Ultimate S’mores Cookie Recipe: Crispy Edges & Gooey Centers

These S’mores Cookies deliver everything you love about gooey campfire s’mores without stepping outside. Soft, chocolatey cookies with a big melted marshmallow in the center and graham cracker in every bite, they’re a fun, crowd-pleasing treat that tastes like summer year-round.

Imagine the scent of toasted marshmallows, warm chocolate and buttery graham crackers filling your kitchen. That’s what happens when you bake these S’mores Cookies. Each cookie is tender inside, golden on the edges and crowned with a marshmallow that stretches when you pull the cookie apart. Nostalgic, cozy and utterly delicious, they capture the essence of a campfire s’more in cookie form.

The Best S’mores Cookies You’ll Ever Make

These S’mores Cookies stand out because they capture every element of a classic s’more in a single, indulgent cookie.

• All the best parts combined. Melted chocolate, toasted marshmallow, crunchy graham crackers and buttery cookie dough in each bite.
• No campfire needed. You get the same nostalgic flavor baked in your oven.
• Gooey marshmallow center. The stretchy marshmallow inside is the standout moment when you break a cookie open.
• Always a hit. Perfect for family nights, bake sales or potlucks — these cookies tend to make everyone smile.

Ingredients You Need

Most of these ingredients are pantry staples and easy to find at any grocery store.

Note: The full ingredient list with measurements is in the recipe card below.

• Unsalted butter: Provides rich, buttery flavor; use room temperature butter.
• Dark brown sugar: Adds moist, caramel-like depth; light brown sugar can be substituted.
• White sugar: Balances sweetness and helps achieve a chewy texture.
• Eggs: Bind the dough and keep cookies soft in the center.
• All-purpose flour: The dough base — measure by spooning and leveling for best results.
• Semi-sweet chocolate chips or chunks: Classic melty pockets of chocolate.
• Bittersweet chocolate chips or chunks: Adds richer contrast to the sweetness.
• Graham cracker squares: Provide the signature crunch and toasty flavor.
• Hershey’s chocolate bars: Classic for a true s’mores flavor; any bar will work.
• Large marshmallows: Use large marshmallows for the gooey, stretchy center.

How to Make S’mores Cookies

These cookies come together quickly in a few simple steps.

Step 1: Preheat oven to 350°F. In a large bowl, beat sugar and butter until creamy. Add eggs and vanilla and mix until smooth.

Step 2: In another bowl, whisk together flour, baking soda and salt.

Step 3: Add the dry ingredients to the wet ingredients and mix until combined. Fold in the chocolate chips. Chill the dough for 30 minutes.

Step 4: Line a baking sheet with parchment. Evenly space graham cracker halves. Place two pieces of chocolate on each cracker and top with a large marshmallow.

Step 5: Scoop dough to cover each graham cracker and marshmallow mound, pressing the dough over the stacked components to encase them. Repeat to make 8 large cookies.

Step 6: Optionally press extra chocolate into the top of each dough ball for a melty finish. Bake 12–15 minutes until golden around the edges. Cool several minutes before transferring to a wire rack.

Expert Tips

• Measure flour correctly: Spoon and level to avoid dense cookies.
• Don’t skip ingredients: Each element contributes to the classic s’mores flavor.
• Use large marshmallows: They create the gooey center and support the dough.
• Chill the dough: Thirty minutes in the fridge prevents spreading and yields thicker cookies.
• Bake on parchment: Prevents sticking and makes cleanup easier.
• Add extra chocolate on top: Pressing chips or chunks on the dough before baking gives a glossy, melty top.
• Let them rest: Allow cookies to cool about 10 minutes before serving so the marshmallow sets slightly.

Frequently Asked Questions

Serving Suggestions

Serve these S’mores Cookies with a cup of hot chocolate, or enjoy them as s’mores-style ice cream sandwiches by pressing vanilla ice cream between two cookies. They’re also lovely alongside other cozy desserts.

Storage and Make Ahead Instructions

Store baked cookies in an airtight container at room temperature for up to 4 days.

To freeze, place cooled cookies in a freezer-safe container or bag for up to 2 months; thaw at room temperature before serving.

Make Ahead: Prepare the dough up to 48 hours in advance and refrigerate in an airtight container. If the dough becomes too firm, let it sit at room temperature about 10 minutes before using. Assemble and bake when ready.

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