S’mores Cookies

The best s’mores cookie recipe made with graham cracker dough, Hershey’s chocolate, and marshmallows baked in and piled on top. These homemade smores cookies are ooey, chewy, and so easy. This easy s’mores cookie recipe comes together in just one bowl.

Happy *almost* 4th of July! It is 4th of July week here on Modern Honey, and we started with a strawberry pretzel pie dessert and I can’t think of the 4th of July holiday without thinking of s’mores. So, why not make the beloved dessert into cookie form?

There is something so magical about the combination of graham crackers, chocolate, and marshmallows, and these s’mores cookies capture all of it in one bite. Instead of a basic chocolate chip cookie, my recipe uses a graham cracker cookie dough as the base, packed with chunks of Hershey’s bars and mini marshmallows. Once they come out of the oven, they are topped with extra chocolate and marshmallows for that classic, gooey s’mores look and flavor.

When I was recipe testing these s’mores chocolate marshmallow graham cracker cookies, I shared them with friends and family, and they all came back with rave reviews. One friend even said, “These are the best cookies I have ever tasted in my life.” I like those kind of endorsements.

Why people love this recipe:

It tastes like a campfire s’more, but better. The graham cracker crumbs baked into the dough give that signature s’mores flavor in every single bite, not just the topping.

The texture! Soft, chewy cookie base, melty chocolate throughout, and gooey marshmallow on top — it has everything you want in a dessert.

No campfire (or skewers) required. You get all the flavor of a classic s’more without needing a fire pit, grill, or backyard.

Great for a crowd. These are the kind of cookies that disappear fast at parties, potlucks, bake sales, and family gatherings.

Easy S’mores Cookies Ingredients:

Graham cracker cookie dough, melted Hershey’s chocolate, and gooey marshmallows come together in this easy s’mores cookie recipe that’s perfect for summer (or any time you’re craving s’mores).

• Butter: This recipe uses slightly less butter than a standard cookie recipe, which helps the cookies stay thick and hold their shape without spreading too flat. Make sure it is fully softened at room temperature for the best creaming results.
• Brown Sugar + Granulated Sugar: Using more brown sugar than white sugar is key to achieving soft, chewy cookies with a slightly caramel undertone that pairs perfectly with the chocolate and graham cracker flavors. Granulated sugar helps with spread and gives the edges a slightly crispier bite.
• Egg + Egg Yolk: Using one whole egg plus an extra yolk is a game-changing technique for bakery-style cookies. The extra yolk adds richness and creates a softer, chewier, more tender center without making the cookie dense or cakey.
• Vanilla Extract: A generous amount of pure vanilla extract adds warmth and depth of flavor that enhances every other ingredient in the cookie. Always use pure, not imitation.
• All-Purpose Flour: The flour base gives the cookies structure.
• Graham Cracker Crumbs: This is the most important s’mores ingredient in the entire recipe. A full cup of finely crushed graham cracker crumbs goes right into the dough and gives every bite that unmistakable honey-sweet, slightly toasty graham cracker flavor that makes these taste exactly like a real s’more. Crush them as finely as possible so they blend seamlessly into the dough.
• Cornstarch: The secret weapon for ultra soft, thick, bakery-style cookies. Cornstarch prevents the cookies from spreading too thin and keeps the center incredibly soft and tender even after they cool.
• Baking Soda: Provides the right amount of lift to keep the cookies thick without making them cakey. It also contributes to that beautiful golden color on the edges.
• Salt: Balances all the sweetness from the sugars, chocolate, and marshmallow and makes every other flavor pop. Never skip it.
• Chopped Hershey Bars: Chopped Hershey bars are the classic s’mores chocolate choice for a reason — they melt beautifully and have that iconic flavor everyone instantly recognizes. Chopping them into pieces of varying sizes creates both small flecks and larger melty chocolate pockets throughout the dough.
• Mini Marshmallows: These may melt and spread once baked so get a spatula ready to press the melted marshmallows into the center.
• Toppings (Hershey’s Pieces, Mini Marshmallows, Graham Cracker Pieces or Crumbs) — Pressing these on top of each cookie straight out of the oven while still warm gives every cookie that gorgeous, loaded bakery look and adds extra layers of s’mores flavor and texture in every single bite.

If you love s’mores desserts, you may also love these Chocolate Chip S’mores Cookies topped with gooey marshmallow fluff and graham crackers for the ultimate s’mores cookie. My No-Bake S’more Rice Krispies Treats are made in only 15 minutes!

How to make the Best S’mores Cookies:

Crush the graham crackers. If you don’t have pre-made graham cracker crumbs, make your own by pulsing whole graham crackers in a food processor until finely ground. No food processor? Place the graham crackers in a sealed plastic zip-top bag and crush them with a rolling pin or the bottom of a heavy cup until you have fine crumbs. You’ll need 1 cup of crumbs for this recipe.

Cream the butter and sugars. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2 minutes. Add the egg, egg yolk, and vanilla. Mix until fully combined and smooth.

Add the dry ingredients. Add the flour, graham cracker crumbs, cornstarch, baking soda, and salt. Mix just until combined. Don’t overmix — this keeps the cookies soft and chewy.

Fold in the chocolate and mini marshmallows. Gently stir in the chopped Hershey’s bars and marshmallow bits by hand.

Chill the dough. Cover and refrigerate the dough for at least 30 minutes (up to 24 hours). This step matters — chilling prevents the cookies from spreading too thin and deepens the flavor.

Preheat your oven to 350°F and line baking sheets (light colored) with parchment paper. Scoop the dough. Use a cookie scoop to portion the dough into balls and place them a couple inches apart on the baking sheet.

Bake for 8–10 minutes, until the edges are just set and the centers still look slightly underdone. They’ll continue to set as they cool.

Shape the cookies for a gourmet, bakery-style look. As soon as the cookies come out of the oven, use a spatula or cookie turner to gently nudge the edges of each cookie toward the center in a circular motion. This smooths out any uneven or rough edges and gives the cookies that perfectly round, bakery-style shape. Do this while the cookies are still warm and soft, since they firm up quickly as they cool.

Add the topping immediately. As soon as the cookies come out of the oven, press a few mini marshmallows and a couple pieces of chopped Hershey’s chocolate onto the top of each warm cookie. The residual heat will melt everything into place. Add graham cracker crumbs on top if desired.

Cool slightly, then enjoy. Let the cookies sit on the pan for 5 minutes before transferring to a wire rack. Serve warm for the best gooey, melty texture.

Frequently Asked Questions:

Baking Tips & Important Notes:

• The spatula trick for picture-perfect cookies. Right out of the oven, use a spatula or turner to gently push the edges of each cookie toward the center in a circular motion. This little trick smooths out uneven edges and gives every cookie that round, professional bakery look — totally worth the extra 10 seconds per cookie.
• Don’t skip the chilling step. Chilling the dough keeps the butter solid longer in the oven, resulting in thicker, chewier cookies rather than flat ones.
• Slightly underbake them. Pull the cookies out when the centers still look a little soft. They firm up as they cool, and underbaking is the secret to that gooey, chewy texture.
• Use chopped Hershey’s bars, not chocolate chips. Chopped chocolate melts into bigger, gooier pockets than standard chips and gives a more authentic s’mores flavor.
• Add the topping right when cookies come out of the oven. The marshmallows and chocolate need the residual heat from the cookie to soften and stick. If you wait too long, they won’t melt properly.
• Want extra gooey marshmallows on top? Pop the topped cookies under the broiler for 30–60 seconds, or use a kitchen torch, to toast the marshmallows as you would over a campfire. Watch closely — they go from toasted to burnt quickly.

Storage:

Room Temperature: Store s’mores cookies in an airtight container at room temperature for up to 4-5 days.

Freezer (Baked Cookies): Wrap baked cookies individually in plastic wrap and place in a freezer bag for up to 3 months. Thaw at room temperature or warm in the microwave for 15-20 seconds before serving.

Freezing the dough: This dough freezes well. Scoop into balls, freeze on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 1–2 extra minutes to the bake time. Add the marshmallow and chocolate topping fresh after baking.

S’mores Recipes:

S’mores Bars

S’mores Chocolate Marshmallow Rice Krispies Treats

S’mores Brownie Bars

Chocolate Chip Smores Cookies

Chocolate Chip Cookie S’mores

S’mores