Published: May 6, 2025 / Updated: October 18, 2026
These S’mores Cookies are soft, chewy and filled with gooey marshmallows plus melted chocolate. Made with crushed graham crackers mixed directly into the cookie dough, they have a delicious buttery flavor with a little extra texture. They’re the perfect homemade treat for anyone who loves classic S’mores.
WHY YOU’LL LOVE THIS RECIPE
🤎Soft and chewy - These cookies have a wonderfully soft center with slightly golden edges, giving you that perfect homemade cookie texture.
🤎Gooey marshmallow center - Each cookie is filled with a marshmallow that becomes soft and gooey as it bakes.
🤎Plenty of chocolate - Melted chocolate in the center plus chocolate chips throughout the dough make these cookies extra delicious.
🤎Made with graham crackers - Crushed graham crackers are mixed directly into the cookie dough, adding that classic S'mores flavor.
🤎Classic S'mores flavors - Graham crackers, chocolate, and marshmallows come together in one delicious homemade cookie.
🤎Perfect for fall - These cookies are such a cozy treat to make during the cooler months, especially when you're craving something sweet and comforting.
🤎Easy to make - The cookie dough comes together with simple ingredients, making this a fun recipe to prepare at home.
Tips and Tricks
→ 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.
→ Don’t skip the 1 hour chill time - 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.
→ Store in an airtight container - To keep them soft and fresh for a few days, make sure to store them in a sealed, airtight container. They stay nice for about 2-3 days at room temperature.
→ Slightly warm them up 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.
→ Don’t skip the crushed graham crackers 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.
→ 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.
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Ingredients You Will Need For This Recipe
For the Cookie Dough:
Unsalted butter (softened): Unsalted butter serves as the base of the dough, contributing to the rich, tender texture of the cookies. It blends easily with the sugars, helping to create a smooth dough.
Light brown sugar: Brown sugar adds moisture and a subtle caramel like flavor to the dough, helping to keep the cookies soft and chewy.
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.
Vanilla bean paste: Vanilla enhances the flavor of the cookies.
All-purpose flour: Flour forms the structure of the dough, ensuring the cookies hold together during baking while providing a solid base for the other ingredients.
Crushed graham crackers: The crushed graham crackers make these cookies different from standard cookie recipes.
Baking powder and baking soda: Help with rising and spreading.
Semi-sweet chocolate chips: The semi-sweet chocolate chips add a rich, chocolatey flavor to the cookies.
Extras:
Graham Crackers: These are used as the base for the cookies, adding a crunchy texture. They are topped with the dough and baked, creating a perfect foundation for the marshmallow and chocolate.
Large marshmallows: The marshmallows bring the signature gooey, chewy texture of S’mores. They soften and melt during baking.
Chocolate for topping the graham crackers: The chocolate topping melts over the marshmallow, adding a rich, gooey layer of chocolate that completes the S’mores flavor profile.
Step By Step Instructions With Photos
1. In a large bowl, mix the softened butter, granulated sugar and light brown sugar until well combined.
2. Next, add the egg, egg yolk and vanilla bean paste. Mix until light and fluffy.
3. Add the flour, baking powder, baking soda, salt and crushed graham crackers. Gently fold everything together until just combined.
4. Lastly, fold in the chocolate chips.
5. Using a cookie scoop, scoop out 12 equal portions of cookie dough onto a baking tray lined with parchment paper.
6. Cover the tray with plastic wrap and refrigerate for 1 hour.
7. Once the dough has chilled, preheat the oven to 180°C (350°F) and line a large baking tray with parchment paper.
8. To assemble the cookies, place a graham cracker on the prepared baking tray, top it with a piece of chocolate and then add a marshmallow. I recommend baking around 4-5 cookies per tray, leaving enough space between them.
9. Flatten each portion of chilled cookie dough into a disc, then carefully wrap it around the graham cracker, chocolate and marshmallow filling, making sure to enclose everything.
10. Bake in the preheated oven for approximately 12 minutes, or until the edges are lightly golden and the centers still look soft.
11. Let the cookies cool slightly on the baking tray before serving. 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
