When I was little, summer nights meant one thing—s’mores by the fire. We’d roast marshmallows until they were golden, smash them between graham crackers and chocolate, and end up with sticky fingers and happy smiles. As I got older, I wanted a way to bring that campfire magic into my kitchen, even on a rainy day. That’s how these Easy Smores Cookies were born.
They capture everything you love about the classic treat—gooey marshmallows, melty chocolate, and that graham cracker crunch—wrapped into a soft, chewy cookie. They’re the kind of recipe that brings people together, whether you’re baking for kids, a party, or just because you crave a sweet bite of nostalgia.
Table of Contents
Why you’ll Love Easy Smores Cookies
Easy Smores Cookies aren’t just cookies—they’re an experience. Here’s why you’ll keep coming back for more:
- All the flavors of a campfire classic baked into a portable, mess-free cookie.
- Texture heaven: soft and chewy inside, with gooey marshmallows and melty chocolate chunks.
- No campfire needed—just your oven and a few simple ingredients.
- Family-friendly: kids love helping press marshmallows into the tops before baking.
- Customizable with fun add-ins like peanut butter, caramel, or even pumpkin spice.
These cookies bring back the fun of s’mores nights, minus the bug spray and smoke in your hair.
Ingredients
(Makes about 18–20 cookies depending on size)
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
S’mores Essentials
- 1 cup mini marshmallows (plus extra for topping)
- 1 cup semi-sweet chocolate chunks or chopped Hershey bars
- 1 cup crushed graham crackers
Optional Add-ins:
- Peanut butter chips
- Caramel bits
- White chocolate chunks
Step-by-step instructions
- Preheat & Prep
Heat oven to 350°F (175°C). Line baking sheets with parchment paper. - Mix Dry Ingredients
Whisk flour, baking soda, baking powder, and salt together in a medium bowl. - Cream Butter & Sugar
In another bowl, beat butter, brown sugar, and granulated sugar until creamy. Add egg and vanilla. - Combine & Fold
Gradually stir in the dry mix until just combined. Gently fold in graham crackers, marshmallows, and chocolate chunks. - Scoop Dough
Drop 2-tablespoon scoops of dough onto baking sheets. Press a few extra marshmallows and chocolate chunks on top for that bakery look. - Bake
Bake for 9–11 minutes, until edges are golden but centers still look soft. - Cool & Enjoy
Let cookies cool 5 minutes on the pan, then move to a rack. They’ll stay gooey in the middle and chewy around the edges.
Easy Smores Cookies
- Total Time: 30–35 minutes
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
These Easy S’mores Cookies pack all the campfire goodness—graham crunch, melty chocolate, and toasty marshmallow—into soft, chewy bakery-style cookies. Minimal effort, maximum gooey payoff.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
S’mores Essentials
- 1 cup mini marshmallows (plus extra for topping)
- 1 cup semi-sweet chocolate chunks or chopped Hershey bars
- 1 cup crushed graham crackers
Optional Add-ins
- Peanut butter chips
- Caramel bits
- White chocolate chunks
Instructions
1. Heat oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Whisk the flour, baking soda, baking powder, and salt together in a medium bowl.
3. In a separate bowl, beat the butter, brown sugar, and granulated sugar until creamy. Beat in the egg and vanilla.
4. Stir the dry mixture into the wet just until combined—do not overmix.
5. Fold in the crushed graham crackers, mini marshmallows, and chocolate chunks (and any optional add-ins).
6. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing about 2 inches apart. Press a few extra marshmallows and chocolate pieces on top for a bakery look.
7. Bake 9–11 minutes, until edges are lightly golden and centers look just set. (For extra toasty tops, add a few marshmallows at minute 8 and bake 1–2 minutes more.)
8. Cool on the pan 5 minutes, then transfer to a rack. Cookies will be gooey in the middle and chewy at the edges.
Notes
Thickness & Spread: If your kitchen is warm, chill the scooped dough 20–30 minutes for thicker cookies.
Marshmallow Tips: Add a few minis on top during the last 1–2 minutes of baking to keep them from melting away. You can also briefly broil (15–30 seconds—watch closely) for a toastier look.
Chocolate Options: Use chunks, bars, or chips—mixing sizes gives puddles and pockets.
Make-Ahead: Dough balls freeze up to 2 months; bake from frozen at 350°F, adding 1–2 minutes.
Storage: Store airtight at room temp 2–3 days or refrigerate up to 5 days.
Gluten-Free: Use a 1:1 GF baking flour and GF graham crackers.
- Prep Time: 15 minutes
- Cook Time: 9–11 minutes per batch
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
How to Serve Easy Smores Cookies
These cookies deserve a spotlight. When I make them for family night, I pile them onto a tray, still warm, and let everyone grab one while the marshmallows are melty. If I’m entertaining, I’ll stack them high on a cake stand and drizzle a little melted chocolate over the top for drama.
They also make a fun pairing dessert—try serving alongside a slice of S’mores Cookie Cake for a full-on campfire-inspired spread. Or, if you want to go playful, sandwich a scoop of vanilla ice cream between two cookies for the ultimate s’mores ice cream sandwich.
How to Store Easy Smores Cookies
Here’s the thing about marshmallows: they like to stay gooey when warm but can harden if left out too long. Here’s how to keep your cookies perfect:
- Room Temperature: Store in an airtight container for up to 3 days. If marshmallows firm up, just pop cookies in the microwave for 10 seconds to revive that gooey magic.
- Refrigerator: Store frosted or chocolate-drizzled versions in the fridge up to 5 days, bringing them back to room temp before serving.
- Freezer: Freeze unbaked cookie dough balls for up to 2 months. Bake straight from frozen—just add a couple of minutes to the baking time.
I’ve even made extra dough, tucked it into the freezer, and baked off a few cookies at a time. It’s like having your own “cookie shop” at home whenever the craving hits.
Tips to make Easy Smores Cookies
I’ve learned a few tricks from making these on repeat:
- Use mini marshmallows. Big ones puff up too much and melt into sticky puddles. Minis hold their shape while still going gooey.
- Save some toppings for the outside. Pressing chocolate and marshmallows into the tops before baking gives cookies that irresistible bakery-style look.
- Don’t overbake. The trick is to pull them while the centers look slightly underdone—they’ll finish setting as they cool.
- Mix up your chocolate. Dark chocolate chunks give richness, while milk chocolate keeps that classic s’mores flavor.
- Make ahead. Freeze dough balls with marshmallows tucked inside so you’re always ready for a quick bake.
Variations of Easy Smores Cookies
Once you master the base recipe, the fun begins. These twists are favorites in my kitchen:
- Pumpkin S’mores Cookies – Add a spoonful of pumpkin puree and pumpkin spice for a cozy fall twist, like my Pumpkin S’mores Cookies.
- Crumbl-Inspired S’mores Cookies – Make them giant-sized with extra marshmallow in the center, just like bakery S’mores Crumbl Cookies.
- Peanut Butter S’mores Cookies – Swap half the chocolate for peanut butter chips.
- Double Chocolate S’mores Cookies – Use cocoa powder in the dough for an ultra-rich version.
- Campfire S’mores Cookie Bars – Spread dough into a pan for easy slice-and-serve bars—like a cousin of the Best S’more Cookies.
FAQs About Easy Smores Cookies
Can I use large marshmallows instead of mini?
Yes, but cut them into smaller pieces. Otherwise, they’ll melt out of the cookies and burn on the tray.
Why did my marshmallows disappear?
Marshmallows can dissolve if baked too long. That’s why pressing some on top after scooping helps them stay visible.
Can I make these gluten-free?
Yes—use a 1:1 gluten-free flour blend and gluten-free graham crackers. They come out just as chewy and delicious.
Final Thoughts About Easy Smores Cookies
Easy Smores Cookies are the kind of treat that feels like a hug in cookie form. They’re nostalgic, indulgent, and guaranteed to make your kitchen smell like happiness. Whether you bake them for a family gathering, a sleepover, or just because you’re craving something sweet, they’ll disappear faster than you expect.
And if you’re a true s’mores lover, don’t miss checking out How Many Calories Are in a S’mores Cookie to learn more about what’s inside your favorite campfire-inspired treat. Bake a batch today—you’ll see why this recipe is one to keep forever.
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