S’Mores Cookies

Tired of making the same basic chocolate chip cookies for Santa every single year? Same. If you’re ready to switch things up and seriously impress this holiday season, these S’mores Cookies are the answer.

Indulge in the classic campfire treat in cookie form! Our S’Mores Cookies are made with rich chocolate, gooey marshmallows, and buttery graham cracker pieces baked into a soft, chewy cookie.

These cookies might just be the best cookies I’ve ever made, and I don’t say that lightly. They’re soft, rich, chocolaty, and packed with all the flavors you love from classic s’mores…but somehow even better.

And the best part? No campfire required. No standing outside in the cold, no smoke in your hair, and no waiting for the perfect flame. You can enjoy all that nostalgic S’mores flavor straight from the oven, right in the comfort of your own home. Cozy pajamas encouraged.

If you’re looking for a fun twist on a classic, something a little extra but still easy to make, this is a must-make recipe. Trust me, once you try these, basic chocolate chip cookies might never hit the same again.

Ingredients

Salted butter – Adds rich flavor and creates a soft, tender cookie texture.

All-purpose flour – Provides structure so the cookies hold their shape.

Brown sugar – Brings moisture, chewiness, and a deep caramel-like sweetness.

Granulated sugar – Adds sweetness and helps the edges crisp slightly.

Baking soda – Helps the cookies rise and stay soft instead of dense.

Semi-sweet chocolate chips – Melty chocolate flavor balanced with just the right sweetness.

Hershey’s chocolate bars – Classic s’mores taste with smooth, nostalgic chocolate melt.

Marshmallows – Create gooey pockets of sweetness and that signature s’mores pull.

Graham crackers – Add crunch and a toasty, honey-like flavor that completes the s’mores experience.

How To Make S’mores Cookies

1. Prepare the oven and Pan

Preheat the oven to 375°F. Line a large baking sheet with parchment paper and set aside to prevent sticking.

2. Melt the Butter

In a small saucepan over medium heat, melt the butter until fully liquid. Remove from heat and allow it to cool for about 5 minutes so it’s warm, not hot.

3. Mix the Sugars

In a large mixing bowl, combine eggs, melted butter, brown sugar, and granulated sugar. Mix until smooth, glossy, and fully combined.

4. Add the leavening

Stir in the baking soda until evenly incorporated. This helps the cookies rise slightly and stay soft.

5. Form the dough and fold in Cookie Dough

Gradually add the all-purpose flour, mixing just until a thick but soft cookie dough forms. Do not overmix.

Gently fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.

6. Create Graham cracker base

Place one half-size graham cracker on the prepared baking sheet for each cookie. This will be the base of your s’mores cookie.

7. Add the filling and Cover with Dough

Place a piece of Hershey’s chocolate on top of each graham cracker, then top with one marshmallow.

Scoop 2½–3 tablespoons of cookie dough and place it over the marshmallow. Gently shape and seal the dough so the marshmallow and chocolate are fully covered.

8. Arrange Cookies and Bake

Arrange cookies at least 2–3 inches apart on the baking sheet to allow room for spreading.

Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set but still soft.

9. Add extra chocolate (optional)

Remove the cookies from the oven and press additional Hershey’s chocolate pieces on top while they are still warm, if desired.

10. Cool, Serve and Enjoy!

Let the cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish setting. After cooling, dip in milk and Enjoy!

FAQ

Can I make these cookies ahead of time?

Yes! You can prepare the cookie dough up to 24 hours in advance and store it covered in the refrigerator. When ready to bake, assemble and bake as directed.

Do I need to cool the dough?

Not required, but if your kitchen is warm or the dough feels very soft, chilling it for 15–20 minutes will help prevent spreading and keep the cookies thick.

Can I freeze these cookies?

Yes. You can freeze the baked cookies or the assembled, unbaked cookies. If freezing unbaked, bake directly from frozen and add 1–2 extra minutes to the bake time.

Can I use mini marshmallows instead of large ones?

Large marshmallows work best for that gooey center, but you can use 2–3 mini marshmallows per cookie if that’s what you have on hand.

What’s the best way to serve them?

These cookies are best served warm when the chocolate and marshmallow are still melty, especially with a glass of milk or hot cocoa.

How do I store leftover cookies?

Store cookies in an airtight container at room temperature for up to 3 days. For that fresh-from-the-oven texture, microwave for 5–10 seconds before serving.

Storage and Reheating

Store cookies in an airtight container at room temperature for up to 3 days. For that fresh-from-the-oven texture, microwave for 5–10 seconds before serving.