S’mores Cookies

Soft and chewy s’mores cookies made with chocolate pudding mix, chocolate chips, marshmallows, and graham cracker crumbs. A fun, bakery-style cookie packed with classic s’mores flavor.

Course Cookies

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 231kcal

Author Leigh Anne Wilkes

Equipment

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

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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