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Closeup of s'mores cookies topped with chocolate chips and marshmallows
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5 from 2 votes

S'mores Cookies

These s'mores cookies feature a soft and chewy graham cracker cookie filled with chocolate chips and marshmallows.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Chill time 1 hour
Total Time 1 hour 25 minutes
Servings 20
Calories 199kcal


  • ¾ cup unsalted butter softened
  • ½ cup granulated sugar
  • ½ cup light brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • cups all purpose flour
  • 1 cup graham cracker crumbs from about 7-8 full size crackers
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 1 cup milk chocolate chips divided
  • 1 cup marshmallow bits (see note) divided


  • Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar until smooth and combined. Beat in egg and vanilla, scraping the sides/bottom of the bowl as needed.
  • In a separate bowl, combine flour, graham cracker crumbs, salt, and baking soda.
  • Add dry ingredients to the wet ingredients and beat until combined. Stir in ⅔ cup EACH chocolate chips and marshmallow bits (reserve the remaining chocolate chips and marshmallows for topping the cookies). Chill the dough in the refrigerator for one hour.
  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • Scoop portions of dough that are approximately 2-tablespoons each (I use a cookie scoop). Place the dough balls on the baking sheet and space them a couple inches apart. Using the reserved chocolate chips and marshmallows, gently press a few of each onto the top of each dough ball (this makes for a prettier cookie).
  • Bake for 9-12 minutes, until the edges are just beginning to set and the very center is still underdone (do not overbake). I suggest rotating the baking pans from front to back and top to bottom once during bake time. Once the pans have been removed from the oven, if desired, you can use the back of a small spoon to shape the outer edges of each cookie by gently pushing the edges inward while the cookies are still warm. Place the baking pans on wire racks to cool completely before proceeding with remaining dough. Unbaked dough can be stored in the fridge in between batches.


Marshmallow bits: I used Kraft mini marshmallow bits which are tiny, dry, marshmallows that are sold in a plastic canister on the baking aisle. If you use regular mini marshmallows they will likely melt during bake time. The marshmallow bits work perfectly. They even soften up a bit after baking.


Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 125mg | Potassium: 31mg | Fiber: 1g | Sugar: 17g | Vitamin A: 226IU | Calcium: 13mg | Iron: 1mg