Soft & Chewy S’mores Cookies – Best Desserts

These soft, chewy, and super gooey S’mores Cookies capture every bit of that campfire magic you love about classic s’mores. They’re loaded with chocolate, graham cracker bits, and toasted marshmallows — the perfect way to savor that summertime treat all year round.

There’s just something about melty milk chocolate paired with toasted marshmallows nestled between crunchy graham crackers that always takes me back to those carefree camping nights from my childhood.

I’ve spent many summers sitting by the campfire, mastering the art of perfectly toasting marshmallows and figuring out my ideal marshmallow-to-chocolate-to-graham cracker ratio. (Spoiler: It’s 2 marshmallows, 4 squares of chocolate, and 2 graham cracker halves—I like my s’mores pretty marshmallow-heavy!)

What are s’mores cookies?

S’mores cookies bring together everything we love about the classic campfire treat and add a little twist from chocolate chip cookies — think buttery dough with a hint of toffee flavor. They might take a little extra love than your everyday cookie, but for anyone who adores s’mores, they’re totally worth the effort.

How to make s’mores cookies

We start with a classic chocolate chip cookie base but kick it up a notch by folding in both milk and semisweet chocolate chips, broken graham cracker pieces, and plenty of mini marshmallows. Mixing all these goodies into the dough makes it extra special. Then, scoop the dough into balls on parchment-lined baking sheets (trust me, parchment is a lifesaver when marshmallows are involved!). Pop them in the oven and bake until they’re just about done.

When the cookies look nearly set, pull them out and gently press extra marshmallows on top along with chunks of Hershey bars and pieces of graham crackers for that lovely crunch and gooey finish. Then return them to the oven for just a minute more — any longer and the marshmallows start to puff up too much and disappear.

I like to crank the oven to broil at the very end, cracking the door slightly to toast those marshmallows just a touch. It gives the cookies that perfect smoky marshmallow flavor and a little crunch on top.

The final result? Crunchy graham cracker bits, melty chocolate in all the right places, and toasted marshmallows melting happily on top. S’mores are always messy and sticky, and these cookies capture that nostalgic deliciousness perfectly.

Storing

You can keep these cookies fresh and tasty in an airtight container at room temperature for about 4 to 5 days. Just like classic chocolate chip cookies, they’re amazing paired with a cold glass of milk!

For that extra s’mores vibe, zap a cookie in the microwave for 10-15 seconds before digging in. It’s seriously like having a mini campfire treat whenever you want.

Make-Ahead Tips

Want to prep these cookies in advance? You can make the dough up to 2 days ahead and keep it tightly wrapped in the fridge. When you’re ready, just scoop and bake as directed. For even more convenience, scoop the dough onto the baking sheets, freeze until solid, then transfer the frozen dough balls to a freezer-safe container. Bake straight from frozen, just add a couple minutes to the baking time. This makes for a perfect last-minute treat that feels homemade!

Variations

Feel like mixing things up? Try swapping milk chocolate chips for white chocolate or butterscotch chips for a different sweet twist. You can also add a sprinkle of sea salt on top before baking to enhance all those cozy flavors. If you prefer a gluten-free option, swap the all-purpose flour for a trusty gluten-free blend that measures cup-for-cup. And if mini marshmallows aren’t your thing, chopped large marshmallows work too — just keep an eye on baking time so they don’t burn.

Serving Suggestions

These s’mores cookies are best enjoyed fresh and warm with a tall glass of cold milk or your favorite cup of coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream or fresh berries for a summertime dessert that everyone will love. They also make a fantastic sweet treat to pack into lunchboxes or bring along to picnics and parties.

Recipe FAQs

• Can I use store-bought graham cracker crumbs? Absolutely! Just make sure you have about 2 cups by volume. Breaking them into chunks adds a lovely texture, but crumbs work if you’re short on time.
• What’s the best way to toast marshmallows on top? I recommend switching your oven to broil for the last minute and keeping a close eye. Open the oven door slightly for better control, and pull them out as soon as they start turning golden brown.
• Can I freeze baked cookies? Yes! Store cooled cookies in an airtight container or freezer bag for up to 3 months. Let them thaw at room temperature before enjoying.
• Why add cornstarch? Cornstarch helps create a soft, chewy texture by tenderizing the cookie dough. It gives these cookies that perfect melt-in-your-mouth feel.