S’mores Cookies Recipe

S’mores Cookies Recipe – With a dough made from graham cracker crumbs, milk chocolate chips, mini marshmallows and a square of Hershey’s chocolate bar on top…these soft, chewy, gooey cookies scream S’MORES!

I’ve never grown up eating s’mores, nor have I even been to camp to experience the ritual of making them.

So nope…not a speck of nostalgia do these treats strike.

As a matter of fact, I’ve only learned about their existence about a year after becoming a mother.  Thanks to Barney (the purple dinosaur of our imagination) for introducing me through a song my then toddler daughter loved.  Mmmm…S’mores!  Which quickly turned this simple creation into one of my all-time favorite flavor combinations.

You could read more about this eye-opening discovery of mine by clicking here, and while you’re at it make sure you give these Grilled S’more Sandwiches a go.

S’mores Cookies Recipe

Total time: 40 minutes
Servings: 16 cookies


  • 1 cup (120g) tightly packed graham cracker or digestive biscuit crumbs (I used 8 Digestive Biscuits ground into fine crumbs)
  •  1 1/4 cups (150g) all-purpose flour
  •  1/2 teaspoon baking soda
  •  1/2 teaspoon salt
  •  A pinch of cinnamon (less than 1/8 teaspoon)
  •  1/2 cup plus 1 tablespoon (128g) unsalted butter, softened at room temperature
  •  1/2 cup (100g) soft light brown sugar, packed
  •  1/3 cup (72g) granulated sugar
  •  1 teaspoon honey
  •  1 large egg, at room temperature
  •  1 teaspoon vanilla extract
  •  1 cup (172g) chocolate chips, I used Hershey’s milk chocolate chips
  •  1 cup (57g) mini marshamallows, I used Campfire brand (*see note)
  •  2 regular size (1.55 oz) Hershey’s Milk Chocolate Bars, plus extra if making cookie sandwiches
  •  Extra graham cracker pieces & mini marshmallows (optional)
  •  Large marshmallows, optional (if making s’mores cookie sandwiches)


  1. Adjust oven rack to middle position and preheat oven to 350F/180C. Line 2 baking sheets with silicon baking mats or parchment paper; set aside.
  2. In a large bowl, whisk together graham cracker (or digestive biscuit) crumbs, flour, baking soda, salt, and cinnamon; set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl and an electric hand mixer), beat the butter until smooth and creamy; about 1 minute.
  4. Add both sugars and beat together until lightened up in both texture and color and looks fluffy, 3 to 5 minutes. Mix in the honey until incorporated.
  5. Add in the egg and vanilla extract and mix until well combined.
  6. With the mixer running of lowest speed, gradually add in the flour mixture and mix until just incorporated. DO NOT OVERMIX.
  7. Add in the mini marshmallows and chocolate chips and lightly mix until just combined.
  8. Using an ice cream scoop or spoon, divide the cookie dough into 16 equal balls. Arrange dough balls, 2 inches apart on the prepared baking sheets, 8 dough balls per sheet.
  9. Press a Hershey’s chocolate square on top of each cookie ball and gently press down. Optionally, add a few broken graham cracker (or digestive biscuit) pieces and mini marshmallows onto the top of the dough for looks and a toasty marshmallow surface.
  10. Bake cookies 1 sheet at a time until cookies are golden brown, flattened but still puffy, and edges have begun to set but centers are still soft but no longer wet, 10 to 12 minutes. Set the timer to 10 minutes to check for doneness, then add 1 minute at a time if needed. Do NOT overbake or they’ll end up hard instead of soft and chewy. A trick to know that they’re done, is to lift the edge of the cookie with your finger, if it lifts, then they’re done, if its still too soft to lift then give it another minute or so. The cookies will continue to cook from the residual heat of the baking sheets as they cool.
  11. Transfer baking sheet to wire rack and let the cookies cool on the baking sheets, at least 15 minutes. Resist the urge to eat them right away or they’ll taste raw and undone. Store in an airtight container to maintain their softness.


  1. Roast a large marshamallow over a fire pit or over the stove burner rotating occasionally until golden brown or under the oven’s broiler placed in a pan. Transfer the roasted marshmallow (or two), on top of the flat side of a cookie and top with half of a Hershey’s milk chocolate bar (4 squares or more) or any other chocolate of your choice or NUTELLA. The heat of the marshmallow should be enough to melt the chocolate, if it doesn’t melt as desired then place the whole thing back in the oven for less than a minute or give it a quick spin in the microwave.
  2. Alternatively, you could melt the chocolate separately in the microwave and dollop it over the cookie before placing the toasted marshmallow. Place another cookie, right-side-up, on top of the chocolate. Gently press and enjoy right away.


  • I’ve found that the brand of marshmallows makes a difference in this recipe. I wouldn’t recommend Jet Puffed brand as they melt too much causing flatter, unevenly shaped cookies. Campfire brand works great here as the marshmallows hold their shape really well.
  • Make sure you use the soft kind of brown sugar that feels and looks like damp sand like Dominos brand. Avoid the coarse, granular type of brown sugar like demerara. Use fresh, moist brown sugar instead of hardened brown sugar, which will make the cookies dry.
  • Cookie dough balls could be chilled in the fridge for up to 3 days or frozen for up to one month in a zipper lock bag. Bake straight from frozen. You might need to add an extra 2 minutes to the baking time.

Recipe by: cleobuttera.com

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