Thick and chewy S’mores Cookies are bakery-style cookies loaded with graham cracker crumbs, Hershey bar pieces, and chocolate chips. Each cookie is stuffed with a marshmallow, rolled in graham crumbs, and baked until the center is delectably gooey. All the nostalgia of s’mores—without a campfire.
This recipe was originally published in June 2020 as a chocolate chip cookie topped with homemade marshmallow cream and ganache. It was updated in June 2024 to better capture classic S’mores flavors. If you preferred the earlier version, please leave a comment below and I’ll share it.
Why you’ll love these chewy S’mores Cookies:
- Chewy texture – Thick, soft, bakery-style cookies with a satisfyingly chewy bite.
- Loaded with s’mores flavor – Crushed graham crackers, chopped Hershey bars, and chocolate chips are folded into the dough and more crumbs are used to finish the exterior.
- Gooey marshmallow centers – Each cookie hides a marshmallow that melts into a soft, oozy center while baking.
Ingredient Overview:
The full recipe with exact measurements and full directions is in the recipe card below.
- Butter – Salted butter gives good flavor; unsalted works if you prefer. Bring butter to room temperature unless the recipe specifies melted butter.
- All-purpose flour – Spoon into measuring cups and level off, or weigh for accuracy to avoid a dry dough.
- Eggs – Use large eggs at room temperature.
- Vanilla – Real vanilla extract provides the best flavor.
- Chocolate – Use semi-sweet chips or chopped chocolate bars; milk chocolate is fine if you prefer sweeter cookies.
- Hershey’s bars – Chopped Hershey’s or any milk chocolate bar gives classic s’mores taste.
- Graham crackers – I recommend crushing whole crackers yourself for a mix of fine crumbs and small chunks.
Substitutions & Variations:
- Gluten-free – Not tested for this recipe.
- Dairy-free – Use dairy-free stick butter and dairy-free chocolate.
- Peanut butter cup twist – Substitute chopped peanut butter cups for the Hershey’s pieces.
- Mini marshmallows – Not recommended; they may cause excess spreading. I’ll update if tested.
- Chocolate options – Any milk chocolate you prefer works well—Hershey’s is not required.
How to Make S’mores Cookies:
Step 1: Make the dough. Combine melted butter and both sugars, then whisk in eggs and vanilla until smooth. Fold in the dry ingredients followed by the chopped Hershey’s, chocolate chips, and crushed graham crackers.
Step 2: Assemble the cookies. Portion the dough into balls, flatten each slightly, place a marshmallow in the center, and wrap the dough around it. Roll the sides of each dough ball in graham cracker crumbs (avoid covering the top marshmallow).
Step 3: Bake. Preheat the oven (recipe card specifies exact temperature). Place about five cookies on a sheet at a time, leaving room for gentle spread, and bake according to the recipe. Pull them when the edges are just set but the centers still look slightly underbaked—they’ll finish as they cool.
Step 4: “Scoot” into shape. Immediately after removing from the oven, place a round cutter around each cookie and swirl it gently to form neat circles and encourage a thicker profile. Add a few extra chocolate pieces to the tops for a finished look.
Serving & Storing:
Allow cookies to cool on the baking sheet on a wire rack for 10–15 minutes before serving. They’re best warm and gooey. Store completely cooled cookies in an airtight container at room temperature for 3–4 days.
Expert Baking Tips:
- Oven thermometer – Ovens can run hot or cold. An oven thermometer helps ensure accurate temperature for consistent results.
- Kitchen scale – Weighing flour yields the most reliable dough consistency and prevents over-measuring that can dry out cookies.
- Cookies going wonky – If a cookie splays open during baking, use the round cutter to “scoot” it back into a circle right away. This also helps them keep a thicker appearance.
FAQs
Yes. If doubling, use a large mixing bowl to accommodate the extra dough.
They bake best immediately after stuffing with marshmallows because the dough adheres to the marshmallow better that way. You can shape dough balls without marshmallows and freeze them for 1–2 months or refrigerate 1–2 days. Thaw frozen dough in the fridge overnight, then add marshmallows and proceed.
Freezing the stuffed dough for about 30 minutes before baking helps prevent the marshmallows from dissolving in the oven and keeps the cookies from spreading too much.
Special Tools:
- Round cutter – Useful to quickly shape warm cookies and keep them thick. A glass or bowl of the right size will also work.
- Kitchen torch (optional) – A torch lets you toast marshmallow centers after baking for a more authentic s’mores finish, but it’s optional.
More S’mores Recipes to Love:
- Gooey Caramel S’mores Bars
- No-Bake S’mores Pie
- Gooey S’mores Brownies
- S’mores Stuffed Skillet Cookie
- Skillet S’mores Dip
- S’mores Tart
Did you make this recipe? Leave a comment and star rating below!
Click the stars in the recipe card to leave a rating—feedback helps a lot.
S’mores Cookies (Marshmallow Stuffed!)
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Ingredients
For the Cookies
- 14½ tbsp salted butter, melted (206 g)
- ¾ cup dark brown sugar, packed (163 g)
- ¾ cup granulated sugar (156 g)
- 2 large eggs, room temperature
- 1½ tsp vanilla extract
- 2⅔ cups all-purpose flour, spooned & leveled or weighed (347 g)
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 3 full-size Hershey’s chocolate bars, roughly chopped (219 g)
- 1⅓ cups semi-sweet chocolate chips (230 g)
- 8 whole graham crackers, crushed into a mix of crumbs and small chunks
For Assembling
- 24 full-size marshmallows
- 3 whole graham crackers, crushed into fine crumbs (for rolling)
- Extra chocolate chips for topping
Instructions
- Start the dough: Melt the butter in a large bowl. Whisk in both sugars until combined, about 30–60 seconds. Add eggs and vanilla, whisking until smooth, about 30–45 seconds.
- Finish the dough: Stir in the flour, baking powder, baking soda, and salt. Fold in chopped Hershey’s pieces, chocolate chips, and the crushed graham crackers.
- Scoop & stuff: Place the fine graham crumbs on a small plate. Scoop dough into 55 g balls. Flatten each ball, place a marshmallow in the center, and wrap the dough around it so a little marshmallow peeks out. Roll the sides (not the top) in graham crumbs. Preheat oven to 365°F and line baking sheets with parchment.
- Chill: Freeze the stuffed cookies for 30 minutes so the dough firms up; freezing is recommended to help the marshmallows hold up while baking.
- Bake: Bake about five cookies per sheet for 8–10 minutes. Edges should be just set while centers still look slightly underbaked. Immediately place a round cutter around each cookie and gently swirl to form circles and make them appear thicker. Add extra chocolate chips to the tops if desired. Use a kitchen torch to toast marshmallows after baking if you like.
- Serve & store: Let cookies cool on the baking sheet on a wire rack for 5–15 minutes before serving. Store cooled cookies in an airtight container at room temperature for 3–4 days.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.