Name: Easy S’mores Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: ½ cup unsalted butter, melted; ½ cup light brown sugar; ¼ cup granulated sugar; 1 large egg; 1½ tsp vanilla extract; 1¼ cups all-purpose flour; ½ tsp baking soda; ¼ tsp salt; ½ cup semi-sweet chocolate chips; ½ cup mini marshmallows; ½ cup graham cracker crumbs

There’s something magical about the nostalgic combination of gooey marshmallows, melted chocolate, and crunchy graham crackers. These iconic s’mores bring back memories of cozy campfires and summer nights. But what if you could capture that same warm, melty goodness in a soft, chewy cookie—without ever lighting a fire? Enter: Easy S’mores Cookies.

This recipe is one of my absolute favorites because it combines everything I love about classic s’mores and wraps it up in a soft jumbo cookie that’s perfect any time of the year. No campfire? No problem. These cookies bring all the cozy, sweet vibes straight to your kitchen with minimal effort.

I first made these Easy S’mores Cookies during a chilly fall weekend when I was craving s’mores but didn’t want to step outside. I wanted something warm and sweet, but easy and fast—without pulling out a mixer or waiting for dough to chill. So I played around with my go-to cookie base and added the s’mores essentials: mini marshmallows, chocolate chips, and crushed graham crackers. The result was even better than I imagined. Soft, buttery cookies with melty chocolate pockets and golden marshmallow goo in every bite. These cookies quickly became a weekend staple, especially when friends or family drop by.

If you’ve got 20 minutes and a sweet tooth, you’re going to love making these s’mores cookies. No fancy tools, no chill time, just a mixing bowl, a spoon, and a baking sheet. They’re ideal for spontaneous baking moments, fun family activities, or a low-effort dessert that still feels special.

Why You’ll Love This Recipe

There are so many reasons these s’mores cookies will earn a permanent spot in your dessert rotation.

1. Quick and easy to make
With just 10 minutes of prep and 10 minutes of baking, these cookies are ready faster than most takeout orders. There’s no dough chilling required, and you don’t even need an electric mixer. Just melt the butter, stir everything together, scoop, and bake.

2. Minimal ingredients, maximum flavor
This recipe uses pantry staples like flour, sugar, and vanilla, plus a few special s’mores additions—mini marshmallows, chocolate chips, and graham cracker crumbs. Together, they create a balanced flavor that’s rich, sweet, and slightly toasty.

3. The perfect texture
These cookies are soft and chewy in the center with lightly crisp edges. The trick? Slightly underbaking them and letting them set on the pan. The marshmallows caramelize and the chocolate stays gooey, giving every bite that melt-in-your-mouth feel.

4. No fancy tools required
You don’t need a stand mixer, a hand mixer, or even a food processor. All you need is one bowl and a sturdy spoon or spatula. It’s the kind of recipe that even beginner bakers can master with confidence.

5. Crowd-pleasing and kid-friendly
S’mores are a universal favorite, and these cookies are no exception. They’re fun for kids to help make and even more fun to eat. Plus, they store well, making them perfect for lunchboxes, potlucks, or weekend treats.

Health Benefits

While these cookies are definitely on the indulgent side, they can still be enjoyed as part of a balanced lifestyle. Here are a few health-conscious elements to keep in mind:

Portion-controlled sweetness
Each cookie is packed with flavor, which means one is usually enough to satisfy a sweet craving. Because they’re rich and chewy, you don’t feel the need to overindulge.

Homemade = fewer additives
Unlike store-bought cookies that often contain preservatives and artificial flavors, these cookies use simple, recognizable ingredients. You can also control the amount of sugar and choose high-quality chocolate for a better-for-you treat.

Easy to modify
Want to make them a bit healthier? You can use whole wheat flour for added fiber, swap in coconut sugar for a lower-glycemic option, or even reduce the sugar slightly if desired. You’re in control of what goes in.

No hydrogenated oils or trans fats
This recipe uses real butter, which not only adds flavor but also avoids the unhealthy fats found in some pre-packaged treats.

Preparation Time, Servings, and Nutritional Information

Total Time: 20 minutes
Prep Time: 10 minutes
Bake Time: 10 minutes
Servings: Makes about 12 jumbo cookies

Per Serving (1 cookie):
Calories: 280
Protein: 3g
Carbohydrates: 36g
Fat: 13g
Fiber: 1g
Sugar: 22g

Ingredients List

½ cup (1 stick) unsalted butter, melted
Provides rich flavor and keeps the cookies soft and chewy.
½ cup light brown sugar, packed
Adds moisture and a deep caramel-like sweetness.
¼ cup granulated sugar
Balances the flavor and helps the edges crisp up.
1 large egg
Binds the dough and adds structure.
1½ teaspoons pure vanilla extract
Enhances the overall sweetness and warmth of the cookie.
1¼ cups all-purpose flour
Forms the base of the cookie and gives structure.
½ teaspoon baking soda
Helps the cookies rise and become puffy.
¼ teaspoon salt
Balances the sweetness and brings out the chocolate flavor.
½ cup semi-sweet chocolate chips
Melts into gooey pockets and adds chocolatey depth.
½ cup mini marshmallows
Adds that signature s’mores gooeyness.
½ cup graham cracker crumbs
Brings in the toasted crunch and authentic s’mores flavor.

Step-By-Step Cooking Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. This helps prevent sticking and ensures even baking.
Melt the butter in a medium bowl using the microwave (about 30-40 seconds). Let it cool slightly so it doesn’t cook the egg when you add it.
Add the sugars to the melted butter and mix well until smooth and slightly glossy. The sugar should mostly dissolve into the butter.
Add the egg and vanilla extract, stirring until fully incorporated. The mixture should become creamy and slightly thickened.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet mixture and stir just until combined. Do not overmix—stop when you no longer see streaks of flour.
Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs. Distribute them evenly throughout the dough.
Scoop the dough into large balls (about 2-3 tablespoons each) and place them 2 inches apart on the prepared baking sheet. The cookies will spread slightly as they bake.
Bake for 9–11 minutes, or until the edges are lightly golden but the centers look slightly underdone. This ensures a soft, chewy texture once cooled.
Let the cookies cool on the baking sheet for 5–7 minutes before transferring to a wire rack. The residual heat will help them set without overbaking.

How to Serve

These cookies are best enjoyed slightly warm, when the marshmallows are still soft and the chocolate is melty. Here are some fun serving ideas:

Serve with a glass of cold milk or warm hot chocolate for a cozy combo.
Stack a few on a plate and drizzle with extra melted chocolate for dessert boards.
Sandwich two cookies with a scoop of vanilla or chocolate ice cream for the ultimate s’mores ice cream sandwich.
Crumble one over a bowl of yogurt or oatmeal for a sweet breakfast treat.

Pairing Suggestions

These Easy S’mores Cookies are rich and sweet, so pairing them with something creamy or lightly bitter creates a nice balance:

Beverages: Try pairing with coffee, herbal tea, or a non-dairy milk like almond or oat for a subtle flavor contrast.
Dessert Pairings: Serve with fresh fruit like strawberries or bananas for a light, refreshing counterpoint.
Kid-friendly combo: Add them to a snack tray with apple slices, peanut butter, and pretzels for a fun after-school treat.

Storage, Freezing & Reheating Instructions

To store: Place cooled cookies in an airtight container at room temperature for up to 4 days. Keep away from heat or direct sunlight to maintain texture.

To freeze: Lay cookies flat on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months.

To reheat: Warm frozen cookies in the microwave for 15–20 seconds or in a preheated oven at 300°F for 5–7 minutes. This brings back their soft, gooey texture.

To freeze raw dough: Scoop dough into balls, freeze on a tray, and store in a bag. Bake directly from frozen, adding 1–2 minutes to the baking time.

Common Mistakes to Avoid

Overbaking – The biggest mistake is waiting until the cookies look fully done in the oven. They should look slightly underbaked in the center when you pull them out.
Using warm butter with egg – If your butter is too hot, it can partially cook the egg, resulting in a greasy texture.
Overmixing the dough – Stir just until the flour disappears. Overmixing develops too much gluten and makes cookies tough.
Too many marshmallows on the edge – Keep most marshmallows inside the dough ball to prevent them from melting too much and burning.
Skipping parchment paper – Marshmallows can get sticky. A lined baking sheet prevents sticking and makes cleanup easier.

Pro Tips

Chop large chocolate chunks for a rustic look. They melt more evenly and create those gooey chocolate rivers we all love.
Slightly crush graham crackers by hand instead of pulverizing them completely. This adds a nice texture contrast.
Chill dough for 15 minutes if your kitchen is warm. This helps control spread and keeps cookies thick.
Top each dough ball with a few marshmallows and chocolate chips before baking. This gives a bakery-style finish.
Let cookies rest on the tray before moving. This is key to setting the soft centers without overbaking.

Frequently Asked Questions (FAQs)

Can I use regular marshmallows instead of mini?
Yes, but chop them into smaller pieces so they melt evenly and don’t overpower the dough.

Can I use dark chocolate instead of semi-sweet?
Absolutely. Dark chocolate adds a more intense, less sweet flavor. Milk chocolate can also be used for a classic s’mores vibe.

What if I don’t have graham crackers?
Digestive biscuits or tea biscuits are a good substitute. Even crushed vanilla wafers can work in a pinch.

Can I double the recipe?
Yes! This recipe doubles well. Just make sure to use two baking sheets or bake in batches for even cooking.

How do I prevent marshmallows from melting too much?
Try folding them into the center of the dough and avoid placing any directly on the edge of the cookie ball.

Can I make the dough ahead of time?
Yes. Store the dough in the fridge for up to 24 hours. Let it sit at room temp for 10 minutes before baking.

Why did my cookies spread too much?
Too much butter or too little flour can cause spreading. Be sure to measure carefully and avoid overly hot butter.

Do these cookies stay soft after baking?
Yes! The high moisture from brown sugar and melted butter keeps them soft for several days when stored properly.

Can I use gluten-free flour?
Yes, a 1:1 gluten-free flour blend should work well. Be sure to use gluten-free graham crackers too.

Can kids help make these cookies?
Definitely! Kids love helping mix the dough, scoop the cookies, and press in extra toppings before baking.

Conclusion & Call to Action

If you’ve been looking for an easy, crowd-pleasing dessert that brings back all the cozy, campfire feels, these s’mores cookies are it. With their soft centers, gooey chocolate, and toasty marshmallow bits, they’re everything you love about s’mores—no flames required.

Whether you’re baking for a weekend movie night, a school bake sale, or just because you’re craving something sweet, this recipe has you covered. It’s fast, foolproof, and full of feel-good flavor.

I’d love to hear how your cookies turn out! If you try this recipe, leave a comment below or share your cookie creations online and tag me. Your kitchen is about to smell amazing—enjoy every bite!