S’mores Cookies

ditch the bug spray and fire starter logs, let’s make s’mores indoors

Yield: 12 – 15 cookies

You will need:

  • 1/2 cup white sugar
  • 1/2 cup light brown sugar (packed)
  • 1/2 cup unsalted butter (softened)
  • 1 & 1/4 cups flour
  • 1/4 cup crushed graham crackers
  • 1 egg
  • 1 tsp vanilla extract
  • 1 tsp salt
  • 1/2 tsp baking soda
  • 1/4 tsp baking powder
  • 1/2 cup mini marshmallows or chopped marshmallows
  • 1/2 cup roughly chopped Hershey’s chocolate

Tips: This recipe can easily be made gluten free by swapping flour for King Arthur’s Gluten-Free Measure for Measure Flour. Using a stand mixer will save time and ensure the ingredients are well incorporated.


  • Preheat oven for 350 degrees and line a sheet pan with parchment paper (or lightly grease the pan with butter)
  • In one bowl, add butter and both sugars. Cream this mixture until combined on a medium mix setting.
  • Add vanilla, egg, and salt to the bowl and mix on low.
  • Add remaining ingredients and mix on low until the dough is crumbles. I like to hand mix the dough when it is in this state but you can mix with a spoon until the dough resembles a big ball of cookie dough.
  • Optional: chill dough in the refrigerator for 30 minutes to keep the cookies from spreading out flat when baking in the oven
  • Scoop and form 1″ dough balls and place on the parchment leaving room (about 2″) between the cookies incase they spread while baking
  • Bake cookies in the oven for 12 minutes, the cookies should be golden brown and the marshmallows can get some color as well.
  • When done baking, let cookies cool for 5 – 10 minutes and enjoy!

Don’t limit yourself to traditional s’mores toppings! I like to switch up my recipe adding in:

  • chopped Reese’s cups
  • chocolate marshmallows
  • swirl in some Nutella or peanut butter
  • chopped up Rolos
  • broken bits of pretzels

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