S’mores Cookie Recipe

Desserts  |  Published Jun 30, 2020  |  Updated Sep 14, 2020  |  By Tawnie

smores cookie recipe on parchment paper

Say hello to the newest member of the cookie family here on Kroll’s Korner: the Smores Cookie Recipe!

If you love an amazingly soft, chewy chocolate chip cookie and the gooey-ness of a traditional s’more, this Smore’s Cookie is just for you.

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!

smores cookie on a baking sheet

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 chocolate bars because you can’t make S’mores without a Hershey Bar!

Smores Cookies are fun for BBQs, Fourth of July, picnics, and parties. These 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.

Smores Cookie Recipe Ingredients:

ingredients needed to make smores cookies
  • All-Purpose Flour: All-Purpose Flour helps to 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.
  • Baking powder: leavening agent for the cookies
  • Baking soda: leavening agent for the cookies, but about four times stronger than baking powder
  • Salt: The salt helps to bring out the sweetness of the cookies
  • 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, so it is best to make these gooey cookies with the combination of white and brown sugar.
  • Egg: Use room temperature eggs to result in a lighter, fluffier cookie.
  • Egg yolk: The extra egg yolk adds richness and tenderness to the cookie, and it also binds the dough all together.
smores cookie topped with graham cracker and hershey chocolate chunks
  • 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 chocolate-y 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)
smores cookie recipe broken in half with a marshmallow in the center

How to make S’mores Cookies

  1. Mix together dry ingredients in a large mixing bowl.
  2. Cream the butter and sugars together until light and fluffy.
  3. Add in the eggs and vanilla extract.
  4. Gradually add in dry ingredients.
  5. Add in the broken graham cracker pieces, chocolate chips and Hershey Bar chunks.
  6. Roll dough balls into ~7-8 large cookies.
  7. Make a well in the center of the cookie. Slice a marshmallow in half and fold dough over marshmallow.
  8. Decorate cookies with reserved graham cracker pieces and chocolate chunks if desired.
  9. Bake until tops are golden brown and until the marshmallow slightly resembles a toasted marshmallow.
  10. Let cool, transfer to cooling rack or parchment paper and enjoy!
photos of how to stuff the marshmallow inside the cookie

Tips to make the best Smores Cookies:

  • Using a mix of both All-Purpose Flour and cake flour makes the cookies fluffy! If you choose to you 100% All-Purpose Flour, the cookie will be more dense, but they will still be delicious. You can also make your own homemade cake flour.
  • Make sure to 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, since they will continue to cook a little bit from the hot baking pans as you let them cool down.
  • If you over bake these cookies, they won’t be as gooey or soft in the center, and the marshmallow may spill out onto the baking pan.
freshly baked smores cookies on parchment paper
  • Add an extra egg yolk along with the 1 whole egg to make super chewy, delicious, and amazing cookies!
  • Don’t flatten out these cookies before you place them into the oven so your cookies stay be nice and thick! The giant cookies will help keep the marshmallows intact before baking, and you’ll end up with perfect S’mores Cookie.
  • I have not tested this recipe with mini marshmallows. I feel like the might make the cooke too sticky to enjoy if folded into the batter!

Best memory of S'mores growing up?

PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest or InstagramSign up for my email list, too!

smores cookie recipe on parchment paper
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S’mores Cookies

S'mores Cookies with gooey marshmallows in the center and graham cracker crumbs mixed throughout. These are soft, chewy, thick, and baked until golden brown on the outside! SO good.
4.89 from 52 reviews
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 7 large cookies
Calories: 467kcal


  • 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 stick cold butter cubed (8 Tbsp.)
  • 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 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


  • Preheat the oven to 375°F. Mix dry ingredients together: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder and salt. Set aside.
  • Cream butter and sugars: Place the cold, cubed butter into the bowl of a stand mixer and secure the paddle attachment. Let the mixer cream the butter for about 30 seconds then add in both sugars and blend until incorporated and creamy.
  • 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.
  • Turn the mixer to low speed and gradually add in the dry ingredients. I add in about ¼ cup at a time. 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, ~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. Bake at 375°F for 10-13 minutes or until tops are golden brown. Let cool 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.
Find Kroll’s Korner on Instagram!Mention @krolls_korner or tag #krollskorner


Calories: 467kcal | Carbohydrates: 60g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 54mg | Sodium: 386mg | Potassium: 361mg | Fiber: 6g | Sugar: 15g | Vitamin A: 89IU | Calcium: 74mg | Iron: 7mg

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3 months ago

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?

4 months ago

I made these cookies for my family to enjoy at our bonfire and they LOVED them! A super delicious twist on a traditional s’more, maybe even tastier! 🙂

P.S. I used the cake flour substitute method. As a tiny shortcut I just put 2 Tbsp cornstarch in the 1-cup measuring cup and filled the rest of it to the top with all-purpose flour, then sifted the combo. It worked well and the cookies came out wonderfully!

5 months ago

This was the first cookie I made of your cookie recipes. I had a huge milk chocolate bar and Graham crackers from Trader Joe’s in my cupboard and mini chocolate chips in the freezer . square flat marshmallows which I cut in fours oops next time in half .
The cookies were a hit even though I didn’t have Hershey chocolate. I will definitely make again only more marshmallows.
It has been so much fun baking your cookie recipe’s . I cannot wait to make these for my grandkids bake sales and for my grandsons football team . They have team dinner every Thursday night during football season. This NaNa
Gets called to donate desert and I’m happy to do it .
Thank you for these amazing new recipes!!!

11 months ago

There are so many of Tawnie’s cookies that we make over and over again, the S’mores is one of them! It is probably the second favorite after Cookies and Cream, among our friends and family. I have used whole marshmallows, marshmallows cut in half as the recipe calls for, or five little ones per cookie, whatever I have on hand, and all have worked well! I have always made these without the additional chocolate chips, for some reason, and they’re still amazing. I love how these recipes are so adaptable and always turn out delicious! (In response to someone else’s comment about cookies flattening, not sure if this could have been the case, but sometimes if the dough warms up, I find they spread more. I only have one large tray I like to bake cookies on, so if I can’t fit all of the cookies on it, I will stick the remaining dough in the fridge until I can bake the rest.)

1 year ago

Mine too over 20 minutes to cook because otherwise they were super mushy. Is that normal??

1 year ago

I see in your video that you put extra Hershey’s pieces on the cookie before baking. Does the chocolate melt or hold its shape when coming out of the oven? They look delicious.
Thank you.

Christina Davis
1 year ago

I made these and some of them went flat 🙁

Christina Davis
1 year ago
Reply to  Krolls Korner

What’s really weird is it was 2 cookies that did it not the batch. :-/

Christina Davis
1 year ago
Reply to  Krolls Korner

Yep 🙁 my luck lol. I blame it on the marshmallows. I meant to ask what size marshmallow did you use?

1 year ago

These are my new favorite cookie. A little extra work but well worth the time and effort. Thank you for sharing this recipe!

1 year ago

Hi! Do you tend to use light brown sugar or dark brown for most of your cookie recipes?

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