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S’mores Cookies are chocolate chip cookies with graham cracker crumbs mixed into the cookie dough, and melted Hershey’s chocolate and marshmallows on top.
S’mores Flavors in a Sweet Cookie
The summer is about to wind down…but you won’t need a campfire to enjoy these S’mores Cookies! These sweet and very delicious cookies have all the same flavors of a classic s’mores – graham crackers, chocolate, and marshmallow – but in cookie form.
We started with our graham cracker chocolate chip cookie recipe and pressed a marshmallow half into the top of each cookie before baking. The marshmallow melts slightly in the oven and becomes golden brown as it bakes.
Once the cookies come out of the oven, lay a piece of Hershey’s chocolate on top, as well as an extra piece of graham cracker in the melted marshmallow. The residual heat from the oven melts the chocolate just a bit – just like it would if you were eating a s’mores that is hot from a campfire!
These S’mores Cookies are so good when eaten while still slightly warm from the oven, but they are equally good once cooled.
Key Ingredients
- Graham Crackers – You’ll crush graham crackers into crumbs to add to the batter. You’ll also break whole graham crackers into small pieces to garnish each cookie.
- All-Purpose Flour
- Baking Soda
- Salt
- Unsalted Butter
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Eggs
- Semi-Sweet Chocolate Chips
- Marshmallows – Use the regular size marshmallows (not mini, not jumbo) and cut them in half.
- Hershey Chocolate Bars
Tips & Tricks
We liked a craggy, crinkly appearance for our base cookies. To achieve that look, start by portioning the dough into 36 balls. After you’ve rolled the dough balls, break each one in half – the smush the two halves back together with the broken sides facing up. See picture below
Frequently Asked Questions
- Can I make S’mores Cookies ahead of time? Yes – while these cookies are amazing still warm out of the oven, they are just as good once they are cooled.
- How do I store leftovers? Once cooled, stack in a sealed container with parchment between layers. Store at room temperature for up to three days.
- Can I freeze these cookies? Yes, you can. We suggest freezing them on a sheet tray in a single layer. Once frozen solid, you can bag them up or stack them in a freezer container.
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S’mores Cookies
S’mores Cookies are chocolate chip cookies with graham cracker crumbs mixed into the cookie dough, and melted Hershey’s chocolate and marshmallows on top.
Ingredients
Cookie Dough
- 3 cups graham cracker crumbs (2 1/2 to 3 sleeves of graham crackers, crushed)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 tablespoon vanilla extract
- 2 large eggs
- 2 cups semi-sweet chocolate chips
S’mores Cookie Topping
- 18 medium marshmallows, cut in half so each piece is a round circle
- 3 1.55-ounce Hershey Chocolate Bars, broken evenly on the lines so each bar will yield 12 pieces
- Broken pieces of a few graham crackers, for garnish
Instructions
- Preheat oven to 350 degrees F with rack in center of the oven.
- In a food processor, process graham crackers to a fine crumb.
- In a bowl, whisk together graham cracker crumbs, flour, baking soda and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, beat butter and the sugars on medium-high speed until light and creamy.
- Add vanilla and eggs to butter mixture and beat again until well combined.
- With the mixer at low speed, gradually add the flour mixture to the wet mixture, increasing speed as needed. Mix only until just combined.
- Fold in chocolate chips, mixing to evenly distribute. (The cookie dough may feel drier than most other chocolate chip cookie doughs, but it will hold together if you press it with your fingers.)
- Measure out about 36, (1 ½ ounce) portions of cookie dough, rolling each portion into a ball.
- Line cookie sheets with parchment paper.
- Take each ball, break it in half and reform with broken edge facing up (see picture). This process will give a craggily edge when baked.
- Position 6 cookie portions per pan and with a round tablespoon measurer, make an indent on top of each cookie, letting the craggily edge splay out..
- Cut the mallows in half and place one on top of each indented cookie, mallow cut side up.
- Bake for 12 minutes and remove from the oven.
- Immediately place a piece of chocolate over the top, just off center from the mallow. Add a graham cracker piece for garnish.
- Cool cookies on the cookie sheet for 5 minutes, then transfer to a cooling rack to finish cooling. (The cookies will firm up as they cool.)
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