These S'mores Cookies are thick, gooey, and packed with everything you love about a classic campfire s'more, minus the sticky fingers and the smoky hair. Crushed graham crackers folded right into the dough, big chunks of Hershey's chocolate, and a melty marshmallow hidden in the center of each cookie. When you pull them out of the oven and that marshmallow is still warm and stretchy, it's honestly one of the best things ever. I first made a batch of these on a rainy Friday night when my kids were begging for a bonfire we couldn't have, and somehow these cookies made everyone forget all about it. The best part? You only need one bowl, basic ingredients, and about 30 minutes.
If you're in the mood for more cozy, crowd-pleasing treats, you might also love these Strawberry Shortcake Truffles, this dreamy Strawberry Chocolate Cake, a super easy Lemon Cream Cheese Dump Cake, these bite-sized Red Velvet Cheesecake Balls, or this gorgeous Lemon Blueberry Layer Cake with Cream Cheese Frosting.
Why You'll Love This S'mores Cookie Recipe
These s'mores cookies are genuinely hard to say no to. Here's why people keep coming back to this recipe again and again.
Gooey marshmallow center. Every cookie has a halved marshmallow tucked right inside. When it bakes, it melts into this soft, stretchy center that makes every bite feel like a campfire treat.
Real Hershey's chocolate chunks. Using actual Hershey's chocolate bars broken into chunks gives you that classic s'mores flavor you grew up with. It tastes different from regular chocolate chips, in the best way.
Graham cracker crunch. Folding broken graham cracker pieces into the dough adds little pockets of crunch and that honey-sweet graham flavor throughout every single bite.
Thick and bakery-style. These s'mores cookies are big and generous, about 5 oz of dough each, so they bake up tall and soft with slightly crisp edges and a tender middle.
Simple, real ingredients. No fancy specialty items. Just butter, flour, sugar, eggs, and the classic s'mores trio.
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Ingredients for S'mores Cookies
Here's everything you need to make these s'mores cookies, plus a little note on what each ingredient does.
All-purpose flour: Forms the main structure of the cookies and helps them hold their thick shape.
Cake flour: Mixed with all-purpose flour, cake flour softens the texture and gives these s'mores cookies that tender, slightly pillowy bite.
Cornstarch: A small amount of cornstarch keeps the centers soft and helps the cookies stay thick rather than spreading flat.
Baking soda: Gives the cookies a gentle lift and helps them brown at the edges.
Baking powder: Works alongside the baking soda to create a light, slightly risen texture.
Salt: Balances the sweetness and brings out the chocolate and graham cracker flavors.
Unsalted butter: Cold butter cubed and creamed creates a rich, slightly dense dough that bakes up soft and chewy.
Brown sugar: Adds deep caramel flavor and moisture, which keeps these s'mores cookies soft for days.
Granulated sugar: Balances the brown sugar and helps the edges set with a subtle crisp.
Egg + egg yolk: The whole egg binds everything together, while the extra yolk adds richness and a chewier texture.
Vanilla extract: Rounds out all the flavors with warmth and depth.
Graham crackers: Broken into pieces and folded into the dough, they add crunch and that classic s'mores flavor. One sheet is saved for topping.
Hershey's chocolate bar chunks: The star of every classic s'more. Most goes into the dough, with a little saved to press on top before baking.
Chocolate chips: Add extra melty chocolate pockets throughout every s'mores cookie.
Marshmallows: Halved and tucked into the center of each cookie so they melt into a gooey surprise inside.
Flaky sea salt: Optional but highly recommended. A tiny pinch on top right after baking makes the chocolate and caramel flavors pop.
See recipe card for quantities.
How to Make S'mores Cookies
Follow these steps and you'll have perfect, bakery-style s'mores cookies in about 30 minutes.
Preheat oven: Set your oven to 375°F and line two baking sheets with parchment paper or silicone mats.
Combine dry ingredients: In a large bowl, whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt. Set the bowl aside.
Cream butter and sugars: In the bowl of your stand mixer, blend the cold cubed butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes until the mixture looks smooth and slightly paste-like.
Add eggs and vanilla: Mix in the egg, egg yolk, and vanilla extract until everything is fully combined. Scrape down the sides of the bowl as needed.
Add dry ingredients: With the mixer on low, add the dry ingredients gradually, about ¼ cup at a time, mixing until just combined. Don't overmix.
Fold in the mix-ins: Gently fold in 6 sheets of broken graham cracker pieces, 9 oz of Hershey's chocolate chunks, and all the chocolate chips until evenly distributed through the dough.
Shape the cookies: Divide the dough into 7 portions, roughly 5 oz each. Flatten each portion slightly, press a halved marshmallow into the center, and wrap the dough up and around it. You can let the marshmallow peek out just slightly from the top if you like that dramatic toasted look. Press reserved graham cracker pieces and chocolate chunks onto the outside.
Bake: Place the cookies on your prepared baking sheets, spaced well apart, and bake for 10 to 13 minutes until the tops are lightly golden. The centers will still look slightly soft, and that's exactly what you want.
Cool: Let the s'mores cookies rest on the baking sheet for at least 15 minutes before eating. The centers firm up just enough while staying perfectly gooey. Sprinkle with flaky sea salt if using.
Substitutions and Swaps
No cake flour? Use an extra ¾ cup of all-purpose flour, or make your own cake flour substitute by replacing 2 tablespoons of all-purpose flour with cornstarch per cup.
No Hershey's bars? Any milk chocolate bar broken into chunks will work. Avoid dark chocolate if you want that classic sweet s'mores flavor.
Golden Grahams cereal: If you want a more crumbly graham texture folded through the dough, crushed Golden Grahams work really well in place of graham cracker sheets. This is actually a popular version of s'mores cookies on social media.
Graham cracker crumbs: If you don't have full sheets, graham cracker crumbs folded into the dough give you that flavor without the chunky pieces.
Mini marshmallows: You can press a small cluster of mini marshmallows into the center instead of halved full-size ones. The melt is slightly different but still delicious.
Dairy-free: Swap the butter for a good quality vegan butter stick and use dairy-free chocolate chips and marshmallows.
Equipment for S'mores Cookies
Parchment paper or silicone baking mats
Stand mixer with paddle attachment
Large mixing bowl
Rubber spatula
Measuring cups and spoons
Whisk
Two baking sheets
Storage Tips for S'mores Cookies
Room temperature: Store s'mores cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy the whole time.
Freezing baked cookies: Let them cool completely, then freeze in a single layer before transferring to a freezer bag. Reheat at 300°F for about 8 minutes to bring back that gooey center.
Freezing dough: You can freeze the shaped, stuffed dough balls before baking. Bake straight from frozen, adding 2 to 3 extra minutes to the bake time.
Expert Tips for Perfect S'mores Cookies
Use cold butter. Unlike many cookie recipes, this one uses cold butter, not softened. Cold butter keeps the dough thick and helps the cookies stay tall during baking instead of spreading flat.
Don't overbake. Pull the cookies when the edges look set and the tops are just turning golden. The centers should still look slightly underdone. They'll finish setting on the hot pan as they cool.
Press toppings on before baking. Adding reserved graham cracker pieces and chocolate chunks on top of each dough ball before it goes into the oven gives you that beautiful, bakery-style look.
Let them cool. I know it's hard to wait, but 15 minutes makes a real difference. The marshmallow center needs time to settle so you get that perfect gooey pull instead of a runny mess.
Use parchment paper. Marshmallow can stick and caramelize on a bare pan. Parchment keeps everything clean and easy to lift.
FAQ
What's the secret to a chewy s'mores cookie?
The combination of cake flour, cornstarch, cold butter, and an extra egg yolk is what gives these s'mores cookies their thick, chewy texture. Cornstarch in particular slows down gluten development and keeps the centers soft. Chilling the dough before baking, if you have time, also helps a lot with chewiness and thickness.
What are the best cookies to make s'mores with?
Soft, thick cookies with a slightly crisp edge work best, because they hold up to the marshmallow and chocolate without falling apart. This s'mores cookie recipe is built exactly for that. If you're making a sandwich-style s'more with cookies instead of graham crackers, go for a large, sturdy chocolate chip cookie.
What is Snoop Dogg's favorite cookie?
Snoop Dogg has talked about his love for sugar cookies in interviews over the years, and he's also known for his adventurous approach to cooking and baking. That said, if he ever tried a warm s'mores cookie fresh from the oven, we're pretty sure it would become a new favorite.
What is the most difficult cookie to make in the world?
Many pastry chefs consider French macarons the most technically difficult cookie to make because of the precise ratios, folding technique, and humidity sensitivity involved. These s'mores cookies, on the other hand, are genuinely beginner-friendly, and they look and taste impressive enough to fool anyone into thinking you spent hours on them.
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Gooey Campfire S'mores Cookies
Ingredients
Equipment
Method
- Beat the cold butter with brown and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing until fully incorporated.
- Sift together all-purpose flour, cake flour, and cornstarch, then fold into the wet mixture.
- Gently stir in crushed graham crackers, milk chocolate chips, and Hershey’s chocolate chunks until evenly distributed.
- Scoop cookie dough into balls and create a small well in the center of each.
- Place half a marshmallow into each well and carefully enclose with dough, allowing the marshmallow to slightly peek if desired.
- Transfer cookies to a lined baking sheet, spacing them evenly, and bake at 350°F (175°C) for 10–12 minutes until edges are golden but centers remain soft.
- Let the cookies cool slightly on the sheet before serving to enjoy the melty chocolate and gooey marshmallow.
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