S’mores Cookies
Published: May 6, 2025 / Updated: November 20, 2025
These S’mores cookies are soft, chocolatey and filled with a gooey marshmallow center. The dough is made with crushed Leibniz butter biscuits, which adds a rich, buttery flavor. If you like S’mores, you’ll probably love these.
Last year, S’mores cookies were all over the internet. I kept seeing them pop up and I thought okayyyyyy I need to try my own version. So this is my take on the trendy S’mores cookie and I’m really happy with how they turned out. These cookies are big, soft and filled with a gooey marshmallow center. They're rich and chocolatey, but the thing that makes them different is the crushed butter biscuit in the dough.
I used Leibniz butter biscuits because I love their flavor and texture. Mixing them into the dough adds a delicious buttery flavor that works so well with the chocolate and marshmallow. The dough itself is soft and easy to work with after chilling. If you don’t overbake them, the cookies stay soft even after they cool down. When baked just right, the edges are slightly firm, the center is gooey and the marshmallow melts perfectly.
As I mentioned before, I’m kind of on a little mission right now. I want to try out different S’mores-inspired desserts. There’s just something about the combo of chocolate, biscuit and marshmallow that I keep coming back to. These cookies are part two of that mission. And I already have an idea for what I want to try next… maybe a S’mores Brookie?! I think that could be amazing: brownie on the bottom, cookie on top, marshmallow in the middle. But for now, I’m really enjoying these cookies. They’re easy to make, don’t require any special tools and the ingredients are pretty simple.
Overall, these cookies are sweet and super satisfying. If you’ve been wanting to try a S’mores-inspired dessert, this is a great place to start.
The difference between graham crackers and butter biscuits
Let’s talk about the difference between graham crackers and butter biscuits. Here in Europe we usually use butter biscuits and they’re really popular. You’ll often find brands like Leibniz in most stores. They’re crisp, buttery and slightly sweet. They work really well in desserts. In the US, graham crackers are the more traditional choice for S’mores. They have a slightly different flavor and texture. Graham crackers are not as common here, so I honestly don’t even know if we can easily find them in regular European supermarkets. That’s why I used butter biscuits for this recipe and I think they add a really nice touch. Here’s a link for my American audience if you want to try the butter biscuits I used.
WHY YOU’LL LOVE THIS RECIPE
🤎 Perfect S’mores flavor - You get the classic combination of chocolate, marshmallow and graham cracker/butter biscuit in every bite.
🤎 Soft and chewy - These cookies stay tender inside while still having a slight crisp on the edges.
🤎 Easy to make - No complicated steps.
🤎 Great for sharing - Makes a small batch that’s perfect for friends or family.
🤎 Customizable - You can add more chocolate chunks if you prefer.
🤎 No need for a campfire - All the S’mores goodness is in cookie form right from your oven.
🤎 Fun for kids - Kids love the gooey marshmallow and chocolate combo.
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Important tips and tricks
1. Don’t overbake: These cookies are meant to be soft and gooey. If you bake them too long, they’ll turn dry and lose that perfect center. Take them out when the edges look set but the middle still looks a bit soft. They’ll keep baking a little on the tray after you pull them out.
2. Don’t skip the 60 minute chill time: I recommend portioning the dough into 80g balls before chilling.. If the dough is too sticky, using gloves helps a lot. Chilling the dough is crucial because it helps the cookies keep their shape while baking and prevents them from spreading too much. Without this step, the dough might be too soft and the cookies could turn out flatter than desired.
3. Store in an airtight container: To keep them soft and fresh for a few days, make sure to store them in a sealed container. They stay nice for about 2–3 days at room temperature.
4. Slightly warm before serving: If they’ve cooled down and you want that gooey center again, just pop one in the microwave for about 10 seconds. It brings the marshmallow back to life and melts the chocolate a little.
5. Don’t skip the crushed butter biscuits inside the dough: It’s what makes this recipe special. The biscuit adds flavor and texture. Without them, the dough just won’t be the same.
6. Measure into 80g cookies: This dough makes 9 big cookies if you portion them at 80 grams each. Using a scale helps keep the sizes even so they bake evenly too.
7. Do not overmix the flour: Once you add the dry ingredients, mix just until everything is combined. Overmixing can make the cookies tough and cakey instead of soft.
Ingredients you will need for this recipe
For the cookie dough:
Unsalted butter (softened): Make sure the butter if softened for easy mixing. You can either let it come to room temperature or just pop it in the microwave for 20-30 seconds before using.
Brown sugar: Brown sugar adds moisture and a subtle caramel like flavor to the dough, helping to keep the cookies soft and chewy. I used light brown sugar, but you can also use dark brown for a deeper flavor.
Granulated sugar: Granulated sugar sweetens the dough and contributes to the overall texture.
Egg + egg yolk: Eggs bind the ingredients together, providing structure. The extra yolk adds moisture and makes the cookies extra chewy. I used large eggs in this recipe.
Vanilla extract: Vanilla extract enhances the flavor of the cookies. Vanilla bean paste works too.
All purpose flour: Flour forms the structure of the dough.
Crushed butter biscuits: The crushed butter biscuits add a bit of crunch and a buttery flavor to the dough, creating a unique texture and making these cookies different from standard cookie recipes. You can sub with finely crushed graham crackers.
Baking powder: Baking powder gives the cookies a slight rise.
Semi-sweet chocolate chips: The semi-sweet chocolate chips add a rich, chocolatey flavor to the cookies. You can also use milk or dark chocolate, depending on your preference.
Extras:
Butter biscuits: These biscuits are used as the base for the cookies, adding a crunchy texture. You can use graham crackers instead.
Large marshmallows: The marshmallows bring the signature gooey, chewy texture of S’mores. They soften and melt during baking.
Chocolate for topping the biscuits: Adds a rich, gooey layer of chocolate that completes the S’mores flavor profile. I used milk chocolate here.
Step by step directions with photos
1. In a bowl, cream the softened butter with both sugars until light and fluffy.
2. Add the egg, egg yolk and vanilla, and mix until smooth.
3. Stir in flour, crushed butter biscuits and baking powder until just combined.
4. Lastly, fold in the chocolate chips.
5. Portion into 80g cookies and chill them for 60 minutes in the fridge. (Don’t skip this)
6. After 60 minutes start preheating your oven to 170C (fan) and line a baking tray with parchment paper. (I let my oven preheat for 12 minutes)
7. For each cookie, place a butter biscuit on the baking tray, then place some chocolate on it and lastly add a marshmallow.
8. Flatten each cookie into a disc and wrap it around the biscuit-marshmallow base.
9. Bake 10–12 minutes or until edges are lightly golden and centers still look soft.
10. Once ready let them slightly cool before serving.
11. Enjoy.
S'mores Cookies
These s’mores cookies are soft, chocolatey and filled with a gooey marshmallow center. The dough is made with crushed Leibniz butter biscuits, which adds a rich, buttery flavor. If you like s’mores, you’ll probably love these.
Ingredients
- 150g unsalted butter, softened
- 50g brown sugar
- 110g granulated sugar
- 1 egg + 1 egg yolk
- 1 tsp vanilla extract
- 200g all purpose flour
- 50g crushed butter biscuits
- 4g baking powder
- 150g semi sweet chocolate chips
- 9 butter biscuits (I used Leibniz)
- 9 large marshmallows
- 100g Chocolate for topping the biscuits (milk or dark,)
Instructions
- In a bowl, cream the softened butter with both sugars until light and fluffy.
- Add the egg, egg yolk and vanilla, and mix until smooth.
- Stir in flour and baking powder until just combined.
- Lastly, fold in the chocolate chips.
- Portion into 80g cookies and chill them for 60 minutes in the fridge. (Don’t skip this)
- After 60 minutes start preheating your oven to 170C (fan) and line a baking tray with parchment paper. (I let my oven preheat for 12 minutes)
- For each cookie, place a butter biscuit on the baking tray, then place some chocolate on it and lastly add a marshmallow.
- Flatten each cookie into a disc and wrap it around the biscuit-marshmallow base.
- Bake 10–12 minutes or until edges are lightly golden and centers still look soft.
- Once ready let them slightly cool before serving.
- Enjoy.
Nutrition Facts
Calories
532Fat
29 gSat. Fat
16 gCarbs
66 gFiber
3 gNet Carbs
63 gSugar
37 gProtein
5 gSodium
116 mgCholesterol
58 mg
