S’mores Cookies

You don’t need a campfire to enjoy these sweet and gooey S’mores Cookies! With crunchy graham crackers, toasted marshmallows and melty Hershey’s bars you can have your S’mores any time of the year.

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S’mores Cookies are also the perfect treat for a summer cookout. Grill some Sriracha Mayo Burgers, make a side of Classic Broccoli Salad and finish it off with these delicious cookies for the best backyard barbecue ever!

Ingredients to Make S’mores Cookies

• flour
• baking soda
• salt
• brown sugar
• sugar
• butter
• eggs
• vanilla
• mini marshmallows
• graham crackers
• milk chocolate chips
• Hershey’s chocolate bar

How to Make S’mores Cookies

As usual start by preheating the oven to 375 degrees. Then, in a large mixing bowl, beat together butter and sugars until creamy. Add in eggs and vanilla.

Then add flour, baking soda and salt until combined. Stir in 1 ½ cups of marshmallows, 1 ½ cups of graham crackers and milk chocolate chips until just combined. Chill cookie dough in the refrigerator for 1 hour.

Line a cookie sheet with parchment paper. Scoop 1 inch diameter balls of cookie dough onto the sheet and leave room in between for them to spread.

Bake for 8 minutes. Then remove from oven, press a handful of marshmallows and graham cracker pieces into the tops of the cookies. Place in the broiler for 30 seconds until marshmallows are brown and toasted. Allow to cool for another 8 minutes then press Hershey bar pieces into the top.

Notes & Tips

Substitutions for S’mores Cookies

• chocolate: this recipe calls for milk chocolate chips to stick with the traditional s’more flavor but you can use any chocolate chips you prefer.
• graham cracker: if you want to add your own twist to these cookies try using a different graham cracker flavor like chocolate or cinnamon.
• marshmallows: while mini marshmallows are the easiest to use in this recipe, if you only have regular sized on hand you can cut them into smaller pieces.

Make Ahead Option

to make ahead: make the cookie batter and store in the fridge for up to three days.

to freeze: either freeze the cookie dough or the baked (and cooled) cookies for up to three months. Allow dough to thaw in the fridge for a day before use. Or allow cookies to thaw on the counter until room temperature and ready to eat!

How to Store S’mores Cookies

counter: store these cookies on the counter at room temperature in an airtight container for 3-5 days.

refrigerator: you can also store them in an airtight container and place them in the fridge to keep them fresh for 1-2 weeks.

freezer: for a longer storage option, place in a freezer ziplock bag and freeze for up to 3 months.

S’mores Cookies

Course: DessertDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

With crunchy graham crackers, toasted marshmallows and melty Hershey’s bars you can have your S’mores any time of the year.

Ingredients

• 2 ½ cups flour

• 1 teaspoon baking soda

• 1 teaspoon salt

• ½ cup brown sugar

• ½ cup sugar

• 1 cup butter, softened

• 2 eggs

• 1 teaspoon vanilla

• 2 cups mini marshmallows

• 2 cups graham crackers, broken into pieces

• ½ cup milk chocolate chips

• 2 Hershey’s bars, broken into pieces

Directions

• Preheat the oven to 375.
• In a large mixing bowl, beat together butter and sugars until creamy. Add in eggs and vanilla.
• Add flour, baking soda and salt until combined.
• Stir in 1 ½ cups of marshmallows, 1 ½ cups of graham crackers and milk chocolate chips until just combined.
• Line a cookie sheet with parchment paper. Scoop 1 inch diameter balls of cookie dough onto the sheet and leave room in between for them to spread. Bake for 8 minutes.
• Remove from oven, press a handful of marshmallows and graham cracker pieces into the tops of the cookies.
• Place in the broiler for 30 seconds until marshmallows are brown and toasted.
• Allow to cool for another 8 minutes then press Hershey bar pieces into the top.

More Cookie Recipes:

Blueberry Lemon Cookies

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog