These S’mores Cookies have puddles of melted chocolate, crispy graham crackers, and ooey-gooey perfectly toasted marshmallows. The BEST way to eat s’mores without a campfire.
I could eat s’mores all day every day. The weather doesn’t always work in our favor, but don’t let that stop you! Try my s’mores dip, roasted s’mores ice cream, s’mores sandwich, and now, these s’mores cookies!
Can you tell I like s’mores? 😉
A classic chocolate chip cookie gets taken to the next level with pudding mix, graham crackers, extra chocolate, and large marshmallows!
- Unsalted Butter – adds flavor and tenderness to any baked good. In this cookie recipe, butter is kept chilled which results in a very thick cookie. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply reduce the salt by 1/4 teaspoon per 1/2 cup of butter called for (these cookies use 1 cup of butter, so reduce salt by 1/2 teaspoon).
- Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
- Granulated Sugar – adds sweetness to the cookie while also encourages spreading and caramelization. This is what allows the outsides of the cookie to become just the right amount of crispy on the outside edges.
- Eggs – helps bind the cookie together while also adding a chewy texture. Because we’re using cold butter, you’ll need to use cold eggs. Same temperature ingredients combine better. Not all eggs are the same size; today’s recipe calls for large eggs, so be sure to check the carton!
- Vanilla Extract – adds a sweet flavor and depth to any baked good! Without it, the cookies will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch. Pure vanilla is made with vanilla bean, water, and alcohol whereas imitation vanilla is made without vanilla beans. Imitation is cheaper and often does not taste any different than pure vanilla extract in baked goods, so the choice is yours! I prefer pure vanilla extract, because it’s actually made with vanilla beans.
- All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The amount of flour added in a recipe will produce different textures — more flour = drier cookie that will hold its shape whereas less flour = chewy. Drop cookies, like today’s recipe, is somewhere in the middle. These cookies will hold their shape, but aren’t dry; they are perfectly soft, yet chewy!
- Instant Vanilla Pudding Mix – made primarily with cornstarch and sugar. Instant pudding adds an additional sweet, vanilla flavor and keeps the cookies tender.
- Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugars and pudding mix.
- Baking Powder and Baking Soda – our leavening agents. Why use both? The combination of the two gives the best “lift” to the cookies while maintaining a pleasant flavor. Too much baking powder and you’ll end up with a bitter cookies.
- Graham Crackers – used two ways! Chopped graham crackers are stirred into the batter and crushed graham cracker crumbs are used to top the cookies after baking. The chopped graham crackers add a nice crunch to the cookie and the crumbs add additional s’mores flavor!
- Milk Chocolate Chips – stirred into the batter to create gooey pools of melty chocolate in every bite. We’re using milk chocolate to stay true to the classic s’mores flavor, but feel free to substitute with YOUR favorite chocolate chip — semi-sweet, dark, etc.
- Hershey Bars – used to top the cookies to bring more melty chocolate deliciousness! What’s a s’more without a gooey hershey bar?! If you’d like to mix it up, try a Reese’s instead… or any candy you like with your s’more.
- Large Marshmallows – broiled in the oven until perfectly golden-brown and toasty. Marshmallow add an additional sweet flavor and creamy, ooey-gooey, stick texture that makes a s’more and s’more! Marshmallows come in all difference sizes, but large (not mini, not jumbo) marshmallows are the best size for this size of cookie.
How to make
The base of the cookie is pretty standard: mix, chill, scoop, and bake. The graham cracker, chocolate, marshmallow topping is then added and broiled until the chocolate is melty and the marshmallow is golden brown.
- Beat butter, brown sugar, and granulated sugar with your stand mixer, then beat in eggs and vanilla.
- Stir in flour, instant pudding, salt, baking powder, and baking soda, then gently beat in graham crackers and chocolate chips.
- Use a large cookie scoop to scoop dough balls onto silicone mat lined baking sheets, then chill and bake.
- Top each cookie with hershey’s chocolate, graham cracker crumbs, and marshmallow, then broil until the marshmallow is golden brown.
How to make graham cracker crumbs
Graham cracker crumbs can be made in the food processor, blender, or a ziplock baggie.
To make them in a ziplock baggie: place whole graham cracker into a gallon sized ziplock baggie, seal, then crush them with a rolling pin (or anything heavy like a saucepan) until they turn into fine crumbs.
What marshmallows to use
Large marshmallows are the best marshmallows to use. They’re the perfect size for the s’mores cookies. The marshmallow are placed on top of the baked cookie, then broiled until they’re gooey on the inside and golden-brown on the outside.
Many s’mores cookie recipes call for stirring mini marshmallows into the dough, but I’ve found a few things:
- It causes the dough to spread too much. This results in a thin crispy cookie vs a soft, fluffy one.
- The mini marshmallows melt and caramelize. The marshmallows either completely disappear into the dough or they spread to the outside and get hard and stick to the sheet pan.
Using large marshmallows after baking provides the texture closest to a true s’more; the marshmallow stays intact and is perfectly gooey, yet slightly crispy.
Do you have to chill the dough?
No, if you’re using cold butter and eggs and your house temperature isn’t too warm, you don’t need to chill the dough. However, if you want to be safe and prevent spreading, scoop the dough and chill for 30 minutes in the fridge.
If you’re using room temperature butter and eggs and/or it’s a hot day and your house is warm, then I’d suggest chilling the dough for an hour.
Other mix-in ideas
- Marshmallow bits. These are a little harder to find, which is why I didn’t include them in the original recipe, but they should hold their shape and add additional marshmallow flavor to the dough.
- Hershey bars. Replace the chocolate chips with chopped hershey bars instead for a true s’mores flavor.
- Golden grahams. If you don’t feel like chopping graham crackers, try golden grahams cereal instead! You could also try chocolate graham crackers for an extra chocolatey twist.
- Other candy. A s’more doesn’t have to use a hershey chocolate bar. Try reese’s or your favorite type of candy.
Can you freeze the dough?
Yes, cookie dough can be frozen for up to 3 months. To freeze cookie dough:
- Line a baking sheet with a silicone mat.
- Make the dough according to the recipe directions, then scoop the dough onto the prepared baking sheet — do not let the dough balls touch.
- Place in the freezer until frozen, at least 6 hours.
- Place the frozen cookie dough balls into a freezer safe ziplock baggie, remove as much air as possible, then store in the freezer for 6 months.
To bake from frozen: bake as directed (no need to thaw). Add an additional 1-2 minutes if necessary. Add the chocolate, graham cracker crumbs, and marshmallow topping, then broil as directed.
How to store
Store leftover cookies in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for 3 months.
To enjoy again, thaw in the fridge if frozen then microwave to warm.
Equipment for this recipe
- 1 cup unsalted butter cold and cut into cubes
- 3/4 cups brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs cold
- 1 tablespoon vanilla extract
- 2 1/2 cups all purpose flour spoon and leveled
- 1 (3.4 oz) box instant vanilla pudding mix
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 cups chopped graham crackers
- 1 cup milk chocolate chips
- 8 (1.55) oz Hershey chocolate each bar broken into quarters (each quarter should contain 3 chocolate rectangles)
- 16 tablespoons graham cracker crumbs
- 32 large marshmallows
- Place butter, brown sugar, and granulated sugar into the bowl of your stand mixer.
- Beat until light and fluffy, this takes a while, because the butter is cold.
- Scrape down the sides, then beat in eggs and vanilla until combined.
- Add in flour, instant pudding, salt, baking powder, and baking soda, and beat again, until incorporated.
- Gently beat in graham crackers and chocolate chips.
- Line 4 baking sheets with silicone baking mats.
- Use a large cookie scoop to scoop out 32 dough balls — place 8 onto each prepared baking sheet.
- Optional - chill in the fridge for 30 minutes.
- Preheat oven to 350 degrees F, then bake the chilled dough balls for about 15 minutes.
- Remove cookies from oven and turn the oven to broil.
- Top each cookie with 3 chocolate rectangles, 1/2 tablespoon graham cracker crumbs, and 1 marshmallow (you may need to press down gently, but firmly to get the marshmallow to stay on the cookie).
- Broil on the middle rack for 1 minute or until the marshmallow is golden brown.
- Remove from oven, then use your fingers to gently squish the toasted marshmallow to flatten slightly and enjoy warm!
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*Note: Nutrition information is estimated and varies based on products used.