Easy S'mores Cookie Recipe

A s'mores cookie cut in half showing the melted chocolate and gooey marshmallows inside.

5 from 9 votes

S'mores cookies are chewy and gooey, made with graham crackers, chocolate chips, and mini marshmallows! It's an easy recipe made in 30 minutes or less!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 369kcal

Author: Kayla Burton

Equipment

Baking sheet
Mixing bowls
Measuring spoons
Scale/measuring cups scale recommended - see "metric" tab below for gram measurements
Electric mixer recommended
Spatula
Cookie scoop 3 tablespoon capacity
Wire rack

Ingredients

2 cups (250 g) all-purpose flour weighed in grams or spooned and leveled
1 teaspoon baking soda
½ teaspoon salt
12 tablespoons (168 g) unsalted butter room temperature
¼ cup (60 g) creamy cookie butter
⅓ cup (66.67 g) granulated sugar
⅓ cup (66.67 g) light brown sugar packed; dark brown sugar also works
1 large egg room temperature
2 teaspoons vanilla extract
¾ cup (135 g) semi-sweet chocolate chips milk or dark can be used instead
¾ cup (46 g) graham cracker pieces 3 whole graham crackers crushed = ¾ cup pieces
½ cup (25 g) mini marshmallows
½ cup (48 g) marshmallow creme

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
In a medium/large bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream together the butter, cookie butter, and both sugars until light and fluffy. Mix in the egg and vanilla extract.
Stir the dry ingredients into the wet ones just until combined.
Fold in the chocolate chips, graham cracker pieces, and mini marshmallows. Then, gently fold in the marshmallow creme so there are streaks of it throughout the dough.
Place large cookie dough balls (about 3 tablespoons each) onto the prepared baking sheet at least 2 inches apart. Bake on the middle rack until the edges start to tan (10-15 minutes).
Let the s'mores cookies cool on the pan for a few minutes, then transfer to a wire rack.

Notes

Storage: Cookies can be stored in an airtight container at room temperature for 5 days or in the freezer for 1 month.

Make Ahead: The cookie dough can be made ahead and refrigerated overnight, or scooped into balls and frozen for up to 2 weeks. Bake as instructed above. Frozen cookie dough may take a few extra minutes to bake.

Nutrition