S’mores Cookies Recipe

I absolutely love this S’mores Cookies Recipe because it captures that nostalgic campfire treat in a cozy, chewy cookie form. There’s something magical about biting into soft cookies loaded with gooey marshmallows, melty Hershey’s chocolate, and crunchy graham crackers that just hits the spot every time. Whether you’re baking for a family gathering or just want a sweet pick-me-up, these cookies are a guaranteed crowd-pleaser.

When I first tried this recipe, I was amazed at how simple it was to nail that classic s’mores flavor without having to build a fire. Plus, the marshmallow trick I learned (tearing them in half!) keeps everything from getting out of hand during baking, making this recipe super easy and super fun to make. You’ll find that this S’mores Cookies Recipe is perfect for special occasions or just a cozy night in.

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Ingredients You’ll Need

These ingredients come together in such a lovely way to create that perfect s’mores cookie experience. Look for good-quality semisweet chocolate chips and the classic Hershey’s chocolate bar to nail the real campfire taste at home.

• All-purpose flour: The base of the cookie dough, make sure to measure it correctly to avoid dry cookies.
• Baking powder & baking soda: Both help give these cookies a nice lift and softness.
• Cornstarch: Adds just the right amount of tenderness and chewiness to the cookies.
• Semisweet chocolate chips: These add melty pockets of chocolate throughout every bite.
• Unsalted butter: Use room temperature for smooth creaming with the sugars.
• Granulated & light brown sugar: The mix of sugars keeps these cookies chewy yet slightly crispy at the edges.
• Egg: Binds everything together and adds moisture.
• Vanilla extract: Enhances and rounds out the flavor.
• Salt: Balances sweetness so the flavors pop.
• Mini marshmallows or marshmallow bits: Tearing them in half helps prevent marshmallow “blowouts” while baking.
• Hershey’s chocolate bar: The classic chocolate bar brings that true campfire s’mores flavor you’ll crave.
• Graham crackers: Roughly chopped to add that signature crunch and taste.

Variations

I love making this S’mores Cookies Recipe my own by switching up the chocolate or marshmallows sometimes. Don’t be afraid to get creative with add-ins or swaps so the cookies suit your taste or dietary needs!

• Use white chocolate or dark chocolate chips: This gives a new flavor twist without losing that s’mores feel; my family enjoys the richness of dark chocolate for a bolder bite.
• Gluten-free version: Swap in a gluten-free all-purpose baking flour blend and you’re all set—I’ve done this successfully for friends with gluten sensitivities.
• Add chopped nuts: Pecans or walnuts add a lovely crunch and depth of flavor if you want some texture variation.
• Vegan adaptation: Use vegan butter, egg replacer, and dairy-free chocolate to create a plant-based version that’s just as delightful.

How to Make S’mores Cookies Recipe

Step 1: Prep Your Mix-Ins

Start by roughly chopping the graham crackers and the Hershey’s chocolate bar into bite-sized pieces. Don’t forget to tear the mini marshmallows in half! This simple trick keeps the marshmallows from puffing up too crazily while baking, which can otherwise make a mess. It’s a little step I discovered after my first batch exploded in the oven, and now the marshmallows snuggle perfectly in the cookies.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, and cornstarch. Doing this first ensures everything is evenly distributed and helps get the perfect texture for your cookies.

Step 3: Cream Butter and Sugars

In a stand mixer or with a hand mixer, cream the softened butter, granulated sugar, and brown sugar together until they’re light, fluffy, and creamy—usually about 2 minutes. This step makes a big difference in how tender and chewy the final cookies turn out. Then, beat in the egg and vanilla extract until everything is combined smoothly.

Step 4: Combine Wet and Dry

Gradually add the dry flour mixture to the wet butter mixture, mixing on low speed just until it comes together. Be careful not to overmix here—you want to keep those cookies tender and soft. Scrape down the bowl to make sure all the flour is incorporated evenly.

Step 5: Add the Mix-Ins

Reserve a handful of the torn marshmallows and set them aside for topping later. Then fold the rest of the marshmallows, chopped graham crackers, and chocolate chips into the dough with low speed or gently by hand. Over-mixing can break up the chunks too much or cause the marshmallows to melt prematurely.

Step 6: Chill the Dough

Pop the dough into the fridge for at least an hour — this rest time helps all those flavors meld, and it makes the dough easier to handle. Trust me, chilled dough gives you neater cookies that hold their shape better during baking.

Step 7: Bake and Finish

Heat your oven to 350°F and line a baking sheet with parchment paper. Scoop out roughly two-tablespoon-sized portions of dough and roll them gently into balls, spacing them about 2 inches apart. Bake for 8 minutes, then quickly top each cookie with the reserved marshmallows and pieces of the Hershey’s chocolate bar. Return them to the oven for an additional 2-3 minutes so the toppings melt just right — watch carefully to avoid marshmallow blowouts! If some marshmallows puff up too much, use a round cookie cutter or spatula to gently corral the edges back once out of the oven.

Let the cookies cool completely on the baking sheet; they’re quite soft fresh out of the oven but will firm up nicely as they cool.

How to Serve S’mores Cookies Recipe

Garnishes

I usually sprinkle a few extra mini marshmallows or a light dusting of graham cracker crumbs on top right after baking to add that little extra visual appeal and crunch. Sometimes I drizzle a bit of melted chocolate over the cooled cookies for a fancy touch my kids adore!

Side Dishes

These cookies pair delightfully with a simple glass of cold milk or a mug of warm hot chocolate—makes it a cozy, nostalgic dessert experience. For a party, I like serving them alongside fresh fruit or a scoop of vanilla ice cream.

Creative Ways to Present

For parties or special occasions, I like arranging the cookies in a circle on a wooden board with mini marshmallow skewers and small bowls of chocolate chips and broken graham crackers for a s’mores bar vibe. It always gets people chatting and trying different combos!

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature, separated by parchment paper if stacking, to keep them soft and chewy for up to 3 days. I’ve found that letting them rest a day actually improves the flavor as everything melds together.

Freezing

This dough freezes beautifully — I usually portion it into balls, freeze them on a tray, then transfer to a freezer bag for up to 3 months. When you’re ready to bake, just pop the frozen dough balls onto the baking sheet and add a couple more minutes to baking time.

Reheating

If you want to enjoy leftover cookies warm, I reheat them in a 300°F oven for 5 minutes or so — this melts the chocolate and softens the marshmallow just perfectly without drying out the cookie.

FAQs

Final Thoughts

This S’mores Cookies Recipe has become one of my family’s favorite go-to treats because it’s just so easy to make and nails that cozy campfire flavor without all the fuss. I love how chewy and gooey they turn out—every bite transports me back to summer nights around the fire. I’m confident you’ll enjoy making and sharing these cookies as much as I do—so gather your ingredients, get baking, and enjoy a little homemade magic!

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