S’mores Cookies

If you fondly remember making S'mores with Graham crackers, Hershey's chocolate and roasted marshmallows as a kid, you'll love these S'mores cookies.

Now Let’s Get Cooking
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When I was a kid I participated in Brownies and like any good Brownie, I went on the outdoor “camping” trips and I do fondly remember roasting marshmallows over an open fire. I took particular pride in my marshmallow roasting ability, making sure I never burned the marshmallow, but toasted it into a perfect light brown color evenly on all sides until the marshmallow became too hot and started spinning on my wire hanger. At that point, I would pull the marshmallow away from the fire and offer it to a fellow Brownie who would be waiting to squeeze it between two Graham crackers with a section of Hershey’s chocolate, happy that they didn’t have to toast their own marshmallow. I’d then grab a new marshmallow and start toasting it for another friend. I can count the number of times I actually ate a s’mores myself on one hand (one finger actually). Why? Well, true confessions – there are only two foods that I’ve come across in my life that I really don’t like: pumpkin (particularly pumpkin pie) and marshmallows. I’ve learned to like pumpkin in some foods like muffins and soup (pumpkin pie, on the other hand, will never cross my lips again), but marshmallows and I will never be friends. I just don’t like marshmallows. 

Having said that, these cookies will never be my favorite cookie, but I understand that lots of people like marshmallows and if you do, this s’mores cookie is a lovely tribute to our childhood s’mores. The cookie itself is made with mostly Graham cracker crumbs and is delicious on its own, and even more so once the square of Hershey’s chocolate has been pressed into the center of it. 

A baking sheet with s'mores cookies on it, some with chocolate and some without.

The timing of when to put the chocolate into the cookie is important. Let the cookie cool for just a a few minutes on the baking sheet and then press the chocolate into the center while the cookie is still warm. If the chocolate starts to melt too much, wait another minute before doing the next cookie. 

A baking sheet with 12 s'mores cookies, all with a piece of chocolate in the center.

This is the stage where I really enjoy these cookies – the delicately sweet Graham cookie with a chunk of chocolate pressed into the center. What’s not to love? If you’re making these cookies for me, stop here.

The next step is where the fun begins for true s’mores lovers. Melt the marshmallows down in a non-stick sauté pan or skillet. Since I’m being really honest with you here, I’ll tell you another truth. When we first made these cookies, we forgot about the melted marshmallow cream in the pan for just a minute and it started to brown on the bottom before we knew it. We stirred it in and realized that this was that perfect light brown toasted marshmallow color that I used to strive for as a young Brownie! Toasting the melted marshmallow became a part of the recipe and adds a nice light tinge of brown and a toasted flavor to the marshmallow drizzle. You can take that toasting as far as you like, but I’d try not to replicate the black, charred, flaming marshmallow so many kids end up with – even if that was you as a child.

S'mores cookies on a baking sheet, some drizzled with marshmallow and some plain.

A word of caution when you come to the marshmallow drizzling stage. If you’d like to use a piping bag for more precision, I suggest using a disposable piping bag or zipper sealable plastic bag instead. The marshmallow cream is a bear to clean off a cloth bag. Also, be careful – this stuff is HOT. Be sure to wrap a tea towel around the bag before you try to handle it. Alternatively, you can drizzle the marshmallow onto the cookies from a spoon if you prefer. Let the marshmallow drip off the spoon and hold the spoon about 12 inches above the cookies for the most even drizzle. Do make sure you have either a sheet pan or a piece of parchment paper underneath to catch the excess.

A spatula lifting a s'mores cookie off a cooling rack.

If you are storing these cookies for any period of time, do so in an airtight container and put a piece of parchment paper between layers. The marshmallow drizzle will harden somewhat, but it will always be sticky and while a stack of s’mores cookies is not unappealing, you probably would prefer to eat them one at a time. 😉

S'mores cookies with a glass of milk.

S’mores Cookies

  • Prep Time: 30 m
  • Cook Time: 15 m
  • Total Time: 45 m
  • Servings:


  • 1 cup unsalted butter softened
  • ¾ cup sugar
  • ¾ cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 cups Graham cracker crumbs
  • 1 cup all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 14 ounces mini marshmallows
  • 5 Hershey’s chocolate bars broken into rectangle pieces


  1. Pre-heat the oven to 350°F.
  2. Cream the butter and sugar together with an electric hand mixer or stand mixer until fluffy and light in color. Add the eggs and vanilla and continue to beat.
  3. In a separate bowl, combine the Graham cracker crumbs, flour, baking soda, baking powder and salt. Slowly add the dry ingredients to the wet ingredients and mix into a soft dough.
  4. Roll 1 tablespoon of dough at a time into a ball and place them all on a baking sheet about 2-inches apart.
  5. Bake the cookies at 350°F for 10 to 12 minutes, until lightly browned on top. Let the cookies cool on the baking sheet for 2 minutes and then press a piece of the Hershey’s chocolate bar into the center of each cookie. The chocolate will melt a little into the cookie; if it is melting too much, wait another minute. Transfer the cookies to a cooling rack and cool to room temperature.
  6. Heat a large sauté pan over medium-high heat. Add the mini marshmallows to the pan. When they start to melt, stir constantly until they have all melted and the mixture is smooth. To toast the marshmallow cream, let the melted marshmallows sit in the pan for 20 seconds without stirring. Then turn off the heat and gently run a spatula through the marshmallow cream to swirl the toasted marshmallow on the bottom of the pan into the rest of the cream. Do not over stir.
  7. Place the cookies in a single layer on a cooling rack over a baking sheet or parchment paper. Drizzle the cookies with the melted toasted marshmallow cream. You can put the cream into a piping bag or zipper lock bag to drizzle (wrap in a towel around the bag because the cream will be hoor drizzle the cream from a spoon. If the marshmallow cream starts to set, place it back over the heat for a few seconds to melt it again.
  8. Store the cookies in an airtight container with parchment paper in between the layers, so the cookies don’t stick together. They are S’mores cookies…so they are gooey! 
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