S’mores Cookies That Melt in Your Mouth – A Sweet Treat!

S’mores Cookies are my go-to when I want something cozy, gooey, and ridiculously easy to share. Ever stare at your pantry thinking what can I bake that feels special but not fussy? Same. These cookies are basically a campfire dream turned into soft, chocolatey rounds of happiness. You get melty chocolate, toasted marshmallow pockets, and that graham cracker crunch in every bite. If you love classic s’mores, you’ll fall head over heels for these.

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What are s’mores cookies?

Imagine the best parts of a campfire s’more tucked into a soft cookie. That’s it. We’re talking buttery cookie dough with crushed graham crackers mixed right in, chunks of chocolate scattered throughout, and little pockets of marshmallow that melt and toast as the cookies bake. The edges stay lightly crisp, the middle stays soft and chewy, and each bite makes you want another.

Here’s why I love S’mores Cookies so much. They deliver on texture and flavor without needing a fire pit or sticky fingers. If you can make basic chocolate chip cookies, you can make these. Also, you don’t have to assemble anything after baking. Just grab a cookie and enjoy the s’mores magic baked inside.

If you’re on a chocolate kick, you might also love these oozy Chocolate Lava Cookies. They’re a mood and a half, especially with a scoop of ice cream on top.

What You’ll Need for This Recipe

Nothing fancy. Just real pantry stuff and a couple of simple tricks. The dough comes together fast, and a quick chill helps the cookies bake up thick and soft.

• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1/2 cup finely crushed graham cracker crumbs
• 3/4 to 1 cup chocolate chunks or chips
• 1 cup mini marshmallows
• Optional: extra graham pieces and chocolate squares for topping

Quick note on ingredients: mini marshmallows work best because they melt evenly. If you only have large ones, snip them into smaller bits. And chocolate chunks give more melty pools than chips, but use what you’ve got.

Want another cookie classic to bring variety to your cookie box? Try these soft and golden Peanut Butter Cookies. They’re simple, nostalgic, and pair well next to a plate of s’mores cookies at parties.

How to Make Smores Cookies

Mix the dough

Cream the butter and both sugars together until light and fluffy. This is how you get that soft texture. Mix in the egg and vanilla until smooth. In a separate bowl, whisk together flour, baking soda, and salt. Fold the dry ingredients into the wet mixture just until combined. Stir in graham cracker crumbs until the dough looks speckled and sandy. Fold in most of the chocolate chunks and a handful of mini marshmallows, saving a few for topping.

Shape and bake

Line a baking sheet with parchment. Scoop dough into balls about two tablespoons each. Press a few extra marshmallows and chocolate chunks on top of each dough ball. This gives that bakery look and guarantees gooey bits on top. Chill the tray of dough balls in the fridge for 20 to 30 minutes. This step helps the cookies keep their shape.

Bake at 350 F for about 9 to 11 minutes until the edges are set and lightly golden. The centers should look a touch soft. Don’t overbake. The cookies will finish setting on the tray.

Cool and finish

Let the cookies rest on the baking sheet for 5 to 8 minutes before moving them to a rack. If any marshmallow has spilled out, nudge it back toward the cookie while it’s still warm. If you want a little flourish, press a tiny piece of graham cracker or chocolate square on top while the cookies are warm. It melts just a bit and makes them look gorgeous.

My neighbor tried one and said, “I didn’t know a cookie could taste like a campfire memory.” She took four more for the road, which is the review we all want.

Craving more chocolate after these? These Irresistible Chocolate Brownie Cookies are rich, chewy, and perfect when you want cookies that taste like the edge piece of a brownie.

The secret to s’mores stuffed cookies

Smart layering and gentle heat

The magic comes from how you tuck in the marshmallows and how you bake. If marshmallows sit right on the bottom of the dough ball, they can burn. So tuck most of them inside the dough and press just a couple on top for that gooey cap. For true S’mores Cookies flavor, use a mix of chocolate chunks and a few chopped milk chocolate squares. Milk chocolate melts smoother and gives that classic s’more taste.

Another secret is to slightly underbake the centers. Pull the cookies out when the edges are set but the middle still looks soft. They will continue to set on the tray while staying melty in the center. A chill before baking helps shape, but don’t chill so long that the marshmallows dry out. Around 20 to 30 minutes is the sweet spot.

If you like citrusy cookies as a break from all the chocolate, try these bright and buttery Lemon Raspberry Cookies. I often bake a tray of those alongside these when I want a little variety in flavor and color.

Pro Tips for this Recipe

Use fresh mini marshmallows. Stale marshmallows don’t melt as well. If you’ve got an older bag, microwave a handful for 5 seconds to soften before adding to the dough.

Chill the dough balls. Even a short chill helps keep the cookies thick, so you end up with chewy centers and gooey pockets. It also stops the marshmallows from spreading too fast.

Underbake slightly. Pull them when the edges are set. If you wait for the middle to look done, you’ll miss that soft center. This is key for perfect S’mores Cookies.

Rotate your pan. Halfway through baking, turn the pan so they bake evenly. Little step, big payoff.

Let them set on the tray. Give them 5 to 8 minutes to firm up before moving. This is when the marshmallow edges go from sticky to just set which means less mess.

Storage and freezing. Store at room temperature in an airtight container for 2 to 3 days. To freeze, scoop the dough balls, press on your toppings, and freeze on a tray. Transfer to a freezer bag and bake directly from frozen, adding about 1 to 2 minutes to the time. Baked cookies also freeze well for up to 2 months.

Make them yours. Swap in dark chocolate if you love a richer bite. Add a pinch of cinnamon to the dough for a cozy twist. Or drizzle warm cookies with a touch of caramel if you’re feeling extra.

If you’re building a cookie platter, mix in something gooey like these Chocolate Lava Cookies for a showy moment that friends will remember.

Common Questions

Your Cozy, Gooey Cookie Moment

These are the kind of cookies that bring people to the kitchen before they’ve even cooled. The chocolate puddles, the hints of graham, the toasted marshmallow bits, all of it works together to make S’mores Cookies that feel nostalgic and totally satisfying. If you’re looking for a second tray to bake alongside, try the buttery peanut butter classic here: peanut butter cookies recipe. For more ideas, I love how Preppy Kitchen explains S’mores Cookies with helpful visuals, and if you’re into an extra gooey center, check out this S’mores Cookies Recipe from A Cookie Named Desire for a stuffed version that’s pure comfort. Bake a batch, grab some milk, and enjoy that warm, melty first bite.