S’mores cookies feature crushed graham cracker crumbs in the dough and are loaded with mini marshmallows and milk chocolate.
I started with a simple small-batch chocolate chip cookie base and adapted it into several flavors before — think Cookies and Cream and Strawberries ‘N’ Cream. After sharing a viral s’mores layer cake and my favorite baked s’mores donuts, it felt natural to turn that cookie base into a s’mores chocolate chip cookie.
These cookies capture classic s’mores flavors: buttery dough with graham cracker crumbs, soft marshmallow pockets, and melty chocolate throughout.
How to make s’mores cookies
- Melt the butter gently.
- Whisk in light brown sugar, then add the egg and vanilla until smooth.
- Add and fold the dry ingredients — flour, salt, graham cracker crumbs and baking powder — until just mixed.
- Fold in mini marshmallows and chocolate chips so they are evenly distributed.
- Portion, bake until edges are golden and centers are puffed, then rest briefly before serving.
How To Store Cookies
Store cooled cookies in a zip-top bag at room temperature for up to five days. They may dry slightly by day five; a quick 5–10 second zap in the microwave refreshes them nicely.
You can also freeze scooped dough balls in freezer bags or containers before baking. Thaw them at room temperature before baking for best results.
Thanks for reading! If you have questions, leave a comment and I’ll reply. If you make these s’mores cookies, I’d love to see them — tag me on Instagram @baranbakery. Happy baking!
Love, B
Cookies
S’mores Cookies Recipe
5 minutes
Pin Recipe
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Equipment
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Cookie Sheet
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Kitchen Scale
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Rubber Spatula
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Cookie Scooper
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Sea Salt
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Parchment Sheets
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Whisk
Ingredients
- 56 grams salted butter, melted
- 135 grams light brown sugar, packed
- 1 large egg, room temperature
- 1 tsp vanilla extract
- 90 grams all purpose flour, spooned and leveled
- 1/4 tsp fine sea salt
- 45 grams graham cracker crumbs, 3 full sheets, crushed
- 1 tsp baking powder
- 1/2 cup mini marshmallows
- 42 grams milk chocolate chips
- 42 grams dark chocolate chips
Method
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Preheat the oven to 350°F (177°C) convection or 325°F (163°C) conventional. Line two cookie sheets with parchment paper.
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In a medium bowl, microwave the butter for 20–30 seconds until just melted. Let cool slightly if it becomes very hot.
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Add the packed light brown sugar to the melted butter and whisk for about a minute. Add the egg and vanilla, whisking until smooth.
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Add the flour, salt, graham cracker crumbs and baking powder. Fold the dough until only a few streaks of flour remain.
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Fold in mini marshmallows and both milk and dark chocolate chips until evenly dispersed.
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Portion the dough into eight small cookies (four per sheet). Bake one sheet on the middle rack for about 10 minutes on convection or 12 minutes on conventional, until edges begin to brown and centers are puffed.
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Remove from the oven, give the pan a gentle tap on the counter, and let the cookies rest for 5–10 minutes before transferring them off the sheet.
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Finish with a pinch of flaky sea salt and extra graham cracker crumbs if desired. Serve warm.