S'mores Cookies

These soft and chewy Chocolate Chip S’more Cookies are loaded with gooey marshmallows, chocolate chips, and Teddy Grahams. They’re inspired by the campfire classic, but can be enjoyed with or without a fire all year long.

If you’re a s’mores fanatic, you may also love these Peanut Butter S’mores Cups, S’mores Cookie Bars, or my Peanut Butter No-Bake S’mores Bars.

Chocolate Chip S’more Cookies

S’mores have been a summer favorite for generations, and it’s easy to see why. They are basically dessert perfection with a perfect balance of flavors and textures—sweet and salty, crunchy and gooey. Plus, they are so simple that kids can make their own!

Email This Recipe

Get a link to this recipe emailed so you can save it for later + get all the latest Carefree Kitchen recipes!

By submitting this form you consent to receive emails from The Carefree Kitchen

And as much as you can’t compete with the real deal, you also can’t make a campfire every single night. Plus, let’s get real—s’mores are messy. Sometimes you want the flavors of gooey marshmallow, melted chocolate, and crisp graham cracker but in an easier to serve form.

These chocolate chip s’mores cookies are just that—easy to prepare, can be made ahead of time, and have all of the components of everyone’s favorite summer treat.

Why You’ll Love This Recipe

Less mess! S’mores on the fire are great, but they’re definitely messy. In cookie form, you can still enjoy the gooey marshmallows but just with slightly less crumbs and sticky fingers.
They’re easy to make ahead. Go ahead and make the dough and save it to bake the next day, or even freeze it for up to 2 months.
Fun and unique. If you’re looking for a different chocolate chip cookie, this is a super easy variation that everyone will love.

A baking sheet with rows of chocolate chip smores cookies.

Key Ingredients You Will Need

Baking Soda: this helps the cookies to rise slightly in the oven, and keeps them nice and soft.
Butter: make sure that your butter is soft before trying to cream it with the sugars.
Sugars: you will need both granulated sugar and light brown sugar for this recipe. Each kind of sugar plays a part in the flavor and overall texture of the cookies.
Eggs: eggs are what helps hold your cookie dough together! It’s best if they are at room temperature before mixing them with the butter so that it doesn’t shock it.
Chocolate Chips: mini chocolate chips are best because they will fit best in the cookie dough balls, and melt the quickest. You could also use Hershey’s chocolate bars, just chopping them into smaller pieces.
Mini Marshmallows: this recipe calls for both regular mini marshmallows and dehydrated ones. You can, of course, just use regular mini marshmallows if that’s all you can find.
Teddy Grahams: these s’mores cookies get their graham crackers from Teddy Grahams. Feel free to leave them whole or crush them up a bit.

How to Make S’mores Cookies

Mix the cookie dough. Combine the flour, baking soda, and salt and set aside. Cream together the butter, sugar, brown sugar, and vanilla until light and fluffy, then add the eggs one at a time. Stir in the dry ingredients and mix on low speed, just until combined. Reserve about ¼ cup each of the chocolate chips, Teddy Grahams, and mini marshmallows, then add the rest to the cookie dough and stir.
Scoop the cookies. Scoop and roll dough into 1¼” balls. Line them up 2″ apart on a baking sheet lined with parchment paper, then use the palm of your hand to press the balls down gently so the dough ball is about 1″ thick.

S'more cookie dough in a glass mixing bowl.

Bake. Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and add the reserved marshmallows, teddy grahams and chocolate chips.
Cool. Let the cookies cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely. Enjoy!

Frequently Asked Questions

Can you freeze these cookies?

Yes! You can freeze either the cookie dough or the baked cookies for up to 2 months. To thaw, transfer to the fridge overnight.

Can I make these ahead of time?

Yup—you can prepare the cookie dough the night before, then scoop and bake the following day. Or, freeze the cookie dough so that you can make these all season long.

A hand holding a soft and chewy s'mores cookie.

Recipe Tips

Do not overbake your cookies! No one wants to eat a dry cookie, so keep an eye on them and pull them from the oven as soon as the edge start to turn a light golden brown color.
Chill the dough if you have the time. While it’s not totally necessary, it will help make sure that your cookies don’t spread. Even 30 minutes in the fridge can make a difference!
Use mini marshmallows. It will be much easier to work with because having to cut marshmallows leaves the edges super sticky.
Be sure to use fresh marshmallows. Stale marshmallows are difficult to get soft, even after baking them.

Storage Instructions

Storing instructions: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
Make-ahead tips: Cookie dough can be made up to 3 days ahead of time and stored in the fridge before baking. Or, scoop the dough and freeze flat on a sheet tray. Transfer to freezer bags and store frozen for up to 3 months.
To bake frozen cookie dough, transfer to a parchment paper-lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.