermint Bark Cookies
S’mores Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 ½ cup all-purpose flour
- 1 ½ cup semi-sweet chocolate chips plus extra for topping
- ½ cup graham cracker crumbs
- 1 cup mini marshmallows
Instructions
- Preheat the oven to 350℉. Grease a baking sheet with non stick spray or line it with parchment paper.
- In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, beat to combine the softened butter, brown sugar, and granulated sugar. Then add the eggs one at a time, followed by the vanilla.1 cup unsalted butter, ¾ cup light brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
- Add the baking soda and salt, then gradually mix in the flour until just combined.1 teaspoon baking soda, ½ teaspoon salt, 2 ½ cup all-purpose flour
- Add the chocolate chips and graham cracker crumbs to the mixing bowl and combine (be sure to save extra chocolate chips to top the cookies!).1 ½ cup semi-sweet chocolate chips, ½ cup graham cracker crumbs
- Scoop 2 tablespoons of the cookie dough (or use a #40 cookie scoop) and form into a ball with your hands. Flatten slightly into thick disks, about 2-3 inches wide. Top the cookie with a few marshmallows and extra chocolate chips.1 cup mini marshmallows
- Bake the cookies for 10-12 minutes in the preheated oven. Be sure to take them out as soon as they turn slightly golden as they will continue to bake on the baking sheet as they cool.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a cooling rack to cool fully.
Notes
Nutrition
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