Chewy S’mores Cookies with Gooey Chocolate and Marshmallow

The best s’mores cookie recipe, made with graham cracker–infused dough, chopped Hershey’s chocolate, and mini marshmallows baked into and piled on top. These homemade s’mores cookies are thick, soft, chewy, and delightfully gooey. The dough mixes in one bowl, and the cookies come together quickly for a perfect summer treat or anytime you crave a nostalgic campfire flavor.

There is something magical about the combination of graham crackers, chocolate, and marshmallows, and these s’mores cookies capture that classic trio in each bite. Instead of a traditional chocolate chip base, this recipe uses graham cracker crumbs directly in the dough so the s’mores flavor is built into every cookie, not just the topping. Chopped Hershey’s bars and mini marshmallows are folded into the dough, and additional chocolate and marshmallows are pressed on top while the cookies are still warm for a melty, irresistible finish.

These cookies are beloved by friends and family during recipe testing — the texture, balance of flavors, and gooey marshmallow pieces earn consistent praise. They’re perfect for holiday gatherings, picnics, potlucks, or as a homemade gift.

Why people love this recipe:

• Authentic s’mores flavor: A full cup of finely crushed graham cracker crumbs in the dough gives a honey-sweet, lightly toasted flavor in every bite.
• Perfect texture: Soft, chewy cookie centers with melty chocolate pockets and gooey marshmallows on top create a satisfying contrast of textures.
• No campfire required: All the nostalgia of a campfire s’more without needing a fire pit, skewers, or outdoor cooking.
• Great for groups: These cookies disappear fast at parties, bake sales, and family gatherings.

Easy S’mores Cookies Ingredients

Graham cracker–flavored cookie dough, chopped Hershey’s chocolate, and gooey mini marshmallows combine in this simple s’mores cookie recipe. Ingredients listed are for approximately 18 cookies.

• 12 Tablespoons butter, softened — slightly less butter than a typical cookie keeps cookies thick and prevents excess spreading.
• 3/4 cup brown sugar — provides chewiness and a caramel note.
• 1/2 cup granulated sugar — helps with spread and edge texture.
• 1 large egg + 1 large egg yolk — the extra yolk adds richness and a tender center.
• 1 1/2 teaspoons vanilla extract — adds warmth and depth.
• 1 cup finely crushed graham cracker crumbs — the key s’mores flavor; crush very fine so they incorporate smoothly.
• 1 3/4 cups all-purpose flour — provides structure.
• 3/4 teaspoon baking soda — gentle lift without creating a cakey texture.
• 1 teaspoon cornstarch — helps cookies stay thick and soft.
• 1/2 teaspoon salt (use 1 teaspoon if using unsalted butter).
• 1 cup chopped Hershey’s bars (plus extra for topping) — chopped bars melt into larger, gooier pockets than chips.
• 2/3 cup mini marshmallows (plus more for topping) — will melt into soft, gooey pockets; press extra on top after baking.

How to make the Best S’mores Cookies

1. Crush the graham crackers. Pulse whole graham crackers in a food processor until finely ground, or place them in a sealed plastic bag and crush with a rolling pin. You’ll need 1 cup of fine crumbs.
2. Cream butter and sugars. In a large bowl, beat softened butter with brown and granulated sugars until light and fluffy, about 2 minutes.
3. Add eggs and vanilla. Mix in the whole egg, egg yolk, and vanilla until smooth and combined.
4. Combine dry ingredients. Add the flour, graham cracker crumbs, cornstarch, baking soda, and salt. Stir just until incorporated — avoid overmixing to keep the cookies tender.
5. Fold in chocolate and marshmallows. Gently fold the chopped Hershey’s bars and mini marshmallows into the dough by hand.
6. Chill the dough. Cover and refrigerate for at least 30 minutes (up to 24 hours). Chilling firms the butter, prevents over-spreading, and improves flavor.
7. Preheat oven and portion dough. Preheat the oven to 350°F (175°C). Line light-colored baking sheets with parchment paper. Use a cookie scoop to portion dough into balls and place them a few inches apart.
8. Bake. Bake 8–10 minutes, until edges are set and centers look slightly underdone. They will continue to set as they cool.
9. Shape for a bakery look. Right out of the oven, use a spatula to gently push the cookie edges toward the center in a circular motion to smooth and round them while still warm.
10. Add toppings immediately. Press a few mini marshmallows and pieces of chopped Hershey’s onto each warm cookie so the residual heat melts them into place. Sprinkle extra graham cracker crumbs if desired.
11. Cool briefly and serve warm. Let cookies cool on the pan 5 minutes before transferring to a wire rack. Serve warm for the best melty, gooey texture.

Frequently Asked Questions

Can I use a different chocolate instead of Hershey’s?

Yes. Hershey’s is traditional and nostalgic, but any good-quality milk chocolate bar will work. For a less sweet option, use dark chocolate. For a playful twist, try chopped peanut butter cups or another favorite chocolate bar.

Do I need to chill the cookie dough?

Chilling helps the cookies stay thick and prevents excess spreading, and it enhances flavor. If your kitchen is cool and you prefer a quicker bake, you can skip chilling, but if cookies spread too much, chill the portioned dough balls for 20–30 minutes before baking.

Baking Tips & Important Notes

• Spatula trick: Smooth each warm cookie’s edge toward the center for a rounded, bakery-style appearance.
• Don’t overmix: Overworking the dough will change the texture and make cookies tougher.
• Slightly underbake: Remove cookies when centers look a touch soft; they’ll finish setting while cooling for a gooey center.
• Use chopped chocolate: Chopped bars melt into larger, gooier pockets than chips and produce a classic s’mores mouthfeel.
• Toast marshmallows for extra flair: If you want toasted marshmallow tops, use a kitchen torch or place the topped cookies under the broiler for 30–60 seconds, watching carefully to avoid burning.

Storage

Room temperature: Store in an airtight container for up to 4–5 days.

Freezer (baked): Wrap individually and freeze up to 3 months. Thaw at room temperature or warm briefly in the microwave.

Freezing the dough: Scoop dough balls and freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 1–2 minutes to the bake time. Add marshmallow and chocolate toppings after baking.

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