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S’mores Cookies

Irresistibly Gooey S’mores Cookies for Year-Round Indulgence

Enjoy the classic flavors of S’mores in a delicious cookie form with these irresistible cookies that combine chocolate, graham crackers, and gooey marshmallows.
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Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 3 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter Provides richness; use unsalted if preferred.
  • 1 cup Light Brown Sugar Adds sweetness; dark brown sugar can be used.
  • 0.5 cup Granulated Sugar Sweetens the dough; can substitute with coconut sugar.
  • 2 large Eggs Binds the mixture; flax eggs are a vegan option.
  • 2 teaspoons Vanilla Extract Opt for pure for better flavor.
  • 2.5 cups All-Purpose Flour Forms the cookie structure; gluten-free flour works.
  • 0.5 cups Cornstarch Tenders the cookie texture; arrowroot starch can substitute.
  • 1 teaspoon Baking Soda Acts as a leavening agent.
  • 0.5 teaspoon Salt Balances sweetness.
For the S’mores Filling
  • 1.5 cups Mini Marshmallows Creates gooey pockets; larger marshmallows can be cut down.
  • 1.5 cups Graham Crackers For classic crunch; honey or gluten-free options work.
  • 1 cup Milk Chocolate Chips Provides creamy sweetness.
  • 1 cup Semisweet Chocolate Chips Complements other chocolates.
  • 4 ounces Hershey's Bars Infuses classic S'mores flavor.

Equipment

  • Oven
  • mixing bowl
  • Hand Mixer
  • Cookie scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, mixing well after each addition, then add the vanilla extract and mix until combined.
  4. Gradually sift in the flour, cornstarch, baking soda, and salt; mix on low speed until just combined.
  5. Stir in the crushed graham crackers, mini marshmallows, and both types of chocolate chips until evenly distributed.
  6. Scoop 2-3 tablespoons of dough onto prepared baking sheets, leaving space for spreading.
  7. Bake for 10 minutes until golden around the edges and slightly underbaked in the center.
  8. Immediately top each cookie with additional marshmallows, graham cracker pieces, and segments of Hershey's bar.
  9. Return the baking sheets to the oven for another 1-2 minutes to toast the toppings.
  10. Let cookies sit for 2-3 minutes on the pan before transferring them to a wire rack to cool.

Nutrition

Serving: 1cookieCalories: 170kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 100mgPotassium: 60mgSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

For perfect cookies, embed the marshmallows in the dough to prevent burning and refrigerate the dough if too soft before baking.

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