S’mores Cookie Recipe
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Say hello to the cookie of Summer: the Smores Cookie Recipe!
This cookie is a delightful twist on the classic campfire treat, combining all the flavors of a traditional s’more into a portable and convenient cookie form. Perfect for any time of the year (but a reader favorite over the Summer months), these cookies bring together the comforting tastes of graham crackers, chocolate, and marshmallows in a single, irresistible bite.
If you’ve made my Kroll’s Kookies before, you’ll know how chewy, thick, and amazing they are. This recipe is just that, but in S’mores fashion!
These S’mores Cookies use the base of the Kroll’s Kookies recipe, but have the addition of a soft marshmallow stuffed in the center, as well as the graham cracker crumbs in the batter.
I am also using a mix of chocolate chips and broken up pieces of Hershey’s chocolate bars because you can’t make S’mores without a Hershey’s Bar!
S’mores Cookies are fun for BBQs, Fourth of July, picnics, parties, or just when the craving strikes. They taste perfect when they are just slightly cooled—you get the combination of a gooey marshmallow, warm, melted Hershey’s chocolate, and a slight hint of graham cracker.
If you’re looking for even more delicious cookie recipes, check out my Cookie Butter Cookies, Cinnamon Toast Crunch Cookies, and Giant Snickerdoodle Cookies!
(For the full recipe, scroll down to the recipe card below)
- All-Purpose Flour: All-purpose flour helps maintain the structure of the cookies. If you find your cookies are spreading out, you can try adding 1-4 Tbsp. more flour.
- Cake flour: Cake flour is finer, softer, and lighter than All-Purpose Flour and helps to create the perfect, fluffy cookie. You can find it in most grocery stores or make your own homemade cake flour.
- Cornstarch: The small bit of cornstarch is the secret to the soft center of the cookies. It also helps to keep these S’mores Cookies thick even after baking.
- Brown sugar: The brown sugar makes the Smores Cookies soft, moist, and chewy. Feel free to use light or dark brown sugar.
- Cold, unsalted butter: The cold butter will create tiny pockets of air that release steam while the cookies are baking. This results in a fluffier, lighter cookie.
- Granulated white sugar: White sugar will help these giant cookies spread a little bit while baking.
- Eggs: Use room temperature eggs to result in a lighter, fluffier cookie. The extra egg yolk adds richness and tenderness to the cookie, and it also binds the dough all together.
- Pure Vanilla extract: The vanilla extract acts as another rich base note of flavor to the cookie, and it can help highlight the chocolate flavor.
- Graham crackers: Adding crushed graham cracker crumbs adds that extra layer of texture and taste of original S’mores. I like to reserve a few pieces to decorate on top of the cookie (optional).
- Milk chocolate chips: I love making these S’mores Cookies with milk chocolate the best, but feel free to use any chocolate that you prefer.
- Hershey’s chocolate bar: The Hershey’s chocolate bar gives that extra chocolatey flavor, and the bigger pieces result in more melted chocolate for the perfect cookie! I like to reserve a few chunks to decorate on top of the cookie (optional)
(For the full recipe, scroll down to the recipe card below)
Step 1
Cream butter & sugars then add the eggs and vanilla.
Step 2
Add the dry ingredients and mix-ins!
Step 3
Roll into a ball, make a well in each cookie and place half of a marshmallow in each cookie. Close the cookie around each marshmallow. You can leave the marshmallow peaking through the top just a bit.
Step 4
Bake and enjoy the gooey-deliciousness!
- Spoon the flour into your measuring cup and level it off with the back of a knife instead of scooping the flour with your measuring cup.
- Pull the cookies out before you think they are done, as they will continue to cook slightly from the hot baking pans as they cool.
- If you overbake these cookies, they won’t be as gooey or soft in the center, and the marshmallow may spill out onto the baking pan.
- Add an extra egg yolk and the 1 whole egg to make super chewy, delicious, and amazing cookies!
- Don’t flatten out these cookies before you place them in the oven, so your cookies stay nice and thick! The giant cookies will help keep the marshmallows intact before baking, and you’ll end up with the perfect S’mores Cookie.
- I have not tested this recipe with mini marshmallows. If folded into the batter, they might make the cookie too sticky to enjoy!
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Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 cup cake Flour
- 1 tsp. cornstarch
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter, cut into cubes
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tsp. vanilla extract
- 7 sheets graham crackers, broken into pieces (6 mixed in the cookie dough, 1 for garnish)
- 10 oz. Hershey's Chocolate Bar chunks (9 oz. mixed in the cookie dough, 1 oz. for garnish) (You can use 6, 1.55 oz. bars or 2, 4.4 oz. XL bars)
- 1 cup chocolate chips (milk chocolate or semi sweet)
- 4 marshmallows, cut in half
- flaky sea salt (such as Maldon) (optional )
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 375°F. Line 2 baking sheets with parchment paper or silicone baking mats. Whisk together the dry ingredients in a large bowl and set aside.1 1/4 cup all-purpose flour, 3/4 cup cake Flour, 1 tsp. cornstarch, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Cream butter and sugars: Place the butter and sugars in the bowl of a stand mixer. Secure the paddle attachment and blend until incorporated ~2-3 minutes. It wil look like a paste.1/2 cup unsalted butter, cut into cubes, 1/2 cup brown sugar, packed, 1/4 cup granulated sugar
- Then, add in the egg, egg yolk, and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or side of the bowl use a rubber spatula to knock it off.1 large egg, 1 large egg yolk, 1 tsp. vanilla extract
- Turn the mixer to low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time mixing just until incorporated.7 sheets graham crackers, broken into pieces (6 mixed in the cookie dough, 1 for garnish), 10 oz. Hershey's Chocolate Bar chunks (9 oz. mixed in the cookie dough, 1 oz. for garnish), 1 cup chocolate chips (milk chocolate or semi sweet)
- Add in 6 graham crackers, Hershey's chocolate and chocolate chips until incorporated and then turn off the machine.
- Measure out the cookies into ~7-8, ~5 oz. portions (or smaller if you prefer). Make a well in the center of the cookie with your thumbs. Slice a marshmallow in half and fold dough over marshmallow. Decorate cookies with reserved graham cracker pieces and chocolate chunks if desired. Place on prepared baking sheets.4 marshmallows, cut in half
- Bake at 375°F for 10-13 minutes or until tops are golden brown. Let cool for at least 15 minutes because they are very gooey straight from the oven. Garnish with flaky sea salt on top (optional) and enjoy!
Video
Notes
- GLUTEN FREE: Replace both the All-Purpose flour and Cake flour with: Bob’s Red Mill Gluten Free 1-to-1 Baking Flour .
- To make homemade cake flour, you’ll need 14 Tbsp. All-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour. You only need 3/4 cup for this recipe.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
Hi! I made this delicious recipe the other day. Tha flavor was amazing! However, the marshmallows completely melted and was left with a hole in the center of the cookie. What went wrong??? How can I avoid this??
Thank you!
Hello! So sorry that happened! I’ve made these so many times & haven’t ran into that issue. Did you wrap the cookie dough around the marshmallow pretty good? Im thinking maybe the heat just got to your marshmallow quickly and sunk down. I’d make sure no pockets around the cookie & mallow are there and then you should be able to avoid that. Once again so sorry!
Made these delicious s’more cookies for my family. They absolutely loved them. They were thick, chewy, and amazing. Thank you for the recipe.
So glad you enjoyed them, thank you soo so much!
I made these the other day and they tasted great but mine kept falling apart. They also fell flat in the oven. I used a hand mixer to mix the batter instead of a Kitchen Aid. I also did the DIY cake flour method. Any ideas to not have them fall flat?
Hi Cierra! Oh no. This has never happened to me. I am wondering if the mix in-s were too large and didn’t quite keep the cookie dough held together?
Hi! The cookies look so tempting, but unfortunately I’m allergic to eggs, what can I substitute the eggs with? Thanks in advance!
Thank you so much! Unfortunately I haven’t personally tested another version egg free, so I can’t advise. I know some people use applesauce of flaxegg when baking without eggs, but not sure how it would result for these cookies.
These were the best cookies I have had in a very long time recipe came out great tasted just like smores.Going to be taking this to a memorial day cookout. I will for sure keep this recipe to make in the future.
Hi. I am making this recipe tomorrow. It looks delicious!! Do I need to use cake flour?
Sorry I am just now seeing this. No, you can use more all purpose in its place! I hope you loved them!
Hi! All of your recipes are amazing! I am selling cookies to save for my future house and this website has been extremely beneficial.
I would like to know if I can free the cookie with the marshmallows in it before baking. Sometimes I use to freeze the cookies before baking to save more time. Is it possible in this case?
Hi! thank you so much. I haven’t tried but I bet it would work just fine 🙂 let me know how it goes!
Can these be frozen after baking?
Hi Lisa! Yes, although the texture of the marshmallows change just a bit.
In the x2 recipe it states “2 stick cold butter cubed (8 Tbsp.)” 2 sticks of butter would be 16 Tbsp. Help! which one is it?
Sorry if you double it, you need 16 tbsp.!
This recipe is fantastic. My son tells me not to make them because they are too good! lol. I am going to try to make them more of a normal size cookie. Do
You know how long I should adjust the cook time? I don’t want to over or under cook then. They are so great!
haha love it!! thank you! All ovens vary so I can’t say for sure. Maybe a minute less? Just keep an eye on them! 🙂