If you’ve ever found yourself craving the cozy, nostalgic flavors of toasted marshmallows, melted chocolate, and crisp graham crackers—but without the campfire—this smores cookie recipe is your answer. These gooey, chewy cookies wrap up everything we love about classic s’mores in a bite-sized treat you can make in your own kitchen. Today, I’m sharing a favorite version I’ve perfected over time. We’ll walk through the story, the steps, and even some troubleshooting tips to keep your cookies from spreading or your marshmallows from disappearing. And along the way, I’ll sprinkle in helpful links from my recipe collection on UmmyRecipes.com to guide your baking journey
How a Rainy Day Sparked My Best Smores Cookie Recipe
Smores cookie recipe days always remind me of one rainy summer afternoon when our backyard campout was rained out. My daughter, disappointed, asked if we could still make s’mores “but like, with cookies instead.” We started experimenting with what we had: marshmallows, graham crackers, chocolate chips, and my go-to cookie dough base. After some trial and error (let’s just say one batch fully exploded in the oven), we nailed it. The marshmallows melted into gooey pockets, the chocolate softened just enough, and those graham cracker bits added the perfect crunch. These cookies have since become a family favorite—especially for indoor movie nights.
That rainy day recipe evolved, but the base remains the same: chewy cookies with soft middles, melty centers, and golden edges. And here’s the best part—they’re just as fun to make as they are to eat. If you’re looking for more comfort bakes like this, you’ll also love my Chewy Vegan Monster Cookies.
Why This Smores Cookie Recipe Works
This recipe builds on a classic chocolate chip cookie foundation but takes a twist. It starts with a balance of brown and granulated sugars for that chewy texture, and a scoop-and-stack method that tucks a marshmallow in the middle of each cookie. That surprise center gets gooey without completely disappearing.
Graham crackers aren’t just added crumbs—they’re built into the dough and pressed on top for a layered texture that mimics the real deal. Refrigerating the dough before baking is a key trick to help the marshmallow stay inside and give the cookie structure. Want a tip? If you’ve ever had trouble getting your cookies to brown evenly.
Table of Contents
Ingredients Snapshot (Use quality basics for success)
Here’s what you’ll need to make the best smores cookie recipe at home:
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup (120g) |
| Baking soda | 1/2 tsp |
| Salt | 1/4 tsp |
| Unsalted butter, softened | 6 tbsp (3 oz) |
| Granulated sugar | 1/2 cup (100g) |
| Brown sugar | 3 tbsp (41g) |
| Egg | 1 large |
| Vanilla extract | 1 tsp (5mL) |
| Chocolate chips | 3/4 cup (170g) |
| Marshmallows (halved or mini) | 6 large or 36 mini |
| Graham cracker sheets | 4 (divided) |
Once you’ve gathered your ingredients, you’ll be ready to bake! If this type of cozy treat hits the spot for you, don’t miss my Vegan Blueberry Muffins with Sorghum—they’re perfect for chilly nights and hot drinks.
Building the Cookies
Step-by-Step: Making the Dough for Smores Cookie Recipe
Once your ingredients are measured and ready, it’s time to start building the dough for your smores cookie recipe. Start by whisking together your flour, baking soda, and salt in a medium bowl. This gives your cookies the structure they need and ensures even baking later.
In another bowl, beat the butter with granulated sugar until it’s smooth—about a minute of mixing should do the trick. Then add the brown sugar and keep going until it turns creamy. This combo gives the cookies that signature chewy center you’re craving in a good smores cookie recipe. Crack in your egg, pour in the vanilla, and beat again until everything’s well combined.
Now gently mix the dry ingredients into the wet, just until the dough holds together and you don’t see any dry flour. Be careful not to overmix—that can make cookies tough instead of soft and chewy.
Finally, stir in the chocolate chips by hand. At this stage, your dough will look like classic chocolate chip cookie dough, but don’t worry—we’re just getting started with the gooey, marshmallow magic.
Print
Smores Cookie Recipe That Tastes Just Like Summer (No Campfire Needed)
- Total Time: 28 minutes
- Yield: 12 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy smores cookies filled with gooey marshmallows, melty chocolate, and crisp graham cracker bits—baked to golden perfection.
Ingredients
1 cup all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
6 tbsp unsalted butter, softened
1/2 cup granulated sugar
3 tbsp brown sugar
1 large egg
1 tsp vanilla extract
3/4 cup chocolate chips
6 large marshmallows (or 36 mini)
4 graham cracker sheets (divided)
Instructions
1. Whisk flour, baking soda, and salt in a bowl.
2. Beat butter and granulated sugar until smooth.
3. Add brown sugar and beat until creamy.
4. Mix in egg and vanilla extract.
5. Stir dry ingredients into wet until just combined.
6. Fold in chocolate chips.
7. Scoop 12 balls of dough, flatten half and top each with marshmallow.
8. Cover with another dough ball, seal and roll.
9. Press 3 graham cracker pieces into each cookie.
10. Chill dough balls for 30 minutes.
11. Bake at 350°F for 11–13 mins until edges are golden.
12. Sprinkle crushed graham crackers on top while warm.
Notes
Use mini marshmallows for easier shaping.
Refrigerating dough helps prevent spreading.
Add chocolate chips on top before baking for extra visual appeal.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 85mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
How to Stuff and Shape the Perfect Smores Cookies
Here’s where the fun begins. Grab a 1-tablespoon measuring spoon and scoop out 12 balls of dough. Flatten 6 of them gently and place half a large marshmallow (or three mini ones) on top of each. Then press another dough ball over the marshmallow and pinch the edges to seal it inside. Roll gently so it becomes one smooth, round dough ball with the marshmallow hidden in the center.
Now break up 3 graham cracker sheets into 36 small pieces. You’ll press three of these into each dough ball, sticking out slightly for that signature smores look. It’s okay if some bits fall off—they’ll bake right in.
Line up the dough balls on a plate or tray and slide them into the fridge for 30 minutes. This short chill time keeps the dough from spreading too much in the oven and helps the marshmallow stay centered.
While your dough rests, preheat the oven to 350°F and line a baking sheet with parchment paper.
Baking & Topping Smores Cookies
How to Bake Smores Cookie Recipe Without Losing the Gooey Center
Once the dough is chilled and your oven is preheated to 350°F, line a baking sheet with parchment and space 6 cookie dough balls evenly. They’ll spread a bit, so leave room for that golden edge to form. If you want extra wow factor, press a few more chocolate chips onto the tops before baking.
Bake for 11–13 minutes until the edges are lightly browned but the center is still soft. Don’t overbake—these cookies keep cooking slightly on the hot pan once out of the oven. That’s how you lock in the gooey core that makes this smores cookie recipe so irresistible.
While they’re still warm, crush the remaining graham cracker sheet with your fingers and sprinkle it over the tops. That final touch adds crunch and brings the cookie full circle—just like the campfire treat it’s inspired by.
For more baked goodies that come out perfect every time, you might enjoy my cottage cheese banana bread or the deeply flavorful crab balls recipe—both beloved by readers looking for homemade, no-fuss comfort food.
Tips for Picture-Perfect Smores Cookies
To keep the marshmallows from vanishing inside your cookies, make sure they’re fully tucked inside the dough. This way, they melt instead of escaping and burning on the pan. Another tip? Use mini marshmallows for more even distribution if you want melty bites in every mouthful.
Worried about cookies spreading too much? That’s where the fridge time saves the day. Cold dough holds its shape better, giving you that signature rise and soft, chewy center. If you’re into quick sweet snacks too, check out my chocolate tahini bites—they set in the fridge and need no baking at all.
Looking for a unique pairing? These cookies go surprisingly well with a fizzy homemade ginger bug soda—it’s tangy, sweet, and a fun weekend project for the kitchen.
FAQs About Smores Cookie Recipe
What makes a cookie chewy vs cakey?
It all comes down to fat, sugar, and moisture. For a chewy smores cookie recipe, stick with more brown sugar than white, use softened—not melted—butter, and avoid overbaking. Eggs also play a big role. One whole egg adds structure while keeping the dough rich and chewy. If you’re looking for another soft-baked favorite, my hot honey popcorn chicken bites offer a savory-sweet crunch that balances well after dessert.
How do you keep marshmallows from melting in cookies?
The key is tucking them inside the dough. Exposed marshmallows melt quickly and can burn on the pan. By wrapping them in cookie dough and chilling the dough before baking, the marshmallow melts slowly and stays gooey inside the cookie. Want more kitchen wins? Try my longhorn stuffed mushroom recipe—it follows a similar principle of wrapping and baking for oozy centers.
Can I make smores cookies with graham cracker dough?
Absolutely! In fact, some recipes swap out some flour for finely crushed graham crackers to really boost that s’mores flavor. This smores cookie recipe uses crushed graham crackers as a topping and mix-in, but you can try blending them right into the dough for a twist. If you enjoy ingredient hacks like this, you’ll also love how pistachio butter can level up any toast or cookie base.
Why are my smores cookies spreading too much?
This usually happens when the dough is too warm or contains too much butter. Chilling the dough for 30 minutes helps firm it up and control the spread. Another quick tip—use parchment paper, not greased pans, to help cookies hold shape. For more helpful tweaks, my sweet potato nacho boats also rely on structured prep to keep their shape and texture in the oven.
Conclusion: A Smores Cookie Recipe You’ll Come Back To
There’s something timeless about this smores cookie recipe. It’s cozy, simple, and full of those comforting campfire flavors we all love—but you don’t need a fire pit to enjoy it. Whether you’re baking them for a weekend movie night or surprising someone with a homemade treat, these cookies are a guaranteed hit.
If you’re the kind of baker who likes to experiment, try pairing this recipe with others from the Ummy kitchen. My spiced pear bread is perfect for fall, and fruit and ricotta cake makes a lovely light follow-up to any cookie-filled moment.
Until next time—keep your oven warm, your cookies chewy, and your marshmallows gooey. If you loved this smores cookie recipe and want more cozy bakes and kitchen stories, follow me on Pinterest and Medium to keep up with all the latest treats from my oven to yours.
