S’mores Cookies
Updated Jun 21, 2026
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These s’mores cookies are soft and chewy and loaded with gooey marshmallows, melty chocolate and graham cracker crumbs. This easy s’mores cookies recipe has everything you love about classic s’mores but in cookie form – no campfire required!
My kids adore s’mores, and we often make them around our fire pit. However, the open flames & inevitable mess always makes me hesitate (and sometimes say no) when my children ask for them. So, I created these s’mores cookies (and s’mores brownies) with all the delicious flavor, none of the safety hazard and a fraction of the crumbs!
In this recipe, graham cracker crumbs are mixed into the cookie dough, which is then loaded with mini marshmallows and milk chocolate chips – resulting a cookie recipe that’s truly special!
Served slightly warm, they’re (dare I say) even more delicious than their toasty campfire counterparts.
Amazing!!! I have been working my way through your cookie recipes…I’m happy to say that all of your recipes have been amazing! This one did not disappoint. I feel like a professional baker 😀
– Joanna
S’mores Cookies: Ingredients & Substitutions
- Salted Butter. Unsalted butter and coconut oil (softened, not melted) are both great substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Using dark brown sugar will impart a slightly richer molasses taste.
- Vanilla extract. vanilla bean paste works in place of extract.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Graham cracker crumbs. use pre-made crumbs or process 6, full, graham crackers in a food processor until they are the consistency of flour. Make them gluten-free by using gluten free grahams.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Cinnamon. I love the addition of cinnamon in these s’mores cookies, although you can omit it if desired.
- Chocolate Chips. choose your favorite – semisweet, dark or milk. Or, you can use chopped chocolate bars.
How to Make S’mores Cookies
Let’s walk through this recipe together, and don’t forget to watch the video.
Begin my mixing the flour, graham cracker crumbs, baking soda, baking powder, cinnamon and sea salt together in a medium bowl, then set it aside.
Then, in the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together the butter, light brown sugar and granulated sugar for 1 minute. Set a timer if you need to!
Then, add the egg and vanilla to the butter/sugar mixture and beat for an additional 1 minute. The mixture should be light and airy.
Next, add the dry ingredients and beat until the dough is uniform throughout.
Then, gently stir in the chocolate chips and mini marshmallows until they are evenly distributed throughout the dough.
Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
Marshmallow Placement
Be aware of where the marshmallows are. You want them engulfed in the cookie dough or set on top. If they are on the sides the cookies will be misshapen – but you can fix it! See my tip below.
Then, bake the s’mores cookies in preheated oven for 10-12 minutes, or until the top is just set and just barely beginning to turn light golden brown.
Remove the cookies from the oven and let them cool on the baking sheet for 10 minutes.
How to Fix Misshapen cookies
If the cookies get misshapen from the marshmallows, use a round glass, jar, cookie cutter and place it over the cookie and swirl it around to re-form it as soon as the cookies come out of the oven.
After 10 minutes, transfer the s’mores cookies to a wire rack to cool completely.
Serve
Serve these cherry cookies cooled to room temperature or very slightly warm. Serve them alongside some of our other favorite cookie recipes!
More S’mores Recipes
If you want s’more – make these recipes!
How to Store S’mores Cookies
Store in an airtight container at room temperature for up to 5 days. Reheat in the microwave or in a covered dish in the oven set to warm, or over a campfire, to restore the fresh-from-the-oven gooey texture.
How to Freeze S’mores Cookies
Or, you can freeze leftover cookies in an airtight container for up to 2 months. Thaw at room temperature or heat gently in the microwave.
If you prefer, freeze the dough in an airtight container, then thaw and bake fresh according to the recipe instructions.
S’mores Cookies Recipe FAQs
This recipe contains graham cracker crumbs in the dough, as well as milk chocolate and mini marshmallows.
Yes, doubling the ingredients will make about 36 s’mores cookies!
Marshmallows can melt and spread if they are placed around the edges of the dough. For the best results, tuck the marshmallows into the center of the dough before baking.
Never fear, this is easy to fix. Use a round glass, jar, cookie cutter and place it over the cookie and swirl it around to re-form it as soon as the cookies come out of the oven.
Milk chocolate is the best choice because traditional s’mores are made with it so it gives an authentic s’mores flavor. However, semi-sweet chocolate chips, chocolate chunks, or chopped chocolate bars are also great choices.
Yep!. You can make the dough up to 2 days in advance and store it covered in the refrigerator until you’re ready to bake!
If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!
S’mores Cookies Recipe
Video
Equipment
Ingredients
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar (packed)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ cup graham cracker crumbs (6 graham crackers, processed)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon fine sea salt
- ¼ teaspoon ground cinnamon
- 1 cup milk chocolate chips
- ¾ cup mini marshmallows
Instructions
- Preheat oven to 350 degrees Fahrenheit (177 degrees Celsius).
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a small bowl, mix together flour, graham cracker crumbs baking soda, baking powder, cinnamon and sea salt. Set aside.
- In the bowl of a standing mixer or in a large bowl with a handheld mixer, cream together butter, light brown sugar and granulated sugar.
- Add egg and vanilla to the butter/sugar mixture and beat until combined.
- Add dry ingredients and beat until combined.
- Add chocolate chips and mini marshmallows and mix until evenly distributed throughout the dough.
- Use a 2 Tablespoon cookie scoop to measure out portions of dough, roll them into balls and place them evenly spaced on the prepared baking sheets. Repeat until all the dough is used.
- Bake in preheated oven for 10-12 minutes, or until the top is just set and just barely beginning to turn light golden brown.
- Remove from oven and let cool on the baking sheet for 5-10 minutes.
- Transfer cookies to a wire rack to cool
Notes
- Salted Butter. Unsalted butter and coconut oil (softened, not melted) are both great substitutes.
- Granulated sugar. I recommend using organic cane sugar or regular white sugar.
- Light brown sugar. Using dark brown sugar will impart a slightly richer molasses taste.
- Vanilla extract. vanilla bean paste works in place of extract.
- All-purpose flour. For a gluten-free version use 1:1 all-purpose gluten-free flour.
- Graham cracker crumbs. use pre-made crumbs or process 6, full, graham crackers in a food processor until they are the consistency of flour. Make them gluten-free by using gluten free grahams.
- Fine sea salt. Use fine (not coarse) sea salt. If using iodized table salt, decrease the amount by half.
- Cinnamon. I love the addition of cinnamon in these s’mores cookies, although you can omit it if desired.
- Chocolate Chips. choose your favorite – semisweet, dark or milk. Or, you can use chopped chocolate bars.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing!!! I have been working my way through your cookie recipes. I have never been able to make a good chocolate chip cookie (regular or gluten free). I’m happy to say that all of your recipes have been amazing! This one did not disappoint. I feel like a professional baker 😀
Thank you so much Joanne! I’m so happy you love my cookie recipes! Sounds like you ARE a professional baker now!
So good!! I topped the cookies with the mini marshmallows instead of mixing them into the batter and they turned out so cute and delicious for 4th of July!
I’m so happy you love them! Love the idea of topping with marshmallows!
Delicious cookies with an easy to follow recipe! Only issue is the cookies caramelized and stuck to the pan but I think that’s user error ..any advice there?
Did you use parchment paper or a silicone baking mat?
There’s a fire ban where our cottage is located, so that means no traditional s’mores, but we didn’t even miss them with these cookies on hand. Delicious!