Easy S’mores Cookies that are soft, gooey, and packed with chocolate, marshmallows, and graham cracker goodness—basically a campfire treat without leaving your kitchen.

I still remember the first time I made these on a random cozy night when I was craving s’mores but absolutely not stepping outside. One bite in, and yep… these totally hit the spot—maybe even better than the real thing (don’t tell the campfire purists ).

Why You’ll Love These Easy S’mores Cookies

If you’ve ever wondered how to make smores cookies that taste just like the classic treat but with less effort, this recipe is your new best friend.

These cookies are:

Soft in the center, slightly crisp on the edges
Loaded with melty chocolate and gooey marshmallows
Super easy to make with simple pantry ingredients
Perfect for late-night cravings, parties, or just because

Honestly, this smores cookie recipe easy version is one of those “dangerous” recipes—you make them once, and suddenly they’re your go-to dessert forever.

Easy S’mores Cookies

These Easy S’mores Cookies are soft, chewy, and loaded with gooey mini marshmallows, melty chocolate chips, and crunchy graham cracker crumbs — the ultimate campfire treat made right in your kitchen. No chill time, one bowl, and under 15 minutes in the oven.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 12

Total Time 22

Course Dessert, Snack

Cuisine American

Servings 18 cookies

Calories 165 kcal

Equipment

Large mixing bowl
Whisk
Rubber spatula
Baking sheet
Parchment paper or silicone baking mat
Medium cookie scoop (3 tbsp)
Wire cooling rack

Ingredients

Fats & Sugars

½ cup unsalted butter melted
½ cup granulated sugar
¼ cup brown sugar packed

Wet Ingredients

1 large egg
1 tsp vanilla extract

Dry Ingredients

1 ⅔ cups all-purpose flour spooned and leveled — do not pack
½ tsp baking soda
¼ tsp salt

S’mores Mix-ins

½ cup mini semisweet chocolate chips
½ cup mini marshmallows halved
¼ cup graham cracker crumbs freshly crushed preferred

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Place the butter in a large microwave-safe bowl and microwave for about 40 seconds. Whisk until completely melted and smooth.
Add the granulated sugar and packed brown sugar to the melted butter. Mix until well combined — the mixture will look slightly grainy at first, which is normal.
Stir in the vanilla extract and egg until fully incorporated with no streaks of egg remaining. Do not overmix.
Add the all-purpose flour, baking soda, and salt. Mix the dough until just combined. It should be soft and slightly sticky but still scoopable. If it feels too soft, refrigerate for 10–15 minutes.
Gently fold in the mini chocolate chips, halved mini marshmallows, and graham cracker crumbs until evenly distributed throughout the dough.
Using a medium cookie scoop (about 3 tablespoons of dough), scoop balls onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–15 minutes, until the edges are set and lightly golden. The centers will look puffy and slightly underbaked — that’s exactly right. They will firm up as they cool on the pan.
Allow cookies to cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely.

Notes

Flour measurement: Spoon flour into your measuring cup and level it off — never scoop directly from the bag or you’ll pack in too much flour and end up with dry cookies.

Marshmallow tip: Halving the mini marshmallows helps them stay inside the dough without burning or expanding too much during baking.

Don’t overbake: Pull cookies out when the centers still look underdone and puffy. They continue to set on the hot pan as they cool.

Variations: Add a drizzle of melted chocolate on top once cooled; swap 2 tablespoons of butter for peanut butter; use chocolate graham crackers and add 1 tablespoon cocoa powder for a double-chocolate version.

Make-ahead: Raw dough balls can be frozen for up to 3 months. Bake from frozen, adding 2–3 extra minutes to the bake time.

Keyword Easy S’mores Cookies, How To Make Smores Cookies, No Chill Cookies, Smores Cookie Recipe, Smores Cookie Recipe Easy

Ingredients You’ll Need

Here’s everything you’ll need to bring this cozy cookie dream to life:

Ingredient	Amount	Notes
Butter	1/2 cup	Melted for extra soft cookies
Granulated sugar	1/2 cup	Adds sweetness and structure
Brown sugar (packed)	1/4 cup	Gives that soft, chewy texture
Vanilla extract	1 teaspoon	For warm flavor
Egg	1 large	Room temp works best
All-purpose flour	1 ⅔ cups	Spoon and level for accuracy
Baking soda	1/2 teaspoon	Helps cookies rise
Salt	1/4 teaspoon	Balances sweetness
Mini chocolate chips	1/2 cup	Semi-sweet is perfect
Mini marshmallows (halved)	1/2 cup	For gooey pockets
Graham cracker crumbs	1/4 cup	That classic s’mores flavor

How To Make Easy S’mores Cookies

Let’s break down this smores cookie recipe step-by-step so it feels super doable—even if you’re not a baking pro.

Step 1: Preheat and Melt the Butter

Start by preheating your oven to 350°F. While that’s warming up, microwave your butter for about 40 seconds until it’s fully melted.

Give it a quick whisk so it’s smooth. “No chunks allowed here—we want silky butter!”

Step 2: Mix the Sugars

Add the granulated sugar and brown sugar into the melted butter.

Stir until everything looks glossy and combined. It should smell a little like caramel already… which is always a good sign.

Step 3: Add the Wet Ingredients

Mix in the vanilla extract and egg.

Stir until it’s fully incorporated and smooth. The batter will start to look creamy and slightly thick—exactly what you want.

Step 4: Add the Dry Ingredients

Now toss in the flour, baking soda, and salt.

Mix gently until just combined. Don’t overmix here—“we’re making cookies, not bread!” The dough should be soft and slightly sticky, but not overly wet.

Step 5: Fold in the Good Stuff

Here’s the fun part.

Stir in:

Chocolate chips
Marshmallows
Graham cracker crumbs

At this point, the dough already looks like a s’mores party. Try not to eat half of it before baking (no judgment if you do though).

Step 6: Scoop and Space

Scoop about 3 tablespoons of dough per cookie and place them on a baking sheet.

Leave about 2 inches between each one—they will spread.

Step 7: Bake to Perfection

Bake for 10–15 minutes.

They’ll look slightly underbaked in the center and a little puffy—that’s exactly what you want. They’ll firm up as they cool while staying soft and gooey inside.

“Trust the process—pull them out before they look ‘done’.”

Expert Tips for the Best S’mores Cookies

Don’t Overmeasure Flour

Too much flour = dry cookies. Use the spoon-and-level method instead of scooping directly from the bag.

Watch the Marshmallows

Marshmallows can melt and caramelize quickly. If some spill out, just gently push them back in while the cookies are still warm.

Slightly Underbake for Gooey Centers

This is the secret to bakery-style cookies. They’ll continue baking on the tray after you take them out.

Fun Variations to Try

Add Chocolate Chunks

Swap some chips for chunks if you want bigger melty pockets.

Try Stuffed Cookies

Wrap the dough around a piece of chocolate or even a mini marshmallow for a surprise center.

Make It Extra Crunchy

Add crushed graham cracker pieces on top before baking for texture.

Troubleshooting (Because It Happens!)

Cookies Spread Too Much

Your butter might’ve been too hot. Let it cool slightly before mixing next time.

Cookies Too Dry

Most likely too much flour. Next time, measure carefully and don’t overbake.

Marshmallows Burned

Try tucking them inside the dough instead of leaving them exposed.

Storage & Reheating

Method	How to Store	How Long
Room Temperature	Airtight container	3–4 days
Refrigerator	Sealed container	Up to 1 week
Freezer	Freeze baked cookies	Up to 2 months

Reheating Tips

Pop a cookie in the microwave for 10–15 seconds. The marshmallows get gooey again, and it’s basically fresh-out-of-the-oven magic.

No-Waste Kitchen Ideas

Crumble leftover cookies over ice cream (trust me, it’s amazing)
Turn them into an easy dessert sandwich with vanilla ice cream
Use broken pieces as a topping for yogurt or milkshakes

Nutrient	Amount
Calories	210
Carbohydrates	28g
Protein	2g
Fat	10g
Sugar	17g

FAQs About Easy S’mores Cookies

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours. It actually helps deepen the flavor a bit too.

Can I use regular marshmallows instead of mini?

You can, just cut them into smaller pieces. Otherwise, they’ll melt too much and get messy.

Why do my cookies look underbaked?

That’s totally normal for this smores cookie recipe easy style. They firm up as they cool while staying soft inside.

Can I freeze the dough?

Absolutely. Scoop into balls, freeze, and bake straight from frozen—just add a couple extra minutes to the bake time.

What’s the best chocolate to use?

Semi-sweet is the go-to, but honestly, use whatever you love. Milk chocolate will make them sweeter, dark chocolate adds a richer flavor.

More Sweet Treats You’ll Love

If you’re in a baking mood (or just procrastinating like I usually am 😅), check out these recipes too:

Try this creamy drink: https://dishwithemma.com/vanilla-bean-frappuccino-recipe/
Chocolate lovers will adore: https://dishwithemma.com/protein-copycat-reeses-cups/
For fruity vibes: https://dishwithemma.com/strawberry-shortcake-cookies/
Classic fair treat: https://dishwithemma.com/easy-homemade-candy-apples/
Healthier twist: https://dishwithemma.com/cottage-cheese-protein-cookies/
Fun snack idea: https://dishwithemma.com/loaded-leprechaun-popcorn/
Cozy dessert: https://dishwithemma.com/baileys-irish-cream-cookies/

Final Thoughts

If you’ve been looking for how to make smores cookies that are easy, cozy, and seriously addictive—this is it. These cookies bring all the nostalgic campfire vibes right into your kitchen, no smoke required.

Give them a try, and don’t forget to share your batch (or at least a photo ) on Pinterest. I’d love to hear how they turned out for you!

Table of Contents