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Get ready for your favorite campfire treat packed into a portable cookie! S’mores Cookies are sweet and chewy, stuffed with graham cracker pieces and chocolate chips and topped with gooey marshmallows.
We’re in that portion of the year where we never know what the weather is gonna do next here in the Midwest. One minute it feels like summer is just around the corner, the next we’re back to winter.
I’m ready to spend time outside enjoying a California burger and homemade strawberry lemonade and s’mores.
Since it’s still not quite bonfire season, I have to find other ways to get my s’mores fix. These chewy s’mores cookies are the perfect option!
About this s’mores cookie recipe
I have made dozens of s’mores-inspired recipes over the years.
From frozen s’mores and no-bake s’mores pie to melty s’mores dip, I have found a nearly infinite number of ways to pack my favorite chocolate + graham cracker + marshmallow combination into other desserts.
This time around, I wanted to come up with something portable that still had melted, gooey chocolate and marshmallows. So I decided to take my Rolo Stuffed Chocolate Chip Cookies and turn them into gooey s’mores cookies.
I packed the cookie dough full of chocolate chips and graham cracker cereal. Then, just before the cookies were done baking, I topped them with mini marshmallows, more graham cracker cereal, and Hershey’s bar pieces.
Waiting until the end to add the marshmallows allows them to stick to the top of the cookies without melting everywhere as the cookies bake, or completely disappearing inside the cookies.
After all, marshmallows are the real star of a good s’more, so we want to make sure the marshmallows are front and center on top of these s’mores cookies.
The result is a chewy cookie that is full of the crunchy texture of graham cereal and gooeyness from the marshmallows.
How to make these s’mores cookies
Ingredients you’ll need
⬇️ For the full recipe, including ingredient amounts, scroll down to the recipe card below!
Most of the ingredients for these s’mores cookies are pretty standard for my chocolate chip cookie recipes.
Unlike my favorite chocolate chip cookies, this recipe uses all-purpose flour. I also like to use a mixture of granulated sugar and brown sugar for chewiness.
I like to use salted butter in these cookies, but you can use unsalted butter if that’s what you have. If you do, add 1/2 teaspoon of salt to the dry ingredients.
You’ll also need eggs, baking soda, vanilla, and kosher salt.
The ingredients that truly make these s’mores cookies special come at the end.
Semi-sweet chocolate chips get mixed into the dough, though you can use dark chocolate chips if you prefer. I also incorporate chopped graham cracker cereal into the dough.
Near the end of the baking time, we’ll also add mini marshmallows, more pieces of graham cracker cereal, and some milk chocolate bar pieces to the tops of the cookies.
Making these cookies
This dough will need to chill for at least 2 hours, so be sure to plan ahead when making these s’mores cookies.
Using a mixer, cream the butter and sugars on medium speed until light and fluffy. This will take about 3 minutes. Add the eggs and vanilla and beat for another 1-2 minutes.
In a separate bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed, slowly add this to the wet ingredients until just combined.
Stir in the chocolate chips and the chopped graham cereal, then cover and refrigerate the dough for at least 2 hours. You can chill the dough for up to 24 hours before baking.
When ready to bake, portion the dough using a medium cookie scoop and place about 2 inches apart on a lined baking sheet. Bake at 350°F for 11 minutes. The cookies will be almost done, but still underbaked.
After 11 minutes, remove the pan from the oven and immediately top each cookie with some of the mini marshmallows, graham cereal, and chocolate bar pieces. Return the pan to the oven and bake another 3 minutes, until the edges are golden brown, the centers are set and the chocolate and marshmallow bits are a bit melty.
Let the s’mores cookies cool on the pan for about 5 minutes before transferring them to a wire rack to finish cooling.
Storage tips
Store cooled s’mores cookies in an airtight container for up to 3 days.
You can also store the dough in the freezer before baking. Portion into balls, freeze on a lined baking sheet, and then transfer to a zip-top freezer bag.
When you’re ready to enjoy a hot-from-the-oven cookie, bake as many of the cookies as you like according to the directions, adding a couple extra minutes to the first baking time before adding the marshmallows, chocolate, and graham pieces.
Learn more about this process in my post on how to freeze cookie dough.
Frequently asked questions
I like to use mini marshmallows in this recipe; they fit perfectly on top of the cookie for bits of melty marshmallow goodness.
If you only have regular-size marshmallows on hand, use a pair of kitchen scissors to cut each of the marshmallows into smaller pieces before adding them to the cookies.
S’mores Cookies
Equipment
Ingredients
- 1 ½ cups salted butter softened (see notes)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs
- 3 ¾ cup all-purpose flour
- 2 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups semisweet or dark chocolate chips
- ¾ cup coarsely chopped graham cereal Golden Grahams
For the Topping
- 1 ¾ cups mini marshmallows
- ¾ cup graham cereal Golden Grahams
- 4 full-size milk chocolate candy bars 1.55 ounces per bar; broken into pieces
Instructions
- In the bowl of a stand mixer, or in a large bowl with an electric hand mixer, beat butter and sugars on medium speed for about 3 minutes, until light and fluffy.1 ½ cups salted butter, 1 cup granulated sugar, 1 cup packed brown sugar
- Add in vanilla and eggs and beat an additional 1-2 minutes. In a medium bowl, whisk together the flour, baking soda and salt.1 tablespoon pure vanilla extract, 2 large eggs, 3 3/4 cup all-purpose flour, 2 teaspoons baking soda, 1/2 teaspoon kosher salt
- Gradually add the flour mixture to the butter mixture and mix until just combined.
- Stir in the chocolate chips and ¾ cup chopped graham cereal until evenly distributed into the dough.2 cups semisweet or dark chocolate chips, ¾ cup coarsely chopped graham cereal
- Cover and refrigerate dough for at least 2 hours or up to 24 hours.
- When ready to bake, preheat oven to 350°F. Line baking sheets with parchment paper.
- Measure dough using a medium cookie scoop (about 1.5 tablespoons).
- Place dough balls on prepared cookie sheets 2 inches apart.
- Bake for 11 minutes. Remove pan from oven and immediately top each cookie with mini marshmallows, graham cereal pieces and pieces of the chocolate bars. Place cookies back in the oven and bake an additional 3 minutes. Allow cookies to cool on the pan for 5 minutes before removing them to a wire cooling rack to cool completely.1 ¾ cups mini marshmallows, ¾ cup graham cereal, 4 full-size milk chocolate candy bars
Notes
- If using unsalted butter, add 1/2 teaspoon of kosher salt to the flour mixture in step 2.
- Store in an airtight container at room temperature for up to 3 days.
- Before you start baking, make sure you know how to measure flour correctly.
- If you’re out of brown sugar, you can use a simple brown sugar substitute instead. If your brown sugar hardened in the pantry, learn how to soften brown sugar and save yourself a trip to the store.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
It look delicious. Thank you so much