S’mores Cookies (Gooey Graham Cracker & Marshmallow)

This s’mores cookie recipe brings the magic of campfire s’mores right into your kitchen with all the gooey, chocolatey goodness you crave. Loaded with chocolate chunks, toasted marshmallows, and crunchy graham cracker pieces, these cookies capture that nostalgic campfire flavor in every single bite. The combination of honey-sweetened dough with peanut butter creates a rich, chewy base that’s absolutely irresistible.

❤️ Why You’ll Love This S’mores Cookie Recipe

• Quick and Easy: Prep these bad boys in only 15 minutes with simple pantry ingredients.
• Ultimate Comfort Food: Nothing beats the nostalgic flavors of marshmallows, chocolate, and graham crackers in cookie form.
• Ooey Gooey Perfection: These s’mores cookies are so gooey and melty, it’s like eating a real campfire s’more.
• Customizable: Make them gluten-free, dairy-free, or swap in your favorite nut butters and chocolate varieties.

🍲 Ingredients

Graham Crackers – These iconic crackers provide the signature s’mores flavor with their honey-wheat sweetness and distinctive crunch. Crush some into the dough for texture throughout, and press extra shards on top for visual appeal and authentic campfire taste. Graham crackers contain whole-grain wheat, which adds fiber and a subtle nutty flavor that pairs perfectly with chocolate and marshmallow.

Marshmallows – Use mini marshmallows folded into the dough or place one large marshmallow on top during the final minutes of baking for that classic toasted campfire look. Marshmallows add sweetness and create those signature gooey pockets that make s’mores so addictive, and when slightly toasted, they develop a caramelized exterior that contrasts beautifully with the soft interior.

👩‍🍳 How to Make This S’mores Cookie Recipe

Prepare the Dough:

1. In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Fold in ¼ to ½ cup (30-60g) of crushed graham crackers. Set aside.
2. In a large bowl, combine butter, sugar, honey, and vanilla with a stand or hand mixer on medium-high speed until light and pale in color, about 2-3 minutes.
3. Add in the peanut butter and whip for another minute until fully incorporated.
4. Slowly add the eggs and beat until combined. Then increase to medium speed and whip for another 2 minutes until the mixture gains volume and the sugar dissolves.
5. Reduce the speed to low and add the dry ingredients. Mix until the dough just comes together, no longer than 1 minute to avoid tough cookies.
6. Fold in the chocolate chips and mini marshmallows (reserve some for topping) with a paddle attachment or by hand until incorporated.

Chill the Dough (Optional but Recommended):

1. Cover the bowl in plastic wrap and refrigerate for 1-3 hours for best flavor and to control spreading. For thicker cookies, chill for at least 20-30 minutes. If you’re in a hurry, you can skip chilling, but cookies will spread more.

Bake the Cookies:

1. Preheat the oven to 350°F (175°C) for soft, gooey cookies, or 375°F (190°C) for slightly crispier edges. Line 2 baking trays with parchment paper.
2. Scoop the dough into balls approximately 45-55g or 2-3 tablespoons worth. Roll the cookie dough balls with your hands until smooth.
3. Press reserved chocolate chips, mini marshmallows, and graham cracker shards into the tops of each dough ball for bakery-style appearance.
4. Space the cookie dough balls 3 inches apart on the baking trays to allow for spreading.
5. Bake for 10-12 minutes at 350°F (or 9-11 minutes at 375°F) until edges are set but centers still look pale and slightly matte. For extra crinkles, bang the pan once on the counter halfway through baking.

Add Final Toppings:

1. If you want toasted marshmallows on top, remove cookies from the oven with 2-3 minutes remaining, press one marshmallow on each cookie, and return to oven until marshmallows are puffed and lightly golden.
2. Immediately after removing from oven, press 1-2 Hershey chocolate squares and extra graham cracker shards onto each cookie while hot.
3. Optional: For that authentic campfire look, use a kitchen torch or place cookies under the broiler for 30-60 seconds to toast the marshmallows until golden brown. Watch carefully to prevent burning!

Cool and Serve:

1. Allow cookies to cool on the baking trays for 5 minutes to set, then transfer to a wire rack.
2. Enjoy fresh while they’re warm and gooey!

🪄 Tips and Tricks

• Spreading: If cookies spread too much, chill dough for 15-30 minutes, measure flour by weight (120g per cup), and ensure butter is room temperature but not melty.
• Marshmallows: Nest marshmallows slightly into the dough or add them in the last 2-3 minutes of baking to prevent burning and blowouts.
• Texture: Pull cookies when edges are set but centers look slightly underbaked for the gooiest texture, as they’ll continue cooking on the hot pan.
• Presentation: Reserve some mix-ins to press on top of dough balls before baking for a

🗒 Variations

• Stuffed Marshmallow Variation: For an extra-gooey center, freeze mini marshmallows for 15 minutes. Wrap each frozen marshmallow in 2-3 tablespoons of dough, seal completely, and bake as directed. The marshmallow melts inside, creating a molten center.
• Brown Butter Variation: Brown your butter in a saucepan until nutty and fragrant, then let it cool and re-solidify before using. This adds incredible depth and nutty flavor that pairs beautifully with graham crackers.
• Air Fryer Method: Preheat air fryer to 300-320°F. Place 1-2 cookie dough balls in the basket (test one first). Air fry for 6-8 minutes until edges are set. This method is perfect for small batches!

🗒 Substitutions

• Graham Crackers: Use graham cracker crumbs if you don’t have whole sheets, or swap for digestive biscuits or honey cookies.
• Chocolate: Replace chocolate chips with chopped chocolate bars for melty chocolate pools, or use milk, dark, or white chocolate based on preference.
• Nut Butter: Swap peanut butter for almond butter, cashew butter, sunflower seed butter, or omit entirely and add 2 tablespoons more butter.
• Marshmallows: Use marshmallow fluff swirled into the dough, or try vegan gelatin-free marshmallows for plant-based options.

👩‍🍳 Best served with

• Homemade Peanut Butter Cups
• Vegan Cinnamon Bun Bread
• Vegan Cashew Chocolate Mousse Cake
• Chocolate Chunk Vegan Blondies

👝 How to Store Leftovers

Store s’mores cookies at room temperature in an airtight container for 2-3 days. For longer storage, freeze baked cookies for up to 3 months. Rewarm cookies in a 300°F oven for 3-5 minutes to restore that fresh-baked gooeyness. You can also freeze unbaked dough balls for up to 2 months and bake from frozen, adding 1-2 extra minutes to the bake time. Add marshmallow toppings on baking day for best results.

🤔 Common Questions

S’mores Cookies (Gooey Graham Cracker & Marshmallow)

5 from 1 vote

🍪 These s'mores cookies are loaded with chocolate, marshmallows, and graham crackers for the ultimate gooey campfire treat! Easy recipe with no campfire needed!

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Course Vegetarian

Cuisine Baked Goods

Servings 12 -14

Calories 223 kcal

Ingredients

  

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• ¼ cup + 2 tbsp butter softened
• ½ cup + 1 tbsp sugar
• 1 ½ tbsp honey
• 2 eggs room temperature
• 1 tbsp vanilla
• 1/2 cup + 1 tbsp creamy peanut butter
• 2/3 cup all-purpose flour
• ¼ tsp baking powder
• pinch baking soda
• ½ tsp salt
• ¼ cup milk chocolate chips
• ½ heaping cup mini marshmallows

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Instructions

 

• In a medium-sized bowl, combine flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, combine butter, sugar, honey, and vanilla, with a stand or hand mixer on medium/high speed until light and pale in color. About 2 – 3 minutes. Add in the peanut butter, whip for another minute. Slowly add the eggs, and beat until combined. Then bring the mixture to medium-speed and whip for another 2 minutes until the mixture gains volume and sugar dissolves.  Reduce the speed to low and add the dry ingredients. Mix until the dough comes together- no longer than 1 minute. 
• Fold in the chocolate chips and marshmallows with a paddle attachment or by hand until incorporated.  Cover the bowl in plastic wrap and refrigerate for 1 – 3 hours. The longer it sits in the fridge, the tastier the flavor!
• Preheat the oven to 365F, and line 2 baking trays with parchment paper.
• Scoop the dough into “ping-pong” size balls, approximately 2 tbsp worth.  Roll the cookie dough balls out with your hand, until smooth.  Add two mini marshmallows and extra milk chocolate chips to the top of the cookie dough balls.  Evenly space the cookie dough 3 inches apart onto the baking trays. 
• Bake for 14 – 15 minutes, until slightly golden on the edges.
• Allow to cool on the baking trays for 5 minutes, then transfer to a wire rack.
• Enjoy fresh while they are fresh and GOOEY!!!

Notes

Use your favorite plant-based butter and dairy-free chocolate chips if you wish!!

Swap the all-purpose flour with 1 cup of Bob’s Red Mill 1:1 Gluten-Free Flour Blend!!!

Swap the milk chocolate chips for any type of chocolate chunks or chop up your favorite chocolate bar! Even add pretzels for fun! Get creative and make them delectable.

Store cookies at room temperature in an airtight container for 3-4 days or in the freezer for 2-3 months. Allow to come to room temperature or warm in the microwave slightly to serve. 

Have fun with it!

Nutrition

Serving: 14 | Calories: 223kcal | Carbohydrates: 18.4g | Protein: 1.8g | Fat: 8.9g | Saturated Fat: 2.8g | Polyunsaturated Fat: 0.3g | Cholesterol: 36mg | Sodium: 189.2mg | Fiber: 0.3g | Sugar: 12.6g

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