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These homemade s'mores cookies are thick, soft, and chewy with gooey marshmallow bits and chopped Hershey bar throughout every bite. A full cup of finely crushed graham cracker crumbs goes straight into the dough, giving these cookies that unmistakable campfire s'mores flavor! This easy s'mores cookie recipe comes together in one bowl and is ready from start to finish in about 30 minutes.
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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.
Prep Time20 minutes
10 minutes
Course: Dessert
Cuisine: American
Keyword: smores cookies
Servings: 18
Author: Modern Honey® - www.modernhoney.com

Ingredients

  • 12 Tablespoons Butter (softened)
  • 3/4 cup Brown Sugar
  • 1/2 cup Sugar
  • 1 large Egg
  • 1 large Egg Yolk
  • 1 1/2 teaspoon Vanilla Extract
  • 1 cup Crushed Graham Cracker Crumbs
  • 1 3/4 cups Flour
  • 3/4 teaspoon Baking Soda
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Salt (1 teaspoon if using unsalted butter)
  • 1 cup Chopped Hershey's Bars (plus more on top)
  • 2/3 cup Mini Marshmallows (plus more on top)

Topping:

  • Hershey Bars (2 squares per cookie)
  • Mini Marshmallows (about 3-4 on top of each cookie)

Instructions

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

Notes

I suggest using Hershey's milk chocolate bars. You can also add a small piece of graham cracker on each cookie.
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