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Soft, chewy, and melty S’mores Cookies combining classic campfire s’mores elements – chocolate, graham crackers, and toasted marshmallows – into one delicious cookie, perfect year-round.

  • Total Time: 21 mins
  • Yield: 18 servings 1x

Ingredients

Scale
  • 1 cup salted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups mini marshmallows, divided
  • 2 cups graham crackers, broken into small pieces (about 9–10 crackers), divided
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips
  • 2 Hershey’s bars, broken into pieces

Instructions

  1. Preheat oven to 375°F and line two baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2 to 3 minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. Whisk together the flour, cornstarch, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  5. Fold in 1 1/2 cups of graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips until evenly distributed.
  6. Scoop dough balls about 2 to 3 tablespoons each onto the prepared baking sheets, spacing out to allow for spreading.
  7. Bake for 10 minutes until cookies are almost set.
  8. Remove from oven and gently press 4 to 5 extra mini marshmallows on top of each cookie. Scatter a couple more pieces of broken graham crackers and Hershey bar pieces on top.
  9. Return cookies to oven and bake an additional 1 to 2 minutes until fully done.
  10. (Optional) Switch oven to broil and toast marshmallows on top until golden brown, watching closely to avoid burning.
  11. Let cookies cool on the pan for 2 to 3 minutes before transferring to a wire rack to cool completely.
  12. Store leftovers in an airtight container at room temperature for 4 to 5 days.

Notes

Make dough up to 2 days ahead; keep tightly wrapped in fridge., For convenience, scoop dough onto baking sheets and freeze until solid; store frozen dough balls in a freezer-safe container. Bake from frozen adding 2 extra minutes to baking time., Variations include swapping milk chocolate chips for white chocolate or butterscotch chips, adding sea salt on top before baking, using gluten-free flour blend, or chopped large marshmallows instead of mini., To toast marshmallows, broil oven with door slightly ajar, watching closely to avoid burning., Storing baked cookies: Freeze cooled cookies up to 3 months; thaw at room temperature before eating.

  • Author: Laura
  • Prep Time: 10 mins
  • Cook Time: 11 mins
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 315 kcal
  • Fat: 14 g
  • Carbohydrates: 44 g
  • Protein: 4 g