These s’mores cookies are an easy, anytime version of the classic campfire treat. A soft and chewy graham cracker cookie is topped with a marshmallow and a chocolate bar—they’re everything you love about s’mores, no camping trip necessary!
Ever since I made these chocolate marshmallow cookies I knew I wanted to make a version with graham cracker cookies too.
So here you go, let me present my current favorite treat (note that this changes on an almost daily basis). The s’mores cookie!
A soft, chewy, BUTTERY cookie made with graham cracker crumbs, topped with a gooey and melty marshmallow, finished with a little—or big, you do you—square of chocolate on top.
Pro tip: make an extra batch. These will disappear fast.
Why you’ll love these s’mores cookies:
- They’re really easy to make, requiring no baking expertise at all
- The dough doesn’t need to chill before it bakes so you can have them in the oven (and in your belly) that much faster!
- The graham cracker cookies are made with a little brown sugar, which gives them a light caramel-y flavor and just the right amount of chewiness
- You can use just about any chocolate candy bar—even Hershey’s Kisses work well—so you can customize them just to your taste
How to make your cookies
- Cream butter and sugar in a large mixing bowl
- Beat in egg and the vanilla to combine
- Mix in dry ingredients
- Drop tablespoons of dough onto un-greased, unlined baking sheets and bake 8 minutes
- Place half a marshmallow onto each cookie and return to the oven
- Remove from the oven and immediately press a square of chocolate onto the marshmallows
Recipe notes and tips
- I always have a box of graham cracker crumbs in my pantry so I don’t have to fiddle with making my own; it’s so much easier! But if you prefer to crush graham crackers into crumbs you can do it either in a food processor or in zip-top bags with a rolling pin.
- If you use bags and a rolling pin, I recommend double bagging the crackers so you don’t end up with a big mess on your counters.
- As always, be sure your butter is at room temperature so it creams properly with the sugars.
- Your butter is ready to use if, when you press it lightly with your finger, it gives slightly but still holds its shape. It can take anywhere from 20 minutes to an hour to come to room temp depending on the temperature in your kitchen.
- If you’re really in a hurry to bake, cut your butter into small pieces; it will come up to temp faster that way.
- I used kitchen scissors to cut my marshmallows in half; scissors work better than a knife for me.
- The cookies will be pretty soft when they come out of the oven so I like to use an offset spatula to transfer them from baking sheets to cooling racks. Any thin metal spatula will work well though.
- See below for ways to vary your cookies (if desired).
How to store your cookies
First, the chocolate stays melted a very long time; if you plan to store your cookies, you’ll want to refrigerate them first to set the chocolate completely. (And even then, depending on the chocolate you use, it may stay really soft.)
Store uneaten cookies in airtight containers for 2 or 3 days at room temperature. They will also keep in the fridge in airtight containers for 2 or 3 days.
You can store your cookies, also in airtight containers and between layers of wax paper, for a couple of months.
Frozen, the cookies are really hard so you’ll want to defrost them before eating. Either leave them at room temp until they’re soft enough to eat or zap them in the microwave for a few seconds.
Variations on your cookies
Want to mix up your s’mores a little? I have a few ideas!
- Most mini candy bars work well here; they’re really good with Mr. Goodbar if you like a little texture in your chocolate
- I made a batch with Dove chocolate squares and they were delicious too
- You could even use Hershey kisses or mini peanut butter cups
Did you make these s’mores cookies? That’s great! Let me know what you think with a comment and a rating below. And post a pic on Instagram too! Tag @theitsybitsykitchen so I can see!
S'mores cookies are an easy treat to whip up any time you're craving chocolate, marshmallows, and graham crackers.
- 1/2 cup unsalted butter at room temperature
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 3/4 teaspoon vanilla extract
- 1 cup graham cracker crumbs
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 13 regular marshmallows cut in half
- 26 mini Hershey bars
- Preheat the oven to 350 degrees.
- Combine the butter and sugars in a large mixing bowl and beat with an electric mixer on medium speed until light and fluffy. Beat in the egg and the vanilla to combine.
- Stir together the graham cracker crumbs, flour, baking soda, and salt in a small bowl. With mixer on low, gradually beat that mixture into the butter-sugar mixture.
- Drop tablespoons of dough onto un-greased, unlined baking sheets and bake 8 minutes.
- Remove from the oven and quickly place a marshmallow half, cut-side down, onto each cookie. Return to the oven for 3 to 4 minutes, until light golden around the bottom edges.
- Remove from the oven and immediately press a square of chocolate onto each marshmallow.
- Let the cookies cool for 1 minute on the baking sheets, then carefully transfer to wire racks to cool completely. (A thin metal spatula is really helpful.)
- Uneaten cookies can be stored at room temperature in airtight containers layered with wax paper for 2 to 3 days. They can also be frozen in airtight containers for up to 2 months.
- It's easier to use kitchen scissors than a knife to cut your marshmallows in half.
- I used mini Hershey bars but you can buy regular Hershey bars and just use a square or two; the regular bars are a little thinner than the minis though.
- I also made these using squares of Dove chocolate and they were delicious.