S’mores Cookies are a huge hit for the summer with no sticky mess! Enjoy the traditional campfire treat from the comfort of your own home.
These Cookies will make you feel like summer is here. This is one of my favorite Cookie recipes and they are a fan favorite. Make this alongside my Monster Cookies and Hersheys Kiss Cookies for your next event.
Sabrina’s S’mores Cookies Recipe
These Cookies are the best cookies for summer, but they’d also be an unexpectedly awesome dark horse to be your favorite cookie addition to your Christmas Cookie rotation. One bite of these delicious Cookies and December will feel like a nice warm summer day.
Recipe Card
Ingredients
- 12 tablespoons unsalted butter , at room temperature
- 1 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 large egg yolk
- 1 tbsp vanilla extract
- 1 tsp baking soda
- 2 tsp cornstarch
- 1 tsp salt
- 2 cups flour
- 1 cup graham cracker crumbs , finely ground
- 3/4 cup semisweet chocolate chips
- 3/4 cup marshmallow bits
Instructions
- In your stand mixer cream the butter, brown sugar, and sugar together until fluffy and lightened then add in the eggs and vanilla and beat until fluffy.
- Add in the baking soda, corn starch, salt, flour, and graham cracker crumbs until a thick but soft dough forms then fold in the marshmallows and chocolate chips.
- Remove the beater from the bowl, add saran wrap and let chill in the refrigerator for 2 hours then preheat your oven to 350 degrees and scoop the dough into tablespoon sized scoops onto a Silpat silicone liner on a baking sheet.
- Bake for 8-10 minutes (the middles may look slightly wet still) and let cool completely before removing from baking sheet.
Nutrition
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Table of contents
About this Recipe
S’mores Cookies that actually taste like S’mores, not a Chocolate Chip Cookies with marshmallows, and they won’t be messy to eat like these classic S’mores Recipe (made 4 ways!). The secret is in the addition of the graham cracker crumbs that replace part of the flour mixture in the recipe.
Can this be made ahead of time?
This cookie dough also freezes really well. Using a cookie scoop, just scoop the dough onto a baking sheet, and freeze for about an hour. Then transfer the dough balls to an airtight container, using parchment paper between each layer. When you’re ready to bake, you can place the frozen cookie dough right onto a baking sheet. Preheat oven to 350 degrees F, and bake for 12-15 minutes. Because the dough is frozen they will take an additional few minutes to bake. They may also be less wide as they bake because they will take shape before the centers have fully defrosted. If you’d like your cookies to be shaped normally be sure to defrost the dough fully in the fridge before baking.
How to Store
- Serve: Cool on the baking sheet and serve.
- Store: In an airtight container, these Cookies will last up to one week at room temperature.
- Freeze: You can place fully baked cookies in an airtight plastic ziplock bag and freeze for 2-3 months. Defrost on the counter for a few hours before eating.
Frequent Questions
Some people like to make these S’mores Cookies with graham crackers, meaning actual chunks of graham crackers in the cookies. While this can look pretty, the graham cracker can actually get pretty dry in the oven and won’t have a moist flavor. These S’mores Cookies without graham crackers are actually made instead with graham cracker crumbs which have moisture added in by the wet ingredients in the dough.
The use of marshmallows in this recipe is specific to cereal marshmallows. You don’t have to buy Lucky Charms to pick out marshmallows for this recipe you can find them in a Parmesan cheese style shaker at the grocery store. If you use mini marshmallows in your recipe for these S’mores Cookies, what will happen is the mini marshmallows will expand with the heat of the oven then they’ll shrink back down as the cookies cool. You’ll have dried shells of marshmallows without any moisture inside. If you’d like to find a way to use fresh marshmallows I’d highly recommend using them to make a gooey marshmallow cream filling that you can use to make the best ever gooey S’mores cookie sandwiches.
The recipe calls for semi-sweet chocolate chips but you can use milk chocolate in place of the semi-sweet. The next time you make them you can also chop up Hershey’s chocolate bars or use chocolate pieces in addition to the mallow bits in making these delicious cookies.
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Photos Used in Previous Post
Hi Sabrina,
These sound awesome, I know the grandkids will love them! I just ordered the
marshmallow bits. Is the egg yolk absolutely necessary?
Keep up the good work!
These look amazing, I’ll have to try some!
Recipe calls for “1 egg, 1 egg yolk”. Am I safe to assume the recipe means just one egg then?
You’ll want to use 1 large egg AND one large egg yoke for this recipe. I hope this clears up any confusion.
Taste of these cookie’s=great!
These are amazing, my daughter might crown me mother of the year if I dusted off my kitchen aid to make her a batch.
We all need a parenting win every now and again!
I need to make a batch asap! These look crazy good!
Thanks Anna!
Yes please, I’ll take the whole batch! 🙂
You got it!
These look SO PERFECT! I’m in love!
These S’Mores Cookies look gorgeous! They are perfect for a summer outdoor snack!
These look amazing, I’ll have to try some!
Give. Me. All. The. Cookies. These are absolutely perfect for summertime. Adding to the top of my to-do list!
Sounds like a smart decision, haha!
These cookies look absolutely delicious.
Thank you Delaney!