Smores Cookies are a family favorite, 30 minute cookie. They’re so good and use ingredients that any smores lover already has!
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Why this Smores Cookie Recipe is a Keeper
This easy smores dessert is better than the ones at the campfire. They only take about 30 minutes to make and the kids are going to absolutely love them.
- 30 Minutes: These delicious chocolate and marshmallow cookies can be ready in about 30 minutes.
- Easy Ingredients: You need a few super simple ingredients to make these yummy cookies.
- Family Friendly: This summertime staple is always a hit with the kids!
- Adaptable: Feel free to customize this recipe to make it even better.
If you’re looking for more smores recipes, try these Smores Bars, Camping Smores {Grilled} and Air Fryer Smores.
How to Prevent the Marshmallows from Burning?
Any marshmallows that end up on the edges of the cookies, will be crunchy and can even burn. If you don’t want that, make sure all of the marshmallows are inside the dough.
Ingredient Notes for Smores Chocolate Chip Cookies
You will need just a few easy ingredients. If you’re a smores lover, you may even have these ingredients in your pantry!
- Chocolate Bars: For the classic smores taste, use regular chocolate Hershey bars and graham cracker pieces to top the cookies. However, feel free to experiment with other chocolate bars for your homemade cookies.
- Marshmallows: Mini marshmallows work best for these cookies. If you can only find the regular size, freeze them and cut them in half with some scissors.
See the recipe card below for a complete list of the ingredients with measurements.
Variations and Substitutions to Love this Recipe
These cookies are the perfect dessert to customize. Experiment with different flavors to find something even more unique and delicious.
- Different Chocolates: Try using a variety of chocolates like dark chocolate chips, semi sweet, milk chocolate chips or white chocolate in this smores cookies recipe.
Cookie Recipe Pro Tip
Measuring! If you add too much flour to the smores cookies recipes it will ruin the cookies. The best way to measure flour is by using a scale. If you don’t have one then fluff your flour with a spoon, sprinkle it into your measuring cup, and use a knife to level it off
How to Make these Cookies
This chocolate smores cookies recipe comes together in just 5 easy steps. These are so easy you’ll be surprised by how good they are!
These are the basic steps for making Smores Cookies. Refer to the full, printable recipe card below for detailed instructions.
1. Prep and Mix Dry Ingredients
Preheat your oven to 375°F. Line a cookie sheet with parchment paper, and set aside. In a large mixing bowl, whisk together flour, baking soda, and salt and set aside.
2. Mix Together Wet Ingredients
In another large mixing bowl use an electric mixer to beat the room temperature butter, brown sugar and granulated sugar until smooth.
Add the eggs and vanilla, and mix until just combined. Add the chocolate chips.
3. Mix in Add-Ins and Form Dough
Add the gooey marshmallows, reserving about ¼ cup, pulling them in half, as you add them to the bowl. Add one of the chocolate bars, roughly chopped. Reserve the other bar. Add the roughly crushed graham crackers. Fold the dough ball together.
4. Bake Cookies
Use a 1-1 ½ inch cookie scoop to scoop the cookies onto your parchment paper, leaving plenty of space to keep the cookies from spreading into each other. Bake for 8-10 minutes. You may need to bake in batches.
5. Cool and Top
Once finished baking the cookies, remove your favorite chocolate chip cookies from the oven. Let the cookies cool for 2-3 minutes on the baking sheet, then carefully move the melty chocolate cookies to a wire rack.
One at a time, top the chewy chocolate chip cookies with extra chocolate bar pieces and marshmallows.
Chocolate Smores Recipe FAQs
Store s’mores chocolate cookies in an airtight container in the fridge to chill so the chocolate doesn’t get melty in the summer heat.
You don’t need to reheat this great recipe, but if you do, place the cookies in a damp paper towel and microwave for no more than 10 seconds.
Sure! Freeze this s’mores cookies recipe in an airtight container for up to 3 months.
Your cookies may be gooey if you didn’t bake them long enough or added too much butter. Use 2 sticks of butter and bake them until the top doesn’t look wet anymore and is golden brown.
Yes! If you’d like to use your stand mixer, use the paddle attachment when mixing everything together for this campfire treat.
Expert Tips for Making This Recipe Work
- Chop the Chocolate: Roughly chop the remaining chocolate bar into small and medium chunks. Feel free to make these delicious cookies loaded with chocolate chips.
- Cooling: If the candy bars start to melt, move the cooling rack to the refrigerator to let the cookies finish cooling. Enjoy!
- Chocolate: Use a combination of chocolate chips and chopped milk chocolate bars. Chocolate chips melt evenly, while chopped chocolate bars provide melty pockets.
- Toast the Marshmallows: For an extra burst of flavor, briefly toast the marshmallows with a kitchen torch before adding them to the cookie dough ball. Be careful not to burn them!
- Graham Cracker: Roughly chop some graham cracker squares to incorporate larger chunks and graham cracker crumbs throughout the s’mores cookie for a delightful surprise bite.
- Cookie Cutter: For perfectly round cookies, use a circle cookie cutter to shimmy the cookies around to make a perfect circle.
More Cookie Recipes
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Smores Cookies
Equipment
- 2 Large mixing bowls
- Hand mixer or stand mixer
- 1½ tablespoon cookie scoop
SAVE THIS RECIPE!
Enter your email and we’ll send this recipe to your inbox.
Ingredients
- 2¼ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- ½ cup Graham cracker crumbs, lightly crushed
- 1 cup Unsalted butter, softened
- ¾ cup Granulated sugar
- ¾ cup Light brown sugar, packed
- 1 teaspoon Vanilla extract
- 2 Large eggs
- 1 cup Semi-sweet chocolate chips
- 1 cup Mini marshmallows, divided
- 2 Milk chocolate bars, roughly chopped, divided
Instructions
- Preheat the oven to 375°F. Line baking sheets with parchment paper.
- In a large mixing bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Set aside.
- In a separate large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy. Beat in the eggs and vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the butter mixture, mixing just until combined. Fold in the chocolate chips.
- Reserve about ¼ cup of the mini marshmallows and half of one chopped chocolate bar for topping the baked cookies. Fold the remaining marshmallows, the remaining chopped chocolate, and any larger graham cracker pieces into the dough.
- Scoop the dough into 1½ tablespoon portions and place them about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are just set. Bake in batches if needed.
- Let the cookies cool on the baking sheets for 2 to 3 minutes. While they are still warm, gently press the reserved marshmallows and chopped chocolate into the tops of the cookies.
- Transfer the cookies to a cooling rack and cool completely before serving.
Christina’s Notes
Tear larger mini marshmallows in half before mixing them into the dough so they distribute more evenly.
For extra flavor, lightly toast a few of the marshmallows with a kitchen torch before pressing them onto the warm cookies.
Use a round cookie cutter to gently swirl the cookies immediately after baking if you’d like perfectly round cookies.
If the chocolate becomes too soft while the cookies cool, place the cooling rack in the refrigerator for 10 to 15 minutes to help the chocolate set.
Store the cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Cookie dough can be scooped and frozen for up to 3 months. Bake directly from frozen, adding 1 to 2 minutes to the baking time.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.