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.
LOVED this recipe, shared it with all my friends they thought I was lying when I told them I made them! So easy as well
That’s too funny! What a compliment to the baker! 🙂 thank you for making them!
Is it okay to use marshmallow fluff in the middle?
I haven’t personally tried that, but I bet it would work really well 🙂
They turned out pretty good not exactly like the ones you posted 🙈
They are delicious while the marshmallow is still hot. But when they cool down should we put them in the microwave before eating them?
They look great to me thank you! oooo you could, thats a good idea 🙂
Holly cow best cookie!!
lol thank you so much!
these are so delicious!! i think the cookie base is not overly sweet, so the final cookie doesn’t feel overwhelmingly sweet. i also used only 1.5 bars of the 4.4oz size for the whole recipe since i wanted to bring down the sweetness just a bit. i also put two mini marshmallows inside the cookies instead of half of a big one! huge hit, i now want to try the basic choc chip cookie on this blog!
Awesome recipe!!
They’re amazing! thank you 🙂
These cookies turned out amazing!!!! 😋🤤🍪 I love to bake and I am 14 years old and I find your recipes very easy to follow and make myself! I tripled the recipe all in one batch to make for a bunch of friends and they still turned out perfect! Sometimes when I’ve tripled past recipes, the butter takes over or too much flour, but these still turned out just like they would if I had only made one batch! Loved the recipe and they were gobbled up fast!
P.S. I used homemade cake flour, and spoon and leveled the flour each time and I think that was the trick to them being still perfect even after tripling the recipe. I just had to get my hands in there to mix and all the add ins. Ha ha! Saw this recipe on an insta reel and thought, “I have to make this sometime!!” This time was perfect!! 😍 👌🤩
I tried doubling the recipe and somehow all of my cookies turned into bricks! They are SO HARD! I used the regular flour and mixed in homemade cake flour with the extra cornstarch. I’m not sure if that’s where I messed up.
Any help would be appreciated! I may try again using store bought cake flour.
Oh no, I am thinking it could be a flour issue. Also be sure to spoon and level the flour. I am so sorry about that :/
Good morning,
I double the recipe every time. I haven’t had any issues when using store bought cake flour. One helpful idea might be wrapping your cookies in plastic wrap, then place in freezer until frozen. Any cookies that might seem hard, start to soften as they defrost. The ice crystals re deposit moisture as they defrost. I freeze all the time, even if my sale it next day. Hope this helps
Great cookies
Amazing! Question: Can I freeze the dough balls with the marshmallow inside to bake at a later time? I want to prep a lot of these for the freezer.
Thank you so much! I haven’t personally tried so I’m not sure but I think it should work fine! 🙂