S’mores Cookies with Marshmallows and Chocolate Recipe

ByAmanda
Jump to Recipe· 4.9 from 12 reviews

If you adore the classic campfire treat but want to enjoy it any time of year, you’re going to flip for this S’mores Cookies with Marshmallows and Chocolate Recipe. These cookies capture all the gooey, crunchy, and chocolatey goodness of s’mores but in such an easy-to-make cookie form — no campfire required! I’ve been making this recipe for years and trust me, it always brings a smile to everyone’s face. Keep reading and I’ll show you how to get perfect s’mores flavor and texture with every batch.

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Why This Recipe Works

  • Balanced Flavors: The mix of milk and semisweet chocolate chips combined with graham crackers and marshmallows perfectly captures classic s’mores taste without being overwhelming.
  • Textural Contrast: Crispy graham cracker bits and soft, melty marshmallows create a delightful cookie bite experience.
  • Layered Baking Technique: Adding marshmallows and chocolate on top halfway through baking gets them perfectly toasted without burning.
  • Easy to Make: Uses common pantry ingredients and straightforward steps — no fancy tools required.
S'mores Cookies with Marshmallows and Chocolate, s'mores cookie recipe, easy s'mores cookies, chocolate marshmallow cookies, no-bake s'mores dessert - The image shows a group of round cookies on a black cooling rack. Each cookie has a light golden-brown base with a slightly rough texture. On top of each cookie, there are small toasted marshmallow pieces that are white with brown spots, along with chunks of dark brown chocolate that appear square-shaped, some with a light imprint on them. There are also broken pieces of light tan graham crackers scattered on top. The cooling rack is placed on a white marbled surface, and around it, there are additional pieces of chocolate and marshmallows, as well as a piece of graham cracker and a gray and white striped cloth to the side. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Each ingredient in this S’mores Cookies with Marshmallows and Chocolate Recipe adds something special to the party. From the creamy butter that gives richness to the crunchy graham crackers, everything works in harmony. Here are some quick notes on why these ingredients shine in this recipe.

S'mores Cookies with Marshmallows and Chocolate, s'mores cookie recipe, easy s'mores cookies, chocolate marshmallow cookies, no-bake s'mores dessert - Flat lay of a small square of salted butter, two whole brown eggs with clean shells, a heap of light brown sugar, a heap of granulated sugar, a small white bowl of vanilla extract, a mound of all-purpose flour, a small pile of cornstarch, a small heap of baking soda powder, a small heap of salt crystals, a pile of mini white marshmallows, broken pieces of golden-brown graham crackers, a small white bowl filled with milk chocolate chips, a small white bowl filled with semisweet chocolate chips, a few broken pieces of plain milk chocolate bars, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted butter: Softened butter brings tenderness and a touch of saltiness that enhances all the sweet flavors.
  • Light brown sugar: Adds moisture and a touch of caramel flavor that deepens cookie richness.
  • Granulated sugar: Helps the cookies spread and contributes a crisp edge.
  • Eggs: Bind ingredients and create a nice chewy texture.
  • Vanilla extract: Brings warmth and rounds out the flavor profile perfectly.
  • All-purpose flour: The structure base for your cookie dough.
  • Cornstarch: A little trick I love for extra softness and tender crumb in cookies.
  • Baking soda: Adds a slight lift to keep the cookies from being too dense.
  • Salt: Balances the sweetness and boosts flavors.
  • Mini marshmallows: Melty pockets of gooey sweetness throughout and on top for that classic s’mores vibe.
  • Graham crackers: The signature crunch and lightly sweet note that makes s’mores so memorable.
  • Milk chocolate chips: Bringing creamy, mellow chocolate flavor for that smooth melt.
  • Semisweet chocolate chips: Add a little bittersweet contrast to keep things interesting.
  • Hershey’s bars: Broken toasts on top add authenticity and instant s’mores nostalgia.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this S’mores Cookies with Marshmallows and Chocolate Recipe is how flexible it is for your personal tastes. Feel free to make it your own—there are a few simple switches you can try that really keep things fun and fresh.

  • Double the marshmallows: I sometimes add extra marshmallows for an ultra-gooey, marshmallow-stuffed cookie that’s almost too good to share.
  • Use dark chocolate chips: For a richer, less sweet twist, swapping semisweet chocolate for dark chocolate gives a nice depth.
  • Nutty addition: Adding chopped toasted pecans or almonds brings a satisfying crunch that pairs well with the soft marshmallow.
  • Gluten-free option: Swap all-purpose flour for a 1:1 gluten-free baking flour if you want to keep it gluten-free without losing texture.

Step-by-Step: How I Make S’mores Cookies with Marshmallows and Chocolate Recipe

Step 1: Cream the Butter and Sugars

Start by softening your butter so it’s easy to beat. In a large bowl, I like to use an electric mixer to cream together the salted butter, light brown sugar, and granulated sugar until the mixture is fluffy and pale—takes about 2-3 minutes. This step is crucial because it creates air pockets that make your cookies light and tender.

Step 2: Mix in the Eggs and Vanilla

Once your sugars and butter have their dreamy fluffy texture, add in your eggs one at a time, beating well after each addition. Then pour in the vanilla extract. Scrape down the sides so everything is combined evenly.

Step 3: Combine Dry Ingredients and Fold In

In a separate bowl, whisk together your all-purpose flour, cornstarch, baking soda, and salt. Adding cornstarch is a little trick I swear by for soft cookies that don’t turn tough as they cool. Gradually mix the dry ingredients into the wet until just combined—don’t over-mix! Then gently fold in 1½ cups of graham cracker pieces, marshmallows, and both kinds of chocolate chips.

Step 4: Scoop and Bake the Base

Using a cookie scoop or spoon, place 2-3 tablespoon-sized balls of dough spaced out on parchment-lined baking sheets. Bake at 375°F for 10 minutes until the cookies are just about set and barely golden around the edges.

Step 5: Add Toppings & Finish Baking

Take the cookies out of the oven and quickly press 4-5 mini marshmallows, some extra graham cracker pieces, and pieces of the Hershey’s bars on top of each cookie. Pop them back in for 1-2 minutes to melt and meld everything together. If you’re feeling fancy (and super careful), switch your oven to broil for a moment to get those marshmallows perfectly toasted, but watch closely so they don’t burn.

Step 6: Cool and Enjoy

Let the cookies cool on the baking sheet for a few minutes to firm up before transferring to a wire rack. These cookies are best enjoyed warm when the marshmallows are still gooey but honestly, they hold up great at room temp too!

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Pro Tips for Making S’mores Cookies with Marshmallows and Chocolate Recipe

  • Don’t Skip Cornstarch: I’ve found this ingredient is key to soft, chewy cookies that aren’t cakey or dense.
  • Add Marshmallows Halfway: Adding them halfway through baking prevents them from burning while getting that lovely toasted exterior.
  • Use Parchment Paper: It saves cleanup and helps cookies bake evenly without spreading too much.
  • Watch the Broil Step: Marshmallows can go from beautifully toasted to burnt in seconds—stay close and ready to pull them out.

How to Serve S’mores Cookies with Marshmallows and Chocolate Recipe

S'mores Cookies with Marshmallows and Chocolate, s'mores cookie recipe, easy s'mores cookies, chocolate marshmallow cookies, no-bake s'mores dessert - The image shows seven golden brown cookies scattered on a white marbled surface. Each cookie has a soft textured base with layers of toasted small marshmallows, broken light brown cracker pieces, and dark milk chocolate chunks embedded on top. Near the cookies are several small white marshmallows, broken squares of dark chocolate with the

Garnishes

I love to sprinkle a little flaky sea salt on top for a contrast that really makes the chocolate pop. Sometimes, a light dusting of powdered sugar adds a touch of elegance for special occasions. If I’m feeling indulgent, a drizzle of melted chocolate or even a dollop of chocolate ganache elevates these cookies from everyday treat to dessert party star.

Side Dishes

Pair these cookies with a cold glass of milk or a creamy hot chocolate for the ultimate cozy experience. They also go surprisingly well alongside a simple bowl of fresh berries to balance sweetness. For parties, I’ve served them next to a scoop of vanilla bean ice cream – a total crowd-pleaser!

Creative Ways to Present

For autumn or winter get-togethers, I arrange these cookies stacked on a rustic wooden board decorated with mini marshmallows and graham cracker crumbs scattered around. You could even assemble s’mores cookie sandwiches by sandwiching a melted marshmallow and chocolate layer between two cookies. Another fun idea? Wrap individual cookies in cellophane tied with twine for charming party favors.

Make Ahead and Storage

Storing Leftovers

I store leftover s’mores cookies in an airtight container at room temperature, and they’ve stayed perfectly chewy and fresh for up to 4-5 days. Make sure to place wax paper between layers if you’re stacking them to prevent sticking.

Freezing

If I want to stash some for later, I freeze the cookie dough balls on a tray, then transfer them to a freezer bag. You can bake from frozen, just add an extra minute or two of baking time. Alternatively, baked cookies freeze well too – wrap them tightly in plastic wrap and freeze in a resealable bag.

Reheating

Reheating is best done in the oven at 300°F for 5-7 minutes to revive the melty marshmallows and soften the cookie edges. Microwaving works for a quick fix but can make the marshmallows a bit chewy if you go too long.

FAQs

  1. Can I use regular-sized marshmallows instead of mini ones?

    Regular-sized marshmallows can be used, but they’ll change the texture and baking time since they melt differently than mini marshmallows. I recommend chopping them into smaller pieces so they mix evenly and don’t overwhelm the cookie.

  2. Why add the marshmallows halfway through baking?

    Adding marshmallows halfway ensures they get toasted but don’t burn in the hotter oven environment. If you add them from the start, they often disappear or become tough instead of soft and gooey.

  3. Can I make this recipe dairy-free?

    Yes! You can swap butter for a dairy-free substitue like coconut oil or a plant-based margarine and use dairy-free chocolate chips. Just keep in mind the texture may vary slightly from the original.

  4. What’s the best way to prevent cookies from spreading too much?

    Make sure your butter is softened but not melted, and avoid over-mixing the dough. Also, chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Final Thoughts

I genuinely love how this S’mores Cookies with Marshmallows and Chocolate Recipe brings the nostalgia of summer campfires right into my kitchen any time of year. The combination of melty marshmallows, crunchy graham crackers, and gooey chocolate is pure comfort in cookie form. I hope you have as much fun making and sharing these as I do — they’re absolute crowd-pleasers. So gather your ingredients, give this recipe a try, and get ready for some serious cookie love!

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S’mores Cookies with Marshmallows and Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 12 reviews
  • Author: Amanda
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

Deliciously gooey and chocolatey S’mores Cookies packed with melty marshmallows, crunchy graham crackers, and rich chocolate chips. These cookies bring the classic campfire treat indoors with an easy-to-follow recipe perfect for any occasion.

Ingredients

Units Scale

Cookie Dough

  • 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
  • 1 1/2 cups graham crackers broken into small pieces
  • 1 1/2 cups mini marshmallows
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips

Cookie Topping

  • 4-5 additional mini marshmallows per cookie (about 2 cups total)
  • 1/2 cup graham crackers broken into small pieces
  • 2 Hershey’s bars broken into pieces

Instructions

  1. Preheat Oven: Preheat your oven to 375° F and line two baking sheets with parchment paper to prevent sticking and allow even baking.
  2. Mix Butter and Sugars: In a large mixing bowl, beat together the softened butter, light brown sugar, and granulated sugar for 2-3 minutes until creamy and well combined.
  3. Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter and sugar mixture. Beat well until fully incorporated and smooth.
  4. Combine Dry Ingredients: In a separate bowl, mix the all-purpose flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet mixture, stirring just until combined to avoid overmixing.
  5. Add Mix-ins: Fold in 1 1/2 cups of broken graham crackers, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips evenly throughout the dough.
  6. Form Cookies: Scoop 2-3 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them to allow room for spreading during baking.
  7. Bake Initial Phase: Bake in the preheated oven for 10 minutes until the cookies are almost done but still soft in the center.
  8. Add Toppings: Remove the baking sheets from the oven. Press 4-5 mini marshmallows on top of each cookie, along with a few additional graham cracker pieces and Hershey bar chunks.
  9. Finish Baking: Return the cookies to the oven and bake for an additional 2 minutes until fully cooked. Optionally, switch to broil for 30 seconds to toast the marshmallows on top but watch carefully to prevent burning.
  10. Cool and Store: Allow the cookies to cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. Store in an airtight container at room temperature for 4-5 days.

Notes

  • Use room temperature butter for easy mixing and better texture.
  • Press toppings gently to avoid flattening the cookie base.
  • Broiling marshmallows adds a toasty flavor but monitor closely to prevent burning.
  • For softer cookies, underbake slightly and allow to cool on the sheet.
  • Substitute chocolate chips with other favorite chocolates if desired.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 18 g
  • Sodium: 150 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 30 mg

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