If you’ve ever sat by a campfire with chocolate-smeared fingers and sticky marshmallow smiles, you know the magic of s’mores. Now imagine capturing that flavor in a cookie—no firewood or smoke required. This Ultimate S’more Cookies Recipe brings you everything you love about traditional s’mores—rich chocolate, toasted marshmallows, and crunchy graham crackers—in a single, irresistible cookie.
Crafted for the home baker looking to elevate simple ingredients, this recipe combines the nostalgic charm of s’mores with the cozy comfort of freshly baked cookies. Whether it’s summer picnics, holiday parties, or a Tuesday night treat, these cookies are always a hit.
SofyaRecipes was founded by Sofya Petrova, a Chicago-born culinary expert and food writer with a deep passion for transforming everyday ingredients into extraordinary dishes. With years of experience in recipe development, food styling, and content creation, Sofya has built a trusted space where food enthusiasts can explore innovative yet approachable recipes. Drawing from a background in global cuisines and modern culinary techniques, Sofya’s mission is to inspire confidence in home cooks by making gourmet flavors achievable in any kitchen.
Ingredients
This cookie dough is loaded with flavor, texture, and gooey goodness.
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2½ cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- Optional: extra chocolate chunks or crushed graham crackers for topping
Pro Tip: For a richer twist on this Ultimate S’more Cookies Recipe, use dark chocolate chunks or a mix of chocolate varieties.
Baking Time Breakdown
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes per batch
- Cooling Time: 5 minutes
- Total Time: About 35 minutes
This version of the Ultimate S’more Cookies Recipe skips chilling the dough, making it a quick solution for last-minute dessert cravings.
Step-by-Step Instructions
Step 1: Preheat the Oven
Set your oven to 350°F (175°C). Line your baking trays with parchment paper for easy cleanup and even baking.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with the brown and white sugars until light and fluffy—about 2–3 minutes using a hand or stand mixer.
Step 3: Add Eggs and Vanilla
Crack in the eggs one at a time, mixing until incorporated. Add vanilla extract for that warm, sweet aroma that ties the cookie together.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk the flour, graham cracker crumbs, baking soda, and salt. Gradually add this to the wet mixture and mix just until combined.
Step 5: Fold in the S’more Goodness
Gently stir in the chocolate chips and mini marshmallows. The dough will be soft and speckled with everything you love about s’mores.
Step 6: Scoop and Shape
Scoop dough onto prepared baking sheets, spacing them about 2 inches apart. For an extra wow factor, press a few chocolate chunks and marshmallow bits on top.
Step 7: Bake to Perfection
Bake for 10–12 minutes. The cookies are done when edges are golden and the marshmallows are lightly toasted. Don’t overbake—the centers should be soft!
Step 8: Cool and Enjoy
Let the cookies sit on the tray for 5 minutes to set before transferring to a wire rack. Serve warm or let them cool completely to store.
Nutrition Per Cookie (Est.)
- Calories: 210
- Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 30mg
- Sodium: 120mg
- Carbs: 28g
- Sugars: 18g
- Protein: 2g
This Ultimate S’more Cookies Recipe is about indulgence, but feel free to use our healthier swaps below.
Healthier Options
Want to make your cookies a bit more nutritious? Here’s how:
- Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free graham crackers.
- Dairy-Free: Substitute butter with vegan margarine and use dairy-free chocolate chips.
- Lower Sugar: Replace half the sugar with monk fruit sweetener or coconut sugar.
- Add Fiber: Swap ½ cup flour with oat flour or whole wheat for a heartier bite.
These swaps won’t compromise the chewy, chocolatey essence of the Ultimate S’more Cookies Recipe.
Creative Serving Ideas
- S’more Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cookies.
- Campfire Dessert Tray: Pair with strawberries, brownies, and chocolate-dipped pretzels.
- Holiday Gift Jars: Stack cookies in mason jars tied with rustic ribbon for charming edible gifts.
- Dessert Charcuterie Boards: Feature these cookies alongside other favorites like Swedish Thumbprint Cookies and Mint Chocolate Chip Cookies.
Mistakes to Avoid
- Overbaking: Pull the cookies when the edges are golden but centers are still soft.
- Warm Butter: Use room-temperature butter to maintain cookie shape and structure.
- Skimping on Mix-ins: Don’t hold back—more marshmallows and chocolate = better texture.
- Ignoring Spread Room: Space the dough balls 2 inches apart to prevent sticking.
- Nail these tips and your Ultimate S’more Cookies Recipe will come out perfect every time.
Storage Tips
- Room Temp: Store in an airtight container for 4–5 days.
- Refrigerate Dough: Keep dough chilled for up to 72 hours before baking.
- Freeze Dough Balls: Place on a tray, freeze, then store in a bag. Bake straight from the freezer with 2 extra minutes.
- Freeze Baked Cookies: Cool completely and freeze for up to 3 months. Reheat at 300°F for 5 minutes.
Want a fresh-out-the-oven feel? Reheat cookies in a toaster oven for 3–5 minutes.
Final Thoughts
This Ultimate S’more Cookies Recipe gives you all the indulgence of a fireside treat, reimagined for everyday baking. Whether you’re a seasoned baker or trying something new, this recipe is foolproof, fun, and absolutely delicious.
Bite into one, and you’ll get everything—a little crunch, a little goo, and a whole lot of joy.
Give this recipe a try, snap a photo, and tag your creation! Don’t forget to subscribe for more home-baking magic.
Conclusion
The Ultimate S’more Cookies Recipe takes everything you love about campfire treats and transforms it into a bakery-worthy cookie. With crispy edges, gooey centers, and bursts of melted chocolate and marshmallow, they’re a must-bake for any dessert lover.
Whether you’re planning a cozy evening in, baking for a party, or simply treating yourself, these cookies promise to satisfy your sweet tooth with ease.
Try them out, share your creations, and subscribe for more home-baking inspiration!
FAQs
Yes! Chop them into smaller pieces to ensure they melt evenly without overwhelming the dough.
Absolutely. Freeze dough balls or baked cookies and enjoy freshly baked s’mores cookies anytime.
Pull them out right when the edges are golden and the centers are still soft. Letting them rest on the baking tray helps finish them gently.
Yes! Use a certified gluten-free flour mix and swap the graham crackers for a gluten-free version.
Nope! This dough is ready to bake immediately, making it perfect for quick cookie cravings.
Ultimate S’more Cookies Recipe – Gooey & Delicious
- Total Time: 35 minutes
- Yield: 24 cookies 1x
Description
All the gooey, crunchy, chocolatey goodness of a campfire s’more—reimagined as a soft, chewy cookie, made without fire or smoke.
Ingredients
Cookie Dough
1 cup (2 sticks) unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
½ teaspoon salt
Mix-Ins & Toppings
1½ cups semi-sweet chocolate chips
1 cup mini marshmallows
Optional: extra chocolate chunks
Optional: crushed graham crackers
Instructions
Preheat the Oven : Preheat to 350 °F (175 °C). Line baking sheets with parchment paper.
Cream Butter & Sugars : In a large bowl, beat the softened butter with brown and granulated sugars until light and fluffy (2–3 minutes).
Add Eggs & Vanilla : Mix in the eggs one at a time, then stir in vanilla extract.
Combine Dry Ingredients : In a separate bowl, whisk flour, graham-cracker crumbs, baking soda, and salt. Gradually add to the wet mixture and mix until just combined.
Fold in Mix-Ins : Gently stir in chocolate chips and mini marshmallows.
Portion & Top :Scoop ~2-tablespoon portions onto prepared sheets, spacing 2 inches apart. Press a few extra chocolate chunks or marshmallow bits on top if desired.
Bake :Bake for 10–12 minutes, until edges are golden and marshmallows are lightly toasted (centers stay soft).
Cool & Serve : Let cookies rest on the sheet for 5 minutes, then transfer to a wire rack. Serve warm or cool completely for storage.
Notes
Pro Tip: For an extra-decadent twist, swap semi-sweet chips for dark chocolate chunks or a mix of milk and white chocolate. Press a few extra pieces on top of each dough ball before baking to showcase gooey pockets of chocolate and marshmallow.
Healthier Swaps:
Gluten-Free: Replace all-purpose flour with a 1:1 gluten-free blend and use certified gluten-free graham crumbs.
Dairy-Free: Sub margarine for butter and opt for dairy-free chocolate chips.
Lower Sugar: Substitute half the sugars with coconut sugar or monk fruit sweetener.
More Fiber: Swap ½ cup of the flour for oat flour or whole-wheat flour without sacrificing chewiness.
Creative Serving Ideas:
Make ice-cream sandwiches: sandwich a scoop of vanilla or chocolate ice cream between two warm cookies.
Build a campfire-style dessert tray with fresh berries, brownies, and chocolate-dipped pretzels.
Gift in style: layer cookies in a mason jar, top with ribbon and a personalized tag.
Curate a dessert charcuterie board featuring these alongside blondies, thumbprint cookies, and mint-chocolate bites.
Common Mistakes to Avoid:
Overbaking: Always pull the tray when edges turn golden but centers still look slightly underdone—they’ll continue to set as they cool.
Butter Temperature: Make sure your butter is room-temp (not melted)—too soft and the cookies will spread too much.
Mix-In Moderation: More is more here—don’t skimp on the chocolate or marshmallows, but fold gently to avoid deflating the dough.
Crowding the Pan: Space scoops about 2″ apart so cookies have room to puff without merging.
Storage Tips:
At Room Temp: Store in an airtight container for up to 4–5 days.
Dough: Refrigerate up to 72 hours or freeze shaped dough balls (bake straight from frozen, adding 2 extra minutes).
Baked Cookies: Freeze cooled cookies for up to 3 months; reheat at 300 °F for 3–5 minutes to freshen.
Quick FAQ:
Can I use full-sized marshmallows? Yes—just chop them into smaller pieces so they distribute and melt evenly.
Do I really skip chilling? This dough bakes beautifully right away—no chill needed for fast cravings.
How do I get extra-gooey centers? Remove from oven as soon as the edges turn golden and let them rest on the hot tray for 5 minutes before moving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: ~4 g
- Carbohydrates: 28 g
- Fiber: ~0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
