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Six freshly baked s'mores cookies are arranged on a parchment-lined baking sheet. The cookies are topped with toasted marshmallows, small chocolate pieces, and crumbles of graham crackers, giving them a gooey and crunchy texture.

S’mores Cookies

Enjoy your favorite summertime treat without a campfire! These s'mores cookies are packed with chocolate, marshmallows, and graham crackers. 
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 15 large cookies
Course: cookies
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 cup cake flour
  • 1 teaspoon cornstarch
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup cold butter cubed
  • 1 cup dark brown sugar firmly packed
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 1 cup chocolate chips
  • 1 cup mini marshmallows
  • 1 (4.4 ounce) Hershey's chocolate bar
  • 5 graham cracker sheets
  • 2 tablespoons melted butter

Equipment

  • Stand mixer

Method
 

  1. Step 1: In a medium-sized mixing bowl, combine flours, cornstarch, salt, and baking soda. Whisk lightly until well mixed. Set aside.
    A glass bowl filled with a mixture of flour and baking powder. The mixture is light and powdery, with a partially scooped-out area on one side. A blue-striped towel is partially visible next to the bowl on the left.
  2. Step 2: In a stand mixer with a whisk attachment, cream together cold butter, brown sugar, and granulated sugar until well combined and smooth. About 3-4 minutes.
    Close-up view of a mixing bowl with a peanut butter cookie dough being mixed by an electric mixer. The dough appears smooth and creamy, with the metal beater blades visible at the top of the image.
  3. Step 3: Add eggs one at a time and mix until smooth. Add vanilla and mix until combined.
    A stand mixer with a wire whisk attachment is shown mixing brown cookie dough. An egg is visible amidst the mixture in the stainless steel mixing bowl. The dough appears partially blended.
  4. Step 4: Switch to paddle attachment and mix in flour mixture until smooth.
    A close-up of a stand mixer's paddle attachment mixing cookie dough. The dough appears thick and chunky, with a light brown color, indicating ingredients like flour, sugar, and butter are mixed thoroughly.
  5. Step 5: Add in chocolate chips, marshmallows, and about half of the Hershey's bar broken into pieces. Gently combine by mixing together with a wooden spoon.
    A mixing bowl filled with cookie dough and chocolate chips sits on a white countertop. Nearby are ingredients including a partially opened bag of mini marshmallows, graham crackers, and a bar of Hershey's chocolate.
  6. Step 6: Using an ICE CREAM scoop (not a cookie scoop), scoop cookies into large balls (about 6-8 ounces each).
    A metal mixing bowl contains partially mixed cookie dough with chocolate chips. A cookie scoop, filled with dough, rests inside the bowl. The dough clings to the sides of the bowl and the scoop.
  7. Step 7: Place dough balls on a baking sheet lined with parchment paper, cover, and chill in the refrigerator for at least 30 minutes (and up to 3 days).
    Note: If you don't have room to put a baking sheet in your refrigerator, just portion out the balls and place them on a plate, then transfer to baking sheet after refrigerating.
    Six scoops of chocolate chip cookie dough sit evenly spaced on a parchment paper-lined baking sheet, ready to be baked. The dough is studded with visible chunks of chocolate.
  8. Step 8: While cookies are refrigerating, make your graham cracker crumble. Combine crushed graham crackers and melted butter in a small bowl. Mix until crumbly. Set aside.
    A white bowl filled with crumbly brown mixture. A fork is placed in the bowl, partially mixing the contents. The mixture appears to be coarse and textured, likely a streusel or crumb topping used for baking. The background is a white surface.
  9. Step 9: Heat oven to 425-degrees F. Bake in batches of 6 cookies (you can refrigerate them all on one baking sheet but don't bake them all at once). Place cookies in the oven and bake for 5-6 minutes.
    Six scoops of chocolate chip cookie dough are evenly spaced on a parchment-lined baking sheet, ready to be baked. The dough contains visible chocolate chips and some white chocolate chunks.
  10. Step 10: Remove from oven and quickly add graham cracker mixture, extra mini marshmallows (optional), extra chocolate bar pieces(optional) over the top. You may have to press them in a little bit, but try not to smash the cookies.Place back in the oven and bake another 5-6 minutes (do not over bake).
    A baking sheet holding six unbaked cookies is shown. Each cookie is topped with melted chocolate pieces, marshmallows, and a sprinkling of crushed graham crackers. They are spaced evenly on the parchment paper-lined sheet.
  11. Step 11: Place cookies on a wire cooling rack and allow to cool at least 20 minutes before serving.
    A photo of six freshly baked s'mores cookies with melted chocolate chunks, gooey marshmallows, and crumbled graham crackers on top. The cookies are placed on a parchment-lined baking sheet.

Notes

These cookies get better the longer they rest. You will find that they are even BETTER the next day!