The Best Chocolate Chip S’mores Cookies

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These S’mores Cookies are made with chocolate chip cookie dough, stuffed with gooey marshmallows, and baked on graham cracker squares. They have soft centers, chewy edges, and melty chocolate in every bite..they’re the ultimate summer cookie!

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THE BEST chocolate chip S’MORES COOKIES

S’mores Chocolate Chip Cookies are everything you love about classic s’mores and thick chocolate chip cookies combined into one treat! Made with chocolate chip cookie dough and classic s’mores ingredients like marshmallows, graham crackers and of course, Hershey’s bar pieces.

We bake the jumbo cookies on top of graham cracker squares for the perfect crunch and they have soft centers, chewy edges, and plenty of melty chocolate in every bite. Perfect for summer gatherings, parties, camping-inspired treats, or whenever you’re craving a homemade s’more without the campfire.

Other s’mores desserts to try are these S’mores Snack Mix, Baked S’mores, Pumpkin S’more Cookies, S’mores Clusters and S’mores Brownie Pizza.

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key ingredients

• Sugar: Both white sugar and dark or light brown sugar are used to make them super soft and have the perfect amount of sweetness.
• All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much flour. 
• Baking soda and baking powder: Used as a leavening agent.
• Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon salt in the recipe. It’s best if the butter is at room temperature and slightly softened.
• Eggs: One whole egg and an egg yolk is used in this recipe to help bind the dough.
• Pure vanilla extract: You could also use vanilla bean paste for more flavor.
• Chocolate: We use mini chocolate chips but you could also use regular chocolate chips (semi-sweet or milk chocolate). We also use a Hershey’s Bar on top for that
• Marshmallows: Soft and fresh miniature marshmallows work best for this recipe as opposed to marshmallow bits. You could also use large marshmallows, add one inside each cookie.
• Honey graham crackers: Graham crackers do double duty in this recipe. Crushed graham crackers are mixed into the cookie dough for flavor, while whole graham cracker squares are placed underneath each cookie before baking. This creates a crisp, buttery base that tastes just like the bottom layer of a traditional s’more. Use Cinnamon Graham crackers for a warm, spiced flavor.

how to make s’more cookies

Freeze marshmallows: Preheat oven to 350 degree F and line baking sheets with parchment paper or silpat mats. Place mini marshmallows on a baking sheet and place in the freezer until frozen, about 10 minutes.

Cream butters and sugars: Using an electric mixer in a large bowl or in the bowl of a stand mixer, beat together the softened butter, sugars, egg, egg yolk, and vanilla extract. Beat until combined and be sure to scrape the side of the bowl.

Add flour mixture: Add flour, baking soda and baking powder and mix until combined. Add in the graham cracker crumbs and mini chocolate chips. Mix together until all of the ingredients are incorporated and cookie dough has formed, be sure to scrape the sides of the bowl with a spatula often.

Scoop cookies and stuff with marshmallows: Using a large cookie scoop (or equivalent to 4 tablespoons) to scoop cookie dough. Gently press down to slightly flatten. Add about 1 tablespoon of frozen mini marshmallows in the middle and press the sides to form a dough ball. Make sure the marshmallows are stuffed in to prevent the marshmallows from oozing out. Place each dough ball on a graham cracker square and then onto the prepared cookie sheet.

Bake, cool and enjoy! Add Hersheys chocolate bar pieces and graham crackers pieces on top of the cookie dough balls. Bake for 10-11 minutes or just until the edges turn a light golden brown. The cookies will be soft, let cool for a few minutes before transferring to a wire cooling rack. Enjoy!

TIPS

• I love using the classic Hershey’s chocolate bar on top of the dough balls to give a classic s’mores taste.
• Freeze marshmallows: Freeze the mini marshmallows helps prevent them from melting too quickly in the oven and keeps the marshmallow pockets extra gooey inside the cookies. Don’t skip that step!
• Chewy cookie trick: Let the cookies cool on the cookie sheet when they are done baking, this will make the cookies chewy and soft!
• Smaller cookies: Use a small cookie scoop to scoop the dough to make regular or mini sized cookies. Be sure to reduce the baking time by a few minutes.
• Seal the dough: Make sure the cookie dough completely surrounds the mini marshmallows before baking. This helps keep the marshmallows gooey inside the cookies instead of leaking out onto the baking sheet.

variations

• Birthday edition: Add a handful of rainbow sprinkles to the cookie dough and tops of the cookie dough balls for a birthday twist.
• Peanut Butter S’more Cookies: Add peanut butter chips to the dough or press mini peanut butter cups into the tops of the warm cookies. Peanut butter and marshmallow are a delicious combination.
• Salted S’morse Cookies: Sprinkle flaky sea salt on top of the warm cookies to balance the sweetness and enhance the chocolate flavor.
• Holiday cookies: Mix in festive chocolate candies or seasonal sprinkles to make these cookies perfect for holidays and celebrations year-round.
• Cookies & Cream S’mores Cookies: Mix crushed chocolate sandwich cookies into the dough instead of graham crackers and use white chocolate instead of milk chocolate for a fun twist.

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LEFTOVERS

To-store: Store cookies at room temperature in an airtight container, large ziplock bag or cover dish with plastic wrap in a cool space like the counter. They will stay fresh for 3-4 days. They will still be ok to eat after but they may start to get crumbly and stale. 

To-freeze: Allow the baked cookies to cool completely. Place the cookie sheet in the freezer for 30 minutes to flash freeze or harden. Once hard, place the cookies in a large freezer bag or stack in an airtight container. Store for up to 3 months- when ready to serve, remove from the freezer to thaw until softened.

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This recipe was last updated June 3, 2026 to include additional photos and information. Originally posted August 14, 2020 By Kathryn Donangelo.