S’mores Cookies with Graham Crackers, Chocolate, and Marshmallows
Just because bonfire season is over doesn’t mean we have to give up our favorite s’mores flavors! These homemade s’mores cookies bring together everything we love about the classic campfire treat: rich chocolate, sweet marshmallows, and crunchy graham crackers. Best of all, you can make them right in your kitchen, no bonfire or roasting stick required!
If you love chocolate chip cookies, you’re going to have a hard time resisting these. The cookie dough starts with a buttery brown sugar base loaded with chocolate chips. Next, each cookie gets rolled in crushed graham crackers before baking. Near the end of the baking time, you’ll add three mini marshmallows to the top of each cookie. Finally, a drizzle of melted chocolate gives them that finishing touch.
The result is a delicious cookie with crispy graham cracker edges, a soft center, melted marshmallows, and plenty of chocolate. They’re fun to bake with the kids, perfect for a fall dessert, and a great way to enjoy a little summer nostalgia even when the weather turns cold.
I love recipes that let us enjoy familiar flavors in a new way, and these s’mores cookies do exactly that. You don’t need to wait for summer camping trips or warm evenings around a fire. Instead, grab your mixing bowl, preheat the oven, and get ready to make a batch of cookies that will have everyone reaching for another!
Why You’ll Love These S’mores Cookies
First, these cookies bring all the classic s’mores flavors together in one easy dessert. You get chocolate chips throughout the dough, graham crackers on the outside, and soft mini marshmallows on top. The melted chocolate drizzle finishes everything off beautifully.
Another reason to love this recipe is that you don’t need any special equipment beyond a mixer, baking sheets, and a microwave for melting the chocolate. A stand mixer makes preparing the dough especially easy, but a hand mixer works, too.
The graham cracker coating also gives these cookies a fun texture. Rather than mixing every crumb into the dough, you’ll roll the top half of each dough ball in crushed crackers. This creates a golden, crunchy topping that looks just like a little nod to the graham crackers in traditional s’mores.
Plus, these cookies are perfect for baking with kids. They can help crush the graham crackers, roll the dough balls, and add the marshmallows before the cookies finish baking.
Finally, you can make these cookies throughout the year. They’re a natural fit for summer cookouts, but they’re equally delicious for fall movie nights, winter weekends, birthday parties, and holiday cookie trays. After all, you shouldn’t need a bonfire to enjoy chocolate, graham crackers, and marshmallows!
Ingredients for Homemade S’mores Cookies
You only need a few familiar baking ingredients to make these cookies. Each one helps create that delicious combination of chocolate, marshmallow, and graham cracker flavor.
Butter
You’ll need one cup of softened butter. Butter provides richness and helps give the cookies their tender texture.
Allow the butter to soften at room temperature before mixing. It should yield slightly when pressed, but it shouldn’t look melted or greasy. Properly softened butter creams more easily with the sugar, helping create a smooth cookie dough.
Sugar and Brown Sugar
This recipe uses one cup of granulated sugar and one cup of brown sugar.
Granulated sugar contributes sweetness and helps the cookies spread, while brown sugar adds moisture and a deeper caramel-like flavor. Together, they create a delicious chocolate chip cookie base that complements the marshmallows and graham crackers.
Eggs
Two room-temperature eggs bind the ingredients together and provide structure. They also help the dough mix smoothly.
If you forgot to take your eggs out of the refrigerator, place them in a bowl of lukewarm water for a few minutes while you prepare the other ingredients.
Vanilla Extract
Two teaspoons of vanilla extract add warmth and depth to the cookie dough. I prefer pure vanilla extract when possible because it provides a lovely flavor without needing artificial flavoring.
Flour
Three cups of flour give the cookies their structure. Measure carefully because too much flour can make cookies dry or cakey.
Sea Salt
One teaspoon of sea salt balances the sweetness and enhances the chocolate flavor. Even though these cookies are a dessert, salt helps prevent the finished flavor from becoming one-dimensional.
Baking Soda
One teaspoon of baking soda helps the cookies spread and brown during baking. Make sure it’s fresh for the best results.
Chocolate Chips
You’ll need two cups of chocolate chips for the cookie dough, plus another half cup for the drizzle.
Semi-sweet chocolate chips are a great option because their slightly bitter flavor balances the sweetness of the cookie dough and marshmallows. However, milk chocolate chips also work if you prefer a sweeter cookie.
Graham Crackers
Two graham crackers are crushed and used to coat the tops of the cookie dough balls.
You don’t need to turn them into fine crumbs. A mixture of small crumbs and slightly larger pieces creates a nice texture and gives the cookies that recognizable graham cracker flavor.
Mini Marshmallows
You’ll need 75 mini marshmallows, using three for each of the 25 cookies this recipe is designed to make.
Adding the marshmallows near the end of baking helps them soften and become lightly toasted without spending the entire baking time in the oven. This timing is important because marshmallows can melt, expand, or become overly sticky if baked for too long.
How to Make S’mores Cookies
These cookies are easy to make, but a few details will help you get the best texture. In particular, don’t skip chilling the dough, and wait until near the end of baking to add the marshmallows.
Step 1: Cream the Butter and Sugar
Add the softened butter and granulated sugar to the bowl of a stand mixer.
Beat until the mixture looks light and fluffy. This step incorporates air into the dough, helping create a perfect cookie texture.
Next, scrape down the sides and bottom of the bowl. Add the brown sugar and beat for another minute until everything is well combined.
Scraping the bowl matters because butter and sugar can cling to the sides. Taking a moment to bring everything together now helps you avoid unevenly mixed dough later.
Step 2: Add the Eggs and Vanilla
Add the eggs and vanilla extract to the bowl.
Beat for about one minute, or until the mixture looks smooth. If the mixture appears slightly uneven at first, keep mixing briefly and scrape down the sides as needed.
The eggs provide structure and moisture, while the vanilla gives the dough a delicious flavor that complements the chocolate.
Step 3: Mix in the Dry Ingredients
Add the flour, sea salt, and baking soda to the bowl.
Mix slowly until the dry ingredients are just incorporated. Avoid overmixing at this stage, since too much mixing can develop the gluten in the flour and make the cookies tougher.
Once the flour disappears into the dough, stop mixing. The dough should be thick enough to scoop and roll.
Step 4: Fold in the Chocolate Chips
Remove the bowl from the mixer and add the two cups of chocolate chips.
Use a silicone spatula to fold them into the dough, distributing the chocolate evenly. This gives you chocolate throughout the cookies rather than leaving all the chips in one area.
Step 5: Chill the Cookie Dough
Cover the bowl and refrigerate the dough for one hour.
Although it may be tempting to skip this step, chilling helps firm up the butter and makes the dough easier to handle. It can also help control spreading during baking.
Meanwhile, you can crush the graham crackers and prepare your baking sheets. Line the sheets with parchment paper so the cookies are easier to remove after baking.
Step 6: Preheat the Oven
Preheat your oven to 350°F.
Make sure your baking sheets are ready before you begin shaping the cookies. Since the marshmallows go on near the end of baking, you’ll want everything organized so you can work quickly and safely.
Step 7: Shape and Coat the Cookies
Scoop approximately two tablespoons of chilled dough for each cookie.
Roll the dough between your hands to form a ball. Then roll the top half of the dough ball in the crushed graham crackers.
Place each dough ball on the prepared baking sheet with the graham cracker side facing up. Leave at least two inches between cookies to allow room for spreading.
Plan on baking about eight cookies per sheet, depending on the size of your baking pan.
The graham cracker coating gives the cookies a lovely texture and helps them look like little individual s’mores treats.
Step 8: Bake the Cookies
Bake the cookies at 350°F for approximately 14 to 16 minutes.
Keep an eye on them as they bake. The edges should begin to look set, while the centers may still appear slightly soft.
About one minute before the cookies are fully baked, carefully remove the baking sheet from the oven. Work quickly, since the sheet will be hot.
Step 9: Add the Mini Marshmallows
Place three mini marshmallows on top of each cookie, gently pressing them into the dough.
Return the baking sheet to the oven and bake for another minute or two. The marshmallows should soften and puff slightly while the cookies finish baking.
Watch them closely during this final stage. Marshmallows can expand and melt quickly, so you don’t want to leave the cookies in the oven longer than necessary.
Step 10: Cool the Cookies
Remove the baking sheet from the oven and allow the cookies to cool for about 10 to 15 minutes.
The cookies will be delicate while they’re hot, especially around the marshmallows. Giving them time to settle makes them easier to move without breaking.
Once they’ve cooled enough to handle, transfer them to a cooling rack if needed and let them cool further before adding the chocolate drizzle.
Step 11: Drizzle with Melted Chocolate
Place the remaining half cup of chocolate chips in a microwave-safe bowl.
Microwave in short intervals, stirring between each one, until the chocolate is smooth and melted. Avoid overheating it because chocolate can scorch or become thick and difficult to drizzle.
Use a spoon to drizzle the melted chocolate over the cooled cookies. You can make thin zigzags across the tops or add a little extra chocolate to each cookie if you’re feeling generous.
Allow the drizzle to set before storing or stacking the cookies. Then enjoy your homemade s’mores cookies!
Tips for the Best S’mores Cookies
A few simple tricks can make a big difference when baking these cookies.
- Chill the dough for a full hour. This helps firm the butter and makes the dough easier to shape.
- Use softened, not melted, butter. Melted butter changes the dough texture and can cause the cookies to spread more than expected.
- Measure the flour carefully. Too much flour can create dry cookies, while too little may cause excessive spreading.
- Keep the cookies spaced apart. Leave at least two inches between dough balls so they have room to spread.
- Add the marshmallows near the end. This helps them soften without completely melting into the cookie.
- Let the cookies cool before drizzling. If the cookies are too hot, the melted chocolate may run off the marshmallows and spread everywhere.
- Melt chocolate slowly. Short microwave intervals and frequent stirring help prevent scorching.
Most importantly, don’t worry if every cookie looks a little different. The melted marshmallows and chocolate drizzle give these cookies a fun, homemade appearance.
Can You Make S’mores Cookies Ahead of Time?
Absolutely! These cookies are a great option when you want to prepare dessert ahead of a party.
You can make the dough in advance and keep it covered in the refrigerator.
You can also bake the cookies ahead of time. Once they have cooled completely and the chocolate drizzle has set, store them in an airtight container.
For the best texture, avoid stacking them while the marshmallows or chocolate are still sticky. If you need to stack them, place parchment paper between the layers.
Planning to serve these at a party? Bake them the day before and arrange them on a platter shortly before serving. They’ll make a fun addition to a dessert table, especially alongside brownies, chocolate chip cookies, or other homemade treats.
How to Store S’mores Cookies
Once the cookies have cooled completely, place them in an airtight container at room temperature. For the best quality, enjoy them within about three to four days.
Keep in mind that marshmallows can become sticky over time, and the graham cracker coating may soften as it absorbs moisture from the cookies. That’s normal, although the texture will be best when the cookies are freshly baked.
If you’d like to freeze them, freezing the unbaked dough balls is a good option. Shape the dough, coat the tops with graham cracker crumbs, and freeze them on a tray until firm. Transfer them to a freezer-safe container.
When you’re ready to bake, you can bake the dough from frozen, allowing additional time as needed and checking for doneness. Add the marshmallows near the end, just as you would with freshly chilled dough.
For the prettiest finish, prepare the chocolate drizzle after baking and cooling rather than freezing cookies with the drizzle already applied.
Frequently Asked Questions
Do I have to chill the s’mores cookie dough?
Chilling is recommended because it firms the butter and makes the dough easier to handle. It can also help limit spreading, giving you thicker cookies with a better texture.
Why do you add the marshmallows near the end?
Marshmallows melt and expand quickly in the oven. Adding them during the final minute or two helps them soften while reducing the chance that they’ll melt completely into the cookies.
Can I use large marshmallows instead of mini marshmallows?
Mini marshmallows are easiest because they fit neatly on top of the cookies. If you only have large marshmallows, cut them into smaller pieces so they are easier to place and are less likely to overwhelm the cookies.
Can I use milk chocolate instead of semi-sweet chocolate?
Yes! Milk chocolate chips work well if you prefer a sweeter cookie. Semi-sweet chocolate provides a stronger chocolate flavor that balances the sweetness of the marshmallows.
Why are my cookies spreading too much?
Butter that is too warm, insufficient chilling, or inaccurate flour measurements can all contribute to excessive spreading. Make sure the butter is softened rather than melted, chill the dough for the recommended hour, and measure the flour carefully.
Can I make these cookies without a stand mixer?
Yes. A hand mixer works well for creaming the butter and sugar and mixing the wet ingredients. Once you add the flour, mix gently and fold in the chocolate chips with a spatula.
Enjoy S’mores Flavor All Year Long!
Just because bonfire season is over doesn’t mean s’mores have to disappear until summer. These homemade s’mores cookies bring together chocolate chips, graham crackers, and soft mini marshmallows in a delicious cookie you can bake any time of year.
The buttery brown sugar dough gives you a classic cookie base, while the graham cracker coating adds crunch. Then, the marshmallows soften in the oven, and the chocolate drizzle finishes each cookie with a little extra sweetness.
They’re fun to make, easy to share, and a wonderful treat for family movie nights, school parties, bake sales, or a weekend baking project with the kids.
So, the next time you’re craving the flavor of a campfire s’more, skip the firewood and preheat the oven instead. Make a batch of these s’mores cookies, pour yourself a glass of milk, and enjoy a little taste of summer—even in the middle of winter!
More Cookie Recipes
Chocolate Breton Butter Cookies
Strawberry White Chocolate Cookies
Lemon Shortbread Cookies
Smores Cookies
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Equipment
- 2 small bowl
Ingredients
- 1 cup Butter, softened
- 1 cup Sugar
- 1 cup Brown sugar
- 2 Eggs, room temperature
- 2 tsp Vanilla extract
- 3 cups Flour
- 1 tsp Sea salt
- 1 tsp Baking soda
- 2 cups Chocolate chips
- 2 Graham crackers, crushed
- 75 Mini marshmallows
- 1/2 cup Chocolate chips (melted for drizzle)
Instructions
- In a stand mixer, beat the softened butter and sugar until light and fluffy.
- Scrape down the bowl and add the brown sugar. Beat again for 1 minute.
- Add the eggs and vanilla. Beat for 1 minute or until the mixture is smooth.
- Add the flour, sea salt, and baking soda. Slowly mix until just combined.
- Remove the bowl from the mixer and fold in the chocolate chips with a silicone spatula. Cover and refrigerate the dough for one hour.
- Preheat the oven to 350℉.
- Scoop out about 2 tbsp of cookie dough from the bowl.
- Roll into a ball and roll the top half of the ball in a bowl of crushed graham crackers. Place the cookie on a lined baking sheet, graham cracker side up.
- Fill the baking sheet spread out at least 2 inches apart or 8 cookies per pan. Bake for 14-16 minutes.
- About a minute before the cookies are fully baked, pull the pan out of the oven and top each with three mini marshmallows, pushing down slightly into the dough. Return the pan and finish baking for a minute or two.
- Remove the pan from the oven and allow to cool on a cooling rack for 10-15 minutes.
- Microwave the 1/2 cup of chocolate chips until very smooth and liquidy.
- Drizzle the chocolate lightly over the top of the cooled cookies.
Nutrition
