Irresistible Smores Cookies Recipe Easy Treat for Any Occasion

Name: Irresistible S'mores Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 ½ cups (190g) all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup (115g) unsalted butter, softened; ½ cup (100g) brown sugar; ¼ cup (50g) granulated sugar; 1 large egg; 1 teaspoon vanilla extract; ¾ cup (90g) crushed graham crackers; ¾ cup (135g) semi-sweet chocolate chips; 1 cup (50g) mini marshmallows

Posted on August 16, 2025

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There’s something magical about the combination of gooey marshmallows, melted chocolate, and crunchy graham crackers. Now imagine all of those cozy campfire flavors packed into a soft, chewy cookie. That’s exactly what you get with this irresistible S’mores Cookies recipe. Whether you’re hosting a backyard barbecue, planning a movie night, or simply craving a sweet treat, these cookies are the ultimate crowd-pleaser. Trust me, once you try them, they’ll become a regular rotation in your baking lineup!

Inspired by the classic s’mores you’d make around a fire, this recipe takes the nostalgia and turns it into a portable, shareable dessert. Plus, no campfire required! Let’s dive into what makes these cookies so special.

The Story Behind S’mores Cookies

When you think of s’mores, you probably picture summer evenings spent outdoors, roasting marshmallows over an open flame. The origin of s’mores dates back to the early 20th century, with the first written recipe appearing in a 1927 Girl Scouts publication. It’s safe to say this treat has been a staple of American summers for nearly a century.

As much as I love traditional s’mores, making them isn’t always convenient. That’s where this recipe comes in—it’s all the deliciousness of a s’more, transformed into a cookie that’s perfect for any season. I first tried s’mores cookies at a potluck and was blown away by how the flavors worked together so seamlessly. After experimenting with different recipes, I landed on this version, which strikes the perfect balance of sweetness and texture.

Whether it’s the middle of winter or a rainy day, these cookies bring the same warm, comforting vibes as sitting by a campfire. And let’s be honest, they’re a lot less messy to eat!

Ingredients to Make S’mores Cookies

Every ingredient in this recipe plays a role in creating the ultimate s’mores experience. Let’s break them down:

All-Purpose Flour: The base for the cookie dough. Make sure to measure it correctly (spoon and level) to avoid overly dense cookies.
Graham Crackers: Crushed graham crackers add a signature crunch and flavor. You can use store-bought crackers or homemade if you’re feeling ambitious.
Chocolate Chips: Semi-sweet chocolate chips work best for a rich flavor. You can substitute with milk or dark chocolate chips based on your preferences.
Mini Marshmallows: These are the star of the show! They puff up and caramelize in the oven, creating that gooey texture we all love.
Unsalted Butter: Softened butter gives the cookies their chewy texture. If you only have salted butter, reduce the added salt in the recipe.
Brown Sugar: Adds moisture and a subtle caramel flavor. Light or dark brown sugar both work in this recipe.
Granulated Sugar: Balances the sweetness and helps create a slightly crisp edge.
Egg: Acts as a binder and adds richness to the dough.
Vanilla Extract: Enhances all the flavors and ties them together beautifully.
Baking Soda: Provides the lift and softness in the cookies.
Salt: Balances the sweetness and enhances the overall flavor.

If you need substitutions, here are a few ideas:

Use gluten-free all-purpose flour and gluten-free graham crackers to make the recipe gluten-free.
Swap out the egg for a flax egg if you’re looking for an egg-free alternative.
Try vegan marshmallows to make the recipe suitable for plant-based diets.

Equipment Needed

To make these S’mores Cookies, you don’t need a lot of fancy tools. Here’s what you’ll need:

Mixing Bowls: At least two—one for dry ingredients and one for wet ingredients.
Hand Mixer or Stand Mixer: Makes creaming the butter and sugar much easier.
Cookie Sheet: A standard baking sheet works perfectly. Line it with parchment paper or a silicone baking mat for easy cleanup.
Measuring Cups and Spoons: Accuracy is key for baking.
Spatula: For mixing the dough and scraping the bowl.
Cooling Rack: Helps cool the cookies evenly after baking.

If you don’t have a mixer, you can mix by hand with a sturdy whisk and elbow grease—it’s a great workout! And if you’re out of parchment paper, greasing the baking sheet lightly with butter works as a quick fix.

How to Make S’mores Cookies

Preheat the oven: Set your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone mats.
Combine the dry ingredients: In a medium bowl, whisk together 1 ½ cups (190g) of all-purpose flour, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Set aside.
Cream the butter and sugars: In a large bowl, beat ½ cup (115g) of unsalted butter, ½ cup (100g) of brown sugar, and ¼ cup (50g) of granulated sugar until light and fluffy (about 2 minutes).
Add the wet ingredients: Mix in 1 large egg and 1 teaspoon of vanilla extract until fully combined.
Incorporate the dry ingredients: Gradually add the dry mixture to the wet mixture, stirring until the dough comes together.
Add the s’mores components: Gently fold in ¾ cup (90g) of crushed graham crackers, ¾ cup (135g) of chocolate chips, and 1 cup (50g) of mini marshmallows.
Scoop the dough: Use a cookie scoop or tablespoon to drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches (5cm) apart.
Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Don’t overbake—these cookies should be soft in the center.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tip: If the marshmallows ooze out during baking, simply push them back into the cookie while they’re still warm—it’s an easy fix!

Cooking Tips & Techniques

Here are a few tips to ensure your s’mores cookies come out perfectly every time:

Don’t overmix: Once you add the dry ingredients, mix just until combined. Overmixing can lead to tough cookies.
Use room-temperature butter: It creams better and blends with the sugar more evenly.
Chill the dough: For thicker cookies, refrigerate the dough for 30 minutes before baking.
Watch the marshmallows: Mini marshmallows can melt quickly, so keep an eye on them while baking.
Experiment with chocolate: Try chopped chocolate bars or chunks for pockets of gooey goodness.

Variations & Adaptations

Want to mix things up? Here are three fun variations:

Peanut Butter S’mores Cookies: Add ½ cup (125g) of peanut butter to the dough for a nutty twist.
Holiday S’mores Cookies: Use peppermint marshmallows and crushed candy canes for a festive flavor.
Gluten-Free S’mores Cookies: Substitute gluten-free flour and graham crackers. Works like a charm!

If you’re feeling adventurous, try swapping out the chocolate chips for white chocolate or butterscotch chips—it’s a fun way to reinvent the recipe.

Serving & Storage Suggestions

These cookies are best served warm, with gooey marshmallows and melty chocolate. Pair them with a cold glass of milk, or go the extra mile and serve them alongside hot cocoa for a truly decadent treat.

To store, place the cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a zip-top bag for up to 3 months. Reheat frozen cookies in a 300°F (150°C) oven for 5 minutes to refresh them.

Nutritional Information & Benefits

Here’s an estimate for one cookie (based on a batch of 24):

Calories: 140
Fat: 6g
Carbohydrates: 19g
Protein: 2g

While these cookies aren’t exactly a health food, they’re a fun treat and a great way to share joy with family and friends. Plus, marshmallows and graham crackers bring a nostalgic charm that’s hard to resist. Just enjoy them in moderation!

Conclusion

If you’re looking for a dessert that’s easy to make and packed with flavor, these S’mores Cookies are an absolute must-try. They’re perfect for parties, cozy nights in, or just because you’re craving something sweet. Personally, I love how they bring back memories of summer campfires, all in the convenience of a cookie.

Give this recipe a try and let me know what you think! I’d love to hear any fun variations or adaptations you come up with. Don’t forget to share your creations on social media and tag me—I can’t wait to see your delicious results!

FAQs

Can I use regular-sized marshmallows?

Yes, but cut them into smaller pieces to avoid overwhelming the cookies.

Why are my cookies spreading too much?

Chill the dough before baking and make sure your butter wasn’t too soft.

Can I freeze the dough?

Absolutely! Form the dough into balls and freeze them on a tray, then transfer to a zip-top bag. Bake straight from frozen, adding an extra minute or two.

What kind of graham crackers work best?

Regular honey graham crackers are ideal, but cinnamon or chocolate varieties add a unique twist.

How do I make the cookies chewier?

Use more brown sugar than granulated sugar and don’t overbake them.