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Everything you love about classic campfire s’mores—gooey marshmallows, melted chocolate, and graham cracker crumbs—comes together in these delicious cookies. Soft, chewy, and loaded with nostalgic flavor, these s’mores cookies bring that cozy fireside treat indoors any time of year. No campfire required—just a batch of warm, bakery-style cookies that are sure to disappear as quickly as you make them.
Why You’ll Love This Recipe
These gooey s’mores cookies capture all the nostalgic flavors of a classic campfire treat in one soft, chewy cookie. The dough is made extra rich and tender thanks to the addition of chocolate pudding mix, which gives the cookies amazing texture and deep chocolate flavor. Studded with chocolate chips. gooey marshmallows, and graham cracker crumbs, every bite tastes just like a s’more in cookie form.
They’re easy to make, fun to share, and perfect for satisfying those chocolate-marshmallow cravings any time of year—no campfire required.
Ingredients Needed
- All Purpose Flour
- Sugar, granulated and brown sugar
- Butter, salted, softened
- Eggs
- Vanilla Extract
- Chocolate Instant Pudding Mix
- Baking Soda
- Chocolate Chips, semi-sweet
- Marshmallows
- Cinnamon Graham Crackers
How to Make S’mores Cookies
- Cream the butter and sugars in a large bowl with an electric hand mixer or the bowl of stand mixer with the paddle attachment..
- Add in vanilla, eggs and pudding mix.
- Pour in remaining dry ingredients and mix until just combined.
- Add in chocolate chips, marshmallows and graham cracker crumbs.
- Scoop dough unto parchment paper lined baking sheets.
- Press 2-3 additional marshmallows into the top of the cookie ball of dough.
- Bake at 350 degrees F for 8-10 minutes.
- Cool on a baking rack.
Tips from leigh Anne
- Use instant pudding mix. Be sure to use instant chocolate pudding mix, not cook-and-serve. It blends easily into the dough and gives the cookies their soft, chewy texture.
- Choose your favorite chocolate. The recipe calls for semi-sweet chocolate chips, but milk chocolate works beautifully if you prefer a sweeter cookie. You can even use a mix of milk and semi-sweet for extra gooey chocolate pockets. You can also use chopped of Hershey’s bar pieces.
- Chill the dough if it’s sticky. With the marshmallows and pudding mix, the dough can be soft. If it feels too sticky to handle, chill it for 20–30 minutes to make scooping and shaping easier.
- Press extra toppings on top. For bakery-style cookies, press a few extra marshmallows and chocolate chips onto the tops of the dough balls before baking. They’ll look extra pretty and irresistible.
- Watch the marshmallows. Marshmallows can melt and caramelize quickly. If any stray marshmallows leak onto the baking sheet, simply use a spoon to gently push them back toward the cookie while still warm.
- Don’t overbake. For soft, gooey centers, remove the cookies when the edges are set but the centers still look slightly underbaked. They’ll continue to firm up as they cool.
Frequently Asked Questions
All I have is large marshmallows can I use those?
Mini marshmallows work best because they distribute evenly throughout the dough and create gooey pockets in every bite. If using large marshmallows, cut them into smaller pieces before adding.
Can I freeze s’mores cookies?
These cookies freeze well. I share all my tips on the best way to freeze cookies in this post. If you are going to freeze the cookie dough. Add the marshmallows to the dough before freezing.
Do I have to use graham cracker crumbs?
Graham cracker crumbs help create that classic s’mores flavor, so they’re highly recommended. You can crush whole graham crackers into crumbs if you don’t have pre-made crumbs. For more graham cracker flavor, use chopped graham crackers instead of crumbs.
How do I keep the marshmallows from melting out of the cookies?
Try to tuck most of the marshmallows inside the dough balls rather than leaving them exposed. This helps keep them from melting onto the baking sheet while baking.
How do I store s’mores cookies?
Store cooled cookies in an airtight container at room temperature for 3-4 days. For longer storage, freeze baked cookies or unbaked dough balls and bake when ready to enjoy.
These s’mores cookies are everything you love about the classic campfire treat in one soft, chewy cookie. Loaded with chocolate, gooey marshmallows, and graham cracker crumbs, they’re easy to make and always a crowd favorite—perfect for satisfying your s’mores cravings any time of year.
Check out more of my favorite chocolate cookie recipes:
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S’mores Cookies
Ingredients
- 1/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 cup butter salted, softened
- 2 eggs
- 1 tsp vanilla extract
- 4 oz. chocolate instant pudding mix the dry powder
- 1 tsp baking soda
- 2 1/4 cups all purpose flour
- 1 cup semi sweet chocolate chips
- 1 cup mini marshmallows plus extra for topping
- 1 cup graham crackers crushed into crumbs
Instructions
- Cream the butter and sugars together until light and fluffy. Use an electric hand mixer or a stand mixer with the paddle attachment.
- Add in the vanilla, eggs and pudding mix
- In another bowl add together the flour and baking soda and gently fold in the wet ingredients
- Add in chocolate chips, marshmallows and graham crackers
- Use a cookie scoop and drop dough onto a parchment paper lined cookie sheet
- Press 2-3 marshmallows into the scoop of cookie dough
- Bake at 350 degrees for 8-10 minutes
- Remove from oven and cool completely on a wire rack
Tips & Notes:
- Use instant pudding mix. Be sure to use instant chocolate pudding mix, not cook-and-serve. It blends easily into the dough and gives the cookies their soft, chewy texture.
- Choose your favorite chocolate. The recipe calls for semi-sweet chocolate chips, but milk chocolate works beautifully if you prefer a sweeter cookie. You can even use a mix of milk and semi-sweet for extra gooey chocolate pockets. You can also use dark chocolate chips.
- Chill the dough if it’s sticky. With the marshmallows and pudding mix, the dough can be soft. If it feels too sticky to handle, chill it for 20–30 minutes to make scooping and shaping easier.
- Press extra toppings on top. For bakery-style cookies, press a few extra marshmallows and chocolate chips onto the tops of the dough balls before baking. They’ll look extra pretty and irresistible.
- Watch the marshmallows. Marshmallows can melt and caramelize quickly. If any stray marshmallows leak onto the baking sheet, simply use a spoon to gently push them back toward the cookie while still warm.
- Don’t overbake. For soft, gooey centers, remove the cookies when the edges are set but the centers still look slightly underbaked. They’ll continue to firm up as they cool.
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Nutrition Facts:
Alli says
I made these today for a coworker’s birthday! They were delicious! I used mostly graham cracker pieces…it made them a little hard to handle and they broke apart more easily, but the look was definitely more s’more-ish!
patti says
I clicked over to the link for your “nifty little cookbook”, and as I was checking it out online I saw a recipe for Chocolate Orange Crinkles. They sound so fantastic! Oh, no! Now I’m tempted to buy yet another cookie cookbook, which I cannot justify!! My daughter has laid down the law that if I buy a new cookbook, I have to donate a different cookbook to D.I.
Christina says
These were really good and quick to make. I used 1/2 graham crumbs and 1/2 graham cracker pieces. They were a huge hit with my son and his friends.
Katie says
Leigh Anne,
I made these this morning and didn’t have any graham crackers, so I turned them into Rocky Road cookies, with the addition of pecans!! SO GOOD!!
Leigh Anne says
Great sub! Love the idea of Rocky Road cookies!!!