These S’mores Cookies are simply one of the best cookies you’ll ever eat — period. They are gooey, chocolatey, and slightly crispy due to the graham cracker pieces that are hidden in the pool of melted marshmallow. The brown butter used in this recipe gives these cookies that toasty campfire flare that’ll have everyone singing their favorite camp tunes. After you taste the first bite of these delicious S’mores Cookies, I bet you (and anyone who tastes them) will be wanting “s’more!”

The Best S’mores Cookies Recipe

Y’all, I am not exaggerating when I say this s’mores cookies recipe is my favorite way to eat s’mores (well, besides my S’mores Rice Krispie Treats and S’mores Bars). Let’s just say, I’ll be bringing these to the campfire from now on. 

Some of you may be asking: What are s’mores cookies? And the answer is quite simple: s’mores cookies are everything you like about s’mores in cookie form. 

These cookies are literally perfect! The chocolate chunks provide that chocolatey sweetness. The melty marshmallow is super sticky and gooey, which makes these cookies so addicting. The cookie batter is made with brown butter, which gives the cookie a nutty, toasty flavor. The graham crackers provide a buttery crunch. And, these cookies are topped with flaky sea salt, which gives these cookies the perfect balance.

These s’mores cookies are my new go-to for any family gathering, party, or movie night. They are a favorite among kids and adults, and they are definitely a fun showstopper that can be made all year round. Who says you have to wait until summer to enjoy s’mores?! Light your “campfire oven” and get these cookies baking!

What Ingredients are Needed for these S’mores Cookies?

Brown Sugar: Brown sugar plays an important role in this s’mores cookies recipe. Brown sugar contributes to the rich, complex flavor of the cookies and provides additional moisture, which aids in getting the perfect chewy texture for these cookies. 

Granulated Sugar: Granulated sugar helps spread the cookie and promotes a tender, crisp texture. Using brown sugar and granulated sugar together creates the perfect cookies that are chewy in the middle and lightly crisp on the edges. 

Brown Butter: Brown butter has a rich, deep, nutty, and toasty flavor that contributes to the “campfire nostalgia” of these s’mores cookies. 

Eggs: This s’mores cookies recipe uses a whole egg and an additional egg yolk, which contributes to the chewy texture. 

Flour: We are using all-purpose flour, but if you are gluten-free, I have included information about a gluten-free option in the FAQ. Below, I also included tips on measuring flour, which will help ensure your cookies come our perfect and aren’t too dry or crumbly. 

Baking Soda and Powder: Baking soda and baking powder helps with leveling the cookies and aids in their texture. The combination of these two compounds ensure a chewy cookie with a tender crumb. 

Chocolate: For this s’mores cookies recipe, I prefer a darker chocolate; however, you can use whatever chocolate you want. Some may opt for the traditional Hershey milk chocolate, which will definitely give you that traditional s’mores flavor. 

Marshmallows: Marshmallows brings the gooeyness to these s’mores cookies. I used the large jet-puffed marshmallows and cut them in halves. I found that cutting the marshmallows the long way helped with the stuffing process. 

Graham Crackers: Honey flavored graham crackers are the traditional s’mores cookie base, so I broke a few of them to serve as mix-ins for these cookies. 

Vanilla: This recipe uses pure vanilla extract to add that delicious vanilla flavor.

Salt: Salt (yes, salt) is key to any dessert. So we definitely add salt to the cookie batter and finish it with some flaky sea salt. Adding salt to your dessert helps with balancing the flavors. Trust me, don’t skip with step. 

How to Make S’mores Cookies

Step 1: First, make the brown butter. Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the browns bit are what you want!) into a heat-safe bowl and let rest for about 10-15 minutes. 

Step 2: Then, prepare your mix-ins by cutting the marshmallows in half (I find that cutting them the long way works better); roughly cut or break the graham crackers into small-medium bitesize pieces (remember, they will break down a little when mixing); and chop your chocolate. 

Step 3: Next, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside. Tip: When mixing your flour, 

Step 4: Then, in a medium-large mixing bowl, add the granulated sugar, dark brown sugar, cooled browned butter, and vanilla and beat with a hand mixer for 2-3 minutes.

Step 5: Next, add the egg and yolk. Beat for an additional 1-2 minutes. Your mixture should be shiny. 

Step 6: Then, add your “sifted flour mixture” into your wet ingredients and mix with a wooden spoon or rubber spatula until well combined. Be sure not to over mix. 

Step 7: Next, add your prepped chocolate and graham crackers and carefully fold in your toppings until just incorporated. Be sure not to crush your graham crackers too much during this process. 

Step 8: Transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate and obtain that brown butter and vanilla flavors (Pro tip: Allowing your dough to refrigerate for 2 hours will result in the best flavored cookie; however, 30 minutes works just fine. Not allowing your cookie to rest in the refrigerator at all will not result in optimal flavor or texture. If you are resting your cookies more than 30 minutes, put your marshmallows in a ziplock bag so they won’t dry out).

Step 9: Once your dough has chilled, remove your dough and preheat your oven to 350°F. Line a nonstick baking sheet with parchment paper. 

Step 10: Use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough. With your thump, make an indention in the dough while the dough is in the scooper and insert half of a marshmallow into the indention. Once inserted, release the cookie and form Into a ball. The dough should completely cover the cookie

Step 11: Place the dough onto a parchment lined baking sheet. The dough should be about 2-3 inches apart.

Step 12: Bake the cookies at 350 degrees for 9-10 minutes and top with flaky sea salt as soon as you take them out of the oven to cool. Let rest for about 10-15 minutes — I know its going to seem like a lifetime, but it’ll be worth it. We want to ensure we get the perfect texture!

Tip & Tricks for the Best S’mores Cookies

1. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 30 minutes, but if you have time, 2 hours of refrigeration will render the best flavor. 
2. Be sure to use room temperature eggs. 
3. Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. Creaming your butter will ensure you have the best texture. 
4. If your cookie has a marshmallow explosion after it bakes, you can reshape it with a cookie cutter. If you don’t have a cookie cutter, you can use a wide cup to reshape the cookie. 

How to Get an Accurate Flour Measurement for Your Cookies with a Measuring Cup? 

1. Use the Correct Measuring Cup: Use a dry measuring cup. These cups typically come in sizes like 1 cup, 1/2 cup, etc.
2. Fluff the Flour: Before measuring, fluff up the flour in the bag or container using a spoon. This helps prevent compacting and ensures a more accurate measurement.
3. Spoon into the Cup: Gently spoon the fluffed-up flour into the measuring cup, allowing it to pile up above the rim.
4. Level Off: Use a flat edge, like the back of a knife, to level off the excess flour from the top of the measuring cup. Do this without tapping or shaking the cup to avoid settling.

Can You Freeze Cookie Dough?

Freezing your cookie dough allows you to have freshly baked cookies whenever you want. Here’s how you can store your s’mores cookies dough in the freezer:

1. Shape the Dough: After preparing the cookie dough, scoop your dough into balls and stuff with them the marshmallows and cover them completely. 
2. Place in Gallon Freezer-Safe Bag: Carefully, place the portioned balls in a gallon-size freezer bag. Make sure it is well-sealed to prevent air and moisture from reaching the dough.
3. Use an Airtight Container: If you prefer, you can place the wrapped cookie dough in an airtight container instead of using a gallon bag. 
4. Label and Date
5. Store in the Freezer for up to 3 months. 
6. Bake When Ready to Use. When you’re ready to bake, simply remove the cookie dough from the freezer, let it thaw slightly if needed, and follow the original baking instructions. Note, you may need to add 2-3 minutes to the bake time to account for the frozen dough. 

More Delicious Cookie Recipes

• Classic Chocolate Chip Cookies
• Brown Butter Chocolate Chip Cookies
• Double Chocolate Chip Cookies
• Peanut Butter Cookies
• Banana Chocolate Chip Cookies
• Blueberry Cookies
• Lemon Sugar Cookies

I hope you love these S’mores Cookies! They are absolutely delicious and definitely a showstopper. If you do give this recipe a try, I want to know! Leave a comment with a star rating below. You can also snap a photo & tag @butterloveandsalt on INSTAGRAM. Your reviews help support Butter, Love & Salt and make it possible for me to continue to create delicious recipes.

cookie s’mores, cookies for s’mores, s mores cookies, s’more cookies, s’mores cookies, s’mores cookies recipe

S’mores Cookies

5 from 6 votes

Prep Time :20 minutes mins

Cook Time :10 minutes mins

Chill Dough :30 minutes mins

Total Time :1 hour hr

Serves: 21

Pin Recipe Print Recipe Email Recipe

Ingredients

1x2x3x

• ▢ 1 1/2 cup all purpose flour
• ▢ 1/2 tsp baking soda
• ▢ 1/4 tsp baking powder
• ▢ 1/2 tsp salt
• ▢ 10 tbsp unsalted brown butter cooled
• ▢ 1/2 cup granulated sugar
• ▢ 1/2 cup dark brown sugar
• ▢ 1 large egg
• ▢ 1 large egg yolk
• ▢ 2 tsp vanilla extract
• ▢ 3 oz chopped chocolate
• ▢ 10-11 large marshmallows cut in halves
• ▢ 3 honey graham crackers chopped
• ▢ flaky salt to top

Instructions

• Make the brown butter: Cut the butter in small pieces to ensure even melting. Add the butter to a small skillet. Heat the skillet to medium heat. The butter will start to melt as the skillet heats up. Stir the butter to ensure it cooks evenly. Allow the butter to cook for about medium 3-5 minutes until the butter turns an amber color. The butter will first foam and start to pop. Then, brown bits will begin to form in the bottom of the pan. Once browned and popping slows, it is ready. Scrap the butter (and the brown bits of glory— yes, the browns bit are what you want!) into a heat-safe bowl and let rest for about 15-20 minutes.
• Prepare your mix-ins: Cut the marshmallows in half (I find that cutting them the long way works better); roughly cut or break the graham crackers into small-medium bitesize pieces (remember, they will break down a little when mixing); and chop your chocolate.
• Then, in a medium mixing bowl, sift the flour, baking soda, baking powder, and salt. Set aside.
• Next, in a medium-large mixing bowl, add the granulated sugar, dark brown sugar, cooled browned butter, and vanilla and beat with a hand mixer for 2-3 minutes.
• Then, add the egg and yolk. Beat for an additional minute. Your mixture should be shiny.
• Next, add your "sifted flour mixture" into your wet ingredients and mix with a wooden spoon or rubber spatula until well combined. Be sure not to over mix.
• Then, add your prepped toppings and carefully fold in your toppings until just incorporated. Be sure not to crush your graham crackers too much during this process.
• Transfer the cookie dough to a fridge and let chill for at least 30 minutes to allow the flour to hydrate and obtain that brown butter and vanilla flavors (Pro tip: Allowing your dough to refrigerate for 2 hours will result in the best flavored cookie; however, 30 minutes works just fine. If you are chilling your cookies more than 30 minutes, put your marshmallows in a ziplock bag until you are ready to use).
• Once your dough has chilled, remove your dough and preheat your oven to 350°F. Then, line a nonstick baking sheet with parchment paper.
• Next, use a medium cookie scoop (2 tablespoons cookie scooper) to scoop the dough. With your thump, make an indention in the dough while the dough is in the scooper and insert half of a marshmallow into the indention. Once inserted, release the cookie and form Into a ball. The dough should completely cover the cookie (Pro tip: I like to place the balls back in the refrigerator for 15-20 minutes but this is optional (I find it helps the cookies hold shape, but it’s definitely not necessary as you will likely need to reshape the cookies as noted in the Notes section anyway)).
• Then, place the dough onto a parchment lined baking sheet. The dough should be about 2 inches apart.
• Bake the cookies at 350 degrees for 9-10 minutes and top with flaky sea salt as soon as you take them out of the oven. Use a biscuit cutter or bowl to shape the cookies into a perfect circle. Add additional graham crackers pieces if desired. Then, let the cookies rest for about 15 minutes — I know it’s going to seem like a lifetime, but it'll be worth it. We want to ensure we get the perfect texture!
• Once cooled, enjoy and feel free to add a comment on my blog! Also, be sure to share your photo on instagram and tag @butterloveandsalt! We would love to see how your cookies come out!

Notes

1. Chill your dough before baking your cookies. Chilling the dough will hydrate the flour and will produce cookies with a thicker texture and enhanced flavor. I recommend that you let you dough chill for at least 30 minutes, but if you have time, 2 hours of refrigeration will render the best flavor.
2. Be sure to use room temperature eggs.
3. Make sure your brown butter is cooled before adding to the sugar. You want to cream your sugar with your butter (i.e., beat with a mixer for 2-3 minutes), which requires your butter to be room temperature. Creaming your butter will ensure you have the best texture.
4. If your cookie has a marshmallow explosion after it bakes or if you are looking for the perfect circular cookie shape, you can reshape it with a cookie or biscuit cutter. If you don’t have a cookie or biscuit cutter, you can use a wide cup to reshape the cookie. Simply swirl the cutter around the edges of each cookie to reshape them into perfect circles. Be sure to be gentle. 

Nutritional Information

Serving: 1cookieCalories: 169kcal (8%)Carbohydrates: 23g (8%)Protein: 2g (4%)Fat: 8g (12%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 32mg (11%)Sodium: 109mg (5%)Potassium: 55mg (2%)Fiber: 1g (4%)Sugar: 13g (14%)Vitamin A: 192IU (4%)Calcium: 17mg (2%)Iron: 1mg (6%)

Recipe by: Chavez Adams / Butter, Love & Salt | Photography by: Meg McKeehan