All the best parts of a classic s’more—without the mess—baked into chewy, gooey s’more cookies. With gooey marshmallows, crisp graham cracker pieces, and melty chocolate in every bite, this easy recipe brings campfire flavor straight to your kitchen.
Why you should make this S’mores Cookies recipe
S’mores and chocolate chip cookies are both nostalgic on their own—but together? Next level. I’ve tested this out to make sure it gives you all the best parts of a classic s’more—without the mess. The marshmallows toast up just enough, the graham crackers stay crunchy, and the chocolate gets melty, all wrapped in a thick, chewy cookie.
If you’ve tried my favorite Chocolate Chip Cookie (Crumbl copycat) or my pan-banging cookies, you know I take cookie texture seriously. These s’more cookies follow that same path—crunchy edges, soft centers, and a little gooey magic in every bite.
And hey, these would be so fun to serve around the fire (or fireplace) with mugs of S’mores Latte. It’s all the campfire vibes—no flames required.
Bakery-Style Cookie Tips
- Save a few mix-ins to press on top right after baking—makes them look extra pretty and the heat from the cookie will melt the chocolate and soften the marshmallow.
- Chill the dough if you want thicker cookies that hold their shape.
- Bake just until the edges are golden—they will continue to cook in the pan.
- Sprinkle with a little fleur de sel (flaky sea salt) for that true bakery cookie!
This post was originally published in 2020. The recipe remains the same, but the content has been updated with new tips and info for a better reader experience.
Ingredients for Smore Chocolate Chip Cookies
This is my classic chocolate chip cookie recipe. If you are gluten-free, follow my gluten-free chocolate chip cookie recipe.
- Butter: I use salted butter, if using unsalted butter, just add ¼ teaspoon of additional salt to the dough. Make sure it’s real butter, room temperature, not too soft or your cookies will spread too much.
- Sugar: I use all natural cane sugar, which requires a bit more mixing to break down the larger crystals, granulated sugar is fine too.
- Brown sugar: I typically use light brown, but honestly it’s your preference
- Eggs: I use large eggs in baking, room temperature for best results.
- Vanilla Extract: Make your own much more economically at home! See my Vanilla extract post for more info.
- All-purpose flour: I prefer unbleached, organic all-purpose flour because bleach in flour doesn’t seem to go together.
- Chocolate Chips: Use semi-sweet or milk chocolate chocolate chips.
- Baking Soda & Salt: I like my cookies a bit saltier than most might, but salt is essential to bringing out the full flavor of the chocolate.
- Graham Crackers: Use regular or gluten-free grahams.
- Hershey’s Chocolate Bar: Or a similar milk chocolate bard broken into bite size pieces
- Marshmallows: I used regular-sized, but you could use 2 mini marshmallows too.
- Flaky Sea salt (optional) for topping.
Get the full recipe in the recipe card below.
How To Make the Best S’more Cookies
Step 1: Make cookie dough & mini s’mores
Start by making my Chocolate Chip Cookie dough! All the details are in the recipe card! Using a stand mixer fitted with a paddle attachment or large bowl with your hand mixer, make the cookie dough.
Mix the butter and sugars together on medium-high speed until light and fluffy, this is called creaming. Then add your eggs one at a time, mixing 1 minute between each addition.
In a medium bowl, whisk together the flour, baking soda, and salt. With the mixer on low speed add ½ cup of flour at a time until incorporated, scraping down sides of bowl occasionally. Stir in chocolate chips.
Make up 12-24 mini S’mores by layering a square of graham cracker, half a full-size marshmallow, and a square of chocolate, set aside.
Step 2: Make s’more cookie dough balls
Scoop cookie dough using a 2-tablespoon scoop or a spoon. Remember these are large stuffed cookies.
Flatten one cookie dough ball and lay it on a parchment paper-lined baking sheet or line with a silicone baking mats. Place mini s’mores on top, then top with a second flattened cookie dough ball on top, seal the edges well, and chill in a single layer in the fridge for 10-15 minutes.
Baker’s Top Tip
My first few test runs yielded extremely flat cookies without a gooey center, they were still delicious, but not my goal.
- After testing numerous ways, I finally discovered that chilling the S’more stuffed cookie dough balls was the best answer. Refrigerate for at least 10 minutes. My dough was really soft due to a hot day, so I chilled it for 15 minutes.
- This allowed the cookies to spread more slowly, keeping the gooey s’more filling inside the cookies.
Step 3: Bake S’more Cookies
Bake one chilled sheet pan of cookie dough balls in a preheated 375°F (190°C) oven, with the rack in the center, for 8–12 minutes. The edges should look set and crisp, while the tops stay slightly gooey—don’t worry, they’ll finish baking on the pan as they cool.
Press in a piece of chocolate, a few graham cracker crumbs and a mini marshmallow if desired and sprinkle with flaky sea salt for a true bakery classic.
Allow to cool on the pan for 2-3 minutes, then using a spatula transfer them to a wire rack to cool.
FAQs for S’more Cookies
If your cookies came out flat, the butter is usually to blame—maybe it was too soft, partially melted, or not real butter. My rule? If it’s soft straight from the fridge, it’s likely a butter blend, and that’s better for toast, not cookies. Another common issue is not enough flour, often from scooping instead of spooning and leveling. If your dough feels too soft, try adding 1–2 tablespoons of flour at a time. Also, don’t skip chilling the dough—it helps cookies hold their shape. And remember, some ovens run hotter than you think, so keep an eye on that bake time! If desired, add 2 teaspoons cornstarch to the dough batter, this will help them hold their shape.
Yes, you can freeze the dough! While I don’t recommend freezing fully assembled cookies—since the graham crackers and marshmallows can change texture—you can freeze the dough itself. Just scoop and flatten the dough into discs, then freeze. When you’re ready to bake, let the discs thaw for about 15 minutes, just until soft enough to wrap around your s’mores filling. Easy and freezer-friendly!
Great question! A chewy cookie usually comes down to a few key things: more moisture, the right balance of fat and sugar, and not overbaking. Brown sugar adds extra moisture (and flavor!), and using real butter helps too. Also, a slightly underbaked center keeps that soft, chewy texture we all love. If your cookies are coming out crunchy, try baking a minute or two less and make sure you’re not skimping on the brown sugar. Oh—and don’t forget to chill your dough, that helps lock it all in!
It comes from the idea that once you have one, you’ll want some more! The treat dates back to at least the 1920s and became popular thanks to Girl Scouts, who published one of the first official recipes. Traditionally, it’s made with graham crackers, chocolate, and toasted marshmallows—melted together into gooey, campfire perfection.
Cookie-Baking Tips to Prevent Flat Cookies
- Use real butter. If it’s soft straight out of the fridge, it’s probably a blend—not 100% cream butter. That kind of butter is great on toast, but not in cookies. Margarine? Also a no-go.
- Chill the dough. I know, chilling can feel like a hassle—but trust me, it’s worth it. Especially if your kitchen runs warm (mine does in summer), your butter can get too soft while sitting out. Chilling helps re-solidify the fat, which slows cookie spread during baking. I usually chill my chocolate chip cookie dough for at least 10 minutes.
- Don’t overmix. Once your flour is in, mix just until combined. Overmixing can break down the structure and lead to flat, tough cookies.
- Use parchment or a Silpat. Not only do they make cleanup easier, but they also help control spread by keeping heat distribution even.
- Cool your baking sheets between batches. Hot pans will start melting your dough before it even hits the oven. I may own five half sheet pans for this reason alone—overkill? Maybe. Worth it? Absolutely.
Variations for S’mores Stuffed Chocolate Chip Cookies
Now you are talking! I’m all about variations!
- Try using other chips when making your cookies! Milk chocolate, dark chocolate, butterscotch, mini m&m’s, chocolate chunks or white chocolate chips!
- Instead of a milk chocolate bar, try other chocolate-ish items, like a mini Peanut Butter Cup, Mini Snickers, Rolo, Twix; you get the idea.
- Go crazy decadent and replace one of the graham cracker pieces with an Oreo cookie, or untwist the Oreo, using the chocolate cookie on either side of the marshmallow and chocolate! WOW!
High Altitude Cookie Baking Tips
I bake my cookies at altitude, 5280 above sea level! BUT, these cookies have been tested around the US at a variety of altitudes and sea level. Here are my top tips:
- Refrigeration is your friend! Chill your dough balls before baking, especially if you’re assembling them on a warm day.
- Many times, you need to increase the oven temperature by 25°F and reduce the baking time; some of this depends on your oven, as not all ovens heat the same. Try a sample batch of around six cookies.
- I have provided ingredient adjustments in the printable recipe card for high altitude! Follow those, and you should be golden.
S’mores Cookies in a hurry?
If you are in need of a quick dessert, buy some quality store-bought cookie dough and proceed as planned! I won’t tell anyone! 🙂
Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and leave a comment below the recipe!
Equipment
- KitchenAid Classic Plus Tilt-Head Stand Mixer, Silver
- Cookie Scoop Set, Ice Cream Scoops
Ingredients
Chocolate Chip Cookies
- 1 cup salted butter softened to room temperature (if using unsalted butter add ¼ teaspoon salt)
- ¾ cup all natural cane sugar or granulated sugar (Reduce to ⅔ cup for high altitude)
- ¾ cup light brown sugar packed, reduce to ⅔ cup for high altitude
- 2 large eggs room temp
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all purpose flour 2 ½ cups for high altitude
- 1 teaspoon baking soda
- 1 ¼ teaspoons kosher salt
- 2 teaspoons water only for high altitude
- 2 cups chocolate chips use a good quality chocolate chip, use semi-sweet or milk chocolate or favorite.
- Flaky Sea Salt for sprinkling on top of baked cookies optional I love Maldon Flaky Sea Salt
S'more Stuffers
- 12 regular sized marshmallows cut in half or 48 mini marshmallows
- 6 graham cracker sheets broken into quarters and each quarter broken half again
- 2 Hershey’s Chocolate Bars broken into 24 individual portions (extra Hershey bars if you want to place a hunk on top of each cookie)
Instructions
- Preheat oven to 375°F (190° C). In a bowl of a stand mixer, mix softened butter in mixer on medium-high speed until softened and fluffy, scrape down edges of bowl. Add sugar and brown sugar, beating on medium-high speed for 2-4 minutes (longer if using cane sugar).
- Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix.2 large eggs, 1 teaspoon pure vanilla extract
- In a medium bowl, mix together flour, baking soda and salt whisking until combined. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time, mixing on low until just combined. Add water (high altitude only) in between flour additions, don’t over mix. Add chocolate chips, stir (with low on mixer or by hand) on low, until just combined.2 cups unbleached all purpose flour, 1 teaspoon baking soda, 1 ¼ teaspoons kosher salt, 2 teaspoons water, 2 cups chocolate chips
- Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Flatten each dough ball with hand or bottom of glass dipped in flour. Place dough in fridge while making S’more Stacks.
- Assemble S’more Stacks for StuffingStack in the following order: graham square, marshmallow, chocolate piece, finishing with a graham square.12 regular sized marshmallows, 6 graham cracker sheets, 2 Hershey’s Chocolate Bars
Assemble Stuffed S'more Cookies
- Take one flattened cookie disc, place s'more stack on top, place another cookie disc on top, seal two cookie pieces together, making a large cookie dough ball. Set 2-3 inches apart on parchment lined baking sheet. I was able to get about 6-8 per pan.
- Chill in fridge 10-15 minutes prior to baking.
- Bake in a preheated oven for 8–12 minutes, just until the edges are set and lightly golden. Let cookies cool on the pan for 2–3 minutes, then transfer to a wire rack to cool completely. Enjoy warm (highly recommended!) or at room temperature.
Notes
Nutrition
Nikki
Everyone wanted S’more! They were a hit with my family for movie night in!
Jennifer Stewart
This is a genius move to elevate cookie dough. I always have a sleeve of cookie dough in my fridge and this was a great new twist on classic cookies!
As if cookie dough wasn’t just fine on it’s own huh! So glad I could “help”!
Jennifer Stewart
MICHAELA KENKEL
Can I tell you just how much I appreciate the high altitude ingredients/instructions?! Such a lifesaver! These cookies turned out perfectly!
Thanks Michaela, so glad they turned out great!!
Michaela Kenkel
Michelle Nahom
Absolutely yummilicious! Made them once already and making them again next week. 🙂
Michelle Nahom
This is such a fun idea! I made these once already and they were a big hit. My niece and nephews are coming to visit next week…guess what I’m making!
Yippee! Love hearing that Michelle! Hope they love them!
Tasia ~ two sugar bugs
Oooohhh!! We would gobble these cookies up at my house Kathleen! They look fantastic! Can’t wait to give them a try!
Thank you Tasia, not a crumb left at our house either! Hope you love them! Hugs my friend!
Deb Clark
Thanks for all of your tips and tricks to get these cookies just right. They are AMAZING and take me right back to fireside summers. Thank you!
Michele
The tips on using the right butter were so helpful~~ These were delicious