Soft, chewy graham-flavored cookies studded with chocolate and crowned with toasted marshmallows — these s’mores cookies capture everything you love about campfire s’mores in a tidy, hand-held treat. They’re simple to prepare, bake quickly, and offer the perfect balance of toasty marshmallow, sweet chocolate, and a gentle graham-cracker flavor in every bite. Ideal for bake sales, picnics, family gatherings, or any time you want the nostalgic taste of a s’more without the fuss of a campfire.
Who loves s’mores?
If you adore the classic s’more flavor but dislike the mess or uncertainty of roasting marshmallows over an open flame, these cookies are a wonderful solution. They deliver that toasty, melty marshmallow and melted chocolate experience while keeping your hands clean and the process stress-free. The cookies themselves are soft and tender, with a pronounced graham flavor from ground honey graham cereal crumbs. A handful of chocolate chips throughout the dough gives each bite pockets of melted chocolate, and a halved marshmallow toasted briefly in the oven finishes the cookie with the classic s’more top.
These cookies are easy to customize: drizzle melted chocolate over the tops for a pretty finish, press a piece of chocolate into the warm marshmallow for extra gooeyness, or use mini marshmallows if you prefer. The recipe below produces about three dozen cookies and requires minimal prep and baking time. They’re a great make-ahead treat for parties because they travel and store well when kept in an airtight container.
S’mores Cookies
10 minutes
10 minutes
20 minutes
Ingredients
- 3/4 cup butter
- 1/2 cup brown sugar
- 3 Tablespoons granulated sugar
- 1 egg
- 2 Tablespoons cream
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose unbleached flour
- 1 1/4 cups honey graham cereal crumbs (processed until fine crumbs)
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups chocolate chips
- 18-19 large marshmallows
Instructions
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Preheat the oven to 375°F (190°C). Line two baking sheets with silicone baking mats or parchment paper.
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In a bowl, whisk together the flour, graham cereal crumbs, baking soda, and salt. Set this dry mixture aside.
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In a medium mixing bowl, cream the butter with the brown and granulated sugars until light and fluffy. Add the egg, cream, and vanilla, and beat until combined. Gradually mix in the dry ingredients until the dough comes together. Stir in the chocolate chips by hand.
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Using a cookie scoop or spoon, place dough portions about 2 inches apart on the prepared baking sheets. Bake for 8–9 minutes or until the edges are set and the tops are lightly golden.
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While the cookies bake, use kitchen scissors to cut each large marshmallow in half. As soon as the cookies come out of the oven, press one marshmallow half, cut side down, onto each warm cookie.
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Return the cookies to the oven for 90 seconds to 2 minutes, just until the marshmallows puff and develop a toasty top. Remove the cookies and allow them to cool slightly. If desired, drizzle melted chocolate over the cooled marshmallows for a decorative finish.
Nutrition
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These s’mores cookies pair beautifully with simple picnic fare: a sandwich, a crisp salad, or lightly seasoned pretzels. They travel well and are a hit with kids and adults alike. For easy serving at outdoor gatherings, place cookies in a shallow container layered with parchment paper to keep them from sticking together. To recreate a slightly different texture, try using mini marshmallows instead of halved large ones, or fold in chopped toasted nuts for contrast.
If you made these cookies, please share a comment or review below describing how they turned out for you. Photos and personal tips help others decide whether to try this recipe and how to adapt it to personal tastes. Happy baking!