S’mores Cookies

5 from 1 reviews

Crispy graham crackers, toasted marshmallows on top and sweet chocolate, these cookies will make you feel like you’re infront of a warm campfire on a cold winter’s day.



  1. Mix both flours, baking soda, baking powder and salt in a large bowl, set aside.
  2. Using a stand mixer with paddle attachment, cream butter and sugars, add egg and vanilla, mix well.
  3. Add flour mixture, mix until combined.
  4. Stir in chocolate chips.
  5. Line a large cookie sheet with wax or parchment paper and drop rounded cookie dough using a medium cookie scoop or a heaping tablespoon.
  6. Press in 3 or 4 pieces of graham cracker and 3 or 4 pieces of marshmallows (use sticky end to attach)
  7. Cover with plastic wrap and chill for 1-2 hours.
  8. When ready to bake, preheat oven to 350°F.
  9. Line cookie sheet with parchment and place 12 cookie doughs 2 inches apart and bake for 10 minutes or until edges are lightly golden.
  10. Cool on baking sheet for 5 minutes before transferring to cooling rack.


Store in an airtight container for up to 3 days.  Cookies are best the day of.

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