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S’mores Cookies

Soft and gooey s’mores cookies made with graham cracker crumbs in the dough then topped with a marshmallow and chocolate kiss. No campfire required for these cookies!

If s’mores are your go-to summer dessert recipe, a few other variations we love include frozen s’mores, s’mores Dip and s’mores ice cream!

S'mores cookies.
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One of my favorite summer traditions is roasting marshmallows with my family in the backyard. When we have a big group over, though, I find it easier to make these s’mores cookies instead of actual s’mores. Other favorites include s’mores bars, s’mores cups and s’mores pie.

This recipe was inspired by a s’mores cookie I tried in NYC a few months ago and knew I had to recreate them at home. There’s just something about the graham cracker, marshmallow and chocolate combo that makes these completely irresistible. Once you take a bite into these gooey cookies, you will fall in love.

Ingredients for s'mores cookies.

How to Make S’mores Cookies

To get started, all you need is butter, sugar, brown sugar, eggs, vanilla, graham cracker crumbs, baking soda, salt and flour. Cream together the butter and sugars until fluffy, then mix in the eggs and vanilla. Stir in the remaining dry ingredients just until combined.

Once the dough is mixed together, roll the dough into balls and then roll the balls into graham cracker crumbs. If you don’t want the graham cracker crumbs on the outside, you can skip this part. It just give it a little extra flavor and texture.

S'mores cookie dough balls rolled in graham cracker crumbs.

Bake the cookies at 350°F for about 8 minutes, or until the bottoms are lightly golden.

Once they’re just about done, put a sliced marshmallow on top and broil them for a minute or so more to toast the marshmallow. Once the marshmallows are toasted, you can place the chocolate kiss right on top and as it sits there for a few minutes, it will melt right into the marshmallow.

S'mores cookies with marshmallow on top.

Baking Tips

  • Refrigerate the dough for 15 to 20 minutes prior to baking. This creates a thicker and less flat cookie.
  • Use a medium cookie scoop to ensure all cookies are the same size.
  • Serve while warm to get that classic gooey s’mores taste. To reheat, place in microwave for 10 to 15 seconds.
  • Roast the marshmallows on top by broiling the cookies for 1-2 minutes until they are lightly toasted.
  • Immediately add a chocolate kiss on top of the toasted marshmallow. You want to add it on while the marshmallow is still gooey.

How to Store Leftover Cookies?

Store these s’mores cookies at room temperature in an airtight container for up to 3-4 days. I like to add a piece of bread inside the container to keep them soft.

Can I Freeze S’mores Cookies?

If you’re planning on freezing them, I would recommend freezing the cookie dough balls. Simply roll the balls, then add to a prepared baking sheet. Freeze until dough has hardened, about 30 minutes to an hour. Then place in a zip top bag and store in the freezer for up to 3 months. The cookies may need a few minutes longer to bake when frozen. Just keep an eye on them and remove from oven once lightly golden brown.

S'mores cookie with a bite out of it.

Love the chocolate and marshmallow combination? Make s’more popcorn, golden graham bars or hot cocoa cookies next!

More Delicious Cookie Recipes

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s'mores cookies on a plate

S’more Cookie Recipe

5 from 21 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
Soft and gooey s'mores cookies made with graham cracker crumbs in the dough then topped with a marshmallow and chocolate kiss. No campfire required for these cookies!
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 36



  • 1 cup unsalted butter
  • 1 cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 Tablespoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup graham cracker crumbs , divided
  • 18 large marshmallows , cut in half
  • 36 chocolate kisses , unwrapped


  • Combine the butter and sugars in a large mixing bowl. Mix with an electric mixer on medium speed for 1 minute. Add the eggs and vanilla and mix just until combined. Then slowly mix in flour, salt, baking soda and 1/4 cup graham cracker crumbs. Mix just until combined.
  • Refrigerate for 15 to 20 minutes.
  • Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Roll the cookie dough into 1 1/2 inch balls (could use a medium cookie scoop) and then roll into the remaining graham cracker crumbs. Bake for 8 to 10 minutes, or until the bottoms are lightly golden.
  • Remove the pan from the oven and turn the heat to 450°F. Place the marshmallow halves on top of the cookies or broil and then cook an additional 1 to 2 minutes, or until the marshmallows are lightly toasted. Then remove the pan from the oven and press down the marshmallow lightly with a chocolate kiss.
  • Transfer the cookies to a cooling rack.


These cookies taste best (and like a real s’more) when warm. To warm, place in the microwave for 10 to 15 seconds.


Calories: 165kcal | Carbohydrates: 24g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 23mg | Sodium: 115mg | Potassium: 26mg | Sugar: 15g | Vitamin A: 170IU | Calcium: 20mg | Iron: 0.7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

Did you make this recipe? Don’t forget to give it a star rating below!

These s’mores cookies are seriously so good! Such an easy treat for summer and one that will surely bring a smile to anyone that tries them! ENJOY! :)

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