These s’mores cookies are soft and chewy in the center and loaded with chocolate chips. They are topped with gooey marshmallows, crunchy graham crackers, and Hershey’s milk chocolate. They are the perfect treat that the whole family will enjoy! Soft and chewy s'mores cookies scattered on a white surface.

Why this recipe is so great:

  • Easy to make – Simply mix everything together, top with s’mores ingredients, chill the dough for 1 hour, and bake for 10 minutes – that’s it!
  • Fun for kids – My kids love helping to make these s’mores cookies. I get them to break up the graham crackers, tear up the mini marshmallows, and top the cookies any way they want (which usually means way too many toppings, but that’s ok).
  • Oh so good! – These cookies taste like you’re eating the perfect chocolate chip cookie and s’more at the same time! The cookies are soft and chewy and the toasted marshmallows, graham crackers, and Hershey’s chocolate on top give it an authentic s’mores taste.

S'mores cookies in a white metal pan.

How to make s’mores cookies:

(the ingredient amounts are listed in the printable recipe card further below)

a picture collage of how to make s'mores cookies

  1. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
  2. In a large bowl, cream the butter and sugars together. Mix in the egg and vanilla until combined.
  3. Stir in the flour mixture until almost combined and fold in the chocolate chips.
  4. Using a medium cookie scoop, drop rounded cookie dough onto a parchment paper-lined cookie sheet or large Tupperware container. Top with mini marshmallows and graham cracker pieces. Chill in the fridge for one hour.
  5. Preheat oven to 350F. Place the cookie dough 2″ apart on a parchment paper-lined cookie sheet. Bake for 10 minutes or until the edges just start to brown.
  6. Optional – while the cookies are still warm, place one Hershey’s chocolate piece on each cookie.

Before and after s'mores cookies baked and topped with Hershey's chocolate.

FAQ:

Who invented s’mores?

No one knows for sure who invented s’mores. The first printed recipe was published back in 1927 in Tramping and Trailing with the Girl Scouts by Loretta Scott Crew. The name came from the contraction of the phrase “some more” because this traditional treat is that good – you will want some more. (source: Wonderopolis.org)

How to store s’mores cookies:

These cookies can be stored in an airtight container at room temperature for 3-5 days. Please note that the graham crackers start to soften after 3 days.

Can you freeze s’mores cookies?

Yes, place the cookies in a freezer-safe container or ziplock bag and store them in the freezer for up to 3 months. Thaw overnight in the fridge or on the counter for an hour. Freshen up the cookies in the oven at 350F for 5 minutes if desired.

A stack of s'mores cookies with one on the side.

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S’mores Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Lily Ernst
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 minutes
  • Yield: about 20 cookies
  • Category: dessert
  • Method: bake
  • Cuisine: American
Print Recipe

Description

These s’mores cookies are soft and chewy in the center and loaded with chocolate chips. They are topped with toasted marshmallows, crunchy graham crackers, and Hershey’s milk chocolate.

Ingredients

  • 1 & 3/4 (220g) all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup (114g) unsalted butter, room temperature
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1 large egg
  • 1 tsp vanilla
  • 1 cup semi-sweet chocolate chips
  • 4 graham crackers, broken into small pieces
  • 1/2 cup mini marshmallows, torn or cut in half

Optional

  • Hershey’s chocolate bar for topping, about 1 & 1/2 bars. You can reduce the chocolate chips by half if adding Hershey’s chocolate on top

Instructions

  1. In a medium bowl, toss together the flour, baking soda, baking powder, and salt. Set aside.
  2. Using an electric handheld mixer or stand mixer with paddle attachment, cream the butter, brown sugar, and granulated sugar together. Mix in the egg and vanilla extract.
  3. Stir in the flour mixture until just combined and fold in chocolate chips.
  4. Using a medium cookie scoop, drop rounded cookie dough onto a parchment paper-lined cookie sheet or large Tupperware container.
  5. Top each cookie with 3-4 mini marshmallows (use sticky end to attach) and 3-4 graham cracker pieces. Chill in the fridge for one hour.
  6. Preheat oven to 350F. Place the cookie dough 2″ apart on a parchment paper-lined cookie sheet. Bake for 10 minutes or until the edges just start to brown.
  7. Optional – immediately place one Hershey’s chocolate piece on each cookie while they are still warm. Let cool on cookie sheet for 5-10 minutes before transferring to cooling rack.

Notes

Leftover cookies can be stored in an airtight container at room temperature for 3-5 days. Please note that the graham crackers start to soften after 3 days. Cookies are best the day of.