S’mores Cookies

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Think gooey marshmallow, melty chocolate, and crisp-edged cookie all in one bite. That’s the magic of these S’mores Cookies. Inspired by the nostalgic campfire treat, they bring everything you love about classic s’mores into cookie form – no open flame required. Perfect for a summer gathering or cozy movie night, these cookies are melty, chewy, and utterly irresistible.

The base is a rich brown sugar cookie studded with chocolate chunks and topped with toasted marshmallows and more melty chocolate. The result? A soft, golden cookie that’s chewy at the center with pockets of gooey goodness. Once you try them, it’s hard to stop at just one.

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What Makes These S’mores Cookies So Special?

Traditional s’mores can be a bit messy and seasonal, but these cookies are a year-round delight. By baking the cookie base and finishing with marshmallow and chocolate on top, you capture the full experience in a portable, shareable treat. Toasted right under the broiler, the marshmallows caramelize just like over a fire – giving you that irresistible toasted top without leaving your kitchen.

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Ingredients for the S’mores Cookies

Brown Sugar
Adds moisture and a rich caramel-like flavor to the cookie base.

Granulated Sugar
Helps with structure and that slight crispy edge.

Unsalted Butter
Softened butter is key for a rich and tender crumb.

Eggs
Provide binding and richness to the dough.

Vanilla Extract
Adds warmth and enhances the sweetness.

All-Purpose Flour
The structural backbone of the cookies.

Baking Soda
Gives the cookies a soft rise and keeps them chewy.

Salt
Balances the sweetness and enhances flavor.

Chocolate Chunks or Chopped Chocolate Bars
Melty pockets of chocolate throughout the cookie.

Large Marshmallows
Halved and added after baking, they get beautifully toasted for that true s’mores flavor.

Graham Cracker Crumbs (optional)
A sprinkle on top adds a nostalgic crunch and golden finish.

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How To Make the S’mores Cookies

Step 1: Cream the Butter and Sugars

In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy. This step helps aerate the dough and gives the cookies their soft texture.

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Mixing well at this stage ensures your dough is smooth and cohesive.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually incorporate this into the wet ingredients, stirring until just combined to avoid overworking the dough.

Step 4: Fold in the Chocolate

Gently fold in chocolate chunks or chopped chocolate bars. Make sure they’re evenly distributed so each bite gets a gooey surprise.

Step 5: Scoop and Bake

Scoop dough onto a parchment-lined baking sheet, spacing evenly. Bake at 350°F (175°C) for 9-11 minutes or until edges are golden and centers are still slightly soft.

Step 6: Add Marshmallows and More Chocolate

As soon as cookies come out of the oven, press half a large marshmallow and an extra piece of chocolate into the center of each cookie. Turn your broiler on high and broil for 1-2 minutes, watching closely, until marshmallows are perfectly toasted.

Step 7: Finish with Graham Cracker Crumbs (Optional)

Sprinkle graham cracker crumbs over the warm cookies for added texture and that signature s’mores flavor.

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Best Way to Serve and Store These Gooey Cookies

These s’mores cookies are at their best when served warm, just after broiling. That’s when the marshmallow is gooey and the chocolate is still slightly melty – pure bliss. If you’re making them for a gathering, bake the cookies ahead of time, then do the marshmallow + broiler step right before serving for the ultimate wow factor.

To store, let them cool completely and then keep them in an airtight container at room temperature for up to 3 days. You can also freeze the cookies (without marshmallows) for up to 2 months. When ready to serve, rewarm and add the marshmallow topping fresh.

Frequently Asked Questions

Can I use mini marshmallows instead?

Yes, but they melt faster under the broiler, so keep a close eye. You may need 2-3 minis per cookie.

Do I have to broil the marshmallows?

It really gives the cookies that signature s’mores flavor, but you can also use a kitchen torch or even leave them un-toasted if needed.

Can I make the dough ahead of time?

Absolutely. Chill the dough for up to 48 hours, or freeze dough balls and bake from frozen with an extra 1-2 minutes added.

What chocolate works best?

Chopped chocolate bars (like Hershey’s) mimic the s’mores experience better than chocolate chips, but either works.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread or tortilla inside. It helps keep the moisture balanced.

Can I make them gluten-free?

Yes! Use a good 1:1 gluten-free flour blend and double-check that your marshmallows and chocolate are gluten-free.

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Want More Cookie Ideas with a Twist?

If you love these S’mores Cookies, you’ll probably enjoy these other reader favorites:

• Whipped Shortbread Cookies with a buttery melt-in-your-mouth texture.
• Paula Deen’s 5-Minute Fudge for an ultra-quick chocolate fix.
• Coconut Snowballs that bring festive sweetness to any dessert table.
• Strawberry Crunch Pound Cake bursting with berry flavor.
• Pineapple Coconut Dream Cake if you’re craving a tropical twist.

Save This Pin + Share Your Results

📌 Save this recipe to your Pinterest dessert board so you can come back to it any time.

And let me know in the comments how yours turned out. Did you broil the marshmallows or go torch-style? Did you add graham cracker crumbs?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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