If you’ve ever sat by a fire, watching marshmallows slowly turn golden on the outside and melt inside, you know the magic of a s’more. Now imagine that same campfire bliss baked into a chewy cookie. That’s the heart of the best smore cookies—buttery dough, crisp graham edges, gooey chocolate, and molten marshmallow in every bite. In this guide, I’ll walk you through how to recreate that nostalgic joy at home with foolproof techniques, creative variations, and storage tips to keep every bite perfect. Let’s bake joy, one marshmallow-stuffed cookie at a time.
Table of Contents
Why Everyone’s Obsessed with the Best Smore Cookies
The Rise of the Smores Cookie Craze
Smores aren’t new—but baking them into cookies has taken social media, bake sales, and cookie lovers by storm. From local bakeries to viral Crumbl versions, the humble smore cookie is suddenly a graham cracker dessert star. Why? It hits all the notes we crave: soft, chewy centers; crackly marshmallow tops; and that rich chocolate melt. I remember making my first batch with leftover ingredients from a camping trip—it was pure marshmallow madness in the best way. Since then, it’s become a favorite on my blog. In fact, our smores crumbl cookies post remains a fan favorite because it channels that nostalgic flavor in an easy, repeatable recipe.
What Makes a Cookie “the Best” Smore Cookie?
It’s more than just tossing marshmallows into cookie dough. The best smore cookies balance gooey marshmallows with buttery graham-infused dough and pockets of melted chocolate that stay soft even after cooling. Using both chocolate chunks and chips gives variation in every bite—some gooey, some crisp. The graham cracker base should bring crunch and a honeyed depth without drying the cookie. And don’t forget technique: I top each dough ball with a chunk of chocolate and half a marshmallow before baking to get that toasted-top finish. This method is similar to the one I describe in my smore cookie cake, where the marshmallow caramelizes into a golden crown.
Looking to track your treat intake? You might find our article on how many calories in a smores cookie helpful—it’s one of our most-read for good reason.
Ingredients Breakdown for the Best Smore Cookies
Choosing the Right Chocolate: Chips, Chunks, or Bars?
When it comes to making homemade smore cookies, the chocolate you choose can make or break the final result. Semi-sweet chips are a classic, but mixing them with chopped chocolate bars or chunks takes the texture to another level. Chunks melt into rich pockets, while chips hold their shape—giving that perfect chewy-crispy contrast. I love using a mix of both to keep every bite interesting. And yes, milk chocolate brings that traditional campfire cookie recipe flavor, but bittersweet options provide depth that cuts the sweetness of the marshmallows. I even sometimes fold in bits of chocolate chip cookie cake batter for a layered chocolate experience.
The Secret Role of Graham Crackers in Texture and Flavor
It wouldn’t be a graham cracker dessert without, well, grahams! Instead of just pressing crumbs on top, I crush full sheets and blend them into the flour. This does two things: adds structure (kind of like almond flour would) and infuses that iconic nutty, honey flavor deep into the dough. The grahams also help create a crispy edge while keeping the center soft. I sometimes save a tablespoon or two to sprinkle on top before baking. If you’re looking to branch out from classic dough, try blending cookie crusts like in our almond croissant cookie bars for extra inspiration—they’re a great way to experiment with flavors while staying in the cookie family.
And if you’re trying to tweak your dough texture, using cookie dough with marshmallows or swapping in graham flour can be just the chewy twist you need.
Step-by-Step Guide for the Best Smore Cookies
Mixing and Chilling: Building Flavor from the Ground Up
Start by creaming together softened unsalted butter with both brown and granulated sugar until the mixture is light and fluffy. This base builds the foundation for chewy graham cookies that hold their shape yet spread beautifully. Add an egg and a splash of vanilla, beating until fully combined.
Next, mix your dry ingredients: all-purpose flour, finely crushed graham crackers, baking soda, and a pinch of kosher salt. Slowly fold the dry mix into the wet until a dough forms—thick, soft, and slightly tacky. Then, gently stir in chocolate chips, chunks, and a handful of marshmallow bits (optional at this stage if you’re topping instead of mixing in).
Here’s where many bakers go wrong—don’t skip chilling. Let the dough rest for at least 30 minutes in the fridge. It deepens the flavor and keeps the cookies from spreading too thin in the oven. I often freeze half the dough to use later (yes, you can absolutely freeze cookie dough—and I’ll cover that in Part 5).
Shaping, Topping, and Baking Like a Pro
Preheat your oven to 350°F and line a sheet pan with parchment. Scoop dough balls about 2 tablespoons in size and place them spaced apart. Now comes the magic: press a square of milk chocolate and half a marshmallow into the top of each dough ball. Don’t bury them—leave them peeking out.
Bake for 10–11 minutes until the edges are golden and the marshmallows are just starting to toast. The centers should still look a little underdone—they’ll finish setting on the tray. This technique is similar to the top-and-toast style I use in my smore cookie cake and ensures that gooey center every time.
Print
The Best Smore Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
A gooey, chewy twist on the campfire classic, these smore cookies feature toasted marshmallow tops, melted chocolate chunks, and a buttery graham-cracker dough.
Ingredients
1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 tsp vanilla extract
2¼ cups all-purpose flour
¾ cup crushed graham crackers
1 tsp baking soda
½ tsp kosher salt
1 cup chocolate chunks
½ cup chocolate chips
12 marshmallows, halved
Instructions
1. Cream butter and sugars together until light and fluffy.
2. Add eggs and vanilla; beat well.
3. Whisk together flour, crushed graham crackers, baking soda, and salt in a separate bowl.
4. Gradually combine wet and dry ingredients.
5. Stir in chocolate chunks and chips.
6. Chill dough for 30–60 minutes.
7. Preheat oven to 350°F. Line baking sheet with parchment.
8. Scoop 2-tbsp dough balls and place on tray.
9. Top each with marshmallow half and chocolate chunk.
10. Bake 10–12 minutes or until golden at edges.
11. Cool on tray before serving.
Notes
Freeze extra dough for up to 2 months.
For best results, freeze marshmallows before topping to prevent melting too fast.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 12g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Marshmallows Matter – Picking the Perfect Type
Mini vs. Regular Marshmallows: What Works Best in Cookies?
Choosing the right marshmallow isn’t just a fluff decision—it’s critical to creating marshmallow-stuffed cookies that hold their shape and taste as dreamy as they look. Mini marshmallows are cute but tend to dissolve completely during baking. I recommend using regular-size marshmallows, cut in half. This gives you a gooey center and a caramelized top without the risk of over-melting.
When placed on top of the dough right before baking, halved marshmallows bubble and toast just enough to replicate that authentic campfire cookie recipe flavor. If you’re feeling bold, try marshmallow squares from gourmet brands—they’re denser and make for an extra chewy pull.
Toasted Marshmallow Tips for Maximum Flavor
Want that golden campfire crust without turning on a torch? It’s all in the oven timing. After baking, switch your oven to broil for just 30 seconds with the cookies still inside. Watch closely—marshmallows can go from gooey to scorched in a heartbeat.
Another tip: freeze the marshmallows for 10–15 minutes before adding them to the dough. It slows their melting during the bake, so they maintain more structure and stay nestled in the center of your gooey cookies.
To keep them crispy on top yet soft inside, bake the cookie 80% through and add the marshmallow halfway—this avoids overcooking and gives that classic s’more look.
Crafting the Ultimate Dough
Freezable Dough Tips and Tricks
One of the best things about making a big batch of homemade smore cookies is how well the dough freezes. This isn’t just convenient—it’s a strategy for better texture. Chilled dough bakes more evenly, and frozen dough balls give you bakery-style cookies on demand.
To freeze, scoop dough into balls, press your chocolate and marshmallow toppings in, then place them on a baking sheet. Freeze until solid, then transfer to a zip-top bag with the date written on it. They’ll last up to two months and still bake up soft, chewy, and golden. Just add 1–2 minutes to the bake time straight from the freezer.
How Long to Chill the Dough and Why It Matters
If you’re not freezing, chill the dough for at least 30 minutes—but ideally an hour. This lets the flour fully hydrate, which creates chewy graham cookies that hold their shape. Chilling also allows the brown sugar and butter to caramelize better during baking, which brings out deeper flavor and that signature toffee-like edge.
For extra thick cookies, refrigerate the dough overnight. If you’re making cookie dough with marshmallows mixed in, chilling becomes even more important—it prevents the marshmallows from melting too quickly and disappearing into the dough.
Baking the Best Smore Cookies to Golden Perfection
Oven Temperature and Timing for Crisp Edges and Gooey Centers
To nail the texture of these crispy marshmallow cookies, your oven setup matters just as much as your ingredients. Preheat to 350°F—don’t go hotter, or you risk burning the marshmallow tops before the centers cook through. If your oven runs hot, drop to 325°F and bake a couple minutes longer.
The sweet spot? 10–12 minutes per batch. Pull the cookies out when the edges are golden brown, but the centers still look soft. This allows for carryover baking on the sheet tray, which firms them up without drying them out. It’s the same trick I use for my chocolate chip cookie cake recipe to ensure a chewy interior.
How to Keep Marshmallows from Melting Too Fast
Nothing’s more disappointing than opening the oven to find marshmallows vanished into puddles. To prevent this, press marshmallows gently into the surface of the dough—don’t bury them. And always use a lined pan (parchment or silicone) to avoid sticking.
For an added edge, freeze your marshmallow halves before use. Cold marshmallows melt more slowly, holding their shape just long enough to toast and bubble. I’ve even experimented with baking halfway, then adding marshmallows and broiling briefly—this gives that real toasted s’more appearance without losing structure.
Creative Smore Cookie Variations You Need to Try
Stuffed Smore Cookies with Peanut Butter or Caramel
Want to make your homemade smore cookies truly unforgettable? Try stuffing the dough with creamy peanut butter or gooey caramel. Scoop a tablespoon of dough, make a small well, and spoon in chilled peanut butter or a soft caramel square. Cover with more dough and seal the edges.
These marshmallow-stuffed cookies hit all the right contrasts—salty, sweet, soft, and gooey. The peanut butter melts inside, creating a decadent center that’s amazing when warm. Caramel lovers can use soft caramel candies or homemade sauce frozen into dollops. Bake as usual, and the fillings will soften without leaking.
Mini Smore Cookie Cups for Parties
Need a party-ready dessert that wows guests? Try pressing your smore cookie dough into a mini muffin tin to create mini cookie cups. After baking for 8–9 minutes, press the center down gently and add half a marshmallow and chocolate piece. Return to the oven for 2 more minutes to melt.
These bite-sized treats are ideal for bake sales, birthdays, and events. Their chewy graham base and melty toppings make them crowd favorites—and they’re easier to portion than large cookies.
Pair with hot cocoa or espresso for a cozy treat that feels like a campfire in cookie form.
How Long Do the Best Smore Cookies Last?
Storage Tips for Freshness and Texture
Once your marshmallow cookies are baked and cooled, proper storage keeps them soft inside and crisp around the edges. Store cooled cookies in an airtight container at room temperature for up to 4 days. To maintain the gooey marshmallow and chocolate texture, layer parchment paper between each cookie. Adding a slice of bread to the container can help retain moisture without making them soggy.
If you’re prepping for a party or planning to share, make them a day in advance and keep sealed in a cool, dry place. This is how I prep batches for events when stacking cookies for a layered dessert platter.
Can You Freeze Baked Smore Cookies or Just the Dough?
Yes—you can freeze both the dough and baked cookies with great results. Baked cookies should be cooled completely, then wrapped in foil or parchment and placed in a freezer-safe bag. They’ll stay fresh for up to 6 weeks. When you’re ready to eat, just thaw at room temp or warm them in a 300°F oven for 3–4 minutes to restore that freshly baked feel.
For raw dough, scoop and shape your cookies, then freeze them flat on a tray before storing in a zip-top bag. This method works well with marshmallows if you freeze the dough balls first and add the toppings just before baking.
Frozen dough bakes beautifully straight from the freezer—just add a couple of minutes to the bake time. That’s the beauty of prepping cookie dough with marshmallows: flexible, flavorful, and ready when you are.
Serving & Presentation Ideas for Smore Cookies
How to Plate Them for Events or Bake Sales
Smore cookies might be rustic in flavor, but their presentation can still wow a crowd. For parties, stack them loosely on a wood tray or cake stand lined with parchment—it gives a cozy, handmade vibe. Add extra graham crumbs and mini marshmallows scattered around for that “straight-from-the-campfire” look.
For bake sales or gifting, consider wrapping individual cookies in clear cellophane bags tied with twine. Insert a small card with a serving suggestion like “Best warmed for 10 seconds!” For more elevated occasions, I’ve placed them on dessert boards alongside pineapple juice cake slices and chocolate-dipped strawberries for a s’mores-inspired twist on the traditional cookie platter.
Pairing Smore Cookies with Drinks for Maximum Enjoyment
What you sip with your smore cookies matters just as much as how you serve them. A tall glass of cold milk is a classic, but these marshmallow cookies also shine with hot drinks. Try pairing with rich hot cocoa topped with whipped cream, or a dark roast coffee for a contrast to the sweetness.
For adults, offer them with spiked hot chocolate or a glass of bourbon—the smoky warmth plays beautifully with marshmallow and graham cracker desserts. If you’re doing a cookie tasting event, place a small tasting note next to each pairing for an extra thoughtful touch.
Frequently Asked Questions
How long will the best smore cookies last?
Stored properly in an airtight container at room temperature, your cookies will stay fresh for up to 4 days. If frozen, they can last up to 6 weeks. Just warm them slightly to bring back that gooey, just-baked texture.
What kind of marshmallows should I use?
Use regular-sized marshmallows cut in half. Mini marshmallows tend to dissolve too fast. Freezing them before baking also helps them keep their shape and toast beautifully.
Can you freeze the dough?
Absolutely! Freeze shaped dough balls on a tray, then store in bags for up to 2 months. You can bake them straight from the freezer—just add 1–2 minutes to the baking time.
Can I use different types of chocolate?
Yes! Chunks, bars, and chips all work. Mixing different types (semi-sweet, milk, dark) creates better texture and a balanced sweetness. Chopped chocolate melts into pools, while chips add defined bites.
Conclusion
From melty chocolate centers to that irresistible marshmallow stretch, these truly are the best smore cookies for every occasion. Whether you’re baking for a bake sale, a cozy night in, or just because—it’s all about balancing texture, flavor, and nostalgia. Don’t be afraid to make a mess or experiment with variations like stuffed fillings or mini versions.
Want more sweet inspiration? Follow me on Facebook and Pinterest where I share cozy, easy-to-make baking recipes just like this one. Every bite is a warm hug. Let’s bake something beautiful together.