Easy S’mores Cookies Recipe — Soft, Chewy & Loaded!
Imagine biting into a thick, chewy cookie and hitting a layer of melted chocolate, gooey marshmallow, and crunchy graham cracker all at once. That is exactly what these s’mores cookies deliver — every single campfire flavor packed into one oversized, bakery-style cookie you can make at home in under 30 minutes.
These s’mores cookies went viral on TikTok with over 90 million views, and for good reason. They are not your average cookies with a few chocolate chips thrown in. Each cookie is built on a real graham cracker base, stuffed with Hershey’s chocolate and a fat marshmallow, then wrapped in brown sugar cookie dough that bakes into a soft, chewy dream. The marshmallow puffs up and oozes through the top while baking, creating that iconic toasted look.
Why These S’mores Cookies Are Different
Most s’mores cookies recipes just mix graham cracker crumbs into the dough. That is fine, but it is not the same. This recipe builds each cookie like an actual s’more — graham cracker on the bottom, chocolate and marshmallow in the middle, cookie dough on top. When they come out of the oven, you get distinct layers and textures in every bite.
- Real s’more layers: Graham cracker base + chocolate + marshmallow + cookie dough on top.
- Giant bakery size: Each cookie is thick, tall, and impressive — not flat and sad.
- Gooey marshmallow top: The marshmallow puffs through the dough and toasts golden brown.
- 30 minutes total: 15 min prep + 15 min bake. That is it.
- No chilling required: Mix, assemble, bake, eat. No waiting around.
If you love cookies, check out our Handle the Heat Sugar Cookies and Bakery Style Butter Cookies too.
Ingredients for S’mores Cookies
Cookie Dough
- ½ cup (1 stick) unsalted butter, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp cornstarch
- ½ cup semi-sweet chocolate chips
S’more Filling
- 6 full-size graham crackers
- 6 large marshmallows
- 12 Hershey’s chocolate squares (or any milk chocolate bar broken into pieces)
These are simple pantry staples. The cornstarch is what keeps these s’mores cookies soft and thick instead of spreading flat — do not skip it.
How to Make S’mores Cookies Step by Step
Step 1: Make the Cookie Dough
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla and stir until combined. Add flour, baking soda, salt, and cornstarch. Mix until a thick dough forms. Fold in the chocolate chips. The dough should be soft but not sticky — this is the base for the perfect cookie dough.
Step 2: Build the S’more Base
Place 6 graham crackers on your lined baking sheet, spaced apart. Put 2 squares of Hershey’s chocolate on each cracker. Place one large marshmallow on top of the chocolate. Now you have a mini s’more sitting on your baking sheet — this is what makes these cookies special.
Step 3: Cover With Cookie Dough
Using a large cookie scoop, take a generous portion of dough and flatten it into a thick disc in your palm. Drape it over the marshmallow and s’more base, pressing the edges down around the graham cracker. You are making a little dough blanket. It does not have to be perfect — the dough spreads during baking. Leave a small opening at the top so the marshmallow can puff through for the best look.
Add a few extra chocolate chips on top for looks.
Step 4: Freeze Briefly
Put the baking sheet in the freezer for 15 minutes. This firms up the dough and prevents the s’mores cookies from spreading too flat in the oven. Do not skip this step — it is the difference between thick, impressive cookies and flat, melted ones.
Step 5: Bake
Bake at 350°F for 15 minutes until the cookie dough is golden brown and the marshmallow has puffed up and toasted through the top. The edges should be set but the center should still look slightly soft. They firm up as they cool, so do not overbake.
Step 6: Cool and Eat
Let the cookies cool on the baking sheet for 5 minutes. The marshmallow and chocolate will be extremely hot right out of the oven. After 5 minutes, pick one up — the bottom will be crunchy from the graham cracker, the middle will be gooey with melted chocolate and marshmallow, and the cookie on top will be soft and chewy. These are best eaten warm when everything is still gooey inside.
Tips for Perfect S’mores Cookies
- Melt the butter, don’t soften it. Melted butter creates a chewier, denser cookie — exactly what you want when building these s’mores cookies with layers underneath.
- Cornstarch is the secret. It keeps the cookies thick and prevents spreading. Without it, the dough will flatten and slide off the marshmallow.
- Leave a hole on top. A small gap in the dough lets the marshmallow puff up and toast through the top — that is the viral moment everyone films.
- Freeze before baking. 15 minutes in the freezer is non-negotiable. Cold dough holds its shape much better.
- Don’t overbake. Pull them when the edges are golden but the center still looks slightly underdone. They continue cooking on the hot sheet for 5 more minutes.
- Full-size marshmallows only. Mini marshmallows melt too fast and disappear. You need that big, dramatic puff for the best effect.
How to Store S’mores Cookies
Store leftover s’mores cookies in an airtight container at room temperature for up to 3 days. To reheat, microwave for 15 seconds — the marshmallow and chocolate will get gooey again. You can also freeze the unbaked assembled cookies on a tray, then transfer to a bag. Bake from frozen, adding 2 extra minutes to the bake time.
Frequently Asked Questions
Can I use mini marshmallows for these s’mores cookies?
You can, but the result will not be the same. Full-size marshmallows create that dramatic puff-through-the-top look. If using minis, pile 4-5 on top of the chocolate to compensate.
Can I make the dough ahead of time?
Yes. Make the dough and refrigerate up to 2 days. When ready, assemble the s’mores cookies on the graham crackers, freeze 15 minutes, and bake.
Why did my s’mores cookies spread too flat?
Either the dough was too warm or you skipped the freezer step. Always freeze assembled s’mores cookies for 15 minutes before baking. Also make sure you used enough flour and the cornstarch.
Can I use different chocolate?
Absolutely. Dark chocolate, Nutella, or peanut butter cups all work amazingly inside s’mores cookies. Experiment with your favorites.
How many s’mores cookies does this recipe make?
This recipe makes 6 large s’mores cookies. Double everything for 12.
More Cookie Recipes
If you loved these s’mores cookies, try these favorites:
- Handle the Heat Sugar Cookies — Soft, chewy, bakery-style with no chilling
- Bakery Style Butter Cookies — Simple, elegant, and buttery
- Frosted Lemon Cookies — Soft cookies with tangy lemon frosting
- Viral Baking Trends 2026 — Every trending recipe this year
- Dot Cakes — Viral sprinkle-coated mini cakes
Final Thoughts
These s’mores cookies are everything a summer dessert should be — gooey, chocolatey, crunchy, and completely over the top. Building each cookie like a real s’more with layers of graham cracker, chocolate, and marshmallow takes an extra minute but makes the difference between a good cookie and an unforgettable one.
Make a batch of these s’mores cookies, eat them warm, and try not to finish all six in one sitting. We dare you.
S’mores Cookies (Giant Stuffed with Marshmallow & Chocolate)
Ingredients
Equipment
Method
- %Make the Cookie Dough
- Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a large bowl, mix the melted butter, brown sugar, and granulated sugar until smooth and combined.
- Add the egg and vanilla extract. Stir until fully combined.
- Add the flour, baking soda, salt, and cornstarch. Mix until a thick, soft dough forms. Do not overmix.
- Fold in the chocolate chips with a spatula or spoon.
- %Build the S’more Base
- Place 6 graham crackers flat on the parchment-lined baking sheet, spaced 2 inches apart.
- Place 2 squares of Hershey’s chocolate on top of each graham cracker.
- Place one large marshmallow on top of the chocolate on each cracker.
- %Assemble and Bake
- Using a cookie scoop, take a generous portion of dough and flatten it into a thick disc in your palm. Drape it over the marshmallow and press the edges down around the graham cracker. Leave a small opening at the top for the marshmallow to puff through. Repeat with remaining cookies.
- Add a few extra chocolate chips on top of each cookie for decoration.
- Place the baking sheet in the freezer for 15 minutes. This prevents the cookies from spreading flat during baking.
- Bake at 350°F for 15 minutes until the cookie dough is golden brown and the marshmallow has puffed up and toasted through the top. The edges should be set but the center still slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before serving. The marshmallow and chocolate will be very hot. Serve warm for the best gooey texture.
Notes
• Room temperature: up to 3 days in an airtight container.
• Reheat: microwave 15 seconds to make marshmallow and chocolate gooey again.
• Freezer: freeze unbaked assembled cookies on a tray, then transfer to a bag. Bake from frozen, add 2 extra minutes. VARIATIONS:
• Dark chocolate: swap Hershey’s for dark chocolate squares.
• Nutella: add a teaspoon of Nutella on top of the chocolate before the marshmallow.
• Peanut butter cup: replace chocolate squares with a Reese’s peanut butter cup.
• Double chocolate: add 2 tbsp cocoa powder to the cookie dough. BUTTERMILK NOT NEEDED for this recipe — it uses melted butter for extra chewiness.
