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Delicious easy S’mores cookies topped with chocolate and marshmallows.

Easy S’mores Cookies

These easy s’mores cookies are soft, chewy, and loaded with melty chocolate, gooey marshmallows, and crushed graham crackers. They deliver all the nostalgic campfire flavor — no fire needed. Perfect for parties, bake sales, or cozy nights in.
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Ingredients Equipment Method Notes

Ingredients
  

  • Makes 18–20 cookies
  • Dry ingredients:
  • 210 g 1¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • Wet ingredients:
  • 115 g ½ cup unsalted butter, softened
  • 100 g ½ cup brown sugar, packed
  • 50 g ¼ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • Mix-ins:
  • 100 g 1 cup semi-sweet chocolate chips or chunks
  • 60 g 1 cup mini marshmallows
  • 2 full sheets graham crackers broken into small pieces (or ~½ cup crumbs)
  • Optional: extra chocolate squares and marshmallows for topping

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Baking sheets
  • Parchment paper or silicone mat
  • Cooling rack
  • Measuring cups and spoons
  • Oven

Method
 

  1. Preheat oven to 175°C (350°F). Line baking sheets with parchment paper.
  2. Mix dry ingredients:
  3. In a small bowl, whisk together flour, baking soda, and salt.
  4. Cream butter and sugars:
  5. In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).
  6. Add egg and vanilla:
  7. Beat in the egg and vanilla until combined.
  8. Combine wet and dry:
  9. Gradually add the dry mixture to the wet ingredients, mixing just until incorporated.
  10. Fold in mix-ins:
  11. Gently stir in chocolate chips, marshmallows, and graham cracker pieces.
  12. Scoop and shape:
  13. Scoop dough into balls (about 2 tbsp each) and place on baking sheets, spacing 5 cm apart.
  14. Press extra chocolate or marshmallow pieces on top if desired.
  15. Bake:
  16. Bake for 9–11 minutes until edges are golden and centers are slightly underbaked.
  17. Let cool on the sheet for 5 minutes before transferring to a cooling rack.

Notes

Don’t overbake — they’ll continue to firm up as they cool.
Chill dough for 30 minutes if cookies spread too much.
Substitute digestive biscuits or petit-beurre for graham crackers if needed.
Store in an airtight container for up to 4 days or freeze for later!