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Best Easy S’mores Cookies Recipe, No Campfire Required

S’mores Cook­ies are made with soft, chewy gra­ham crack­er cook­ie dough. They crisp around the edges and are over­flow­ing with gooey, melt­ed marsh­mal­lows and chunks of semi-sweet chocolate! 

smores cookies stacked next to a milk bottle with a blue and white striped straw.  Two cookies are laying on the counter in front of the cookie stack and milk bottle with marshmallows and chocolate chips strewn around.
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Bring the camp­fire fla­vor inside with these deli­cious S’mores cook­ies! I think they’re bet­ter than the real thing AND you don’t have to con­tend with mos­qui­toes, swel­ter­ing tem­per­a­tures or smoke in your eyes to make them. You and your fam­i­ly will swoon for this delec­tably sim­ple s’mores cook­ies recipe!

S’mores cook­ies are no aver­age choco­late chip cook­ie. Gra­ham crack­ers, marsh­mal­lows and choco­late are trans­formed to give you the same gooey, deli­cious taste expe­ri­ence of s’mores with­out all the usu­al mess.

Why Are S’mores Called S’mores

S’mores is a con­trac­tion for “some more”. 

S’mores first popped up in a 1920’s cook­book, but they were called Gra­ham Crack­er Sand­wich­es. They were not­ed to be pop­u­lar with Girl Scouts and Boy Scouts. As a mat­ter of fact, “Tramp­ing and Trail­ing with the Girls Scouts”, print­ed the recipe in 1927, call­ing them Some More.

smores on a rustic wood tray with a toasted marshmallow on a metal fork

And, as the years marched on s’mores became a famil­iar camp­fire treat. The toasty marsh­mal­low and Her­shey bar pieces sand­wiched in between gra­ham crack­ers were famil­iar to just about everyone.

It’s thought that the first use of the con­trac­tion, S’mores, was in a 1938 pam­phlet cir­cu­lat­ed to camp lead­ers. And then, our beloved Bet­ty Crock­er made it offi­cial in her 1957 cookbook.

I have no research to indi­cate when the first S’mores Cook­ies were devel­oped. lol My guess is it was not long after moth­er’s dis­cov­ered what a chaot­ic jum­ble of gooey ingre­di­ents s’mores can become after the first bite. 🤣

Developing the S’mores Cookie Recipe

I LOVE the fla­vor of s’mores. But, I almost nev­er eat them because I can’t stand the drip­py, squishy mess they make. When I take a bite, the gra­ham crack­er crum­bles and choco­late and marsh­mal­low are squish­ing out the sides, ooz­ing EVERYWHERE. Not a fan. lol I know. I’m weird. But my S’mores Cook­ie recipe solved that prob­lem in the eas­i­est most choco­late marsh­mal­low cook­ie way.

closeup of homemade s'mores cookie on a wire cooling rack

Like most of my new cook­ie recipes, S’mores cook­ies start with the basic for­mu­la for my favorite oat­meal cook­ie recipe. For me, it is just a reli­able and ver­sa­tile place to start. From that base recipe, I can add and sub­tract ingre­di­ents to bal­ance fla­vor and tex­ture in any cook­ies I want to make.

For my smores cook­ies, it was impor­tant to me that the gra­ham crack­er fla­vor would be strong. I actu­al­ly made gra­ham crack­ers into flour for the cook­ie dough and then added chunks of gra­ham crack­er to the fin­ished cook­ie dough with the choco­late and mini marshmallows.

graham cracker flour made by blitzing a package of graham crackers in the blender

I thought I was going to need a lit­tle extra mois­ture in these tasty choco­late marsh­mal­low cook­ies since the gra­ham crack­ers could poten­tial­ly dry the cook­ies out a bit. For that rea­son, I decid­ed on only dark brown sug­ar in this recipe. The extra molasses dark brown sug­ar con­tains was just the right mois­ture oomph I need­ed to retain soft, chewy cook­ies with a deep, rich and caramel‑y gra­ham crack­er flavor.

I also opt­ed for semi-sweet choco­late chunks, but semi-sweet choco­late chips are excel­lent, in this marsh­mal­low gra­ham crack­er cook­ie recipe, too. You could even break up can­dy bar pieces, but for me the milk choco­late is just too sick­ly sweet with the oth­er already sweet ingre­di­ents. And, the choco­late chunks or semi-sweet choco­late chips add excel­lent choco­late fla­vor with­out all the drip­py mess.

s'mores cookies baked on a cookie sheet lined with a silicone mat

The Ingredients

  • But­ter
  • Dark Brown Sug­ar (Using only brown sug­ar adds mois­ture, chewi­ness and rich caramel flavor.)
  • Eggs
  • Home­made Vanil­la Extract
  • Unbleached All-Pur­pose Flour
  • Gra­ham Crack­er Pow­der (“flour”)
  • Bak­ing Soda
  • Salt
  • Mini Marsh­mal­lows
  • Semi-Sweet Choco­late Chips or Choco­late Chunks
  • Gra­ham Crack­er Chunks
s'mores cookies on a cooling rack

FAQ’s

Can I just use gra­ham crack­er crumbs for the S’mores Cook­ies, instead of mak­ing gra­ham crack­er pow­der?

I don’t rec­om­mend it. I haven’t actu­al­ly tried using gra­ham crack­er crumbs, but my sense is that the crumbs won’t hydrate as eas­i­ly as the powder/“flour”. I’m afraid the cook­ies might be dri­er and more crumbly. It could real­ly affect the texture.

How long will S’mores Cook­ies keep?

lol I have yet to have to find that out. They are usu­al­ly gone in a very short peri­od of time. How­ev­er, I am con­fi­dent they will keep in an air­tight con­tain­er on the counter for 3 or 4 days. You can also seal them in an air­tight con­tain­er or zip-top freez­er bag and freeze them for 3 to 4 months.

s'mores cookies stacked against a bottle of milk with 2 cookies propped in front

How to Make S’mores Cookies

  1. Make gra­ham crack­er “flour” by plac­ing one sleeve of gra­ham crack­ers into a high speed blender. Pul­ver­ize until the gra­ham crack­ers are reduced to a fine pow­der. (Small­er than crumbs) 
  2. Cream the but­ter and brown sugar.
  1. Add room tem­per­a­ture eggs and vanil­la. Beat until the mix­ture is light and fluffy.
  2. Add the dry ingre­di­ents: all pur­pose flour, gra­ham crack­er “flour” bak­ing soda and salt. Mix until all the dry ingre­di­ents are absorbed into the butter/eggs mix­ture and form a soft cook­ie dough.
  1. Now, add the gra­ham crack­er chunks, choco­late chips (or chunks) and the mini marsh­mal­lows. Stir by hand to even­ly dis­trib­ute the add-ins through­out the cook­ie dough.
  2. Use a large scoop (I use a #20 muffin/cupcake scoop [affil­i­ate link]. It holds just under 3 Table­spoons.) to scoop the cook­ie dough onto well-greased or lined cook­ie sheets. On a stan­dard, rimmed bak­ing sheet (18x13) I put three across and 4 down.

Two Possible Baking Methods

  1. BAKING METHOD 1: You can decide, at this point how dec­o­ra­tive you want to be in bak­ing your S’mores Cook­ies. (If you don’t care about dec­o­rat­ing the tops of your smores cook­ies, just skip to Step 8.) For dec­o­rat­ing the tops, I bake the s’mores cook­ies at 350° for 8 min­utes. Then, pull them out and add two or three mini marsh­mal­low halves and two or three choco­late chips to the top. After that, put the cook­ies back in the oven for 2 min­utes. After 2 min­utes, pull the cook­ies out of the oven and set the tray on a cool­ing rack. 
  2. BAKING METHOD 2: Bake the cook­ies at 350° for 10 min­utes. (Every oven varies, but it’s impor­tant to not over­bake these cook­ies. If they are brown­ing and crisp­ing around the bot­tom edge and light­ly brown­ing on the top, pull them out.) They will set up in a short cooling/rest peri­od on the bak­ing sheet. 
s'mores cookies baked on a cookie sheet lined with a silicone mat
  1. Allow the S’mores cook­ies to cool on the bak­ing sheet for at least 5 min­utes, before try­ing to move them to a cool­ing rack. The mini marsh­mal­lows and choco­late will be very liq­uid and oozy, at first. If you try to pick the cook­ies up from the bak­ing sheet too soon, the cook­ies will break apart. Once prop­er­ly cooled, the cook­ies are sol­id, chewy, choco­late marsh­mal­low deliciousness!

Storing S’mores Cookies

These s’mores cook­ies will keep on the counter, sealed in an air­tight con­tain­er, for 3 or 4 days. I would wager that they will nev­er last long enough for you to find out. lol But, if you think you won’t be able to fin­ish the entire batch in 3 to 4 days, these cook­ies freeze beau­ti­ful­ly, too.

To freeze s’mores cook­ies, seal them in an air­tight con­tain­er or zip-top bag, remov­ing as much air as pos­si­ble as you seal it. Your s’mores cook­ies can then be frozen for 3 to 6 months.

The cook­ie dough can also be frozen. Go ahead and scoop the S’mores Cook­ie Dough into balls. Place them on a parch­ment or foil cov­ered bak­ing sheet. They can be close togeth­er, just not touch­ing. Flash freeze them on the tray for about 2 hours or until they are frozen sol­id. Then toss them into a zip-top freez­er bag, remove as much air as pos­si­ble and freeze. Take them out, as many or as few at a time as you want. Bake from frozen, keep­ing in mind they may need 1 to 3 extra min­utes of bak­ing time, depend­ing on your oven.

smores cookies stacked next to a milk bottle with a blue and white striped straw. Two cookies are laying on the counter in front of the cookie stack and milk bottle with marshmallows and chocolate chips strewn around.

Top Tips for Making S’mores Cookies

  1. Mea­sure the flour accu­rate­ly for S’mores Cook­ies. I use the spoon and lev­el method of mea­sur­ing flour. If you scoop the cup into your flour can­is­ter and then lev­el it, you will be adding way more flour than I do and dry­ing out your cook­ies. You will be so sad about the results. The MOST accu­rate way to dupli­cate a recipe is to weigh the flour and use the exact amount the author used. Or, at the very least, the same method of mea­sur­ing. I have includ­ed the exact flour weights I used, for these S’mores Cook­ies, in grams. And, as I said, use the spoon and lev­el method when baking.
  2. To dec­o­rate the cook­ie tops, tear mini marsh­mal­lows in half before adding them, instead of plac­ing them on the cook­ies whole.
  3. If the S’mores cook­ies have oozed mini marsh­mal­lows and become mis­shapen, use a large round cook­ie cut­ter or a wide-mouthed jar or glass. Set it around the out­side edge of the s’mores cook­ie while it is till warm on the bak­ing sheet and gen­tly rotate it in one direc­tion. Check out this video for a demon­stra­tion. I use a clear glass drink­ing glass or a wide-mouthed can­ning jar. My cook­ies come out nice and round every time.

s'mores cookies on a cooling rack

A Winning Recipe

This S’mores cook­ies recipe is one of the recipes I’m most proud of. 

It’s easy, absolute­ly scrump­tious and boy is it ever a hit! lol My fam­i­ly, includ­ing grown chil­dren and grand­chil­dren (who don’t even live here), man­aged to stop by and pol­ish off the whole batch in under 24 hours. Which makes me SOOOO happy! 

What­ev­er occa­sion you have to serve them, a camp out, Christ­mas cook­ie exchange or just an every­day I‑need-the-best-cook­ie-ever crav­ing, S’mores Cook­ies will sat­is­fy. Fam­i­ly, friends and guests will be wowed! And, you’re going to be asked for this s’mores cook­ies recipe over and over, again.

You guys. S’mores Cook­ies are so good! With­out a doubt they’re the best ver­sion of a choco­late chip cook­ie that I’ve ever eat­en! I hope you will make this S’mores Cook­ie recipe and it will become a fam­i­ly favorite for you, too. Enjoy!

The Recipe

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smores cookies stacked next to a milk bottle with a blue and white striped straw. Two cookies are laying on the counter in front of the cookie stack and milk bottle with marshmallows and chocolate chips strewn around.

Best Easy S’mores Cookies Recipe


  • Author: Glen­da Embree
  • Total Time: 35 min­utes
  • Yield: 28 cook­ies 1x

Description

Bring the camp­fire fla­vor INSIDE with these deli­cious S’mores Cook­ies.  S’mores Cook­ies are made with soft, chewy gra­ham crack­er cook­ie dough that crisps around the edges and is loaded with gooey, melt­ed marsh­mal­lows and choco­late!  They’re no aver­age choco­late chip cookie.


Ingredients

Scale
  • 1 cup but­ter, soft­ened (not melted)
  • 2 cups dark brown sugar
  • 2 eggs, at room temperature
  • 2 tea­spoons home­made vanil­la extract (or store bought)
  • 2 1/2 cups (270 g) all-pur­pose flour
  • 1 1/2 cups (208.5 g) gra­ham crack­er pow­der (“flour”)
  • 1 tea­spoon bak­ing soda
  • 1 tea­spoon salt
  • 1 1/2 cups mini marshmallows
  • 12 oz bag choco­late chips or chunks
  • 1 cup gra­ham crack­er chunks

 


Instructions

  1. Pre­heat oven to 350° and pre­pare bak­ing sheet by spray­ing lib­er­al­ly, lin­ing with parch­ment paper or lin­ing with sil­i­cone bak­ing mats.
  2. Make gra­ham crack­er “flour” by plac­ing one to two sleeves of gra­ham crack­ers into a high speed blender. Pul­ver­ize until the gra­ham crack­ers are reduced to a fine pow­der. (Small­er than crumbs) It has come to my atten­tion that gra­ham crack­er sizes are not uni­form, brand to brand.  You will need to grind enough crack­ers to have 1 1/2 cups.
  3. Take anoth­er sleeve of gra­ham crack­ers and break a few into bite-sized pieces.  You’ll need one cup of these gra­ham crack­er chunks to add to the fin­ished dough.
  4. Cream the but­ter and brown sugar.
  5. Add room tem­per­a­ture eggs and vanil­la. Beat until the mix­ture is light and fluffy.
  6. Add the dry ingre­di­ents: all pur­pose flour, gra­ham crack­er “flour” bak­ing soda and salt. Mix until all the dry ingre­di­ents are absorbed into the butter/eggs mix­ture and form a soft dough.
  7. Now, add the gra­ham crack­er chunks, choco­late chips (or chunks) and the mini marsh­mal­lows. Stir by hand to even­ly dis­trib­ute the add-ins through­out the cook­ie dough.
  8. Use a large scoop (I use a #20 muffin/cupcake scoop [affil­i­ate link]. It holds just under 3 Table­spoons.) to scoop the cook­ie dough onto well-greased or lined cook­ie sheets. On a stan­dard, rimmed cook­ie sheet (18x13) I put three across and 4 down.
  9. Two Pos­si­ble Bak­ing Meth­ods:  You can decide, at this point how dec­o­ra­tive you want to be in bak­ing your S’mores Cook­ies.  If you don’t care about dec­o­rat­ing the tops, just skip to Bak­ing Method 2.  Here’s what I do. 
  10. BAKING METHOD 1: I bake them at 350° for 8 min­utes. Pull them out and add two or three mini marsh­mal­low halves and two or three choco­late chips to the top. Then put the cook­ies back in the oven for 2 min­utes. After 2 min­utes, pull the cook­ies out of the oven and set the bak­ing sheet on a cool­ing rack. 
  11. BAKING METHOD 2: Bake the cook­ies at 350° for 10 min­utes. (Every oven varies, but it’s impor­tant to not over­bake these cook­ies. If they are brown­ing and crisp­ing around the bot­tom edge and light­ly brown­ing on the top, pull them out.) They will set up in a short cooling/rest peri­od on the bak­ing sheet.
  12. Allow the S’mores cook­ies to cool on the cook­ie sheet for at least 5 min­utes, before try­ing to move them to a cool­ing rack. The marsh­mal­lows and choco­late will be very liq­uid and oozy, at first. If you try to pick the cook­ies up from the cook­ie sheet too soon, the cook­ies will break apart. Once prop­er­ly cooled, the cook­ies are sol­id, chewy, choco­late marsh­mal­low deliciousness!

 

Notes

Tips for Mak­ing S’mores Cookies

  1. Mea­sure the flour accu­rate­ly for S’mores Cook­ies. I use the spoon and lev­el method of mea­sur­ing flour. If you scoop the cup into your flour can­is­ter and then lev­el it, you will be adding way more flour than I do and dry­ing out your cook­ies. You will be so sad about the results. The MOST accu­rate way to dupli­cate a recipe is to weigh the flour and use the exact amount the author used. Or, at the very least, the same method of mea­sur­ing. I have includ­ed the exact flour weights I used, for these S’mores Cook­ies, in grams.  And, as I said, use the spoon and lev­el method if you don’t have a scale for weighing.
  2. To dec­o­rate the cook­ie tops, tear mini marsh­mal­lows in half before adding them, instead of plac­ing them on the cook­ies whole.
  3. If the S’mores cook­ies have oozed marsh­mal­lows and become mis­shapen, use a large round cook­ie cut­ter or a wide-mouthed jar or glass. Set it around the out­side edge of the s’mores cook­ie while it is till warm on the bak­ing sheet and gen­tly rotate it in one direc­tion. Check out this video for a demon­stra­tion. I use a clear glass drink­ing glass or a wide-mouthed can­ning jar. My cook­ies come out nice and round every time.

Stor­ing and Freezing:

  • These s’mores cook­ies will keep on the counter, sealed in an air­tight con­tain­er, for 3 or 4 days. I would wager that they will nev­er last long enough for you to find out. lol But, if you think you won’t be able to fin­ish the entire batch in 3 to 4 days, these cook­ies freeze beau­ti­ful­ly, too.
  • To freeze s’mores cook­ies, seal them in an air­tight con­tain­er or zip-top bag, remov­ing as much air as pos­si­ble as you seal it. Your s’mores cook­ies can then be frozen for 3 to 6 months.
  • The cook­ie dough can also be frozen. Go ahead and scoop the S’mores Cook­ie Dough into balls. Place them on a parch­ment or foil cov­ered bak­ing sheet. They can be close togeth­er, just not touch­ing. Flash freeze them on the tray for about 2 hours or until they are frozen sol­id. Then toss them into a zip-top freez­er bag, remove as much air as pos­si­ble and freeze. Take them out, as many or as few at a time as you want. Bake from frozen, keep­ing in mind they may need 1 to 3 extra min­utes of bak­ing time, depend­ing on your oven.
  • Prep Time: 15 min
  • Cook Time: 20 min
  • Cat­e­go­ry: Cook­ies, Dessert, Snack
  • Method: Bak­ing
  • Cui­sine: Amer­i­can

24 thoughts on “Best Easy S’mores Cookies Recipe, No Campfire Required”

  1. I drooled while read­ing the recipe. I drooled while mak­ing them.… I did­n’t share haha these were like com­fort food perfected!

    Reply
  2. These cook­ies were so very amaz­ing, deli­cious and beau­ti­ful. You are great at what you do and I hope you keep doing it for a long time!

    Reply

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