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My S’more Cookie Recipe is a gooey marshmallow and chocolate lovers heaven – my favorite chocolate chip cookie recipe is filled with graham crackers, chocolate, and marshmallows for the best indoor s’mores ever!
The first time I made these s’mores cookies was for a Daisy Scout event for Jordan and let’s just say that was too many years ago! She was earning badges for losing teeth back then – now she’s all grown-up. Since then I’ve made them countless times!
Skip the campfire and make indoor s’mores with the best chocolate chip cookie recipe filled and topped with all those flavors you love in a gooey smore! I’ve also perfected the method for making sure the marshmallows don’t melt out of the cookie and for them to look perfect on top!
Ingredients Needed
- Butter: As I do in most of my chocolate chip cookie recipes, this one starts with melted unsalted butter
- Salt: If using salted butter, reduce the salt to 1/4 teaspoon
- Graham Crackers: coarsely break them into chunks
- Hershey chocolate bars – break them into small rectangles and then break those into three to four pieces.
- Mini marshmallows: While you could use bigger ones and cut them, mini marshmallows will work best in this recipe.
How to Make Smores Cookies
- Mix the butter and both kinds of sugar in a large bowl until smooth. You can use a mixer or mix by hand with a spoon.
- Add the egg, vanilla, butter extract, baking soda, and salt to the wet ingredients. Mix until smooth
- Then mix in the flour.
- Stir in the graham crackers, broken Hershey bars, and mini marshmallows.
- Scoop two tablespoons of the dough to form each cookie dough ball. Make sure the marshmallows are completely encased in the dough – you shouldn’t be able to see them on the bottom or sides of the ball. Chill the cookie dough balls on a cookie sheet lined with parchment paper.
- Partially bake the cookies then add more toppings.
- Finish baking then let cool on the cookie sheet 10 minutes and remove to a wire rack to finish cooling.
Expert Tips
- I stir my cookie dough by hand because I’m using melted butter but you can also use a stand mixer fitted with the paddle attachment or a hand mixer.
- It’s easy to double the recipe if you want more cookies.
- Don’t skip rolling the dough in balls so you can cover the marshmallows in cookie dough – this will keep the marshmallows from spilling out.
- Don’t have Hershey Bars? Use chocolate chips!
- Don’t skip the second bake step – that makes them gooey and pretty!
- Be sure to chop the graham crackers small so they fit in the cookies – but don’t use crumbs or the cookies might not turn out properly.
Recipe FAQs
You can, but you will need to cut each one into fourths so you can mix them into the dough.
Yes, you can make chocolate chip s’more cookies and replace the candy bars with chips. Add a half cup of chips to the dough.
When you form the cookie dough balls, the marshmallows should not be visible on the side or bottom of the ball. If they are, they will melt onto the cookie sheet. So, makes sure to form the dough, so the marshmallows are encased.
If you don’t have graham crackers you can use digestive biscuits or really any cookie you like.
S’mores Cookies Recipe
Recipe Video
Ingredients
- ½ cup (113g) unsalted butter, melted
- ⅓ cup (67g) granulated sugar
- ½ cup (100g) packed brown sugar
- 1 large egg
- 1 teaspoon vanilla
- ½ teaspoon butter extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups (186g) all-purpose flour
- ½ heaping cup (32g) coarsely broken graham cracker squares (4 squares)
- 4 (176g) Hershey Bars , divided
- ½ cup (26g) mini marshmallows, plus more for topping
Instructions
- Mix butter with both sugars until smooth in a large mixing bowl using a wooden spoon or electric mixer.
- Add egg, vanilla, butter extract, baking soda and salt and mix until smooth, then mix in flour.
- Unwrap 2 Hershey Bars and break apart into pieces, then break the small rectangles into 3-4 pieces each.
- Stir the graham crackers, broken Hershey Bars, and ½ cup mini marshmallows into the cookie dough.
- Line a cookie sheet with parchment paper or silicone baking mat. Scoop 2-tablespoon size cookie dough balls onto baking sheet. Crowding doesn’t matter, we are chilling the dough. Chill for at least 30 minutes.
- Important note: make sure the marshmallows are inside the cookie dough, not sticking out the bottom or sides where they will come in contact with the cookie sheet. Push and roll the dough balls as needed to seal the marshmallows inside (showing on top is okay). Any that come in contact with the cookie sheet will melt while baking.
- Preheat oven to 350°F. Line a second cookie sheet with parchment paper or a silicone baking mat.
- Spread chilled cookie dough balls at least 2-inches apart on prepared cookie sheets. Bake 11 minutes. While the cookies are baking, break apart remaining Hershey Bars (each rectangle into 2 pieces) and measure out about 1/3 cup more mini marshmallows.
- After the cookies are partially baked at 11 minutes, remove from oven and quickly press 2-3 candy bar pieces and 2-3 mini marshmallows on the top of each one. Return to the oven to finish baking, an additional 3-4 minutes, or until they lose their glossy sheen.
- Cool 5 minutes on pan before removing to a rack to cool completely.
Recipe Notes
Recipe Nutrition
Make S’mores Cookies indoor, any time of the year with this recipe! It’s an easy chocolate chip cookie recipe that won’t disappoint.
@Kristy
Oh, I was panicking alright! You never know how frozen cookies will act. But these behaved beautifully! Thanks for reading!
Yum! What a great idea to put the chocolate covered grahams in the cookies. Love!! 🙂
These look insane!! Love them!! I’m your newest follower! If you get a chance check out my blog!! Cheers!
Kelly @ SomethingDifferentForDinner.blogspot.com
Great idea! they look fantastic! Can’t believe you got rained out twice…i would have been panicking about my cookies!! 🙂
Kristy @ http://www.darnneardomestic.com
@Brianne
Good luck with your diet! Thanks for reading. 🙂
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