Name: S’mores Cookies
Prep time: 20 min
Cook time: 13 min
Total time: 33 min
Cuisine: American
Ingredients: 1 1/4 cups all-purpose flour; 3/4 cup cake flour; 1 teaspoon cornstarch; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, cubed; 1/2 cup packed brown sugar; 1/4 cup granulated sugar; 1 large egg; 1 large egg yolk; 1 teaspoon vanilla extract; 7 sheets graham crackers, broken into pieces (6 for dough, 1 for garnish); 10 oz Hershey’s chocolate bars, chopped (9 oz for dough, 1 oz for garnish); 1 cup chocolate chips (milk or semi-sweet); 4 large marshmallows, halved; Flaky sea salt, optional for garnish

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These S’mores Cookies bring all the nostalgic flavors of classic campfire s’mores into one gooey, chocolatey dessert. They’re thick and soft in the center with crisp golden edges, filled with chunks of Hershey’s chocolate, crushed graham crackers, and melty marshmallows. I love how every bite tastes like sitting by a campfire — but without the sticky fingers! S’mores Cookies

Why You’ll Love This Recipe

I love this recipe because it combines three of my favorite things: cookies, chocolate, and marshmallows. The soft, chewy texture with bits of crunchy graham crackers makes every bite irresistible. They’re easy to make, always a crowd favorite, and perfect for any season — especially summer when I’m craving s’mores but don’t have a campfire nearby.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 1/4 cups all-purpose flour
3/4 cup cake flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cut into cubes
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
7 sheets graham crackers, broken into pieces (6 mixed in, 1 for garnish)
10 ounces Hershey’s chocolate bar chunks (9 ounces in the dough, 1 ounce for garnish)
1 cup chocolate chips (milk chocolate or semi-sweet)
4 large marshmallows, cut in half
flaky sea salt, optional for garnish

Directions

I preheat the oven to 375°F and line two baking sheets with parchment paper or silicone mats.
In a large bowl, I whisk together the all-purpose flour, cake flour, cornstarch, baking soda, baking powder, and salt.
In the bowl of a stand mixer, I cream the butter, brown sugar, and granulated sugar for about 2–3 minutes, until the mixture looks smooth and fluffy.
I add the egg, egg yolk, and vanilla extract, mixing just until combined.
On low speed, I gradually add the dry ingredients to the wet ingredients, a little at a time, until the dough forms.
I fold in 6 sheets’ worth of graham cracker pieces, 9 ounces of Hershey’s chocolate chunks, and the chocolate chips.
I divide the dough into about seven 5-ounce portions (or smaller if I want smaller cookies).
I make a small well in the center of each dough ball, place half a marshmallow inside, and carefully close the dough around it, sealing it well.
I top each cookie with extra graham cracker pieces and the remaining 1 ounce of Hershey’s chocolate chunks.
I bake the cookies for 10–13 minutes, until the tops are golden brown but still soft in the middle.
I let them cool on the baking sheet for at least 15 minutes before serving. A sprinkle of flaky sea salt makes them even more delicious.

Servings and Timing

Makes 7 large cookies
Prep time: 20 minutes
Cook time: 10–13 minutes
Total time: 30 minutes

Variations

I like swapping the Hershey’s milk chocolate for dark or semi-sweet chocolate when I want a richer flavor. Using cinnamon graham crackers adds a warm twist, and sometimes I even mix in a bit of peanut butter for a s’mores peanut butter version. For smaller cookies, I just divide the dough into smaller portions and reduce the bake time by 2–3 minutes.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, I freeze them for up to 2 months. When I want to reheat them, I warm them in a 300°F oven for 5 minutes or microwave one for 10–15 seconds — it brings back that gooey, fresh-from-the-oven texture.

FAQs

How do I keep the marshmallows from melting out of the cookies?

I make sure to completely seal the marshmallow inside the dough. Leaving just a little peeking out is fine, but if it’s too exposed, it can melt out during baking.

Can I use mini marshmallows instead of large ones?

I prefer halving large marshmallows because mini ones tend to melt too quickly and make the dough sticky.

What’s the purpose of using both all-purpose and cake flour?

Using both flours helps create a thick yet tender cookie. The all-purpose flour adds structure while the cake flour keeps the cookies light and soft.

Can I make the dough ahead of time?

Yes, I often chill the dough for up to 24 hours before baking. It enhances the flavor and gives the cookies an even chewier texture.

Can I make them gluten-free?

Yes. I replace both flours with a 1-to-1 gluten-free baking blend such as Bob’s Red Mill, and the cookies turn out great.

Conclusion

These S’mores Cookies are the perfect mix of soft, chewy, gooey, and chocolatey. I love how they capture the magic of s’mores without needing a campfire. Whether I make them for a party, a picnic, or just a cozy night in, they always disappear fast — proof that some flavors never go out of style.