There’s nothing quite like the nostalgia of s’mores—gooey marshmallow, melty chocolate, and crunchy graham crackers. But what if you could have all of that in a soft, chewy bakery-style cookie? These S’mores Cookies bring the best of campfire treats into a thick, marshmallow-stuffed dessert, no campfire needed!
These cookies are packed with Hershey’s chocolate bar pieces, chocolate chips, and crushed graham crackers, creating the perfect balance of flavors. Each cookie is stuffed with a marshmallow center that melts into an ooey-gooey bite, just like a classic s’more.
Whether you’re making these for a summer gathering, a holiday cookie tray, or just because you love s’mores, these cookies will become a household favorite.
Why You’ll Love These S’mores Cookies
✔ Bakery-Style Texture – Thick, chewy, and soft with a slight crisp on the edges.
✔ Marshmallow-Stuffed – A gooey, melted marshmallow center that gives you the perfect s’mores experience.
✔ Easy to Make – No chilling required! These cookies come together quickly and easily.
✔ Perfect for Any Occasion – Great for BBQs, camping-themed parties, holidays, or as a cozy treat.
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup (2 sticks) salted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup graham cracker crumbs (about 8 full sheets, crushed)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped Hershey’s chocolate bars
For the Filling & Coating:
- 12 large marshmallows (cut in half for easier stuffing)
- ½ cup crushed graham cracker crumbs, for rolling
How to Make S’mores Cookies
Step 1: Make the Cookie Dough
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy (about 2 minutes).
- Add the eggs and vanilla extract, mixing until fully combined.
- In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs.
- Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
- Fold in the chocolate chips and chopped Hershey’s bars until evenly distributed.
Step 2: Assemble the Cookies
- Scoop about 2-3 tablespoons of dough and flatten it slightly.
- Place half a marshmallow in the center of each dough portion.
- Wrap the dough around the marshmallow, ensuring it’s almost enclosed but still peeking out slightly.
- Roll each dough ball in crushed graham cracker crumbs for extra crunch and s’mores flavor.
Step 3: Bake the Cookies
- Arrange 5-6 cookies per baking sheet, spacing them about 3 inches apart (they will spread).
- Bake for 10-12 minutes, or until the edges are set and golden brown.
- “Scoot” the cookies – If the cookies spread unevenly, use a round cookie cutter or a spoon to gently push them into a neat circle while they’re still warm.
- While the cookies are still warm, press extra chocolate pieces on top for a bakery-style look.
Step 4: Cool & Serve
- Let the cookies cool for 10-15 minutes on the baking sheet before transferring them to a wire rack.
- Enjoy warm for maximum gooey marshmallow goodness!
Tips for the Best S’mores Cookies
✔ Use room temperature ingredients – This ensures smooth mixing and prevents dry cookies.
✔ Don’t overbake – The cookies will continue to cook on the baking sheet after being removed from the oven.
✔ Chill the dough (optional) – If you want extra thick cookies, chill the dough for 15-20 minutes before baking.
✔ Scoot your cookies – If they spread too much, use a round cutter to shape them into a perfect circle while they’re still warm.
✔ Press extra chocolate on top – This makes them look just like bakery-style cookies!
Recipe Variations & Substitutions
- Gluten-Free Option – Substitute all-purpose flour with a gluten-free 1:1 baking flour.
- Dairy-Free Option – Use dairy-free butter and dairy-free chocolate chips.
- Peanut Butter S’mores Cookies – Add ½ cup peanut butter to the dough for a nutty twist.
- Chocolate Lovers’ Version – Swap out ½ cup flour for unsweetened cocoa powder for double chocolate s’mores cookies.
- Caramel S’mores Cookies – Drizzle melted caramel over the cookies after baking for an extra indulgent touch.
Serving & Storing
How to Serve
- Enjoy these cookies warm for the best gooey marshmallow experience.
- Pair with a glass of cold milk or a hot cup of cocoa.
How to Store
- Room Temperature: Store in an airtight container for 3-4 days.
- Reheating: Microwave for 10-15 seconds to restore gooeyness.
Can You Freeze S’mores Cookies?
Yes! Here’s how:
- Freeze the dough: Roll the dough into balls and freeze before baking. When ready to bake, let them sit at room temperature for 15 minutes, then bake as directed.
- Freeze baked cookies: Store in a zip-top bag for up to 1 month. Reheat in the microwave for 10-15 seconds.
Frequently Asked Questions
1. Can I use mini marshmallows instead of large ones?
I don’t recommend it. Mini marshmallows melt too quickly and may leak out of the cookie dough.
2. Why did my cookies spread too much?
Possible reasons:
✔ Your butter was too warm. Use room temperature, not melted butter.
✔ You didn’t use enough flour. Be sure to measure correctly using the spoon-and-level method.
3. Can I use store-bought graham cracker crumbs?
Yes, but using hand-crushed graham crackers gives a better mix of crumbs and chunks for texture.
4. What if I don’t have Hershey’s bars?
You can use any milk chocolate bar or even chopped semi-sweet chocolate.
Final Thoughts
These Marshmallow-Stuffed S’mores Cookies are the ultimate gooey, chocolatey, and chewy treat, perfect for any time of year. They bring all the flavors of classic s’mores into a thick, bakery-style cookie that’s easy to make and incredibly delicious.
Make a batch today, and don’t forget to leave a comment & review below if you try them!
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