The Ultimate smores cookies Recipe (Chewy, Gooey & No Campfire Needed!)
Meta Description: Looking for the absolute best smores cookies? This easy smore cookie recipe delivers soft, chewy cookies packed with marshmallows, graham crackers, and chocolate.
There is absolutely nothing quite like the nostalgic, irresistible flavor combination of a classic campfire treat. Between the crunch of honey graham crackers, the rich melt of milk chocolate, and the warm, gooey pull of a toasted marshmallow, it is the quintessential dessert experience. But what if you are craving that campfire magic on a rainy day, or simply don’t want to build an open fire just to enjoy your favorite treat?
Enter the ultimate smores cookies.
By taking a rich, brown-sugar-based cookie dough and loading it with graham cracker pieces, gooey marshmallow pockets, and generous chunks of Hershey’s milk chocolate, you get the absolute perfect balance of flavor in an incredibly soft, bakery-worthy cookie. Whether you are baking for a summer barbecue, a holiday cookie swap, or a cozy weeknight dessert, these smores cookies will instantly become your favorite treat. This is truly the only smore cookie recipe you will ever need to satisfy your cravings.
Why This is the Absolute Best smores cookies Recipe
If you have ever tried baking marshmallow cookies at home, you already know the common pitfalls. Many recipes end up flat, greasy, or suffer from what bakers call “marshmallow blowout”—where the marshmallows melt entirely into hard, caramelized sugar puddles on the baking sheet.
Here is why our s mores cookie recipe stands head and shoulders above the rest:
- The Perfect Dough Base: We use a carefully balanced ratio of light brown sugar and granulated white sugar. This gives the smores cookies a beautifully crisp, golden outer edge while keeping the center incredibly soft and chewy.
- Double the Graham Flavor: Instead of just tossing in large chunks of graham crackers that get soggy, we incorporate a small portion of finely crushed graham cracker crumbs directly into the flour mixture, along with larger crunchy pieces in the dough.
- Classic Hershey’s Topping: To capture that true, authentic flavor, we press real squares of Hershey’s milk chocolate onto the top of each cookie the second they come out of the oven.
- Zero Campfire Fuss: You get all the authentic toasted flavor of chocolate chip s’mores cookies right inside your kitchen in under 30 minutes of active prep.
Key Ingredients for smores cookies
To make these show-stopping smores cookies, you will need basic baking essentials along with the holy trinity of campfire ingredients.
| Ingredient | Purpose in the Recipe |
|---|---|
| 🧈 Unsalted Butter | Softened to room temperature for perfect creaming. |
| 🍚 Sugars | Equal parts Light Brown & Granulated White Sugar. |
| 🥚 Wet Ingredients | Large Egg + Pure Vanilla Extract for richness. |
| 🌾 Dry Base | All-Purpose Flour, Baking Soda & Salt. |
| 🍫 Chocolate Chips | Semi-sweet chips or chunks folded into the dough. |
| 🍪 Graham Crackers | Both fine crushed crumbs and rough chopped squares. |
| ⚪ Mini Marshmallows | Essential for perfect, gooey melted pockets. |
| 🍫 Hershey’s Bars | Broken into classic rectangles for the warm topping. |
- Unsalted Butter: Make sure your butter is softened to room temperature so it creams perfectly with the sugars. If you only have salted butter, simply reduce the additional salt in the recipe by half.
- Graham Crackers: We use classic honey graham crackers. You will crush some into fine crumbs and break the rest into bite-sized squares. (Pro Tip: If you love the deep, buttery flavor of graham crackers, be sure to check out our famous Homemade Graham Cracker Crust Recipe for your next cheesecake or pie!)
- Mini Marshmallows: Keep them fresh out of the bag. We prefer standard mini marshmallows over dehydrated marshmallow bits because they provide that irresistible, authentic gooey string of melted marshmallow when you pull the smores cookies apart.
- The Chocolate: We use a combination of semi-sweet chocolate chips inside the dough to balance the sweetness of the marshmallows, and classic Hershey’s milk chocolate bars broken into rectangles to press on top.
How to Make smores cookies: Step-by-Step Guide
Making these smores cookies is incredibly easy, but following the correct sequence ensures your dough holds together beautifully and bakes into tall, picturesque cookies.
Step 1: Combine the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, salt, and 1/4 cup of finely ground graham cracker crumbs. Adding graham crumbs directly into the flour gives the smores cookies a highly distinct, rich flavor profile. Set the bowl aside.
Step 2: Cream the Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with an electric hand mixer), beat the softened butter, granulated white sugar, and packed light brown sugar on medium-high speed for 2 to 3 minutes. The mixture should turn pale, light, and noticeably fluffy. Scrape down the sides of the bowl with a rubber spatula, then add the egg and pure vanilla extract, beating until completely smooth and homogeneous.
Step 3: Mix in Dry Ingredients and Add-Ins
Turn the mixer to low speed and slowly add your flour mixture. Mix only until the flour is just incorporated—be careful not to overmix, which can make the cookies tough. Remove the bowl from the mixer and use your wooden spoon or rubber spatula to gently fold in the semi-sweet chocolate chips, the roughly chopped graham cracker pieces, and the mini marshmallows. This is the secret to perfect s’mores cookies.
Step 4: Chill the Cookie Dough (Crucial!)
Cover the mixing bowl with plastic wrap and place it in the refrigerator to chill for at least 1 hour (or up to 24 hours). Do not skip this step! Chilling firms up the butter and solidifies the marshmallows slightly, preventing the smores cookies from spreading across the pan and keeping the marshmallows inside the cookie where they belong.
Step 5: Scoop, Bake, and Top
Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper or silicone baking mats. Use a large cookie scoop (about 3 tablespoons of dough) to form round dough balls. Place them about 3 inches apart on the prepared baking sheets.
Bake for 10 to 12 minutes, or until the edges are beautifully golden brown and the centers still look slightly soft. The exact second you remove the pans from the oven, gently press 1 or 2 classic Hershey’s chocolate bar squares directly into the top of each warm cookie. Allow them to rest on the hot baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Short on Time? The 4-Ingredient Shortcut Method
We firmly believe that baking from scratch yields the absolute best taste and texture for any smore cookie recipe. However, we also know that sometimes you need an emergency dessert in 15 minutes flat for a sudden craving or impromptu gathering.
If you need an ultra-fast shortcut to make smores cookies, you can make a simplified version using just 4 ingredients:
- Take a box of store-bought refrigerated chocolate chip cookie dough (like Nestlé Toll House).
- Line a baking sheet with parchment paper and lay down 12 graham cracker squares.
- Place a full-size marshmallow and a piece of Hershey’s chocolate on top of each graham cracker.
- Flatten a ball of the refrigerated cookie dough and drape it completely over the marshmallow and chocolate, pressing the edges down around the graham cracker base.
- Bake at 350°F (175°C) for 12–14 minutes until golden brown.
It is a fantastic baking hack when you are in a rush, though our homemade smores cookies recipe below remains the undisputed champion for flavor!
Pro Baking Tips: How to Prevent “Marshmallow Blowout”
Marshmallows are essentially pure sugar and gelatin. When they hit the high heat of an oven, they expand and melt rapidly. To ensure your smores cookies look like they came out of a high-end bakery display case, keep these master tips in mind:
- The Cookie Cutter Swirl Trick: If your cookies emerge from the oven looking a bit lopsided or if a marshmallow has leaked out the side (known as a marshmallow blowout), don’t panic! Immediately take a large, round metal cookie cutter (or a wide coffee mug) that is slightly larger than the cookie. Place it completely over the warm cookie on the baking sheet and swirl it in a gentle circular motion for 3 to 4 seconds. This pulls the melted edges and escaped marshmallow back into a flawless, perfectly round bakery cookie.
- Keep Marshmallows Tucked Inside: When rolling your cookie dough balls, take a quick glance at the exterior. Try to ensure that the mini marshmallows are tucked inside the dough ball rather than sticking out on the very bottom touching the pan. A layer of dough underneath protects the marshmallow from burning on the baking sheet.
- Master Your Flour Measurement: Adding too much flour is the #1 reason cookies turn out dry or cakey rather than chewy. For best results, use a kitchen scale to weigh your flour (we recommend 280g). If using measuring cups, fluff your flour with a spoon, sprinkle it into the cup, and level it off with the flat edge of a knife. (For another masterclass in achieving the absolute perfect tender, melt-in-your-mouth texture, be sure to check out our famous Soft and Chewy Lemon Cookies!)
Frequently Asked Questions (FAQ)
What cookies are used for s’mores?
Traditionally, classic honey Graham crackers are used to sandwich the chocolate and toasted marshmallow in a standard campfire treat. In baking, however, you can use a brown-sugar chocolate chip cookie dough base infused with graham cracker crumbs to turn the traditional treat into gorgeous smores cookies.
Did they discontinue s’mores Girl Scout cookies?
Yes. The Girl Scouts officially retired their famous S’mores cookies (the popular version featuring a crispy graham cookie double-dipped in yummy crème and coated in a layer of chocolate) in recent years. Fortunately, baking this homemade smores cookies recipe is the ultimate way to satisfy that exact craving with even richer, fresher ingredients!
Can I adapt this recipe to make s’mores stuffed cookies?
Absolutely! If you want to make s’mores stuffed cookies, simply take your chilled dough and divide it into larger 4-tablespoon portions. Flatten the dough ball in the palm of your hand, place a large full-sized marshmallow and a square of Hershey’s chocolate directly in the center, and wrap the cookie dough entirely around the filling so it is completely sealed. Bake as directed for a spectacular molten marshmallow center.
How do I store and reheat smores cookies?
- Room Temperature: Allow the smores cookies to cool completely, then store them in an airtight container at room temperature for up to 3 to 4 days. Pro Tip: Toss a small slice of white bread into the container with the cookies; the cookies will absorb the moisture from the bread and stay bakery-soft for days!
- Freezing: You can freeze baked cookies for up to 3 months in a freezer-safe bag. You can also freeze raw cookie dough balls; simply bake them directly from frozen, adding an extra 1 to 2 minutes to the baking time.
- How to Reheat: To get that glorious, gooey, stringy marshmallow pull back after the smores cookies have cooled, simply pop a cookie in the microwave for 8 to 10 seconds before eating. It tastes like it just came off the campfire!
The Ultimate smores cookies Recipe
Ingredients
Equipment
Method
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely crushed graham cracker crumbs, baking soda, and salt. Set aside.
- Cream Butter & Sugars: In a large bowl or stand mixer fitted with a paddle attachment, beat the softened butter, brown sugar, and white sugar on medium-high speed for 2 to 3 minutes until smooth and creamy.
- Add Wet Ingredients: Add the egg and vanilla extract. Beat on medium speed for 1 minute until fully combined. Scrape down the sides and bottom of the bowl with a rubber spatula.
- Combine: Turn the mixer to low speed and gradually add the dry flour mixture, mixing just until combined. Do not overmix.
- Fold in Add-Ins: Remove the bowl from the mixer. Using a wooden spoon or rubber spatula, gently fold in the chocolate chips, chopped graham cracker pieces, and mini marshmallows until evenly distributed throughout the dough.
- Chill the Dough: Cover the bowl with plastic wrap and chill in the refrigerator for at least 1 hour (up to 24 hours). This is essential for thick smores cookies.
- Prep Oven & Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- Scoop Dough: Using a large cookie scoop (about 3 tablespoons per cookie), scoop dough balls and place them 3 inches apart on the baking sheets. Ensure any marshmallows on the very bottom of the balls are gently pushed up into the dough to prevent burning on the pan.
- Bake & Top: Bake for 10 to 12 minutes until the edges are perfectly golden brown. Immediately upon removing the baking sheets from the oven, gently press 1 or 2 Hershey’s chocolate rectangles onto the top of each hot cookie.
- Cool: Let the smores cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm with a tall glass of milk!
