Soft and Chewy Smores Cookies

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S’mores Cookies — 🍪 🙌🏻 🎉 These SOFT and CHEWY cookies are loaded with chocolate, marshmallows, and graham crackers!! The best s’mores you’ll ever eat and no campfire required! Kids and adults alike LOVE these amazing cookies!

Soft and Chewy Smores Cookies - Loaded with chocolate, marshmallows, and graham crackers!! The best smores you'll ever eat and no campfire required!!

I love s’mores, but like most busy adults I don’t frequently find myself just hanging around campfires and roasting marshmallows over an open flame. The last time that happened was probably 1987 and I was a Girl Scout.

Which is why these s’mores cookies are a beautiful thing. They bring the taste of s’mores indoors via soft, tender, chewy chocolate chip cookies.

I adapted my favorite chocolate chip cookie base because the cookies turn out exceedingly soft, every time. I added crushed graham crackers, mini marshmallow bits, and chocolate chips. The result is nothing short of the gooey, chewy, moist, chocolaty heaven.

Soft and Chewy Smores Cookies - Loaded with chocolate, marshmallows, and graham crackers!! The best smores you'll ever eat and no campfire required!!

They’re enough to make the Brownie Scouts jealous that they have to stand around swatting bugs and getting stinky hair for their s’mores. 

The graham crackers soften slightly while baking, but retain some crunch, which is a perfect contrast to the the little marshmallow bits that stay chewy.

There’s an abundance of chocolate in every bite because s’mores aren’t good unless there’s chocolate coating your fingernails and dripping all over. Keep the napkins handy.

Soft and Chewy Smores Cookies - Loaded with chocolate, marshmallows, and graham crackers!! The best smores you'll ever eat and no campfire required!!

Ingredients in S’mores Cookies

To make these s’mores chocolate chip cookies, you’ll need: 

  • Unsalted butter
  • Light brown sugar
  • Granulated sugar
  • Egg
  • Vanilla extract
  • All-purpose flour
  • Cornstarch
  • Baking soda
  • Salt
  • Graham crackers
  • Semi-sweet chocolate chips (milk chocolate chips work too)
  • Marshmallow bits 

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

Soft and Chewy Smores Cookies - Loaded with chocolate, marshmallows, and graham crackers!! The best smores you'll ever eat and no campfire required!!

How to Make S’mores Cookies 

Making s’mores cookies with actual graham crackers is very easy. Here are the basic steps:

  1. Add the butter, sugars, egg and vanilla to a stand mixer and beat until light and fluffy (this will take a few minutes!).
  2. Add in the dry ingredients and beat just until mixed.
  3. Then, fold in the graham crackers, chocolate chips, and marshmallows.
  4. Scoop the cookie dough into balls and set on a plate. Cover with plastic wrap and chill for at least 2 hours. 
  5. Once the dough has chilled, place the cookie dough balls on a parchment paper lined baking sheet and bake until the edges have set and the tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. 

Tip for Making Gooey Cookies

Do not bake these s’mores cookies longer than 9 minutes if you want ooey-gooey s’mores-like cookies because they firm up as they cool.

Soft and Chewy Smores Cookies - Loaded with chocolate, marshmallows, and graham crackers!! The best smores you'll ever eat and no campfire required!!
Do I Have to Chill the Cookie Dough? 

Yes, you MUST chill the cookie dough prior to baking it. Do not bake with warm dough because cookies will spread and bake thinner and flatter.

Can I Use a Graham Cracker Substitute?

Whenever I post a s’mores dessert recipe, I usually have readers from outside the US say they can’t find graham crackers where they live. If that’s the case for you, I recommend using another lightly sweetened cracker or cookie in place of the graham crackers. I think plain digestive biscuits would work well here, but let me know what you wind up using! 

However, please make these s’mores cookies with graham crackers if possible. That will deliver the most authentic s’mores flavor. 

Can I Substitute the Marshmallow Bits?

I used Kraft Jet-Puffed Mallow Bits, rather than actual marshmallows, because they survive the baking process better. The bits are sold in the baking aisle of most grocery stores or Target, but if you can’t find them, use regular mini marshmallows.

Can I Omit the Cornstarch? 

Technically yes, but the cookies won’t be nearly as soft and pillowy without it. Cornstarch cookies are some of my favorites because they bake up soft and chewy every time! 

Can I Use different Mix-ins?

I used the classic s’mores mix-ins to make this cookie recipe, but you’re welcome to add additional mix-ins if desired. I imagine shredded coconut and chopped nuts would pair nicely with the marshmallows, chocolate chips, and graham crackers!

Can I Use HersHey’s Bars Instead of Chocolate Chips?

I used semi-sweet chocolate chips to make this recipe super easy to throw together, but you can substitute 12 ounces of Hershey’s bars that have been chopped up. Using Hershey’s bars would give these cookies an even more authentic s’mores flavor. 

Soft and Chewy S'mores Cookies — Loaded with chocolate, marshmallows, and graham crackers!! The best s'mores you'll ever eat and no campfire required!!

Storage Instructions

Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.

Alternatively, unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Soft and Chewy Smores Cookies - Loaded with chocolate, marshmallows, and graham crackers!! The best smores you'll ever eat and no campfire required!!

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4.58 from 47 votes

Soft and Chewy Smores Cookies

By Averie Sunshine
🍪 🙌🏻 🎉 These SOFT and CHEWY cookies are loaded with chocolate, marshmallows, and graham crackers!! The best s'mores you'll ever eat and no campfire required! Kids and adults alike LOVE these amazing cookies!
Prep Time: 10 minutes
Cook Time: 8 minutes
Total Time: 18 minutes
Servings: 26
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Ingredients  

  • ¾ cup unsalted butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 ¾ cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • pinch salt, optional and to taste
  • 1 cup coarsely chopped graham crackers, about 4 full-size cracker sheets
  • 2 cups semi-sweet chocolate chips, (12 ounce bag)
  • 1 ¼ cups marshmallow bits

Instructions 

  • To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
  • Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
  • Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
  • Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds (I made 26). Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap, and refrigerate for at least 2 hours, or up to 5 days, before baking. Do not bake with warm dough because cookies will spread and bake thinner and flatter.
  • Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
  • Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey Smores-like cookies because they firm up as they cool (The cookies shown in the photos were baked with dough that had been chilled overnight, allowed to come to room temp for 15 minutes, and were baked for 8 minutes, with trays rotated at the 4-minute mark. They have chewy edges with soft, pillowy, gooey centers).
  • Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

Notes

Nutrition

Serving: 1, Calories: 215kcal, Carbohydrates: 27g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 3g, Trans Fat: 0.2g, Cholesterol: 21mg, Sodium: 73mg, Potassium: 107mg, Fiber: 1g, Sugar: 15g, Vitamin A: 180IU, Calcium: 20mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More S’mores Desserts: 

All of my chocolate chip cookie recipes and all of my s’mores recipes

Chocolate Chip Cookie S’mores Bars — Between layers of super soft chocolate chip cookie dough there’s chocolate, marshmallows, and graham cracker crumbs for the most DECADENT smores ever!! So EASY and just 4 main ingredients!! 

S’mores Poke Cake — Chocolate cake gets poked all over and soaked in a marshmallow creme mixture before being topped with crushed graham crackers, toasted marshmallows, and hot fudge sauce. 

S’mores Brownie Pie — Each bite of the pie is so satisfying and starts with a base of dense, fudgy, rich brownies, topped with melted chocolate chips, fluffy gooey marshmallows, and sprinkled with crunchy bits of graham crackers. 

Gooey Chocolate Chip and Marshmallow Cookie Pie — The whole pie tastes like the soft, GOOEY, underbaked centers of fresh chocolate chip cookies!! Between the melted chocolate, marshmallows, and big time gooey factor, this pie is PERFECT!!

Gooey Chocolate Chip and Marshmallow Cookie Pie 

S’mores Bars — SO EASY, NO-BAKE, just FOUR ingredients, and ready in FIVE minutes!! It doesn’t get any better than that and no campfire required! A hit with kids and adults at parties, potlucks, and picnics!!

Peanut Butter Cookie S’mores Pie — A peanut butter and graham cracker cookie underneath gooey marshmallows and melted chocolate!!

Smores Cake — A three-layer, show-stopping cake that everyone will ADORE! Moist and tender layers of chocolate cake along with crunchy graham cracker crusts, sweet marshmallow buttercream frosting, toasted marshmallows, and chocolate bars for a true smores experience! 

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Please note: I have only made the recipe as written, and cannot give advice or predict what will happen if you change something. If you have a question regarding changing, altering, or making substitutions to the recipe, please check out the FAQ page for more info.

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Comments

  1. Hello! So if I were to freeze the cookies to be baked later, how long and at what temperature would I bake them at? I’m making a batch right now (they’re in the freezer as I type this) and it smells amazing!

  2. Yum! These are great. We were out of graham crackers, so used vanilla wafers instead and turned out fine. The kids want to know when I’m making them again. Thanks for the recipe Averie!

  3. I made these today and they look and taste great. I used 1.5 inch leveled scoops and baked for 10 minutes. It is soft with crunchy bits. Perfection. Thanks for the recipe!

  4. Let me start off with this. I have a degree in baking and pastry but i seriously SUCK at making cookies from scratch. I made these to share with my work friends tomorow but i couldnt resist and had to try one. SECONDLY: OMG can someone say Cookie Porn? These things came out so freaking perfectly i am seriously astounded. Thank yoy frobottombottom of my heart for this recipe. I switched it used bit and used milk chocolate as well as peanut butter chips. And lastly I am jot much of a eater (probably due to my usual lack of being able to make them) i ate 3, THREE, of these things with a giant glass of ice cold milk! I havent eaten three of any kind of cookie probably since i was 8 (excluding girl scout cookies, maybe) again i say THANK YOUUUU!!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad you enjoyed three and that they even trump girl scout cookies for you :)

  5. These cookies look delish. Could I use ground graham crackers from a box? Or will that effect the texture of the final product? Thx U!

    1. Don’t do that because they will behave more like flour and will render the dough too dense and dry. Make as written and enjoy!

  6. I just made these today with a bag of Pumpkin Spice Marshmallows that I impulse bought and didn’t know what to do with. I added a tsp of cinnamon to the dough as well. They were flipping outstanding. I had to physically remove myself from the kitchen for safety. They are so good. Thanks for the recipe!

    1. Thanks for trying the recipe and I’m glad it came out great for you! Glad the recipe came in handy for your impulse buy and that they were so good you had to remove yourself from the kitchen :) Been there!

  7. Made these tonight – yummy! I used the idea someone mentioned in the comments of cutting mini marshmallows in half. Worked well! 

    Thanks for the recipe! 

  8. These s’mores cookies are awesome!! The flavor and texture is great. I like these even better once they’ve completely cooled, SO GOOD. The only problem I had with these was that they stuck quite a bit to the pan, so mine were definitely not very attractive cookies. But, I think that might be because I used mini marshmallows and they stuck like glue to the pan, as long as they taste good I don’t have a problem deformed cookies though! Loved these and I’ll definitely try these again with marshmallow bits.

    1. Before I even finished reading it, I though, oh I bet she used mini marshmallows…yes, that’s the culprit. If you use those little m’mallow bits I used, you won’t have that problem OR just make sure to tuck with m’mallows inside some dough so they aren’t baking directly on the baking sheet and you won’t have the sticky issues anymore! Similar to what I just wrote about w/ these candy corn cookies https://www.averiecooks.com/2013/10/candy-corn-and-white-chocolate-softbatch-cookies.html

      So glad you loved the cookies and yes the texture just gets better and better!

      1. Finally got around to making these again, but this time with mallow bits! WOW. SO GOOD!! I don’t think I’ll ever crave s’mores anymore, just these cookies!

  9. Very good recipe! I doubled the batch and my 2 daughters and I divided and each took some to work – nice treat. Definitely a keeper.

  10. These are DELICIOUS. Only problem I had was that the cookies were super, super soft and hard to move from the pan. I did use parchment paper. Anyhow, just wanted to say that this is a great recipe! My boyfriend who is currently taking the California bar exam was very happy to have this as a treat yesterday.

    1. Thanks for trying these and LMK! I live in San Diego and one of my friends took the CA bar about 4 yrs or so ago. SUPER stressful! Good luck to your boyf!

      As for the soft cookies – you could bake an extra minute. But I swear by, SWEAR BY, Silpats. The slight tackiness of the mat makes the perfect surface for baking in a way that parchment does not, i.e. it’s like a slippery slick! I bet if you tried with a Silpat, problem would be solved :)

  11. Loving the gooey goodness here–and the fact that I don’t have to face the humid heat outside to get a taste :) I haven’t had a s’more in ages, this sounds delectable!

  12. Thanks for this delicious recipe! I particularly love the crunchiness of the graham crackers in the cookie. :)

    1. Thanks for trying them! I loved that little bit of crunch, too! Thanks for LMK you’re a fan, too!