Best S'mores Cookies – Most Gooey, Chewy Recipe Ever (2025)

Q: What makes cookies chewy instead of crispy?

It’s all about ingredients and technique. Brown sugar contains more moisture than white sugar, helping retain chewiness. Using butter instead of oil , and chilling the dough to prevent spread, also contributes to that ideal soft center. Avoid overbaking—remove cookies when the edges are just set.

Q: Can I use mini marshmallows instead of large ones?

Yes! If you don’t have full-size marshmallows, use 3 mini marshmallows per cookie . They’ll melt just the same and still create a gooey center. Just make sure you seal the dough tightly around them to avoid marshmallow leakage during baking.

Q: How do I keep marshmallows from melting too much?

The key is sealing them inside the dough completely . Chilling the dough before baking slows the melting process. Also, bake at 350°F rather than higher temps to ensure even melting. Check out how we handle sticky fillings in our Blueberry Cream Cheese Bars , which follow similar techniques.

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Summer desserts hit different, and few treats can match the nostalgic charm and gooey goodness of the Best S’mores Cookies. Blending all the flavors of a classic campfire s’more—crunchy graham crackers, melty chocolate, and gooey marshmallows—into a chewy cookie, this recipe delivers an unforgettable bite. Whether you’re planning a backyard BBQ, movie night, or craving something sweet, these s’mores cookies will become your go-to. Looking for inspiration? Try our Peanut Butter Brownie Swirl Cookies for another indulgent twist.

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Why S’mores Cookies Are Everyone’s Favorite Summer Dessert

The irresistible combination of graham, marshmallow, and chocolate

S’mores cookies are built on the beloved flavor profile of the classic campfire treat. What makes them shine is how the elements come together in every bite—sweet melted chocolate, soft and chewy marshmallow, and the toasted crunch of graham crackers. It’s not just a cookie; it’s an experience. This balance of textures makes them so addictive that most people can’t stop at one.

What makes these cookies different from classic chocolate chip cookies

Unlike traditional chocolate chip cookies, the best s’mores cookies take things up a notch with a gooey center and a layered structure. The dough is wrapped around halved marshmallows, ensuring that signature gooey middle. On top, pieces of graham crackers are pressed in before baking, and a dusting of crushed graham right after baking seals the flavor. It’s a tactile, flavor-packed upgrade that cookie lovers instantly notice.

Why this recipe is perfect for all ages and occasions

There’s no age limit to loving s’mores. These cookies make that classic flavor accessible from your kitchen, without needing a bonfire. They’re kid-friendly, party-perfect, and a sweet snack that feels both familiar and new. Plus, the recipe makes 12 generous cookies—just enough for a small crowd. Don’t miss our Strawberry Shortcake Cookies for another bake-and-share crowd-pleaser.

Ingredients That Bring the Best S’mores Cookies to Life

Pantry staples and where the s’mores twist comes in

To make these cookies, you’ll use the usual base: all-purpose flour, baking soda, salt, unsalted butter, granulated sugar, and brown sugar. But the twist comes with the s’mores add-ins: large marshmallows, chocolate chips, and graham crackers. No fancy ingredients needed—just your standard pantry lineup plus a few strategic additions.

Choosing the right chocolate: milk vs. dark chips

The type of chocolate chips you use matters. Milk chocolate chips will give you a classic, kid-approved sweetness. If you prefer a deeper, less sugary flavor, go for dark or semisweet chocolate chips. Either way, don’t be afraid to press a few extra chips into the tops before baking. That bakery-style finish makes a big difference. Discover great ideas like our Chewy Snickerdoodle Cookies if you love soft-centered cookies with bold flavors.

The marshmallow factor: large, mini, or stuffed?

This recipe calls for 6 regular-sized marshmallows—cut in half to make 12 pieces, one for each cookie. Don’t have large ones? Use 3 mini marshmallows per cookie instead. Once pressed between two dough balls and sealed, the marshmallow melts into a soft, sticky center that surprises and delights in every bite. Be sure to seal the dough well to keep the filling from oozing out.

How to Make S’mores Cookies Like a Pro

Preparing your dough base step-by-step

First, combine your dry ingredients: flour, baking soda, and salt. In another bowl, beat the butter with granulated sugar until smooth, then add brown sugar and cream until light and fluffy. Mix in the egg and vanilla extract, then fold in the dry mix. Finally, stir in your chocolate chips by hand—this ensures they stay intact and evenly distributed.

The marshmallow stuffing technique that keeps the centers gooey

Scoop one tablespoon of dough and flatten it slightly. Place a halved marshmallow on top, then add another scoop of dough over it. Use your fingers to press and seal the dough all around the marshmallow, rolling it into a ball to make sure it’s fully enclosed. This step is crucial for keeping the centers gooey without marshmallow leaks during baking.

Adding and topping with graham crackers for the perfect crunch

Break 3 sheets of graham crackers into 36 small pieces. Press 3 pieces into each dough ball before baking. After baking, crush the final graham sheet and sprinkle the crumbs over the warm cookies to add a buttery, crunchy finish. Don’t miss our Chocolate Chip Cookies if you want to try other chewy-centered cookie styles at home.

Tips for Getting Perfect Texture and Flavor Every Time

Don’t skip chilling: why cold dough makes a difference

One of the biggest secrets to making the best s’mores cookies is chilling the dough before baking. A 30-minute chill lets the butter firm up, preventing overspreading. This ensures the cookies bake thick and chewy, with gooey centers and slightly crisp edges. Skip this step, and you might end up with flat, sad puddles of dough. If you’re looking for other smart baking shortcuts, check out our Lemon Crinkle Cookies—they’re simple but benefit big from chilling, too.

The right baking pans and liners to avoid marshmallow mess

Marshmallows can be sticky, so using silicone baking mats or parchment paper is essential. They create a nonstick barrier that keeps marshmallow from welding itself to your tray. If you’re using a dark metal sheet, know that it might brown your cookies faster—reduce the baking time slightly or use light metal trays for a more even bake.

Timing is everything: when to remove from the oven

Bake your cookies for 11–13 minutes at 350°F, pulling them out when the edges are just golden brown. The center might look slightly underbaked, but don’t worry—it’ll firm up as the cookies cool. Overbaking dries out the marshmallow, while perfect timing creates that iconic ooey-gooey texture. Want more tips on timing and texture? Discover our Chewy Brown Sugar Cookies that deliver perfect softness every time.

Storage, Freezing & Make-Ahead Options

Keeping cookies soft and fresh for days

Once cooled, store your s’mores cookies in an airtight container at room temperature. They’ll stay soft for up to 3 days. To keep them extra moist, add a slice of white bread to the container—it releases just enough moisture to prevent staleness.

How to freeze the dough (and bake from frozen)

Freezing s’mores cookie dough is simple. After shaping and adding graham cracker pieces, freeze the balls on a tray. Once solid, transfer to a freezer bag. When baking from frozen, just add 1–2 minutes to the baking time. Don’t forget to reserve extra graham crackers to crush and sprinkle on top after baking. Learn more about freezing tips in our No-Bake Banana Split Cake—perfect for summer make-ahead treats.

Reheating tips for that “fresh out of the oven” gooeyness

Want to recreate that fresh-from-the-oven warmth? Pop a cookie in the microwave for 6–8 seconds. The marshmallow softens, and the chocolate melts just enough to make it feel like it just came out of the oven. This hack works great when serving leftover cookies to guests or for late-night snacking.

Add-ins: peanut butter, caramel bits, or bacon?

Once you’ve mastered the base recipe, try flavor twists. Add peanut butter chips for a nutty upgrade, toss in caramel bits for an extra gooey bite, or even sprinkle candied bacon for a salty-sweet profile. These spins can take your cookie from classic to gourmet without complicating the process.

For parties or lunchbox treats, make mini versions using a smaller scoop or turn the dough into cookie bars by spreading it into a square pan and pressing marshmallows and graham crackers on top. Slice into squares after baking for an easy-to-serve dessert that travels well.

Gluten-free or dairy-free adaptations

Going allergen-friendly? Swap regular flour for a 1:1 gluten-free blend, and use vegan butter and dairy-free chocolate chips. For marshmallows, make sure they’re gelatin-free if catering to vegetarians. Even without traditional ingredients, you can still enjoy the best s’mores cookies with just a few smart substitutions.

FAQ About S’mores Cookies

What makes cookies chewy instead of crispy?

It’s all about ingredients and technique. Brown sugar contains more moisture than white sugar, helping retain chewiness. Using butter instead of oil, and chilling the dough to prevent spread, also contributes to that ideal soft center. Avoid overbaking—remove cookies when the edges are just set.

What does “s’mores” stand for?

“S’mores” is short for “some more”—as in, you’ll definitely want some more of these cookies. The name dates back to 1920s camping culture, where graham cracker-chocolate-marshmallow sandwiches became wildly popular by the fire.

Can I use mini marshmallows instead of large ones?

Yes! If you don’t have full-size marshmallows, use 3 mini marshmallows per cookie. They’ll melt just the same and still create a gooey center. Just make sure you seal the dough tightly around them to avoid marshmallow leakage during baking.

How do I keep marshmallows from melting too much?

The key is sealing them inside the dough completely. Chilling the dough before baking slows the melting process. Also, bake at 350°F rather than higher temps to ensure even melting. Check out how we handle sticky fillings in our Blueberry Cream Cheese Bars, which follow similar techniques.

Conclusion: Why These Are Truly the Best S’mores Cookies

If you’re searching for the best s’mores cookies, this recipe is everything you need. From the chewy texture to the gooey marshmallow center and crunchy graham topping, every bite delivers nostalgia and indulgence. The recipe is simple, adaptable, and perfect for any gathering—or just a night in with a cold glass of milk. These cookies aren’t just a treat—they’re a memory in the making. Want to elevate your summer baking game further? Don’t miss our Blueberry Lemonade Recipe—a perfect pairing for these sweet cookies.

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