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S’mores Cookies with Graham Crackers

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It’s always a good time for S’mores, and these chewy, gooey, S’mores cookies with Graham crackers can be made all year long. No campfire needed! With a milk chocolate chip cookie base, graham crackers are added as well as jumbo marshmallows to make these cookies taste just like a S’more.

S’mores are one of the greatest dessert combinations of all time! There is nothing like eating a gooey marshmallow and melted chocolate on a graham cracker.

A close up of S'mores Cookies with Graham Crackers.

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That’s why I am absolutely in love with these amazing S’mores Cookies. They are seriously one of the best versions of a chocolate chip cookie that I’ve ever had!

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Ingredients for S’mores Cookies

Before we get started, let’s go over what ingredients you will need to make these delicious cookies.

Ingredients for S'mores cookies with graham crackers.

Butter

Most cookie recipes begin with softened butter, but for this recipe, you will want to use cold butter that is cut into small pieces.

Two sticks of butter.
Cold Butter

Using cold butter in this recipe helps the dough to hold up, so that the cookies won’t spread too much when they are baked.

You can use either salted or unsalted butter in these cookies. When I make cookies, I like to use salted butter because it seems to enhance the flavor of the cookies. But it is up to your preference.

A bowl of brown sugar.
Brown Sugar

White & Brown Sugar

These cookies use a combination of white sugar and brown sugar. Brown sugar tends to make cookies moister because of the addition of molasses.

A bowl of sugar.
White Sugar

Eggs

You will want to use large eggs to make S’mores Cookies. It is helpful if your eggs are room-temperature when making the dough, but it is not necessary.

A bowl with two eggs in it.
Large Eggs

Vanilla Extract

When making baked goods like these cookies, I always add a little extra vanilla than what is usually called for. I learned this trick when I owned a cupcake business.

A bowl of vanilla next to a bottle of vanilla.
Pure Vanilla Extract

I always like to use pure vanilla extract over imitation vanilla because the flavor is amazing! My favorite place to buy it is at Costco, but you can also pick it up at your local grocery store or on Amazon.

All-Purpose Flour & Cake Flour

This s’more chocolate chip cookies recipe uses both all-purpose flour and cake flour. Cake flour has less protein than all-purpose and will help the cookies be a little bit softer.

A bowl of flour, baking soda, and salt.
All-Purpose Flour & Cake Flour

But with the combination of cake flour and all-purpose flour, the cookies will still hold their shape and will not crumble easily.

If you don’t have cake flour on hand, there is an easy substitute. For every one cup of all-purpose flour, remove 1 Tablespoon and replace it with 1 Tablespoon of corn starch then sift it together.

A container of corn starch and a bowl of flour.
Corn Starch

Baking Soda

Baking Soda us used in cookie recipes as a leavening agent to help the cookies rise as they bake.

A bowl of baking soda.
Baking Soda

Salt

Salt is used in this recipe to help enhance the flavor of the cookies. Feel free to adjust the amount according to your preference.

A small bowl of salt next to a cylinder of salt.
Salt

Milk Chocolate Chips

You can use your favorite brand of milk chocolate chips to make these S’mores cookies. My favorite is Ghirardelli brand. Their chocolate is amazing!

A bag of Ghirardelli chocolate chips and a bowl of chocolate chips.
Milk Chocolate Chips

Graham Crackers

Have you ever wondered what the best brand of graham crackers for S’mores is? Well, I have kind of become a graham cracker snob over the years and the best brand is Nabisco Honey Maid Graham Crackers.

Graham cracker pieces on a plate next to a box of Nabisco Honey Maid Graham Crackers.
Graham Crackers

Just like the pure vanilla extract, the best price I have found for these graham crackers is at Costco. If you have a Costco nearby, you can have them delivered to you through Instacart!

To add the graham crackers to the dough, you will roughly break the larger sheets into smaller, bite-sized pieces.

A plate of graham cracker pieces.
Graham Cracker Pieces

Jumbo Marshmallows

Not only do these S’mores cookies have graham cracker pieces, they are also filled with jumbo marshmallows!

A bowl of jumbo marshmallows cut in half.
Jumbo Marshmallows

For each cookie, you will add 1/2 of a jumbo marshmallow to the center of the cookie dough ball. As the cookies bake, the marshmallows will melt into gooey goodness.

Close up of a s'more cookie dough ball.

Hershey’s Milk Chocolate Candy Bars

I used a rectangle from snack-sized Hershey’s Milk Chocolate Candy Bars as a decoration on top of the cookies

This step is not necessary, but is it really a S’more if there isn’t a Hershey bar involved?

A small Hershey chocolate bar in front of S'more cookies.
Snack Size Hershey Chocolate Bar

How to Store S’mores Cookies

These S’mores Chocolate Chip Cookies are definitely best fresh, just a few minutes out of the oven. But, they can be stored in an airtight container for up to 4 days.

Freshly baked S'more's cookies on a baking sheet.

Can You Freeze S’mores Cookies?

This recipe will make up to 36 cookies, which can be a lot, if you are just feeding a few people. If I only need a small batch, I will usually make the cookie dough balls, then freeze them.

Once the cookie dough balls are frozen, place them in a gallon-size ziplock freezer bag and store them in the freezer for up to 3 months.

Cookie dough balls on a baking sheet.
Frozen Cookie Dough Balls

When you are ready to bake the cookies, just place them on a parchment-lined baking sheet about 2 inches apart and bake as normal.

How to Make S’mores Cookies Dough

Begin by cutting the cold butter into small pieces and add the butter to the bowl of a stand mixer.

Butter in a stand mixer.

Add the white sugar and brown sugar to the bowl as well, and beat until light and fluffy.

Butter, brown sugar, and sugar in a stand mixer.

Add the eggs and vanilla extract to the sugar/butter mixture and beat again. Scrape down the sides of the bowl if necessary.

Cookie dough, eggs, and vanilla in a stand mixer.

In a separate mixing bowl, sift or whisk together the all-purpose flour, cake flour, baking soda, and salt.

Flour in a bowl with a whisk.

Add the flour mixture to the the wet ingredients and mix together.

Flour mixture added to wet ingredients for S'mores cookies with graham crackers.

Break the graham cracker sheets into bite-sized pieces and add them and the milk chocolate chips to the cookie dough. Stir together until combined.

Graham cracker pieces, chocolate chips, and cookie dough in a mixer.

How to Make S’mores Cookies

Once the dough is mixed use a two-tablespoon cookie scoop to form a ball.

A cookie scoop full of s'mores chocolate chip cookie dough.

Use your thumb to make an indentation in the cookie dough ball. Place 1/2 of a jumbo marshmallow in the indentation and fold the dough around it while forming it back into a ball.

Cookie dough being wrapped around a jumbo marshmallow.

Place the cookie dough balls on baking sheet and refrigerate them for 30 minutes.

Unbaked s'mores cookies.

How to Bake S’mores Cookies

Preheat your oven to 375 degrees. Space the cookie dough balls on a parchment-lined baking sheet about 2 inches apart.

S'mores cookie dough balls on a baking sheet.

Bake the cookies for 8 minutes, then remove. Place one Hershey chocolate bar rectangle in the center of each cookie. Bake for an additional 2 minutes.

Putting a Hershey chocolate bar on S'mores cookies.

Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack.

S'mores Cookies with Graham Crackers on a cooling rack.

Check out these other chocolate chip cookie recipes as well:

 

 

Pinterest image for S'mores Chocolate Chip Cookies.

Watch the video here:

YouTube thumbnail image for S'mores cookies.
A close up of S'mores Cookies with Graham Crackers.

S'mores Cookies with Graham Crackers

Yield: 36 Cookies
Prep Time: 20 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 1 hour

It’s always a good time for S’mores, and these chewy, gooey, S’mores cookies with Graham crackers can be made all year long. No campfire needed! With a milk chocolate chip cookie base, graham crackers are added as well as jumbo marshmallows to make these cookies taste just like a S’more.

Ingredients

  • 1 Cup Cold Butter, diced
  • 1/2 Cup Sugar
  • 1/4 Cup Brown Sugar
  • 2 Eggs
  • 1 Tablespoon Vanilla Extract
  • 1 1/2 Cups All-Purpose Flour
  • 1 1/2 Cups Cake Flour
  • 1 Teaspoon Baking Soda
  • 1 Teaspoon Salt
  • 2 Cups Milk Chocolate Chips
  • 8 Graham Cracker Sheets
  • 9 Snack Size Hershey Chocolate Bars

Instructions

  1. Begin by cutting the cold butter into small pieces and add the butter to the bowl of a stand mixer.
  2. Add the white sugar and brown sugar to the bowl as well, and beat until light and fluffy.
  3. Add the eggs and vanilla extract to the sugar/butter mixture and beat again. Scrape down the sides of the bowl if necessary.
  4. In a separate mixing bowl, sift or whisk together the all-purpose flour, cake flour, baking soda, and salt.
  5. Add the flour mixture to the the wet ingredients and mix together.
  6. Break the graham cracker sheets into bite-sized pieces and add them and the milk chocolate chips to the cookie dough. Stir together until combined.
  7. Once the dough is mixed use a two-tablespoon cookie scoop to form a ball.
  8. Use your thumb to make an indentation in the cookie dough ball. Place 1/2 of a jumbo marshmallow in the indentation and fold the dough around it while forming it back into a ball.
  9. Place the cookie dough balls on baking sheet and refrigerate them for 30 minutes.
  10. Preheat your oven to 375 degrees. Space the cookie dough balls on a parchment-lined baking sheet about 2 inches apart.
  11. Bake the cookies for 8 minutes, then remove. Place one Hershey chocolate bar rectangle in the center of each cookie. Bake for an additional 2 minutes.
  12. Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
Nutrition Information:
Yield: 36 Serving Size: 1
Amount Per Serving: Calories: 225Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 29mgSodium: 170mgCarbohydrates: 27gFiber: 1gSugar: 16gProtein: 3g

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