If you love s’mores but want an easier, mess-free way to enjoy them, this S’more Cookies recipe is for you!

These cookies are packed with everything you adore about the classic campfire treat—gooey marshmallows, rich chocolate, and crunchy graham crackers—all baked into a chewy, golden cookie. Whether you’re hosting a cozy gathering or just looking for a fun treat, these cookies will be a hit.

Let’s jump right into this delicious, crowd-pleasing recipe!

How to Make S’more Cookies

Ingredients you’ll need for this recipe

1 cup butter, softened
¾ cup brown sugar
¾ cup white sugar
2 eggs
1 tsp vanilla extract
2 ¼ cups flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup mini chocolate chips
1 cup mini marshmallows
8 sheets graham crackers, crushed

Step by Step Guide

1. In a large bowl, beat together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add the eggs and vanilla extract, and continue beating until everything is well combined.

2. To the wet mixture, add flour, baking soda, baking powder, and salt. Stir until the dough is smooth. Now, fold in the mini chocolate chips and mini marshmallows. Break up the graham crackers into small pieces and toss them into the dough as well.

3. Pop the dough into the fridge to chill for about an hour. This helps the cookies maintain their shape and prevents them from spreading too much while baking.

4. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

5. Scoop out the dough using a cookie scoop or a tablespoon, forming balls about 2 inches in diameter. Place them about 3 inches apart on your prepared baking sheet. For an extra touch, press a few more marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie.

6. Bake for 8-10 minutes, just until the edges are golden and the marshmallows start to puff up. Keep an eye on them—over-baking will make the cookies crunchy rather than chewy.

7. Let the cookies cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to finish cooling. This also gives the marshmallows time to firm up. Store any leftovers in an airtight container for up to 3 days, though they’ll likely disappear before then!

And there you have it! Your S’more Cookies are now ready to enjoy! Whether you’re snacking on them warm from the oven or saving some for later, they’re sure to be a hit. Store any leftovers in an airtight container at room temperature for up to 3 days—but let’s be real, they probably won’t last that long!

If you’re a fan of s’mores, these cookies are guaranteed to become your new go-to treat. So grab the ingredients, and let’s start baking!

Ingredients

1 cup butter, softened
¾ cup brown sugar
¾ cup sugar
2 eggs
1 tsp vanilla extract
2 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup mini chocolate chips
1 cup mini marshmallows
8 sheets graham crackers, crushed

Instructions

In a large bowl, beat together the softened butter, brown sugar, and white sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Add the eggs and vanilla extract, and continue beating until everything is well combined.
To the wet mixture, add flour, baking soda, baking powder, and salt. Stir until the dough is smooth. Now, fold in the mini chocolate chips and mini marshmallows. Break up the graham crackers into small pieces and toss them into the dough as well.
Pop the dough into the fridge to chill for about an hour. This helps the cookies maintain their shape and prevents them from spreading too much while baking.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Scoop out the dough using a cookie scoop or a tablespoon, forming balls about 2 inches in diameter. Place them about 3 inches apart on your prepared baking sheet. For an extra touch, press a few more marshmallows, chocolate chips, and graham cracker pieces into the top of each cookie.
Bake for 8-10 minutes, just until the edges are golden and the marshmallows start to puff up. Keep an eye on them—over-baking will make the cookies crunchy rather than chewy.
Let the cookies cool on the baking sheet for 4-5 minutes before transferring them to a wire rack to finish cooling. This also gives the marshmallows time to firm up. Store any leftovers in an airtight container for up to 3 days, though they’ll likely disappear before then!