S’mores Cookies with Marshmallows and Chocolate Recipe

ByLily
Jump to Recipe· 4.6 from 7 reviews

If you’ve ever wished you could capture that magical campfire treat in cookie form, I’ve got just the thing for you! This S’mores Cookies with Marshmallows and Chocolate Recipe brings all the gooey, crunchy goodness of classic s’mores straight to your kitchen in a soft, chewy cookie. Trust me, these cookies are fan-freaking-tastic—oozing with melty chocolate, pillowy marshmallows, and that irresistible hint of graham cracker. Stick with me, and I’ll show you how to make these little bites of nostalgia that’ll have everyone asking for seconds (and thirds!).

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Why This Recipe Works

  • Perfect Texture Balance: The combination of cornstarch with all-purpose flour delivers cookies that are chewy but tender—just like you want for s’mores goodness.
  • Layered Chocolate Flavor: Mixing milk chocolate chips, semisweet chips, and Hershey’s pieces gives depth and just the right amount of melty richness.
  • Marshmallow Magic: Adding marshmallows both inside and on top creates a gooey surprise in every bite and that lightly toasted finish.
  • Graham Cracker Crunch: Using broken graham crackers throughout brings in that signature s’mores crunch and toasty flavor.
S'mores Cookies with Marshmallows and Chocolate, Campfire S'mores Cookies, Chocolate Marshmallow Cookie Recipe, Gooey S'mores Cookie, Easy S'mores Dessert - The image shows a group of round cookies on a black cooling rack. Each cookie has a light golden-brown base with a slightly rough texture. On top of each cookie, there are small toasted marshmallow pieces that are white with brown spots, along with chunks of dark brown chocolate that appear square-shaped, some with a light imprint on them. There are also broken pieces of light tan graham crackers scattered on top. The cooling rack is placed on a white marbled surface, and around it, there are additional pieces of chocolate and marshmallows, as well as a piece of graham cracker and a gray and white striped cloth to the side. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

The beauty of this S’mores Cookies with Marshmallows and Chocolate Recipe lies in how these simple ingredients come together harmoniously. Each component plays a role in texture, flavor, or that nostalgic vibe—so picking the right versions (and prepping them thoughtfully) will make all the difference.

S'mores Cookies with Marshmallows and Chocolate, Campfire S'mores Cookies, Chocolate Marshmallow Cookie Recipe, Gooey S'mores Cookie, Easy S'mores Dessert - Flat lay of a small square of salted butter, two whole brown eggs with clean shells, a heap of light brown sugar, a heap of granulated sugar, a small white bowl of vanilla extract, a mound of all-purpose flour, a small pile of cornstarch, a small heap of baking soda powder, a small heap of salt crystals, a pile of mini white marshmallows, broken pieces of golden-brown graham crackers, a small white bowl filled with milk chocolate chips, a small white bowl filled with semisweet chocolate chips, a few broken pieces of plain milk chocolate bars, all arranged symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Salted Butter: Softened, not melted, to cream well and trap air, delivering a light texture with a hint of salt that balances sweetness.
  • Brown Sugar: Packs moisture and a caramel-like depth, which helps keep the cookies chewy and richly flavored.
  • Granulated Sugar: Adds sweetness and helps the cookies spread just right.
  • Eggs: Help bind the dough and add richness; large eggs work best.
  • Vanilla Extract: Enhances all the flavors with a warm, sweet note.
  • All-Purpose Flour: The base for your cookie dough structural integrity.
  • Cornstarch: Key for tenderness—this little ingredient helps the cookies stay soft and not too dense.
  • Baking Soda: Gives a gentle rise and spread without toughening the cookies.
  • Salt: Amplifies all the sweet elements and chocolate flavors.
  • Mini Marshmallows: Divided between the dough and topping for gooey pockets and toasted melty goodness on top.
  • Graham Crackers: Broken into small pieces for texture and that classic s’mores flavor.
  • Milk Chocolate Chips & Semisweet Chocolate Chips: Both types add dimension and keep the chocolate melty with just the right sweetness.
  • Hershey’s Bars: Break them up and add at the end for those iconic s’mores chunks that melt beautifully.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how this S’mores Cookies with Marshmallows and Chocolate Recipe invites customization. Whether you’re playing around with the chocolate types or swapping in your favorite add-ins, it’s easy to make it your own and still hit that classic s’mores note.

  • Variation: Once, I tossed in some chopped pecans for a little extra crunch and smoky contrast—trust me, it was a game-changer if you like nuts.
  • Dairy-Free Option: Use coconut oil or a vegan butter substitute, and swap in dairy-free chocolate chips; the texture shifts a bit but still super tasty.
  • Seasonal Twist: Adding a sprinkle of sea salt flakes on top before baking can elevate these cookies for holiday gifting.
  • Texture Level: For softer cookies, reduce baking time by a minute; for crunchier edges, add an extra minute or two.

Step-by-Step: How I Make S’mores Cookies with Marshmallows and Chocolate Recipe

Step 1: Cream the Butter and Sugars

Start by preheating your oven to 375°F and lining two baking sheets with parchment paper—that way, you’re ready to roll once the dough’s mixed. In a large bowl, beat the softened butter with brown sugar and granulated sugar for about 2-3 minutes until it’s light and creamy. This step is crucial because it incorporates air, which helps create a soft, tender cookie. Patience here pays off!

Step 2: Add Eggs and Vanilla

Beat in the eggs one at a time and then pour in the vanilla extract. Make sure each egg is fully mixed in before adding the next. This makes your dough smooth, glossy, and ready to bring everything together.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Then slowly add these dry ingredients to your butter mixture. Stir gently just until combined—overmixing can make your cookies tough, so resist the urge to keep going after the flour disappears.

Step 4: Fold in the Good Stuff

Now for the fun part: add 1½ cups of broken graham cracker pieces, 1½ cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips. Use a spatula to fold everything evenly throughout the dough. This will give your cookies those awesome pockets of gooeyness and crunch you crave.

Step 5: Scoop and Bake

Scoop the dough into balls about 2-3 tablespoons each, placing them spaced apart on your prepared baking sheets since these cookies will spread. Bake for 10 minutes until they look just set but not browned all over—you want to catch that perfect chewy stage.

Step 6: Top and Finish Baking

Remove the baking sheets from the oven and quickly press 4-5 extra marshmallows, a few more broken graham cracker pieces, and chunks of Hershey’s bars onto the top of each cookie. Pop them back in for 1-2 more minutes. If you want to get fancy, switch your oven to broil on low and toast those marshmallows for a minute—just watch closely so they don’t burn!

Step 7: Cool and Enjoy

Let the cookies cool on the pan for 2-3 minutes before moving them to a wire rack. This step helps them set up so you don’t lose those melty toppings when you pick them up. Then dig in! These cookies are best enjoyed fresh but stay tasty for days if stored properly.

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Tips from My Kitchen

  • Use Parchment Paper: It prevents sticking and makes cleanup a breeze—trust me, this is a must for gooey marshmallow cookies.
  • Timing is Everything: Don’t overbake; the cookies will continue to cook a bit as they cool, keeping that soft interior.
  • Add Toppings Last Minute: Pressing marshmallows and chocolate on top near the end ensures they melt just right without burning.
  • Watch the Broiler Closely: Toasting marshmallows takes seconds, so keep a close eye to avoid bitterness from burnt sugar.

How to Serve S’mores Cookies with Marshmallows and Chocolate Recipe

S'mores Cookies with Marshmallows and Chocolate, Campfire S'mores Cookies, Chocolate Marshmallow Cookie Recipe, Gooey S'mores Cookie, Easy S'mores Dessert - The image shows seven golden brown cookies scattered on a white marbled surface. Each cookie has a soft textured base with layers of toasted small marshmallows, broken light brown cracker pieces, and dark milk chocolate chunks embedded on top. Near the cookies are several small white marshmallows, broken squares of dark chocolate with the

Garnishes

I like to dust my s’mores cookies with a light sprinkle of powdered sugar for a touch of sweetness and a cute “campfire” look. Sometimes, I also toss a few extra mini marshmallows alongside on the serving plate for that playful marshmallow-y vibe that guests love.

Side Dishes

Pair these cookies with a cold glass of milk, or for adults, a warm mug of coffee or hot chocolate with a splash of peppermint schnapps is heavenly. They also shine alongside fresh berries or a simple vanilla ice cream scoop for a quick dessert upgrade.

Creative Ways to Present

For parties or gift-giving, I love stacking these cookies tied with rustic twine, nestled in a basket lined with a gingham napkin to channel that outdoor-picnic mood. Another fun idea? Serve them with mini skewers alongside toasted marshmallows and chocolate squares for a DIY s’mores station—kids and adults both go nuts for this interactive twist.

Make Ahead and Storage

Storing Leftovers

I always store leftover cookies in an airtight container at room temperature—this keeps them soft and fresh for up to 4-5 days. Be sure the container is sealed well to prevent the marshmallows from drying out or turning rubbery.

Freezing

If you want to freeze for later, arrange the cookies in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe zip-top bag or container. They keep wonderfully for up to 3 months. When you’re ready, thaw at room temperature before reheating.

Reheating

To revive the gooey magic of these cookies, pop them in a 300°F oven for about 5 minutes or microwave for 15-20 seconds. The marshmallows fluff back up beautifully, and the chocolate melts just right—no sogginess, just that warm, melty taste you love.

FAQs

  1. Can I use jumbo marshmallows instead of mini marshmallows in this S’mores Cookies with Marshmallows and Chocolate Recipe?

    You can, but I recommend chopping jumbo marshmallows into smaller pieces so they distribute evenly without causing the dough to become too wet or making the cookies spread too much. Mini marshmallows melt evenly and provide lovely pockets of gooeyness throughout.

  2. What’s the best way to prevent marshmallows from burning when broiling?

    Keep the broiler on low and position your oven rack a bit further from the heat source. Watch the cookies closely—marshmallows toast in seconds, so it’s easy to go from golden brown to burnt quickly. Alternatively, skip broiling and just bake a little longer for melted marshmallows.

  3. Can I make these cookies gluten-free?

    Yes! Swap the all-purpose flour with a gluten-free flour blend and ensure your graham crackers are gluten-free (there are some great brands now). The texture might shift slightly but should still be delicious and capture the s’mores essence.

  4. Why is cornstarch used in this S’mores Cookies with Marshmallows and Chocolate Recipe?

    Cornstarch helps soften the cookies and create that tender, chewy texture without heaviness. I’ve found that without it, the cookies sometimes turn out a bit too crisp or tough, which isn’t the vibe we want for a s’mores cookie!

  5. Can I prepare the dough ahead of time?

    Absolutely! You can refrigerate the dough tightly wrapped for up to 24 hours. Just scoop and bake directly from the fridge, adding a minute or so to the baking time if needed. This also helps deepen the flavors.

Final Thoughts

This S’mores Cookies with Marshmallows and Chocolate Recipe has quickly become one of my go-to comfort treats. It’s like a warm hug from a campfire, any time of year, without leaving your kitchen. Whether you’re baking for family, friends, or just a sweet moment to yourself, these cookies deliver on all fronts—texture, flavor, and nostalgia. I really hope you give them a try and love every gooey, crunchy bite as much as I do!

Print
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S’mores Cookies with Marshmallows and Chocolate Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 7 reviews
  • Author: Lily
  • Prep Time: 10 minutes
  • Cook Time: 11 minutes
  • Total Time: 21 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

Deliciously chewy S’mores Cookies loaded with mini marshmallows, graham crackers, milk and semisweet chocolate chips, and topped with melted marshmallows and Hershey bar pieces for that classic s’mores flavor in cookie form.

Ingredients

Units Scale

Dough Ingredients

  • 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
  • 1 1/2 cups graham crackers broken into small pieces
  • 1 1/2 cups mini marshmallows
  • 1/2 cup milk chocolate chips
  • 1/2 cup semisweet chocolate chips

Topping Ingredients

  • 1/2 cup mini marshmallows (about 4-5 per cookie)
  • 1/2 cup graham crackers broken into small pieces
  • 2 Hershey’s bars broken into pieces

Instructions

  1. Preheat Oven: Preheat your oven to 375° F and line two baking sheets with parchment paper to prevent sticking.
  2. Make Cookie Dough: In a large mixing bowl, beat the softened butter, light brown sugar, and granulated sugar together for 2 to 3 minutes until the mixture is creamy and smooth.
  3. Add Wet Ingredients: Add the eggs and vanilla extract to the butter and sugar mixture then beat well until fully incorporated and the mixture is well blended.
  4. Combine Dry Ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. Gradually add this to the wet ingredients and mix just until combined; don’t overmix.
  5. Add Mix-ins: Fold in 1 1/2 cups of broken graham cracker pieces, 1 1/2 cups of mini marshmallows, milk chocolate chips, and semisweet chocolate chips, gently stirring to evenly disperse them throughout the dough.
  6. Shape Cookies: Scoop 2 to 3 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them adequately to allow spreading during baking.
  7. Bake Cookies: Bake the cookies in the preheated oven for 10 minutes until they are almost done but not fully browned.
  8. Add Toppings: Remove the baking sheets, press 4 to 5 mini marshmallows on top of each cookie, along with a few extra pieces of broken graham cracker and Hershey bar pieces.
  9. Finish Baking: Return the cookies to the oven and bake for an additional 1 to 2 minutes until fully cooked. Optionally, switch the oven to broil for a very short time to toast the marshmallows on top but watch closely to avoid burning.
  10. Cool and Store: Let the cookies cool on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely. Store leftovers in an airtight container at room temperature for up to 4 to 5 days.

Notes

  • Be careful when broiling marshmallows as they can burn very quickly; watch constantly.
  • You can substitute dark chocolate chips for a richer flavor.
  • If you prefer softer cookies, reduce baking time slightly.
  • This recipe can be doubled easily for larger batches.
  • Use parchment paper or silicone mats to prevent sticking and easy cleanup.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 220 kcal
  • Sugar: 16 g
  • Sodium: 140 mg
  • Fat: 10 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0.2 g
  • Carbohydrates: 29 g
  • Fiber: 1 g
  • Protein: 3 g
  • Cholesterol: 30 mg

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