4.84 from 79 reviews

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!

smores cookies stacked on top of each other.
ingredients needed to make smores cookies.

S’mores Cookie Recipe Ingredients:

(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 extractThe 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)
cookie dough in a mixing bowl with chocolate chips, Hershey's chocolate and graham crackers.
smores cookie dough with a marchmallow in the middle.

How to make S’mores Cookies

(For the full recipe, scroll down to the recipe card below)

Tips to make the best S’mores Cookies:

  • 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!
smores cookies on parchment paper decorated with hersheys chocolate and graham crackers.
smores cookies on parchment paper decorated with hersheys chocolate and graham crackers.

Best memory of S'mores growing up?

Before You Begin! 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.

4.84 from 79 reviews

S’mores Cookies

Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 7 large cookies
These S'mores Cookies have a gooey, melty marshmallow center filled with graham crackers and generous chunks of Hershey's Chocolate. They are thick, soft, and gooey on the inside but slightly crisp and golden brown on the outside. It's nostalgia in cookie form!


  • 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.


  • 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!



  • 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

Calories: 467kcal (23%), Carbohydrates: 60g (20%), Protein: 9g (18%), Fat: 20g (31%), Saturated Fat: 11g (69%), Cholesterol: 54mg (18%), Sodium: 386mg (17%), Potassium: 361mg (10%), Fiber: 6g (25%), Sugar: 15g (17%), Vitamin A: 89IU (2%), Calcium: 74mg (7%), Iron: 7mg (39%)

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.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.84 from 79 votes (57 ratings without comment)
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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?

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Hi! The cookies look so tempting, but unfortunately I’m allergic to eggs, what can I substitute the eggs with? Thanks in advance!

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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.

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Hi. I am making this recipe tomorrow. It looks delicious!! Do I need to use cake flour?

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Mei Lee

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?

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Can these be frozen after baking?

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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?

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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!

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These were the BEST s’mores cookies I’ve ever made, perfect texture crispy on the outside and chewy inside. I also used vegan butter to make it dairy free. 10/10 cookie recipe.


Tastes great but was very dry and I couldn’t shape it without everything falling apart. Is there a conversion to grams so I can make sure I don’t have too much dry ingredients?