S’mores Cookies with graham cracker crumbs, chocolate chips and mini cereal marshmallows are a huge hit for the summer with no sticky mess!
S’mores Cookies that actually taste like S’mores, not a Chocolate Chip Cookie 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. I’m sharing this recipe to celebrate an awesome cookbook. This is from my friend Hayley Parker’s book, Two In One Desserts.
These S’mores 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 S’mores Cookies and December will feel like a nice warm summer day.
More Delicious Cookie Recipes
- Chocolate Hersheys Kiss Cookies
- Peanut Butter Blossoms
- Monster Cookies
- Chocolate Turtle Cookies
- Flourless Chocolate Chewy Cookies
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Frequently Asked 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 (this brand) or on Amazon in varying sizes including these GIANT bags.
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’more 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.
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.
More Easy S’mores Recipes
- S’mores Brownies
- Graham Cracker Cupcakes filled with S’mores Cookie Dough
- How to make S’mores (4 Ways!)
- Eggless S’mores Cookie Dough
How to Store S’mores Cookies
- Serve: Cool S’mores Cookies on the baking sheet and serve.
- Store: In an airtight container, S’mores 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. You can also follow instructions in the FAQ above to freeze the unbaked cookie dough and bake fresh cookies any time!
- 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.
Photo used in a previous version of this post.