These are the best s’mores cookies, with buttery graham crackers, semi-sweet chocolate chips, and a melty square of Hershey’s milk chocolate on top. The chocolatey, marshmallow goodness will have you wanting “s’more”!
My Favorite Treat in Cookie Form
S’mores are one of my all-time favorite treats. I love the gooey marshmallow and melty chocolate. We love making s’mores whenever our family goes camping, and it’s the perfect summer-to-fall transition treat for those autumn bonfires.
Sweet, gooey marshmallows are a must for me, no matter the s’mores treat. I had a hard time keeping the marshmallow from melting out of the cookie during baking until I added a graham cracker under the cookie, rather than adding crushed grahams to the dough. Dipping the graham cracker in butter keeps it flavorful and crispy, instead of getting dry or chalky.
How to Make S’mores Cookies
- Start by creaming salted butter, shortening, granulated sugar, and brown sugar together until they are creamy and fluffy. Then add the eggs and vanilla.
- Add in the flour, leavening, and salt. Mix until the flour is mostly incorporated. Then add the chocolate chips and mini marshmallows and mix until everything is fully mixed. This keeps the chocolate chips from breaking up and the marshmallows from getting ripped apart.
- Melt the butter in a small, square dish. Carefully dip each graham cracker square into the butter. Place a few inches apart on the prepared baking sheets. I like to leave a little extra space in case some of the marshmallows leak out during baking.
- Scoop the cookie dough. Tuck the marshmallows into the center or top of the dough ball. This step is important to keep the marshmallows from melting out and disappearing during baking. Flatten the cookie dough ball slightly and place on top of each graham cracker.
- Bake the cookies for 9 minutes. Once they come out of the oven, gently place a square of Hershey’s milk chocolate on each cookie.
S’mores Cookies FAQ
- Why are they called “s’mores”?
- “S’mores” is short for “some more” because you’re definitely going to want s’more of these cookies.
- Why are the marshmallows melting out before the cookies are done baking?
- Try tucking the marshmallows on top of the cookie, away from the sides. If you’ve done that, check your oven temperature. These cookies are baked at a higher temperature for less time. If your oven is too cool, it will take longer to bake the cookies and the marshmallows will melt out.
These s’mores cookies are the perfect treat for any time. You won’t be able to stop at one–you’ll need s’more!
Looking for more delicious marshmallow recipes? Try these:
- Caramel Marshmallow Rice Crispy Treats
- S’mores Cupcakes
- Lucky Charms Cookies
- S’mores Bars
- Frosted Marshmallow Brownies
- ½ C (4 oz) salted butter
- ¼ C (1.7 oz) shortening
- ½ C (3.5 oz) granulated sugar
- ½ C (4 oz) light brown sugar
- 1 large egg + 1 egg yolk
- 1 ½ tsp vanilla extract
- ½ tsp baking powder
- 1 tsp baking soda
- ¾ tsp fine salt
- 2 C (9 oz) all-purpose flour
- 1 ½ C (9 oz) semi-sweet chocolate chips
- 2 C (3.2 oz) mini marshmallows
- 4 T (2 oz) salted butter, melted
- 18-20 graham cracker squares
- 18-20 Hershey’s milk chocolate squares (see note)
- Preheat oven to 375*F. Prepare two baking sheets with parchment paper and set aside.
- Cream butter, shortening, and sugar until light and fluffy. Add eggs and vanilla. Mix well. Add the flour, baking soda, baking powder, and salt. Mix until the flour is mostly incorporated, then add chocolate chips and marshmallows. Mix until fully combined.
- Dip each graham cracker square into the melted butter. Place on the prepared baking sheets, leaving plenty of space between each cracker for the cookie dough to spread.
- Using a #20 (¼ C) cookie dough scoop, scoop dough. Flatten dough balls slightly and make sure marshmallows are tucked in from the sides so they don’t melt out while baking. Place on top of each graham cracker square. Bake at 375*F for 9 minutes.
- Once the cookies come out of the oven, place a square of milk chocolate on top of each cookie. Let cookies cool for a few minutes before eating or transferring to a cooling rack.
- Use parchment paper to keep the marshmallows from sticking to the baking sheets.
- I use an “XL-size” Hershey bar for these cookies. The squares are the perfect size for topping. If you use regular or “full-size” bars, use two squares to top cookies after baking.