These cookies take everything you love about a campfire s’more and build it into a loaded chocolate chip cookie. A graham cracker crumble gets mixed right into the dough, each cookie bakes on its own graham cracker base, and they finish with a toasted marshmallow and a square of melted chocolate on top. It’s a fun, hands-on treat that captures the s’mores experience without needing a fire pit.
Quick facts
- Prep time: 25 minutes
- Cook time: 12 minutes
- Total time: 35 minutes
- Cuisine: American
- Course: Dessert
Ingredients
For the graham cracker crumble
- 1 package graham crackers (9 whole crackers)
- 6 TBS unsalted butter, melted
- 1 TBS granulated sugar
- dash of salt
For the cookie dough
- 1 cup unsalted butter, softened (2 sticks)
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups chocolate chips
For assembling the cookies
- 24 graham cracker squares
- 12 large marshmallows
- 6 small snack-size Hershey bars (or 2 large bars)
How to Make S’mores Cookies
Part 1: Make the Graham Cracker Crumble
1. Crush the crackers. Place the graham crackers in a sealed zip-top bag and crush them with a rolling pin. You can crush them fine or leave a mix of sizes, depending on the texture you want.
2. Coat in butter. In a medium bowl, mix the crushed graham crackers with the melted butter, sugar, and a dash of salt until everything is well coated. Set this aside.
Part 2: Make the Cookie Dough
3. Preheat the oven. Heat it to 350°F and line one or two baking sheets with parchment paper or a silicone liner.
4. Cream the butter and sugars. In a large bowl, beat the butter, brown sugar, and granulated sugar together for a couple of minutes, until light and fluffy.
5. Add the eggs and vanilla. Mix these in until fully incorporated.
6. Mix the dry ingredients. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
7. Combine. Add the flour mixture and the graham cracker crumble to the wet ingredients, stirring until you have a soft cookie dough.
8. Fold in the chocolate chips. Gently mix them in until evenly distributed.
Part 3: Shape and Bake
9. Scoop the dough. Portion the dough into 2.5 to 3 tablespoon pieces and roll each into a ball.
10. Place on graham crackers. Set each dough ball on top of a graham cracker square on the baking sheet.
11. Flatten slightly. Press each dough ball down a bit so it looks more like a thick hockey puck than a round ball.
12. Space them out. Leave at least 2 inches between cookies so they have room to spread, and bake no more than 6 to 8 cookies per sheet.
13. Bake. Bake for 10 to 11 minutes.
Part 4: Add the Marshmallow and Chocolate
14. Prep the marshmallows. While the cookies bake, cut the marshmallows in half.
15. Top with marshmallow. Place one marshmallow half, sticky side down, on top of each cookie.
16. Bake again briefly. Return the pan to the oven for about 2 more minutes, letting the marshmallow toast while the cookies finish baking.
17. Rest briefly. Remove the pan from the oven and let the cookies cool for 2 to 3 minutes.
18. Add the chocolate. Place one square of chocolate on top of each marshmallow, letting the residual heat soften it.
19. Cool. Let the cookies cool on the pan for another 3 minutes, then transfer them to a cooling rack to cool completely, or enjoy them warm.
Tips for the Best S’mores Cookies
Crush the graham crackers to your preference. A mix of fine crumbs and slightly larger pieces gives a nice texture throughout the dough.
Don’t overcrowd the baking sheet. Giving the cookies enough space lets them spread properly into that classic cookie shape.
Watch the marshmallow closely during the second bake. Two minutes goes by fast, and marshmallows can go from toasted to burnt quickly.
Add the chocolate right after baking. Placing it on while the cookie and marshmallow are still warm helps it melt slightly for that classic s’mores look.
Serve warm for the best gooey texture. These are especially good eaten shortly after baking, while the marshmallow and chocolate are still soft.
Final Thoughts
These s’mores cookies bring together everything people love about the campfire classic in an easy, oven-baked form. Between the graham cracker base, the chocolate chip-studded dough, and the toasted marshmallow and chocolate on top, they’re a fun treat for any time of year. Give them a try and let me know how yours turn out.