From-Scratch S’mores Cookies Recipe

The chewy Ultimate S’mores Cookies from Scratch are loaded with graham crackers, ooey-gooey mini marshmallows, and chunks of milk chocolate Hershey’s bar. This campfire classic is adapted for the oven so you can enjoy these nostalgic flavors any time of year.

When the craving for a s’more hits but there’s no bonfire nearby, these s’mores cookies are the perfect solution. They capture all the textures and flavors you love—crunchy graham, melted chocolate, and soft, toasty marshmallow—inside a soft, chewy cookie. They’re easy to make from scratch, portable for camping trips, and simple enough for a weeknight treat.

Ingredients for homemade s’mores cookies

Use quality ingredients for the best results. The amounts and full printable recipe are below in the recipe card.

• All-purpose flour – gives structure while keeping the cookie soft and chewy
• Baking soda – creates lift and a tender crumb
• Salt – balances sweetness and strengthens the dough
• Unsalted butter – softened to room temperature for proper creaming
• Granulated sugar – adds sweetness and contributes to a lightly crisp edge
• Light brown sugar – adds moisture and a hint of caramel flavor
• Eggs – room temperature to help emulsify the dough
• Vanilla extract – enhances the overall flavor
• Mini marshmallows – small pieces give gooey pockets throughout the cookie
• Graham crackers – roughly chopped for crunch and classic s’mores flavor
• Hershey chocolate bar – roughly chopped; use melty milk chocolate or substitute chocolate chips if preferred

How to Make S’mores Cookies

These steps outline the process clearly; follow them for consistent, delicious cookies.

1. Preheat your oven to 375°F (190°C).
2. In a stand mixer or large bowl with a hand mixer, beat the room-temperature unsalted butter with the granulated sugar and packed light brown sugar until smooth and creamy.
3. Add the eggs, vanilla extract, baking soda, and salt. Mix until fully combined and smooth.
4. Gradually add the all-purpose flour, about ½ cup at a time, mixing between additions until the dough is lump-free and uniform.
5. Roughly chop the graham crackers and the Hershey’s chocolate bar; place them in separate bowls so they are ready to fold in.
6. Gently fold the mini marshmallows, graham cracker pieces, and chopped chocolate into the cookie dough, distributing them evenly without overmixing.
7. Scoop 3–4 tablespoons of dough per cookie onto a baking sheet lined with parchment paper, leaving about 2 inches between each cookie to allow spreading.
8. Bake for 10–12 minutes, or until the edges are lightly golden but the centers remain soft.
9. Allow the cookies to cool slightly on the baking sheet or transfer to a wire rack to cool to your desired temperature before serving.

Expert baking tips for S’mores Cookies

• Use room-temperature butter and eggs. Proper temperature ensures even mixing and better texture.
• Chill the dough briefly before baking if you want thicker, less-spread cookies.
• Don’t overbake. Remove the cookies while centers are still soft; they will continue to set as they cool.
• Let cookies cool on the baking sheet for a few minutes before moving them to a rack—this helps them finish setting without breaking.

Variations to this recipe

There are many simple swaps you can make to change the flavor or texture:

• Swap the chopped Hershey’s bar for Nutella, chopped milk or semi-sweet chocolate, or chocolate chips.
• For an extra savory crunch, replace graham crackers with crushed saltines, pretzels, Ritz crackers, or potato chips.
• Try adding shredded coconut, a drizzle of caramel, or a sprinkle of flaky sea salt on top for a different flavor profile.

Can you make s’mores cookies with chocolate chips?

Yes. While a chopped Hershey’s bar matches the classic s’mores flavor, chocolate chips—milk or semi-sweet—work perfectly and are convenient.

Storing S’mores Cookies

Once completely cool, store cookies in an airtight container at room temperature. They will stay fresh for up to four days.

Freezing S’mores Cookie Dough

You can freeze scooped cookie dough balls for up to three months. Thaw in the refrigerator before baking or add a minute or two to the bake time if baking from frozen.

S’mores Cookies — Recipe Card

Nutrition (per serving)

Calories: 334 kcal | Carbohydrates: 45 g | Protein: 4 g | Fat: 17 g | Saturated Fat: 10 g | Sugar: 25 g | Sodium: 258 mg

These s’mores cookies capture the nostalgia of a campfire treat without the fuss. They’re soft in the center, slightly crisp at the edges, and studded with marshmallow pockets and melty chocolate—an ideal dessert for gatherings, camping, or a cozy night in.