There’s S’mores Cookies Recipe something nostalgic and heartwarming about the combination of chocolate, marshmallows, and graham crackers—better known as the iconic s’mores. But what if you could enjoy all that gooey, crunchy, melty goodness without the campfire? That’s exactly where this S’mores Cookies Recipe comes in.
S’mores cookies recipe are a delightful twist on the traditional treat, combining the best parts of cookies and s’mores into one decadent bite. They’re soft and chewy in the center, crisp on the edges, and bursting with toasted marshmallows, rich chocolate, and graham cracker crumbs. Whether you’re baking a batch for a holiday party, a school event, or just a cozy night in, these cookies bring a little magic to the moment.
One of the best things about s’mores cookies recipe is how adaptable they are. You can tweak the recipe to fit dietary needs, add your favorite mix-ins, or turn them into bars or even skillet cookies. In this guide, we’ll walk you through every detail—from ingredients and baking tips to storage, variations, and even nutrition info.
We’ll also answer the most frequently asked questions about making s’mores cookies recipe at home, whether you’re a baking novice or a seasoned pro. And by the end of this guide, you’ll have all the knowledge (and confidence) you need to bake your very own batch of s’mores cookies that are just as delicious as they are Instagram-worthy.
So preheat your oven and grab your spatula—it’s time to transform a classic campfire treat into the ultimate cookie experience.
What Are S’mores Cookies Recipe?
The Classic S’mores Reimagined in Cookie Form
S’mores cookies recipe take the beloved elements of the traditional campfire snack—graham crackers, chocolate, and marshmallows—and transform them into a comforting, crave-worthy cookie. Imagine a buttery cookie dough base, studded with chunks of chocolate, crushed graham crackers, and pockets of gooey marshmallow. When baked, the marshmallows puff and caramelize, the chocolate melts into silky ribbons, and the graham crumbs give it that unmistakable s’mores flavor with a cookie crunch.
Unlike the original s’mores, which require open flames, sticky fingers, and a bit of mess, s’mores cookies offer all the flavor in a portable, no-fuss format. They’re less likely to fall apart while eating and way easier to prepare in larger batches—making them ideal for events, potlucks, or even just weekday treats.
The beauty of these cookies lies in how well the contrasting textures work together. The cookie base is tender and chewy, the edges are slightly crispy, and the marshmallows become perfectly golden and sticky. With each bite, you get layers of flavor—sweet and toasty marshmallows, rich and slightly bitter chocolate, and the nutty crunch of graham crackers. It’s a full sensory experience, all wrapped up in a simple, homemade cookie.
Why S’mores Cookies Recipe Are So Popular
So why exactly have s’mores cookies skyrocketed in popularity? It’s more than just nostalgia—though that certainly plays a part. These cookies bring a unique combination of flavors and textures that appeals to both kids and adults. They take a treat most people already love and present it in a way that’s easier to enjoy, anytime, anywhere.
Here are a few reasons why s’mores cookies are so well-loved:
- Comfort food appeal: People gravitate toward familiar flavors, especially when they’re done well. S’mores cookies deliver on the comfort factor in spades.
- Year-round dessert: Unlike regular s’mores that are mostly reserved for summer bonfires, s’mores cookies can be baked any time of year—in your kitchen, no flames needed.
- Crowd-pleasers: Whether you’re feeding picky eaters or foodies, almost everyone can appreciate the sweet harmony of chocolate, marshmallow, and cookie.
- Instagrammable: Their gooey centers and golden tops make them visually appealing—perfect for sharing on social media or impressing guests.
- Highly customizable: Want to make them gluten-free, vegan, or peanut butter-filled? You can easily tweak the recipe to match your dietary preferences and flavor obsessions.
In short, s’mores cookies hit all the right notes. They’re easy to love, easy to bake, and even easier to eat.
Essential Ingredients for the Perfect S’mores Cookies Recipe
One of the biggest reasons s’mores cookies are such a hit is the quality and harmony of their ingredients. The key to getting that authentic s’mores flavor and texture lies in selecting the right components—especially the base ingredients that form the cookie’s structure and flavor profile.
Let’s break down everything you need to craft the perfect batch.
Key Dry Ingredients
Every great cookie starts with a balanced dry base. For s’mores cookies, these ingredients not only create the structure but also affect the chewiness, spread, and flavor of the final product.
- All-Purpose Flour: This is the foundation of your cookie dough. It provides structure and binds everything together. Sifted flour ensures a smooth consistency and avoids lumps.
- Graham Cracker Crumbs: Essential for that classic s’mores taste! Use finely crushed graham crackers—store-bought or homemade—for a nutty, caramel-like flavor. Some bakers prefer leaving a few larger crumbs for added crunch.
- Baking Soda: Helps the cookies rise and spread properly. It’s especially important in cookies with rich ingredients like marshmallows and chocolate.
- Salt: Just a touch enhances all the other flavors. It balances the sweetness and brings out the richness in the chocolate and graham crackers.
Optional additions:
- Cinnamon or Nutmeg: A pinch of either adds warmth and depth, making the cookies even more comforting, especially during colder months.
Must-Have Wet Ingredients
The wet ingredients bring moisture, richness, and chewiness to the cookies. Combined properly, they give you that irresistible texture—a little crisp on the outside, soft and gooey inside.
- Unsalted Butter: The backbone of flavor and texture. Use room-temperature butter for easy creaming with sugar. Melted butter can also be used for a chewier texture, but room-temp butter yields fluffier cookies.
- Brown Sugar: Adds moisture and a hint of molasses flavor, which pairs beautifully with the toasted marshmallow notes.
- White Granulated Sugar: Balances out the brown sugar and helps create a slightly crisp edge.
- Eggs: Vital for structure and moisture. One large egg is usually enough, but adding an extra yolk makes the cookie richer and softer.
- Vanilla Extract: Always use pure vanilla extract if you can—it enhances all the other flavors in the dough.
Tip: Always mix wet and dry ingredients separately before combining. This ensures even distribution and prevents over-mixing, which can make cookies tough.
The Role of Graham Crackers, Chocolate, and Marshmallows
These are the heroes of the s’mores cookie. Without them, it’s just a chocolate chip cookie.
- Graham Crackers: Crushed into the dough and sometimes added on top, they give the cookie a toasty, honey-like flavor and slight crunch. You can also press a square or chunk on top of each cookie before baking for that visual “s’mores” effect.
- Chocolate: Use high-quality chocolate for the best melt and flavor. Hershey’s bars are a classic choice for that nostalgic s’mores vibe, but semi-sweet chips or dark chocolate chunks work beautifully too.
- Marshmallows: Mini marshmallows are preferred—they melt and spread just enough. Some bakers freeze them first to keep them from dissolving entirely during baking. Another option is to stuff the marshmallow into the center of the dough for a molten surprise.
Pro Tip: Save some extra chocolate chunks and marshmallows to press on top of each cookie before they go into the oven. It gives them that bakery-style finish and makes the cookies even more gooey and golden.
These create a sweet, slightly crisp exterior with a gooey, melty center. You could also pair these cookies with the Cream of Asparagus Soup for a cozy comfort-meal experience.
Choosing the Right Type of Chocolate for S’mores Cookies
Chocolate is at the heart of every s’mores cookie. It’s the gooey, rich counterpart to the marshmallows’ softness and the graham cracker’s crunch. Choosing the right type of chocolate makes a huge difference—not just in taste, but in texture, meltability, and overall cookie performance. Let’s explore your options and help you pick the perfect one for your next batch.
Milk vs Dark Chocolate
When it comes to s’mores, most of us think of the classic milk chocolate bar—you know, the iconic Hershey’s squares that melt over a toasted marshmallow. And for good reason! Milk chocolate is smooth, sweet, and creamy, and it pairs beautifully with the caramel tones of graham crackers and the sugary burst of marshmallows.
But don’t overlook the power of dark chocolate.
Milk Chocolate:
- Pros: Sweet and creamy, melts easily, classic s’mores taste.
- Cons: May be too sweet when combined with marshmallows and cookie dough. Less depth of flavor.
Dark Chocolate:
- Pros: Rich and slightly bitter flavor adds contrast to the sweet elements, making each bite more complex.
- Cons: Not as nostalgic; may not appeal to kids or those who prefer sweeter treats.
Which should you choose?
If you’re going for a traditional, nostalgic cookie that reminds people of campfires and summer nights, stick with milk chocolate. But if you want a slightly more mature, balanced flavor that cuts through the sweetness of marshmallows and brown sugar, dark chocolate is the way to go. Many bakers even use a mix of both!
Can You Use Chocolate Chips or Bars?
Yes, and both have their perks. The form of chocolate you choose impacts how it melts, looks, and blends into the cookie.
Chocolate Chips:
- Designed to hold their shape in the oven, chocolate chips are great for consistency.
- They’re easy to mix into the dough and deliver a nice chocolate burst in every bite.
- Semi-sweet chips are the most common, but milk, dark, and even white chocolate chips are available.
Chocolate Bars or Chunks:
- These melt more smoothly and create those dreamy, gooey chocolate ribbons inside your cookies.
- Chopped chocolate from a bar or high-quality baking chocolate gives a more rustic, bakery-style look.
- You can even break up classic Hershey’s squares and place one on top of each cookie before baking for the true s’mores look.
Best Practice?
Combine the two! Use chocolate chips in the dough for structure, and add chunks or bars on top for that beautiful melted finish. It’s the best of both worlds—texture and visual appeal.
Bonus Tip: Some bakers like to stuff their cookies with a chocolate square in the center. This ensures a melty core, especially if you’re using dark chocolate or want that extra wow factor when someone breaks the cookie in half.
Step-by-Step S’mores Cookies Recipe
Ready to bake the ultimate s’mores cookies? This section will walk you through the full process—from prepping your kitchen to pulling golden, gooey cookies out of the oven. Whether you’re a first-timer or a seasoned baker, this step-by-step method ensures your cookies come out picture-perfect every time.
Preparing Your Workspace
Before you begin, it’s important to get organized. Set yourself up for success by laying everything out:
- Preheat your oven to 350°F (175°C). This ensures it’s at the perfect temperature when you’re ready to bake.
- Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Prepare ingredients: Measure out everything beforehand (this is called mise en place). Make sure butter is softened, eggs are at room temperature, and marshmallows and chocolate are ready to go.
Optional but helpful:
- Chill the dough after mixing (more on this soon).
- Freeze mini marshmallows for 15 minutes to prevent over-melting.
Mixing and Combining Ingredients
Here’s how to make about 24 medium-sized cookies:
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup brown sugar (light or dark)
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp pure vanilla extract
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1½ cups crushed graham crackers (about 10 full sheets)
- 1½ cups chocolate chips or chunks (milk or dark)
- 1½ cups mini marshmallows (freeze for 15–30 minutes)
Instructions:
- Cream the butter and sugars
In a large mixing bowl, use an electric mixer or stand mixer to cream the softened butter with both sugars until the mixture is light, fluffy, and pale—about 2-3 minutes. - Add eggs and vanilla
Beat in the eggs one at a time, then mix in the vanilla. Make sure everything is fully incorporated. - Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet mixture and beat on low speed just until combined. Don’t overmix. - Fold in graham cracker crumbs, chocolate, and marshmallows
Gently stir in crushed graham crackers, chocolate chunks/chips, and mini marshmallows. Reserve a few of each to press on top of the dough balls before baking for that picture-perfect look. - Optional: Chill the dough
For thicker, bakery-style cookies, cover the dough and chill for 30 minutes to 1 hour. Chilling helps the cookies hold their shape and intensifies flavor.
Baking Tips for the Perfect Texture
- Scoop your dough
Use a cookie scoop or tablespoon to form 1.5 to 2-inch balls. Space them about 2 inches apart on the baking sheet. - Top with extras
Press a few extra chocolate chunks and marshmallows into the top of each dough ball. This ensures those gorgeous gooey, golden tops after baking. - Bake
Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown and the centers look slightly underdone. The cookies will continue to set as they cool. - Cool properly
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This prevents them from breaking apart too soon.
Pro Tip: If marshmallows spread too much or burn, try baking the cookies halfway, then pressing marshmallows on top and finishing the bake. This helps control caramelization.
Tip: Want more crunchy comfort food alongside your cookies? Try serving them after a Carnivore Chicken Recipe for a hearty, protein-packed dinner.
Storage and Reheating Tips
How to Store S’mores Cookies for Freshness
S’mores cookies taste best the day they’re baked, but they can easily be stored to enjoy later:
- Room temperature: Place cooled cookies in an airtight container lined with parchment paper. They stay fresh for up to 4–5 days.
- Avoid humidity: Store them in a cool, dry spot to prevent marshmallows from getting sticky or soggy.
- Layering tip: Use parchment between layers to keep cookies from sticking together, especially with gooey marshmallow tops.
Best Way to Reheat Without Losing Texture
To recreate that just-baked, gooey texture:
- Oven: Reheat at 300°F (150°C) for 3–5 minutes.
- Microwave: Warm for 10–15 seconds, but be cautious—marshmallows heat quickly and can over-expand.
Gluten-Free and Vegan S’mores Cookies Options
Substitutes for Flour and Butter
If you’re baking for dietary needs, you don’t have to miss out:
- Flour: Use a 1:1 gluten-free baking flour blend. Almond flour adds great texture, but may require recipe tweaks.
- Butter: Replace with vegan butter sticks or refined coconut oil. Avoid margarine—it affects texture and flavor.
Vegan Marshmallows and Chocolate Alternatives
Many standard marshmallows contain gelatin, so opt for these instead:
- Vegan marshmallows: Look for Dandies or Trader Joe’s brands—gelatin-free and taste amazing.
- Chocolate: Choose dairy-free chocolate chips or dark chocolate bars (60%+ cocoa).
Creative Variations of S’mores Cookies Recipe
Peanut Butter S’mores Cookies Recipe
Mix ¼ cup of peanut butter into the dough and top each cookie with a mini peanut butter cup for a salty-sweet twist.
Nutella-Stuffed S’mores Cookies Recipe
Freeze teaspoons of Nutella, wrap cookie dough around them, and bake. Gooey, chocolatey centers every time.
S’mores Cookie Bars and Skillet Style
Spread the dough into a greased baking dish or cast iron skillet, top with marshmallows and chocolate, and bake until golden. Cut into squares or serve straight from the pan!
They make a fantastic treat after brunch favorites like the Honey Mustard Turkey Sandwich — the tangy-savory contrast makes each bite of the cookie even sweeter.
Perfect Occasions to Serve S’mores Cookies
Holiday Gatherings and Parties
Their rich flavor and ooey-gooey appearance make s’mores cookies recipe a show-stopper at holiday cookie swaps, birthdays, and dessert buffets.
Camping-Inspired Indoor Treat
If you’re missing the outdoors, whip up these cookies on a rainy day for a little nostalgic escape without the bugs or smoke.
Common Mistakes to Avoid When Baking S’mores Cookies
Overbaking or Underbaking
Marshmallows can deceive you—cookies may look underdone. Trust the golden edges rule. They’ll set as they cool.
Incorrect Ingredient Measurements
Too much flour = dry, crumbly cookies. Use a kitchen scale or spoon-and-level method for accuracy.
Nutrition Information and Serving Size
Estimated Calories and Macronutrients (per cookie)
(Approximate, based on standard recipe)
- Calories: 180–220
- Carbs: 28g
- Fat: 9g
- Sugar: 16g
- Protein: 2g
Healthier Alternatives Without Losing Flavor
- Reduce sugar by ¼ cup for a less sweet version.
- Swap butter for Greek yogurt or applesauce in part.
- Use dark chocolate for added antioxidants.
Frequently Asked Questions
What kind of cookie is used for s’mores?
Traditional s’mores don’t use a cookie in the classic sense—they use graham crackers, which are crisp, sweet whole wheat crackers. However, in s’mores cookies, the flavor and crunch of graham crackers are reimagined inside a soft cookie base. Most s’mores cookie recipes use a buttery, sugar-based cookie dough (similar to chocolate chip cookie dough), combined with crushed graham crackers, marshmallows, and chocolate chunks to replicate the full s’mores experience in cookie form.
What are Snoop Dogg cookies?
“Snoop Dogg cookies” typically refer to a cannabis-infused cookie product branded or inspired by rapper Snoop Dogg, who is well-known for his connection to cannabis culture. These cookies often contain THC or CBD and are sold in dispensaries where cannabis is legal. They are not related to traditional s’mores cookies, though the branding may include indulgent or dessert-like flavors. Always check labels and legality if you come across these.
What happened to the S’mores cookies?
This question could refer to multiple things:
If you’re asking about store-bought versions, such as limited edition s’mores cookies from brands like Girl Scouts (Samoas or S’mores), Chips Ahoy, or Oreo, many of these are seasonal or limited-time releases, meaning they disappear and return depending on consumer demand and marketing cycles.
If you’re asking about a restaurant or bakery item, such as the Potbelly S’mores cookie, its availability may vary by location or season.
In general, s’mores cookies are so popular that even when one version disappears, you can likely find (or bake!) a delicious alternative.
What are the ingredients in Potbelly’s S’mores cookie?
Potbelly’s signature S’mores cookie is a customer favorite and typically contains:
Graham cracker crumbs
Semi-sweet chocolate chips
Mini marshmallows
Butter
Sugar (brown and white)
Eggs
All-purpose flour
Vanilla extract
Baking soda and salt
Their cookies are soft, chewy, and baked fresh in-store. While Potbelly doesn’t publish an exact recipe, these are the core ingredients you’d expect in a copycat version. Some fans describe it as “the ultimate comfort cookie,” thanks to the blend of rich chocolate and toasted marshmallow flavors.
Conclusion
There’s just something magical about a s’more—and turning that magic into cookie form only makes it better. Whether you’re craving that nostalgic taste of summer or want to impress at your next party, this s’mores cookies recipe delivers a perfect balance of gooey, crispy, and sweet.
With endless ways to customize and make them your own, these cookies belong in every baker’s recipe box. So go ahead—gather your ingredients, preheat that oven, and bake a batch of joy. Your taste buds (and friends) will thank you!
S’mores Cookies: Gooey, Chocolatey & Irresistible
Equipment
- Mixing bowls (for wet and dry ingredients)
- Electric mixer (optional, for creaming butter and sugar)
- Measuring cups & spoons
- Spatula (for mixing)
- Baking sheet
- Parchment paper or silicone baking mat
- Wire cooling rack
Ingredients
- For the Cookie Dough:
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 cup graham cracker crumbs about 8 crushed crackers
- 1 tsp baking soda
- ½ tsp salt
- Mix-ins:
- 1 ½ cups semi-sweet chocolate chips or chopped chocolate bars
- 1 cup mini marshmallows
- ½ cup crushed graham crackers
- For Topping Optional:
- Extra chocolate chunks
- Extra mini marshmallows
- Crushed graham crackers
Instructions
- Step 1: Prepare the Dough
- In a large mixing bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract.
- Step 2: Combine Dry Ingredients
- In a separate bowl, whisk together flour, graham cracker crumbs, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Step 3: Fold in Mix-ins
- Gently fold in chocolate chips, mini marshmallows, and crushed graham crackers.
- Chill the dough for 30 minutes (optional, but helps with texture).
- Step 4: Shape & Bake
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop dough into 2-tablespoon-sized balls and place 2 inches apart on the baking sheet.
- Bake for 9–11 minutes until edges are golden but centers are slightly underbaked.
- Remove from oven and press extra marshmallows and chocolate on top.
- Step 5: Cool & Serve
- Let cookies cool for 5 minutes on the baking sheet, then transfer to a wire rack.
- Serve warm for a gooey, melty bite!
Notes
For extra gooeyness, add marshmallows on top during the last 2 minutes of baking.
Store in an airtight container at room temperature for up to 5 days.
Freeze cookie dough balls for up to 3 months—bake straight from the freezer for a fresh treat anytime!