Soft, chewy graham-flavored cookies filled with chocolate and finished with toasted marshmallows—these s’mores cookies capture everything you love about a campfire treat without the mess. They bake up tender and slightly chewy, with a rich graham-cracker flavor in the cookie base, plenty of melty chocolate, and a warm toasted marshmallow on top. They’re ideal for bake sales, picnics, or anytime you want the nostalgic flavor of s’mores without fighting the campfire.
Who loves s’mores?
If you adore the classic s’mores combo but avoid them because they’re messy or unpredictable over a fire, these cookies are the perfect solution. They deliver the same comforting mix of graham, chocolate, and marshmallow in a neatly handheld cookie. No singed marshmallows, no sticky hands—just the familiar, toasty-sweet flavors you remember from childhood gatherings.
These cookies are soft, chewy, and loaded with graham flavor from processed cereal crumbs in the dough. Chocolate chips are folded into the batter, and each cookie is topped with half a large marshmallow and placed briefly back in the oven to achieve that puffed, toasted finish. For a decorative touch, you can drizzle melted chocolate over the tops, but they’re delicious served plain as well.
S’mores Cookies
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 36
Author: Amy D
Ingredients
- 3/4 cup butter
- 1/2 cup brown sugar
- 3 Tablespoons granulated sugar
- 1 egg
- 2 Tablespoons cream
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose unbleached flour
- 1 1/4 cups honey graham cereal crumbs (processed until fine)
- 1/2 teaspoon baking soda
- 1 pinch salt
- 1 1/2 cups chocolate chips
- 18–19 large marshmallows
Instructions
- Preheat the oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
- In a bowl, whisk together the flour, graham cereal crumbs, baking soda, and a pinch of salt. Set aside.
- In a medium mixing bowl, cream the butter with the brown and granulated sugars until light and fluffy. Add the egg, cream, and vanilla, and beat until well combined.
- Stir the dry ingredients into the wet mixture until just combined, then fold in the chocolate chips by hand.
- Using a cookie scoop, drop dough onto the prepared baking sheets about 2 inches apart. Bake for 8–9 minutes, until the edges are golden and the centers are set but still soft.
- While the cookies bake, cut each large marshmallow in half with kitchen scissors. As soon as the cookies come out of the oven, press one marshmallow half, cut side down, on top of each cookie.
- Return the cookies to the oven for 90 seconds to 2 minutes, or until the marshmallows are puffed and lightly toasted. Remove from the oven and allow to cool briefly. If desired, drizzle melted chocolate over the tops before serving.
Nutrition
Serving: 36 cookies
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These cookies pair wonderfully with simple picnic sandwiches and savory snacks for a balanced picnic spread. The portable format makes them especially handy when a campfire isn’t available or the weather doesn’t cooperate. They’re also terrific for lunchboxes, school parties, or any gathering where you want a nostalgic dessert that’s easy to serve.
If you try this recipe, please leave a comment or review below. I’d love to see your photos and hear how the cookies turned out for you. Enjoy the cozy, familiar taste of s’mores any time of year—without the cleanup.