This is the cookie I make every summer when my kids beg for s’mores but I refuse to set up the firepit. S’mores cookies are campfire s’mores in cookie form: chewy brown-sugar cookie dough loaded with crushed graham cracker pieces, chocolate chunks, and mini marshmallows that melt into gooey pockets, topped with extra marshmallows that toast in the oven. 40 minutes, no campfire required, makes 24 cookies.
Fun fact: s’mores were officially invented in 1927 when the Girl Scouts of America published the recipe in their “Tramping and Trailing with the Girl Scouts” handbook — they called it “Some More” because campers always asked for “some more.” The full name became “s’mores” by the 1950s. The Hershey’s chocolate bar’s specific dimensions (12 segments) were intentionally designed by Milton Hershey in 1900 to perfectly fit between two graham crackers.
Why this recipe works
- Chill the dough 30 minutes minimum. Chilled dough = chewy cookies with crisp edges. Room-temp dough = flat, greasy cookies that spread too much.
- Add marshmallows AT THE END. Marshmallows mixed into dough disappear (melt completely). Press marshmallows on top in last 5 min of baking for the iconic toasted look.
- Use BIG graham cracker pieces. Crushed-to-dust grahams disappear. Pea-sized chunks survive baking and give that “graham cracker bite” of real s’mores.
Nutrition information
- Calories: 245 kcal per cookie
- Protein: 3 g
- Carbohydrates: 34 g
- Fat: 11 g
- Sugar: 22 g
- Iron: 6% DV
Pro tips for s’mores cookie perfection
- Use a torch for extra toasting. Hit marshmallow tops with a kitchen torch right out of the oven for that authentic campfire-charred look.
- Press extra chunks on top. After baking, press extra graham pieces and chocolate chunks into the warm tops for bakery-perfect presentation.
- Marshmallow timing is everything. Add too early = marshmallow dissolves. Add too late = doesn’t toast. 2-3 min remaining is the sweet spot.
- Underbake for chewiness. Pull at 10 min when centers still look soft. They firm up on the hot pan as they cool — chewy interior guaranteed.
Frequently asked questions
Why did my marshmallows melt completely?
You either mixed them in the dough (always melt in the long bake) or added them too early during baking. Add marshmallows in the last 2-3 minutes — they should puff and char, not vanish.
How long do they keep?
Room temp 5 days in airtight container with a slice of bread (keeps cookies soft). Marshmallows soften over time, becoming chewy rather than gooey — still delicious.
Can I freeze them?
Cookie dough freezes great — roll into balls, freeze on tray, then bag. Bake from frozen +2 min. Baked cookies also freeze 2 months but marshmallows lose texture; bake fresh when possible.
What’s the best chocolate to use?
For authentic s’mores: Hershey’s milk chocolate bars chopped into chunks. For gourmet: Ghirardelli, Lindt, or Trader Joe’s pound plus. Big melty chunks beat small chips for that “real s’mores” experience.
Can I make them gluten-free?
Yes — use 1:1 GF flour blend (King Arthur Measure-for-Measure) and GF graham crackers (Schar or Pamela’s brand). Marshmallows and chocolate are naturally GF. Same delicious result.
How do I get the toasted marshmallow look?
Two ways: hit each marshmallow with a kitchen torch after baking, or place pan under the broiler for 30-60 sec at the end of baking (watch closely — they burn in seconds).
