S’mores Cookies
These chewy S’mores Cookies are packed with chocolate, marshmallows, and Golden Grahams. They’re easy to make and great year-round.
This is one of my favorite spins on a classic chocolate chip cookie. The base of this S’mores Cookies recipe is the same one I use for my go-to chocolate chip cookies.
It’s soft, chewy, and buttery only this version gets loaded with gooey marshmallows, chocolate chunks, and Golden Grahams cereal for that sweet campfire flavor without the mess.
These cookies are full of all the best ingredients and have a rustic look after they bake. No two cookies are exactly alike.
If you’ve made my S’mores Bars recipe, then you already know how much I love this flavor combination. These cookies are just as easy and even more fun to make!
Tips for the Best S’mores Cookies
Use room temperature butter. Not melted and not cold. This helps the cookies hold their shape while still being soft.
Don’t skip the chilling step. Once you mix the dough, scoop it into balls right away. I line a small sheet pan with parchment or plastic wrap, place the dough balls close together, then cover and chill for at least 30 minutes. If the butter was really soft, you’ll want to chill it longer.
Marshmallows can get sticky. Some might melt, ooze out, and caramelize. That’s normal. Let the cookies sit for a couple of minutes after baking and before moving them to a wire rack. The marshmallows that melted around the edges may tear the cookies if you move them while they’re too hot. The same applies while they’re on the wire rack. The marshmallows can stick and cause tearing.
Use the cereal whole. Crushing it makes the cookies too dense. Leave those pieces big for the right texture.
Can I use graham crackers instead of cereal?
You can, but it changes the texture. The Golden Grahams cereal are a little sturdier and hold up better in my opinion.
What size cookie scoop should I use?
I use a large cookie scoop that holds about 3 tablespoons of dough. The one I use is from Pampered Chef.
If you’re using a different scoop, try to make sure it’s a 3-tablespoon scoop. Smaller scoops work too just make sure to adjust the bake time.
What if I don’t have parchment paper?
A silicone baking mat is a great substitute. Keep in mind that baking times can vary slightly, so keep an eye on the cookies near the end.
I don’t usually recommend baking directly on the pan. Cookies are more likely to stick or overbrown on the bottom. If that’s your only option, grease the pan well and watch them closely while they bake.
Make-Ahead and Freezing Instructions
Once your dough balls are chilled, you can bake some or all of them right away. You can also freeze them for later.
I like to transfer the pan into the freezer for about 30 minutes. It’s just long enough to help the dough solidify. Then drop the dough balls into a freezer-safe container or bag.
They keep for up to 2 months. You can bake them straight from the freezer, just add a minute or two to the baking time.
The dough also stores well in the fridge for about a week if you want to keep it there instead.
How to Store Leftovers
Once baked, my s’mores cookies are best for the first 2 to 3 days. They’ll stay good for 4 to 5 days total, but that fresh-from-the-oven texture starts to diminish. Keep them in an airtight container at room temperature.
More Cookie Recipes
- Skillet Cookie
- Peanut Butter Cookies
- Kitchen Sink Cookies
- Peanut Butter Chocolate Chip Cookies
- M&M Cookies
Ingredients
- ½ cup unsalted butter, softened
- ⅔ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup mini marshmallows
- ¾ cup semi-sweet chocolate chunks, or chips
- ¾ cup Golden Grahams cereal
💌 Don't forget to save this recipe!
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
- In a large bowl, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy (about 3–4 minutes).½ cup unsalted butter⅔ cup light brown sugar¼ cup granulated sugar
- Add the egg and vanilla. Mix on low until just combined.1 large egg1 tablespoon vanilla extract
- Pour in the flour, cornstarch, baking soda, and salt. Mix on low until just combined.1 ½ cups all-purpose flour2 teaspoons cornstarch1 teaspoon baking soda¼ teaspoon salt
- Fold in the chocolate chunks, mini marshmallows, and Golden Grahams cereal.1 cup mini marshmallows¾ cup semi-sweet chocolate chunks¾ cup Golden Grahams cereal
- Scoop the dough into 1 ½-inch balls and place them on the prepared baking sheet about 2 inches apart. Chill the dough balls in the fridge for at least 30 minutes.
- Bake for 11–13 minutes, or until the edges are golden brown and the centers are still soft.
- Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a cooling rack.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cookie. Actual calories will vary.
- I use the Pampered Chef large cookie scoop which holds about 3-tablespoons. This will give you 15 cookies.
- Feel free to add extra marshmallows and chocolate chunks to the tops of the cookies about 2-3 before they finish baking. Gently press them into the soft cookie then pop the pan back into the oven.
- Make sure to let the cookies cool on the pan for a few minutes. Any marshmallows that oozed out will be sticky. Moving the cookies immediately will cause them to tear.
- I’ve included a section for Make-Ahead and Freezing Instructions” above the recipe card.
- My favorite way to chill dough: line a small sheet pan with parchment or plastic wrap, place the dough balls close together, then cover and chill. It’s ok with the dough balls touch since you aren’t baking them on this pan. You’ll bake them on a separate pan when you’re ready.
- Store leftovers in an airtight container at room temperature. They’re best enjoyed within 2-3 days.
We loved the flavor of these cookies, but they were almost completely flat. no real structure whatsoever. we did chill them overnight too. when we tried to round them with a biscuit cutter they stuck like crazy. we are going to try again using dehydrated marshmallows! Any suggestions for the cookies to be more puffy like your picture?
Hi, James!
I’m so glad you enjoyed the flavor, but I’m sorry they spread so much! I’d double-check that the baking soda is fresh since it provides the leavening.
Also, I’m in Florida about 10 feet above sea level. If you live at a higher elevation (3,000 ft+), that could also affect the cookies. You may need to add a little more flour or to slightly reduce the baking soda. King Arthur Flour has one of my favorite articles on how to adjust recipes for higher elevations if you need it.
Sometimes marshmallows near the edges can seep out as they melt and cause the sides of the cookies to be a little flat or looked deflated. If possible, try to keep the marshmallows tucked inside the dough. Dehydrated marshmallows should help with the spreading and sticking.
Hope this helps for next time. Have a fantastic day! 🙂