BEST S'mores Cookies Recipe Ever! - Crazy for Crust (2024)

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Written ByDorothy Kern

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This S’more Cookies Recipe has graham crackers, marshmallows, and Hershey’s chocolate bars mixed into the dough, so they bake up ooey-gooey just like a s’more! You get all the best parts of the classic campfire treat without all the hassle. Make them for BBQs, potlucks, camping trips, or anytime you’re craving s’mores!

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The Best S’mores Cookie Recipe

I have been making these s’mores cookies for years and have tweaked them until I got the best, most perfect ooey-gooey s’more cookie.

The first time I made them 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 practically grown-up (cue sobbing).

This recipe is similar to a chocolate chip cookie recipe, but instead of using chocolate chips, you mix in Hershey bars, graham crackers, and marshmallows.

The s’mores part isn’t just inside the cookie – I press marshmallows and chocolate on top of each cookie, too. The s’more effect is maximized this way. As much as I love traditional s’mores, these cookies are easier and less messy. We call them our indoor s’mores – no campfire required!

Why This Recipe Works

These cookies work because the base is a tried and true favorite – based off my chocolate chip cookie recipe.

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!

BEST S'mores Cookies Recipe Ever! - Crazy for Crust (3)

Ingredients in my Smores Cookies Recipe

  • Butter: As I do in most of my chocolate chip cookie recipes, this one starts with melted unsalted butter
  • Sugar: I love using both granulated sugar and brown sugar
  • Egg: I use one large egg in this recipe
  • Vanilla: for flavor
  • Baking soda: Baking soda is the best way to get soft and chewy cookies
  • Salt: If using salted butter, reduce the salt to 1/4 teaspoon
  • All-purpose flour: be sure to measure it correctly
  • 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.
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How to Make S’mores Cookies

  1. Cream: Mix the butter and both kinds of sugar in a large mixing bowl until smooth. You can use a mixer or mix by hand with a spoon.
  2. Mix: Add the egg, vanilla, butter extract, baking soda, and salt. Mix until smooth, and then mix in the flour.
  3. Scoop: 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, so form the dough to seal them in, if needed. It’s okay if they are peeking out of the top of the cookie.
  4. Chill: Place the dough balls on a cookie sheet lined with parchment paper. Chill the cookie balls for at least 30 minutes.
  5. This dough does require 30 minutes of chilling time, but the time is worth it! Chilling the dough keeps the cookies from spreading too much, so they have the best texture.
  6. Bake the cookies for 11 minutes. Add more toppings: At this point, they will be partially baked so take them out of the oven and quickly press more chocolate and marshmallows on the top of each one.
  7. Finish Baking: Bake the cookies for three to four minutes or until they are no longer glossy on top. Cool them on the pan for five minutes before moving them to a wire rack.
BEST S'mores Cookies Recipe Ever! - Crazy for Crust (5)

How to Store S’mores Cookies

The cookies will keep at room temperature for up to three days. Or you can freeze them for up to three months.

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BEST S'mores Cookies Recipe Ever! - Crazy for Crust (7)

Tip From Dorothy

Expert Tips

  • 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.
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Recipe FAQs

Can you use large marshmallows instead of mini ones?

You can, but you will need to cut each one into fourths so you can mix them into the dough.

Can you use chocolate chips instead of Hershey bars?

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.

Help! Why did the marshmallow melt onto the cookie sheet?

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.

What’s the best way to freeze these cookies?

I like to store them in a freezer bag or container in layers with a paper towel separating each layer. When you thaw the cookies, the towels will absorb the excess moisture.

Can you freeze the dough?

Yes you can freeze it – I recommend freezing cookie dough balls, not the whole bowl of dough.

How do you make cookies ahead of time?

These will last for a few days so you don’t have to worry – or freeze the dough to bake before serving.

What can I substitute for graham crackers?

If you don’t have graham crackers you can use digestive biscuits or really any cookie you like.

BEST S'mores Cookies Recipe Ever! - Crazy for Crust (9)

S’mores Cookies Recipe

4.93 from 14 votes

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.

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 2 minutes minutes

Yield 20 cookies

Serving Size 1 cookie

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Ingredients

  • ½ cup (113g) unsalted butter, melted
  • 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.

  • Store in an airtight container for up to 3 days or freeze for up to 3 months.

Recipe Video

Recipe Nutrition

Serving: 1cookie | Calories: 123kcal | Carbohydrates: 18g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 21mg | Sodium: 95mg | Potassium: 23mg | Fiber: 1g | Sugar: 10g | Vitamin A: 154IU | Calcium: 11mg | Iron: 1mg

Nutritional information not guaranteed to be accurate

Course Dessert, Snack

Cuisine American

Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

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.

Favorite S'mores Recipes

No Bake

Peanut Butter S’mores Cheesecake Dip

Fall

Pumpkin S’mores Dip

Fall

S’more Caramel Apples

Sweet Dips

S’mores Pudding

Last Updated on July 10, 2023

BEST S'mores Cookies Recipe Ever! - Crazy for Crust (14)

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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42 Comments

  1. I have made this recipe twice and absolutely love it!

    Reply
  2. Any suggestions for the replacement of butter extract. I can’t find it anywhere. Also can I freeze the dough like I do for regular chocolate chips to bake at a later time?

    Reply
    1. You can omit and just use vanilla. And you can freeze the cookie dough, yes.

      Reply
    2. This part of the directions is basically nonsense:
      “…break apart remaining Hershey Bars (each rectangle into 2 pieces) and measure out about 1/3 cup more mini marshmallows”

      Skip ahead to the next step where it tells you exactly how much chocolate and marshmallow to put on each cookie (2-3 pieces of each).

      Reply
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BEST S'mores Cookies Recipe Ever! - Crazy for Crust (2024)

FAQs

What is the secret to a crunchy cookie? ›

A lower oven temperature will give your cookies more time to spread before they start to rise, resulting in a crispier cookie. I recommend baking your cookies for a bit longer at a lower temperature to achieve the texture you're looking for. You can also play around with the type of pan you're using.

How do I make my cookies chewy instead of crunchy? ›

How To Make Cookies Chewy Without Cornstarch
  1. Go heavy on brown sugar. It has more moisture than its granulated counterpart, which means the cookie comes out less crispy. ...
  2. Choose margarine or shortening instead of butter. ...
  3. Use baking powder instead of baking soda. ...
  4. Rest your dough. ...
  5. Shorten baking time.
May 14, 2023

What causes a cookie to be too crispy? ›

Adding too little flour can cause cookies to be flat, greasy, and crispy.

What makes a cookie soft and chewy or crispy? ›

The ingredients you use and how you shape your cookies both play an important role in whether your cookies turn out crispy or chewy. The type of flour and sugar you use, if your cookie dough contains eggs, and whether you use melted or softened butter all factor into the crispy-chewy equation, too.

What does more egg do to cookies? ›

Yolks also act as an emulsifier, making a creamy dough even before it's baked. Egg whites, on the other hand, can have a drying effect. A cookie made with extra egg yolk (or, in this case, only egg yolk), will be lighter and chewier than a cookie made with whole eggs.

What is the secret to a perfect cookie? ›

The key is to always use top-quality ingredients as they'll result in a better cookie; it really is that simple.
  • Always use butter.
  • Choose the right sugar.
  • Choose the right flour.
  • Check your flour is in date.
  • Choose the right kind of chocolate.
  • Cream the butter and sugar.
  • Beat in the eggs.
  • Fold in the flour.

What does cream of tartar do for cookies? ›

What Does Cream of Tartar Do in Cookies? Cream of tartar makes cookies chewy, as it precludes the sugar in the dough from crystalizing, which would lead to crispiness (ie: the opposite of chewiness).

What is the secret ingredient to keep cookies soft? ›

For soft cookies, use: Brown sugar, as it has a high moisture content and retains moisture better than white sugar. Also, when combined with eggs, brown sugar can prevent spreading (taller cookies tend to be softer and fluffier). Shortening instead of butter or in addition to butter.

What does adding cornstarch to cookies do? ›

1. Cookies. Cornstarch does kind of incredible things to cookies. I mean not only does it give them soft centers, prevents them from spreading, and makes them somewhat thick (in a good way), but it also contributes to the chewiness factor, which, in my opinion, is the most important cookie attribute.

What is the key to chewy cookies? ›

Well, the long and short answer to chewy cookies is it's all about the moisture content. Cookies that are dense and chewy incorporate more moisture into the batter. This can be achieved by making substitutions with wet and dry ingredients, or even just changing the way you incorporate certain ingredients.

Why do my cookies get hard right after I bake them? ›

Cookies become hard when the moisture in them evaporates. This can be caused by leaving them out in the air for too long, baking them for too long, or storing them improperly. The lack of moisture makes the cookies hard and dry, which makes them difficult to enjoy.

What produces crispness in cookies? ›

Sugar: Using white sugar or corn syrup in a cookie produces a crisp end product. Corn syrup also browns more readily than some other sugars. Egg: Recipes without egg will yield a flatter, crisper cookie with more spread. Eggs provide moisture for steam which leavens the cookie dough.

What determines the crispness of a cookie? ›

Using lower-moisture sugar (granulated) and fat (vegetable shortening), plus a longer, slower bake than normal, produces light, crunchy cookies. That said, using a combination of butter and vegetable shortening (as in the original recipe), or even using all butter, will make an acceptably crunchy chocolate chip cookie.

How do you keep cookies crunchy? ›

Keep those cookies crisp by storing them in an airtight container. Some people toss a piece of bread in with the cookies to help absorb any excess moisture. You could also re-crisp them by baking on a wire rack in a 300 degree F oven for a few minutes.

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