Best S'mores Cookies (Homemade & Easy)

My favorite season is summer.

Why? Because my family loves to use the fire pit in the backyard for some camping related fun.

And while they love to make S’mores over the campfire, we can’t make a fire every single day.

That’s why these S’mores cookies hit that “campfire” spot.

I can’t wait to make them for their backyard hangouts or just for an after school snack.

These have goey marshmallows, yummy chocolate and a grahm cracker taste, all in one cookie.

Trust me, once you try them, they’ll be a regular on your summer treat list!

S’mores Cookies – What You Need

Unsalted butter: Gives the cookies that soft, texture and yummy flavor.
Brown sugar: Adds sweetness with a hint of caramel.
Granulated sugar: Helps cookies get those slightly crisp edges while keeping them soft inside.
Eggs: Gives the cookies their chewy center.
Vanilla extract: Adds a warm, sweet flavor.
All-purpose flour: You can use other types like Almost flour, or gluten-free all-purpose flour.
Baking soda: Helps the cookies rise.
Salt: Balances the sweetness and makes the other flavors pop. P
Sea Salt: flaky sea salt to sprinkle over the cookies.
Graham cracker crumbs: Bring the classic s’mores flavor into this recipe.
Semi-sweet chocolate chips: you need chocolate for this cookie.
Mini marshmallows: Toast up slightly in the oven and add that sticky marshmallow taste.
Hershey’s chocolate bar pieces (optional): Give each cookie that classic s’mores look.

How to Make S’mores Cookies

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream the softened butter, brown sugar, and sugar until light and fluffy.

Step 3: Mix in the eggs one at a time, then add the vanilla extract.

Step 4: In another bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs.

Step 5: Gradually add the dry ingredients to the wet mixture and stir until combined.

Step 6: Fold in the chocolate chips and mini marshmallows.

Step 7: Scoop about 2 tablespoons of dough for each cookie onto the baking sheet, leaving space between them. Press a piece of Hershey’s chocolate on top if you’d like.

Step 8: Bake for 10-12 minutes until the edges are golden and the centers are just set. When you take them out of the oven, sprinkle some flaky sea salt (my kids don’t like this step so I leave it out).

Step 9: Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.

S’mores Cookie Recipe

You won’t believe how these S’mores cookies will make you feel like you’re at a campfire.

Gooey, chocolatey, and packed with graham crackers, these cookies are a summer must-have!

Ingredients:

1 cup unsalted butter, softened
1 cup brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup graham cracker crumbs
1 ½ cups semi-sweet chocolate chips
1 cup mini marshmallows
1 Hershey’s chocolate bar, broken into pieces (optional for topping)
Sprinkle of sea salt

Instructions:

Preheat your oven to 350°F (175°C). Then, line a baking sheet with parchment paper. Use a Silicone baking mat if you got one. It just makes the cookies look better!
Then, in a large bowl, go ahead and cream together the softened butter, brown sugar, and sugar until light and fluffy. This will take a few minutes by hand or you can use a mixer to speed up the process.
Add the eggs one at a time and mix well after each. Then, stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs. Feel free to use a mixer for this too!
Next, add the dry ingredients slowly to the wet ingredients, mixing until just combined.
Fold in the chocolate chips and mini marshmallows. Use a spatula or wooden spoon to fold in your ingredients.
Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space between them. You can use an ice cream scooper to speed this up.
Gently press a piece of Hershey’s chocolate into the top of each cookie dough ball, if using. You can also jam in some fresh marshmallows too for a more gooey presentation.
Bake for 10-12 minutes or until the edges are golden and the centers look just set. Once out of the oven, sprinkle sea salt.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

These cookies will go fast so make a few batches!