s’mores cookies (marshmallow stuffed!)

Thick & chewy S’mores Cookies are bakery-style cookies full of graham cracker crumbs, hershey bar pieces, and chocolate chips. Each one is stuffed with a marshmallow and rolled in graham crumbs, then baked to gooey perfection! It’s all the nostalgia of s’mores – with no campfire required!

this recipe

I originally published this recipe in June of 2020. The cookies were chocolate chip cookies topped with homemade marshmallow cream (swiss meringue) and chocolate ganache. I updated them in June of 2024 to better encapsulate the flavor of S’mores. If you liked the old recipe, please feel free to contact me via the comment section (bottom of this page, below the recipe card) and I will send it to you.

Why you’ll love these chewy S’mores Cookies:

• Chewy Cookies – Each cookie is thick & chewy, just like a fabulous bakery style cookie!
• Stuffed with Goodness – These cookies are packed full of s’mores flavor – crushed graham crackers, hershey’s bar pieces, and chocolate chips are mixed into the dough, and the dough balls are rolled in more graham crumbs!
• Gooey Marshmallows – A marshmallow is stuffed into the center of each cookie, baking to melty perfection in the oven!

Ingredient Overview:

As always, the full recipe with measurements & directions can be found in the recipe card at the bottom of this post. Use the table of contents (back at the top, below the first image, to navigate).

• Butter – I always use salted butter for the best flavor, but feel free to use unsalted butter if you prefer. Be sure to let it come to room temperature before baking – creaming cold butter is not easy.
• All-purpose flour – Spoon your flour into the measuring cup, then level it with a flat utensil for best results, or use a scale. Scooping the measuring cup directly into your flour will lead to too much flour, and a potentially dry bake.
• Eggs – Use large eggs, at room temperature.
• Vanilla extract – Use real vanilla extract for the best flavor.
• Chocolate Chips – Use chocolate chips, chopped chocolate bars, or chocolate chunks! You can even use milk chocolate chips if you like, but I think semi-sweet gives the right balance of sweetness.
• Hershey’s Bars – Use chopped up hershey’s bars, or any other milk chocolate bar that you like!
• Graham Crackers – I prefer to use whole graham crackers here vs. ready made graham cracker crumbs. This way, you can break them up by hand for a mix of crumbs and small chunks.

Recipe Substitutions & Variations:

• Gluten-free – I have not tested a gluten-free version of this recipe.
• Dairy-free – Use your favorite dairy-free butter (sticks, not margarine) and dairy-free chocolate.
• Peanut Butter Cup S’mores Cookies – Use chopped up peanut butter cups in place of the hershey’s for a fun twist!
• Mini Marshmallows – I haven’t tested this recipe with mini marshmallows in the dough, and I suspect it may make the cookies spread a lot, so I can’t recommend it right now. I will update if I get a chance to try it!
• Hersheys Bars – You can use any milk chocolate you love – it doesn’t have to be Hershey bars!

How to Make S’mores Cookies:

Step 1: Make the Cookie Dough. Whisk together the melted butter and sugars, then whisk in the eggs and vanilla extract. Fold in the dry ingredients, then the chocolate and graham cracker pieces.

Step 2: Assemble the Smores Cookies. Portion the dough balls and flatten them, one at a time, stuffing a marshmallow inside. Wrap the dough around the marshmallow. Roll cookie dough balls in graham cracker crumbs.

Step 3: Bake the Cookies. Place about 5 cookies on a large cookie sheet at a time, allowing a few inches between – they’ll spread! Bake as directed in the recipe card below for best results.

Serving + Storing:

Let cookies cool for 10-15 minutes on the baking sheet on a wire rack before digging in. These are absolutely amazing while they’re warm and gooey! Store cooled cookies in an airtight container at room temperature for 3-4 days.

Love s’mores? Honestly, who doesn’t! You’ll also love my Gooey S’mores Bars and my S’mores Layer Cake.

Expert Baking Tips:

• Oven Thermometer – An oven thermometer will tell you if your oven is actually running at the temperature you set it to. Your oven may not be accurate. Accurate oven temperature is crucial for most bakes, so I leave an oven thermometer in at all times to keep an eye on my oven’s calibration.
• Kitchen Scale – A food scale is the best way to make sure your flour is at the proper weight, since amounts will vary SO widely based on how you measure it, as well as the measuring cup you use, as they are not standardized.
• Cookies Going Wonky in the Oven – If your s’mores cookies are going a bit wild spreading in the oven, don’t panic! The dough sometimes has a hard time sticking to the marshmallow, so you may have a few cookies where one side flops open during the bake. This is ok! Use a round cutter to “scoot” the cookies back into a nice circle. This will also help them appear thicker.

FAQs:

Special Tools:

• Round Cutters – I always use a round cutter to “scoot” my fresh from the oven cookies into perfect circles. This also helps them appear thicker! Do not skip this step. You can also use a round bowl or glass – anything that fits around the cookie without cutting off the edges will work.
• Kitchen Torch – You know those cute little hand held kitchen torches? They crap out after a couple uses – don’t waste your money on those cheap things. Buy this Bernzomatic Trigger Start Torch and a few Propane Tanks to go with it – it’s a much higher-quality torch and has lasted me for years! – This is completely optional, but I like to give the mallow centers a little extra toastyness when the cookies come out of the oven, using my kitchen torch!

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More S‘mores Recipes to Love:

• Gooey Caramel S’more Bars
• No Bake S’mores Pie
• Gooey S’mores Brownies
• S’mores Stuffed Skillet Cookie
• Skillet S’mores Dip
• S’mores Tart

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