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Gooey s'mores stuffed cookies pulled apart showing melted chocolate and warm toasted marshmallow center

The Ultimate smores cookies Recipe

Looking for the absolute best smores cookies? This easy smore cookie recipe delivers soft, chewy cookies packed with mini marshmallows, graham crackers, and Hershey's chocolate. Learn our pro bakery secrets for perfect, gooey cookies every time!
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Prep Time 15 minutes
Cook Time 12 minutes
1 hour
Total Time 1 hour 27 minutes
Servings: 18
Course: Dessert, Snack
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter softened to room temperature (227g)
  • 0.75 cup packed light brown sugar 150g
  • 0.75 cup granulated white sugar 150g
  • 1 large egg room temperature
  • 2 teaspoons pure vanilla extract
  • 2.25 cups all-purpose flour 280g
  • 0.25 cup finely crushed graham cracker crumbs about 2 full sheets, crushed
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup semi-sweet chocolate chips 170g
  • 1 cup roughly chopped graham cracker squares about 5 full sheets, broken into bite-sized pieces
  • 1 cup mini marshmallows 50g
  • 3 full-size Hershey’s milk chocolate bars broken into individual rectangles for topping

Equipment

  • 1 Stand Mixer or Electric Hand Mixer For creaming butter and sugars perfectly.
  • 2 Large Baking Sheets Lined with parchment paper.
  • 1 Large Cookie Scoop 3-tablespoon capacity for thick cookies.
  • 1 Wire cooling rack For cooling cookies completely.
  • 1 Large Round Cookie Cutter To swirl and reshape warm cookies.

Method
 

  1. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, finely crushed graham cracker crumbs, baking soda, and salt. Set aside.
  2. 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.
  3. 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.
  4. Combine: Turn the mixer to low speed and gradually add the dry flour mixture, mixing just until combined. Do not overmix.
  5. 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.
  6. 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.
  7. Prep Oven & Pans: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  8. 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.
  9. 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.
  10. 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!

Notes

Marshmallow Fix (The Swirl Trick): If your smores cookies spread or lose their perfect round shape in the oven, don't panic! Place a large round metal cookie cutter over the hot cookie immediately after taking it out of the oven and swirl it gently in a circular motion for 3 seconds to reshape it into a flawless bakery circle.
Make Ahead & Freezing: Raw cookie dough balls can be frozen in an airtight freezer bag for up to 3 months. You can bake them straight from frozen at 350°F, just add an extra 1 to 2 minutes to the total baking time.
Storing & Reheating: Store leftover cookies in an airtight container at room temperature for up to 4 days (add a slice of bread to the container to keep them soft). Reheat a cookie in the microwave for 8-10 seconds to make the marshmallow warm and gooey again!