S'mores Cookies — My Son's Favorite Treat

The Story Behind These Cookies

There's something special about a s'more. Maybe it's the nostalgia of campfires and sticky fingers, or the way toasted marshmallows smell like sugar and smoke at the same time. For me, s'mores have always been a memory as much as a dessert — and lately, they've turned into something even better: my son's absolute favorite cookie.

I started making these S'mores Cookies one weekend when we couldn't go camping like we'd planned. It was too humid, the mosquitoes were ridiculous, and my son was disappointed about missing out on roasting marshmallows. I told him, "We'll bring the campfire to the kitchen," and that's exactly what we did. We pulled out graham crackers, chocolate, and marshmallows, and turned them into soft, chewy cookies that somehow tasted even better than the original treat.

What makes these cookies special is how they balance everything — buttery, chocolate-studded dough with just enough sweetness to hold the gooey marshmallow and crunchy graham cracker pieces. When they come out of the oven, the marshmallows puff up and caramelize, and the chocolate gets melty in all the right places. And right at the end, a quick moment under the broiler gives the marshmallow that perfect golden toast — no campfire required.

Now, every time I make a batch, my son hovers by the oven door waiting for that first cookie to cool. He says it's his favorite because it's "everything good in one bite," and honestly, he's not wrong. I've made these for bake sales, movie nights, and even just as an excuse to spend time in the kitchen together. Every single time, they're gone before I can even take a proper photo.

They've become our little tradition — messy, sweet, and just a bit over-the-top. And that's exactly what makes them perfect.

Yields: about 16 large cookies • Prep: 20 min • Bake: 11–13 min + 1–2 min broil

🍫 S'mores Cookies Recipe

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup packed brown sugar
  • ½ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups semi-sweet chocolate chips or chunks
  • ½ cup crushed graham crackers (about 4–5 full sheets)
  • 8–10 large marshmallows, cut in half (or 16 mini marshmallows)
  • 16 mini graham bears (like Teddy Grahams) or small graham squares, for topping

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream the butter and sugars together in a large bowl until light and fluffy, about 2 minutes.
  3. Add eggs and vanilla, mixing until smooth.
  4. Whisk together flour, baking soda, and salt in a separate bowl, then gradually add to the wet mixture. Mix just until combined — don't overbeat.
  5. Fold in chocolate chips and crushed graham crackers until evenly distributed throughout the dough. The dough should be thick but soft.
  6. Scoop large balls of dough (about 3 tablespoons each) onto the prepared baking sheets, leaving at least 2 inches of space between them.
  7. Bake for 10–11 minutes, until the edges are set but the centers still look slightly underbaked.
  8. Remove from the oven and immediately press half a marshmallow (cut side down) into the center of each warm cookie.
  9. Switch your oven to broil (on low if you have the option). Place the cookies back in the oven for 30–60 seconds, just until the marshmallows are golden and toasty on top. Watch closely — they brown fast!
  10. Top each cookie with a little graham cracker bear or mini graham square while the marshmallow is still warm so it sticks perfectly.
  11. Let cookies cool on the pan for 5 minutes before transferring to a wire rack. Enjoy warm, gooey, and irresistible.

Tips for Perfect Results

  • Chill the dough for 20–30 minutes before baking if your kitchen is warm — this helps the cookies stay thick.
  • For extra shine, sprinkle a few extra chocolate chips on top right before baking.
  • If you love extra gooey marshmallows, use minis mixed into the dough instead of just one on top.

These S'mores Cookies are soft, rich, and a little bit magical — just like the nights they're meant to remind you of. Every time I make them, I end up with chocolate on my fingers and a happy kid next to me asking for another one. And honestly, that's exactly why I bake.

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