Soft & Chewy S’mores Cookies – Best Desserts

These soft, chewy, and oh-so-gooey S’mores Cookies bring together all the magic of classic campfire s’mores into a delicious cookie packed with melty chocolate, crunchy graham crackers, and perfectly toasted marshmallows. Now you can enjoy this summer campfire favorite anytime you want, no fire required!

There’s something about that dreamy combo of melted milk chocolate with toasted marshmallows nestled between graham crackers that takes me right back to family camping trips. It’s comfort food with a side of nostalgia that never fails to bring a smile.

I remember those warm summer nights by the fire, skillfully toasting marshmallows and debating my perfect s’mores balance — for me, it’s always two marshmallows to four squares of chocolate and two graham cracker halves. I’m not shy when it comes to marshmallows, that’s for sure!

These S’mores Cookies take that timeless s’mores flavor and mix in the rich, buttery notes you get from a chocolate chip cookie. It’s a fusion made in dessert heaven. They’re a bit fussier than your everyday chocolate chip cookie, but trust me — any die-hard s’mores fan will find it absolutely worth the effort.

Think of these S’mores Cookies as your go-to campfire treat, but in cookie form. You’ll find soft, chewy centers with just a hint of crisp edges, pockets of gooey toasted marshmallow, and melty milk and semisweet chocolate. Plus, crunchy bits of graham cracker that bring that classic s’mores crunch to every bite. It’s like roasting marshmallows around the fire without the smoke or mess!

Below, I’ve laid out everything you need from a simple and straightforward ingredients list, to easy step-by-step instructions (prep takes about 10 minutes, baking around 11 minutes, so roughly 21 minutes total), plus notes on yield (you’ll get about 18 cookies). I also sprinkle in my best tips for toasting marshmallows just right without burning, substitutions for gluten-free or dairy-free versions, plus storage and make-ahead ideas so you’re all set. There’s even a handy FAQ to iron out your cookie questions.

If you’re craving a little summer nostalgia or just want to wow the crowd with a truly decadent cookie, this recipe delivers with oodles of chocolate, marshmallow toastiness, and a delightfully sticky mess that’s all part of the fun.

Why You9ll Love These Cookies

These S92mores Cookies capture all the s92mores magic  melted chocolate, crunchy graham cracker bits, and toasted marshmallows  but in a convenient grab-and-go cookie. They9re soft and chewy in the center with a gentle crisp on the outside, bursting with chocolatey meltdowns and that irresistible crunch from graham pieces. If you love that soft-chewy texture without the mix-ins, try our Easy Sugar Cookies.

Make these because they9re a fun treat with a nostalgic twist that anyone can enjoy  and if you prefer something lighter and crisp, our Easy Jello Meringue Cookies are a playful alternative. Plus, you get all the sticky, toasted marshmallow goodness without having to fuss with a campfire. They also keep well, reheat nicely in the microwave for that fresh-baked melty effect, and are easy to tweak with different mix-ins or allergy-friendly subs (more on that later!).

Ingredients and Measurements

• 1 cup salted butter (softened)
• 3/4 cup light brown sugar (packed)
• 1/2 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 cups mini marshmallows (divided)
• 2 cups graham crackers (broken into small pieces, about 9-10 crackers; divided)
• 1/2 cup milk chocolate chips
• 1/2 cup semisweet chocolate chips
• 2 Hershey’s bars (broken into pieces)

Baking the Cookies

1. Preheat oven to 375°F and line two baking sheets with parchment paper.
2. In a large bowl, cream softened butter, light brown sugar, and granulated sugar until smooth and creamy (about 2–3 minutes).
3. Beat in eggs and vanilla until well combined and the batter is shiny.

4. Add all-purpose flour, cornstarch, baking soda, and salt; mix just until combined (do not overmix).

5. Stir in 1½ cups broken graham cracker pieces, 1½ cups mini marshmallows, milk chocolate chips, and semisweet chocolate chips until evenly dispersed.
6. Scoop 2–3 tablespoon balls of dough onto the prepared baking sheets, leaving room for the cookies to spread.
7. Bake for 10 minutes until almost done.

8. Remove cookies and press 4–5 additional mini marshmallows, extra broken graham cracker pieces, and Hershey bar pieces onto the top of each cookie.

9. Return to the oven and bake 1–2 minutes more until finished; optionally switch to broil briefly to toast the marshmallows, watching very closely.

10. Cool cookies on the pan for 2–3 minutes, then transfer to a wire rack to cool completely.

Pro Tips for Perfect Cookies

• Parchment paper is your best friend here! Marshmallows melt and get sticky, so lining your baking sheets makes cookie removal and clean-up so much easier.
• Don’t dump all the marshmallows into the dough at once. Stir some in and save extra to press on top after baking. This way, you keep marshmallow goodness on top and inside!
• Pull the cookies out just before they’re fully set. The edges should look done, but the centers still soft — they firm up perfectly as they cool.
• If you prefer thicker cookies, chill your dough for 30–60 minutes before scooping. This helps control spreading during baking.
• When broiling marshmallows, keep a close eye. Mini marshmallows toast super fast and can turn black in seconds. Keep the oven door slightly open and be ready to pull the cookies out immediately.
• Let your baking sheets cool between batches so your cookies don’t spread too thin and lose that perfect chewy texture.
• Measure your flour by spooning it into your measuring cup and leveling it off. Too much flour can make cookies dense and dry, and we definitely want soft and chewy!

Flavor Variations and Swaps

• Chocolate options: Swap in all dark chocolate, or get creative with a combination of milk, dark, and white chocolate chips to customize the flavor.
• For a little crunch, try folding in 1/2 cup of chopped, toasted pecans or almonds — they add lovely texture and nutty flavor.
• Peanut butter fan? Swap 1/4 cup of your butter for creamy peanut butter and mix in chopped peanut butter cups instead of the Hershey’s pieces for a fun twist.
• Need gluten-free? Use a 1:1 gluten-free baking flour blend instead of all-purpose flour. You might find you need to use a tablespoon or two less flour, so watch the dough texture.
• Going dairy-free or vegan? Choose dairy-free butter, dairy-free chocolate chips, and vegan marshmallows (which are available at many grocery stores now).
• If you don’t have graham crackers, digestive biscuits or gluten-free graham-style crackers work well as substitutes.
• Want bars instead of cookies? Press the dough into a baking pan, top with extra marshmallows, broil briefly for toasting, and cut into bars once cooled.

Storage and Freezing Tips

You can keep these S’mores Cookies fresh by storing them in an airtight container at room temperature for about 4 to 5 days. They’re fantastic with a cold glass of milk, just like classic chocolate chip cookies!

For that warm, just-baked gooey marshmallow feeling, pop the cookies in the microwave for 10–15 seconds before serving. It’s a great little trick that really brings back that melty, fresh-from-the-oven magic.

Common Questions

• Can I freeze the cookie dough? Definitely! Scoop your dough into balls, freeze them on a tray for a couple hours, then toss into a freezer bag for up to 3 months. Bake straight from frozen, adding an extra 1–2 minutes to the baking time.
• Can I freeze baked cookies? Yes! Keep baked cookies in an airtight container or freezer bag for up to 2 months. Warm them briefly in the microwave for that gooey marshmallow feel.
• What if I don’t have mini marshmallows? You can chop up regular marshmallows, but know they’ll be chewier and may melt more into the dough. Just press extra pieces on top after baking for that signature toasted marshmallow look.
• How do I prevent marshmallows from burning when toasting? Add marshmallows only at the end and watch carefully if broiling — mini marshmallows burn in seconds. Using a kitchen torch gives you even better control.
• How many cookies does this make? About 18 cookies, each from 2–3 tablespoon scoops. Perfect for sharing or sneaking a couple for yourself!
• How should I store the cookies? Keep them in an airtight container at room temp for 4–5 days. For that fresh-made gooeyness, zap in the microwave 10–15 seconds before enjoying.
• Are these allergy-friendly? This recipe includes wheat, dairy, and eggs. For gluten-free or dairy-free options, check the substitutions section above.