Gooey S’mores Cookies

If you’ve ever wished for the bliss of gooey s’mores without the hassle of a campfire, these S’mores Cookies are the perfect answer. They bring that classic blend of melty marshmallow, crunchy graham, and rich chocolate into a warm, chewy cookie format. Adapted from PreppyKitchen.com, this recipe is beautifully balanced—light brown sugar adds depth, while cornstarch gives the ideal tender-chew texture. A quick chill and a tweak near the end of baking elevate the marshmallow and chocolate to golden, gooey perfection.

Perfect for cozy gatherings, lunchbox treats, or any time you crave a twist on a beloved campfire classic, these cookies are nostalgic and indulgent. The combination of textures—crisp graham pieces, soft marshmallow, and gooey chocolate—makes each bite magical. They’re easy to make, simple to share, and sure to be a crowd-pleaser—no fire pit required!

SMORE'S COOKIE RECIPE

Ingredients

• 1½ cups (180 g) all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon baking soda

• 1 teaspoon cornstarch

• ¼ teaspoon salt

• ¾ cup (about 130 g) semisweet chocolate chips

• 10 tablespoons unsalted butter, room temperature

• ¼ cup granulated sugar

• ½ cup light brown sugar

• 1 large egg

• 1 teaspoon vanilla extract

• 1 cup mini marshmallows, torn in half (reserve a handful for topping)

• 1 bar (1.55 oz) Hershey’s chocolate, roughly chopped

• 4 graham crackers (about 56 g), roughly chopped

Instructions

1. Roughly chop the graham crackers and Hershey’s bar, then tear the mini marshmallows in half. (Halving the marshmallows keeps them from puffing up too much while baking.)

2. In a medium bowl, whisk together the flour, salt, baking powder, baking soda, and cornstarch. Set aside.

3. Using a stand or hand mixer, beat the butter and both sugars in a large bowl until creamy, about 2 minutes. Add in the egg and vanilla, then mix until combined. Scrape the bowl down and mix once more.

4. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined.

5. Reserve a handful of the torn marshmallows for topping. Add the remaining marshmallows, chocolate chips, and graham crackers to the dough, and mix on low until just combined (do not over-beat).

6. Refrigerate the dough for at least 1 hour.

7. Preheat oven to 350 °F. Portion dough into roughly two-tablespoon balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.

8. Bake for 8 minutes, then remove from the oven and top with the reserved marshmallows and Hershey’s pieces. Return to the oven for 2–3 minutes to finish baking. If any cookies “blow out” from too many marshmallows, use a round cookie cutter or knife to gently corral them back together while still warm.

9. Leave cookies on the pan to cool completely before serving.

Notes

• Measure your flour correctly! Too much flour makes dense cookies. The best way is with a kitchen scale. If you don’t have one, fluff the flour with a spoon, sprinkle it into your measuring cup, and level it off with a knife.

• If your cookies have a marshmallow blowout, use a round cookie cutter, spatula, or knife to nudge them back into shape right after they come out of the oven.

• Let the cookies cool completely on the baking sheet. They’ll be soft when they first come out of the oven and need that time to firm up.