S’mores Cookies

I am someone who could eat s’mores all summer long and never grow tired of them. But since I’m without a fire pit and I’m not exactly a camping kind of girl, these s’mores cookies are the perfect substitute.

These delicious cookies start with the base I use in my drool worthy M&M Cookies. We take out the M&M’s, swap in some graham cracker pieces and chocolate chips, and finally, top the cookie with a marshmallow cut in half. You will absolutely love these fantastic cookies.

How to Make S’mores Cookies

Here is a brief overview of how this chewy s’mores cookie recipe comes together. Gooey marshmallows, crunchy graham cracker crumbs, and melty chocolate combine in chewy cookies you are sure to love. For the full recipe including all measurements, see the recipe card at the bottom of the post.

• Combine dry ingredients. Whisk together the flour, baking soda, and salt and set aside.
• Beat butter and sugar. You want the mixture to be light and fluffy, which takes about three to six minutes. Then add the eggs one at a time and vanilla extract. Be sure to scrape down the sides of your bowl.
• Combine all ingredients. Add all of the flour mixture and turn on the mixer very low until it begins to combine, then turn the mixer on high and beat until just fully combined. Stir in the chocolate chips and graham cracker pieces.
• Form the dough into cookies. Use a cookie scoop to scoop the dough and roll them into balls. Create an indent in the ball and add a 1/2 marshmallow piece. Place the cookie dough balls marshmallow side up on the baking sheet. 
• Bake the cookies. Bake for 10 minutes or until the cookies begin to turn golden brown around the edges. Allow the cookies to rest on the baking sheet for two minutes and then transfer to a cooling rack to cool completely. Enjoy!

Tips and Tricks

• Make sure your butter is at room temperature. This is the ideal temperature for creaming it with sugar. It should be soft enough to dent with your finger, but not enough to push all the way through and will be cold to the touch. Do not soften it in the microwave. Instead, cut it into 1-inch pieces and set on the counter for a half hour.
• Use fresh ingredients. Make sure your baking soda is fresh by mixing a small amount with a little vinegar, it should bubble up right away. If not, it is time to replace it. Double-check that you have baking soda and not baking powder.
• Measure your flour correctly. This is such an important part of making cookies (or any recipe with flour), that it gets its own section below.
• Don’t rush the creaming of butter and sugar. Thoroughly creaming the butter and sugar together is a critical part of this recipe. The sugar adds air to the butter which will allow the cookies to puff up in the oven and will actually expand your dough so that you get more cookies out of your batch. You need to beat the sugar and butter together until it is light and fluffy, which takes about five minutes.
• Use a cookie scoop. Using a cookie scoop ensures evenly sized cookies, which bake more consistently. This tool helps you achieve uniform cookies with the right amount of cookie dough in each one.
• Let the cookies rest. Give them two minutes on the baking sheet once you pull them out of the oven before transferring them to a cooling rack. These are best enjoyed after they’ve cooled.

Other Cookie Recipes

If you are looking for other great cookie recipes like this one, here are some ideas!

• Peanut Butter Cookie Recipe
• Snickerdoodles
• Oatmeal Scotchies (Oatmeal Butterscotch Cookies)