These S’mores cookies are chewy graham cracker cookies loaded with gooey marshmallows and milk chocolate. All the flavors of S’mores with no campfire needed!
When I get a cookie craving, I typically whip up some haystack cookies, red velvet cookies, or these amazingly delicious S’mores cookies. I have to say, these cookies are some of the best that I’ve EVER had.
S’mores are one of my all time favorite desserts – who can resist gooey marshmallows with melted chocolate and graham crackers? These S’mores cookies are so good that I think they might even be better than actual S’mores! They’re full of marshmallows, chocolate and graham crackers, and super easy to make.
How do you make S’mores cookies?
This recipe starts with a brown sugar cookie dough that is flavored with graham cracker crumbs. A mixture of marshmallow bits and chopped Hershey bars go into the dough before it chills. After the dough is chilled, it gets rolled into balls and baked.
You’re probably wondering why I’m using marshmallow bits instead of actual marshmallows. Marshmallow bits come in a plastic container near the regular marshmallows, and they’re firm like the marshmallows you’d find in a box of cereal. They’re sold under the name Mallow Bits. I use marshmallow bits because they hold their shape better – if we used actual marshmallows, they would be oozing everywhere and the cookies wouldn’t be nearly as pretty.
The marshmallow bits soften up in the oven, so you still get that same gooey marshmallow effect. I do add a few real marshmallows and chocolate pieces on top of the cookies right when they come out the oven. The marshmallows melt a bit from the heat of the cookies but don’t ooze all over the place.
Tips for S’mores cookies
- Use a food processor to grind your graham crackers into crumbs.
- The dough needs to chill for at least one hour, but you can store it in the fridge for up to one day before you plan to bake your cookies.
- If you can’t find marshmallow bits, you can substitute regular miniature marshmallows, although the cookies will not hold their shape as nicely.
- You can substitute milk chocolate chips for the candy bars if you prefer.
S’mores cookies are dessert perfection – you’ve got a chewy graham cookie base, loads of marshmallows and plenty of melty chocolate. If you love S’mores, you’ll adore these cookies.
More delicious cookie recipes
- 12 tablespoons butter softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 2 teaspoons corn starch
- 1/2 teaspoon salt
- 2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 cup marshmallow bits
- 6 regular sized Hershey's Milk Chocolate Bars coarsely chopped, divided use
- 3/4 cup miniature marshmallows
- Place the butter, brown sugar and granulated sugar in the bowl of a mixer. Beat until light and fluffy.
- Add the egg, egg yolk and vanilla to the bowl and beat until well combined.
- Add the baking soda, corn starch, salt, all purpose flour and graham cracker crumbs to the bowl. Stir on low speed until combined.
- Add the marshmallow bits and approximately 2/3 of the Hershey bars to the bowl. Beat for 20 seconds or until just combined.
- Cover the bowl of dough and let it chill for an hour.
- Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper or a nonstick baking mat.
- Roll 1 inch balls of dough and place them 2 inches apart on the prepared pan. You will have to work in batches.
- Bake for 8-10 minutes or until edges are set. Remove the cookies from the oven and quickly press a few pieces of chocolate and miniature marshmallows into the tops.
- Repeat with remaining cookie dough. Let cool, then serve, or store in an airtight container for up to 3 days.