S’mores Cookies
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These S’mores Cookies take everything you love about campfire s’mores and pack it into a bakery-style cookie. The base is my family favorite chocolate chip cookie recipe and then each cookie gets a layer of gooey marshmallow fluff, a bit of graham cracker crumbs and mini chocolate chips. Then you can do an optional drizzle of melted chocolate on top.
They look fancy, but they’re easy to make at home. Instead of melting marshmallows which can just ooze out of the cookie batter when baking we use marshmallow fluff. It spreads smooth, the graham cracker crumbs stick to it, and gives you that gooey bite without the hassle. These cookies are showstoppers at parties, bake sales, or any time you want to impress your family with something extra special.
Quick Bites About This Recipe
Flavor: Soft, chewy chocolate chip cookie with gooey marshmallow, graham crunch, and chocolate drizzle. The best s’mores cookies!
Skill Level: Intermediate, a few steps but worth the effort!
Swaps: Use milk chocolate for a more classic s’mores vibe, or dark chocolate for richer flavor.
Make Ahead: Dough can chill overnight. Bake the cookies, then decorate the next day. You can also freeze the cookie dough.
Freezer Friendly: Freeze plain baked cookies, then thaw and top with s’mores toppings later.
Variations & Substitutions: Add a pinch of flaky sea salt on top for that sweet-salty finish or even some chocolate candies like M&Ms!
S’mores Cookies Ingredients
- Salted butter: Softened for easy creaming. Salted butter balances all the sweetness in this recipe. Honestly, who uses unsalted anymore? Ha!
- Light brown sugar: Adds chewiness and caramel notes.
- Granulated sugar: Gives the cookies structure.
- Vanilla extract: Rounds out the flavor.
- Eggs: Two large eggs bind everything together.
- All-purpose flour: Provides structure, measure carefully so the cookies don’t turn out dry. This recipe also works well with King Arthur Gluten Free Flour.
- Cornstarch: Keeps the cookies soft and tender.
- Baking soda and baking powder: The leavening combo that keeps the cookies puffy but not cakey.
- Salt: Just a touch to balance all the sugar and chocolate.
- Semi-sweet chocolate chips and chunks: A mix of both means every bite has chocolate, plus big melty pockets.
- Marshmallow fluff: The gooey topping that spreads smoothly and sticks well to crumbs.
- Graham cracker crumbs: Finely crushed so they coat the fluff evenly.
- Mini chocolate chips: Mix into the crumbs for extra bit of chocolate or leave out if preferred.
- Semi-sweet chocolate (melted): Drizzle over the top for the final s’mores touch, totally optional!
How to Make S’mores Cookies
Cream butter and sugars until smooth and fluffy. Beat in vanilla and eggs just to combine.
Whisk flour, cornstarch, baking soda, baking powder, and salt in a separate bowl. Mix dry into wet until just combined. Fold in chocolate chips and chunks. Cover and refrigerate 2 to 4 hours (or overnight).
When ready to bake, preheat the oven to 375°F and line baking sheets with parchment paper. Scoop dough with a medium cookie scoop (about 2 tablespoons) and place on prepared sheets. Bake 10 to 12 minutes until edges are golden and centers look slightly soft. Let cool 5 minutes on the sheet, then transfer to a rack to cool completely.
Spread marshmallow fluff on top of each cooled cookie. For best results, microwave the fluff for 5 to 10 seconds to loosen it.
Sprinkle each cookie with a mixture of graham cracker crumbs and mini chocolate chips while the fluff is still tacky.
Drizzle with melted chocolate and let set at room temperature for 20 to 30 minutes, or chill for 10 minutes.
Storing and Freezing
Room Temp: Store cookies in an airtight container for up to 3 days.
Freeze: Bake cookies, freeze plain, then thaw and decorate later. Undecorated cookies freeze up to 2 months.
Reheat: No need to reheat, but a 5-second microwave makes them warm and a bit melty!
How to Serve S’mores Cookies
These cookies are made for sharing. They’re perfect on a cookie platter, at summer cookouts, or as a fun party dessert. Pair them with milk, coffee, or hot cocoa for the ultimate treat.
S’mores Cookies
Equipment
Ingredients
Chocolate Chip Cookie Dough
- 2 sticks salted butter softened. 1 cup, 226 grams
- 1 1/4 cups light brown sugar 250 grams
- 3/4 cup granulated sugar 150 grams
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour 360 grams
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips 170 grams
- 1 cup semi-sweet chocolate chunks 170 grams
S’mores Cookies Topping
- 1 1/2 cups marshmallow fluff
- 1 to 1 1/4 cups graham cracker crumbs finely crushed, about 10 sheets, 125 grams
- 1/2 cup mini chocolate chips 85 grams
- 4 oz semi-sweet chocolate melted for drizzle 115 grams
Instructions
Chocolate Chip Cookies
- In a stand mixer, cream butter, brown sugar, and granulated sugar until fluffy. Beat in vanilla and eggs until just combined.2 sticks salted butter, 1 1/4 cups light brown sugar, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs
- Whisk flour, cornstarch, baking soda, baking powder, and salt. Add to the mixer and mix until just combined. Fold in chocolate chips and chunks. Cover and refrigerate 2 to 4 hours.3 cups all-purpose flour, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup semi-sweet chocolate chips, 1 cup semi-sweet chocolate chunks
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough with a medium cookie scoop (about 2 tablespoons each) to yield 15 cookies.
- Bake for 10 to 12 minutes until edges are golden and centers look slightly soft. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
S'mores Cookie Topping
- Warm marshmallow fluff in the microwave for 5 to 10 seconds until spreadable. Spread a layer of fluff over the top of each cookie.1 1/2 cups marshmallow fluff
- Sprinkle with graham cracker crumbs and mini chocolate chips, you can also dunk them into the topping.1 to 1 1/4 cups graham cracker crumbs, 1/2 cup mini chocolate chips
- Drizzle melted chocolate over the tops. Let set 20 to 30 minutes at room temp or 10 minutes in the fridge.4 oz semi-sweet chocolate
Notes
Storage: Store in an airtight container up to 3 days. Freeze plain cookies up to 2 months, decorate after thawing.
Tips: Keep crumbs fine, rewarm fluff if needed, and add flaky salt for a bakery-style touch.
The M&M cookies look so delicious! Our little guy loves M&M’s. We keep a bag in the car for those irritable days.
This looks like a great party! I love those marshmallow straws too! #client
I think I may leave out the graham crackers next time and use them in hot cocoa 😉
Must. have. s’mores. marshmallow. straws. now. Stat. Oh those look seriously sweet and indulgent!
Wow, I wish I lived near you because you sure know how to party and eat! I love your M&M creations!
Wow, those look amazing! Yum! And what a great giveaway!
What great ideas! I always forget how amazing M&Ms are until I eat just one and then can’t stop. 🙂
We all enjoy M&Ms both within baked goods and on their own. My inlaws even brought me some coconut M&Ms from Hawaii once!
Cute!! I love it all!
You can’t go wrong with M&Ms!!