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.
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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap "Jump to Recipe" at the top of the page.
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Why You'll Love This S'mores Cookies Recipe
If you’re a fan of s’mores and chocolate chip cookies, then you’re in for a treat with these S’mores chocolate chip cookies! They combine the gooey goodness of melted marshmallows, the crunch of graham crackers, and the rich, melty chocolate chips all in one soft, chewy cookie.
It’s like having a campfire classic but in cookie form! Whether you’re craving a sweet snack or want to impress at a gathering, these cookies will be an instant hit with everyone who loves the perfect mix of sweet and crispy.
Ingredients for S’mores Cookies
*Ingredient amounts are located in the recipe card at the end of this post.
- 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. 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.
- 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.
- 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.
- 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. 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. 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.
- Baking Soda: Baking Soda us used in cookie recipes as a leavening agent to help the cookies rise as they bake.
- 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.
- 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!
- 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. 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.
- Jumbo Marshmallows: Not only do these S’mores cookies have graham cracker pieces, they are also filled with jumbo marshmallows! For each cookie, you will add ½ of a jumbo marshmallow to the center of the cookie dough ball. As the cookies bake, the marshmallows will melt into gooey goodness.
- 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?
How to Make Smores Cookies
[Step 1] Cut the cold butter into small pieces and add the butter to the bowl of a stand mixer. Add the white sugar and brown sugar to the bowl as well, and beat until light and fluffy.
[Step 2] Add the eggs and vanilla extract to the sugar/butter mixture and beat again. Scrape down the sides of the bowl if necessary.
[Step 3] In a separate mixing bowl, sift or whisk together the all-purpose flour, cake flour, baking soda, and salt. Add the dry ingredients to the the wet ingredients and mix together.
[Step 4] Break the whole graham crackers into bite-sized pieces and add them and the milk chocolate chips to the cookie dough. Stir together until combined.
[Step 5] Once the dough is mixed use a two-tablespoon cookie scoop to form a ball. Use your thumb to make an indentation in the cookie dough ball. Place ½ of a jumbo marshmallow in the indentation and fold the dough around it while forming it back into a ball.
[Step 6] Place the cookie dough balls on baking sheet and refrigerate them for 30 minutes. Preheat your oven to 375 degrees. Space the cookie dough balls on a parchment-lined baking sheet about 2 inches apart.
[Step 7]Bake the cookies for 8 minutes, then remove. Place one rectangle from the Hershey bars in the center on top of the cookie. Bake for an additional 2 minutes until the cookies are golden brown and the marshmallow has melted. Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack.
Helpful Kitchen Tools
- Stand Mixer or Electric Hand Mixer
- Mixing Bowls
- Whisk
- Measuring Cups
- Silicone Spatula
- Cookie Sheet
- Parchment Paper Sheets
- Cooling Rack
How to Store S’mores Cookies
To store your S'mores chocolate chip cookies, simply place them in an airtight container at room temperature. They’ll stay fresh for about 3-4 days.
If you want to keep them longer, you can freeze them! Just wrap each cookie in plastic wrap or store them in a freezer bag, and they’ll stay delicious for up to 3 months.
When you're ready to enjoy, thaw them at room temperature or pop them in the microwave for a few seconds to get that warm, gooey goodness back!
More Cookie Recipes to Try:
- Disneyland’s Raspberry White Chocolate Chip Cookies
- Almond Joy Chocolate Chip Cookies
- Disney’s Grand Floridian Chocolate Chip Cookie Recipe
- Hilton Doubletree’s Famous Chocolate Chip Cookies
- Crumbl Chocolate Chip Cookies
Watch the video here:
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S'mores Cookies with Graham Crackers
Equipment
Ingredients
- 1 Cup Cold Butter diced
- ½ Cup Sugar
- ¼ Cup Brown Sugar
- 2 Eggs
- 1 Tablespoon Vanilla Extract
- 1 ½ Cups All-Purpose Flour
- 1 ½ 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
- Begin by cutting the cold butter into small pieces and add the butter to the bowl of a stand mixer.
- Add the white sugar and brown sugar to the bowl as well, and beat until light and fluffy.
- Add the eggs and vanilla extract to the sugar/butter mixture and beat again. Scrape down the sides of the bowl if necessary.
- In a separate mixing bowl, sift or whisk together the all-purpose flour, cake flour, baking soda, and salt.
- Add the flour mixture to the the wet ingredients and mix together.
- 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.
- Once the dough is mixed use a two-tablespoon cookie scoop to form a ball.
- Use your thumb to make an indentation in the cookie dough ball. Place ½ of a jumbo marshmallow in the indentation and fold the dough around it while forming it back into a ball.
- Place the cookie dough balls on baking sheet and refrigerate them for 30 minutes.
- Preheat your oven to 375 degrees. Space the cookie dough balls on a parchment-lined baking sheet about 2 inches apart.
- 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.
- Remove from the oven and allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack.
