S’mores cookies are soft, gooey and completely irresistible! They’ve got graham cracker crumbs, mini marshmallows, chocolate chips and chopped chocolate bars for the ultimate s'mores treat!

So normally in the summertime, I’m all about lightened up sweets.

I’ll make healthy no bake mini cheesecake bites, healthy blueberry cake or for snacking, some healthier no bake cookie bars.

Not today my friends.

Today we are using butter and sugar. And you are going to thank me.

I am SO excited to share today’s s’mores cookies recipe with you!

They are crazy good, y’all. Like, insanely good.

You get gooey marshmallows and melty chunks of chocolate running throughout each cookie.

And they also have graham cracker crumbs in the batter, along with flour, so these have ALL the classic s’mores flavors. ????

(If you love those flavors as much as I do, definitely check out this no-churn s'mores ice cream and s'mores popsicles. So creamy and yummy! Or if you are inpatient like me, microwave s'mores and baked s'mores are great for an almost instant treat!)

These cookies are so sweet and soft and delicious.

You’ll be completely smitten. Promise.

And here’s the proof...

I made them last month for a big family lake day with a bunch of friends and all our kids.

And I knew as soon as I swiped a scoop of the raw cookie dough batter that it was a winner.

(Yeah, I know you’re not supposed to eat raw cookie dough. It’s got both raw eggs and raw flour and either one can make you sick. I still do it all the time. Guess I just live dangerously like that.)

And wow, at the party, people went CRAZY for these smores cookies!

Here are just a few memorable anecdotes:

* One little boy, whose aunt had grabbed him a cookie after his lunch, literally had drool coming out of his mouth as he was awaiting his next bite. ????

* He also kept rubbing his belly with a massive smile on his face as he was eating them. So adorable!

* The same friend had also brought a cookie to her husband. He ate it and then went back for 3 more! ????

* And our lovely host, who’s kind-of a health nut like me, just looked at me with a cookie sticking halfway out of her mouth, and said, “Seriously? Why? Just why?”

They are that irresistible - to kids and adults alike!

We came home empty-handed that night, all of the cookies long gone at the party, and my 8-year-old daughter requested that I make another batch. The next day please. ????

So I just knew I had to share them with you ASAP!

Now, I’ve got some notes, tips and substitutions coming up for this recipe. Just tryin’ to be helpful.

If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.

Notes on making s’mores cookies:

You’ll need about 6-7 sheets of graham crackers to make 1 cup of crumbs. I pulse them in my food processor until they are broken down. You could also put them in a plastic bag and whack them with a rolling pin until they are well crushed. Or you can buy a box of already made graham cracker crumbs and measure them out from there.
The recipe calls for white wheat flour, which is what I use in all of my baking, but you can also use regular all-purpose flour here. Or use a mix of the two.
I prefer the mini chocolate chips in this recipe because they get more evenly divided throughout the batter.
However, you can also use regular chocolate chips or a mix of regular and mini. (I’ve had to do that before when I ran out of mini chocolate chips.)
Keep reading for some flavor variations if you want to change these up a bit!

Also, pro tip: I do think it’s important to mix some marshmallows and chocolate chunks into the batter and use the remaining pieces to press into the cookies just before they are done baking.

This helps you get those flavors evenly spread throughout the cookies.

It also means all of your marshmallows and chocolate chunks are not completely dissolved from baking the entire tip. It’s fun to have those big pieces on top.

Plus, it looks awesome!

One other important note: you need to let these cool for 5-10 minutes on the baking sheets before transferring the cookies to a piece of wax paper to cool completely.

They are very soft out of the oven and need to sit to finish setting up, so they won’t fall completely apart when you move them.

(If you have a couple fall apart, just call it the baker's bonus and ~~stuff them in your mouth~~, er, clean them up somehow. But really, mouth stuffing recommended.)

Oh, and I don’t know about you, but I NEVER have room temperature butter.

That would require serious advance planning and forethought and well, it just doesn’t happen in my house.

So here’s my secret: I microwave my butter to get it slightly softened.

I know, serious bakers will probably come at me and tell me how wrong this is and how it’s not the same. Blah, blah, blah.

Guess what? I’ve done it a million times and it works like a charm!

So I wanted to share my secret with any of you who might face the same problem occasionally. Or always.

How to get room temperature butter fast:

- Remove the butter from the refrigerator - and from any paper wrapping - and place in a microwave safe container, such as a glass bowl. Do not cut the butter up into smaller pieces.

- Microwave on high power for 15 seconds. (If you are doing more than one stick of butter, increase the time to 30 seconds.)

- Remove and flip the butter over so the top side is now on the bottom.

- Return to the microwave and heat for an additional 10-15 seconds. (Again, if you are doing more than one stick, increase this to 20 seconds.)

- You can add time, as needed, flipping the butter over each time.

You want the butter to be just softened - so you can easily press a finger into it - without it being very melted.

Voila! Such a great baking hack.

So now you can make these s’mores cookies at a moment’s notice.

Which is a glorious thing indeed.

Finally, if you are feeling adventurous, you can definitely stray from the original s’mores combo of plain graham crackers with milk chocolate and marshmallows.

Here’s a few ideas to get your creative juices flowing.

Flavor options for s’mores cookies:

- Swap out chocolate or cinnamon flavored graham crackers for the regular honey kind.

- Use peanut butter chips or white chocolate chips for the chocolate chip mix in for the cookie batter. Or use a combination of these.

- You could go for dark chocolate chunks as your chocolate add-in for these cookies in place of the Hershey bars.

- You could also opt for a flavored chocolate bar - such as a chocolate and almond bar or a cookies and cream candy bar - in place of the plain regular Hershey’s bars.

See, all kinds of fun to be had here!

And I promise, fun these will be. Fun to make, fun to share, fun to devour!

Enjoy!

XO,

Kathryn

P.S. You may also want to check out these fun desserts:

No bake homemade crunch cups - just 3 ingredients! (Family Food on the Table)

Chocolate strawberry pretzel fudge cups (Family Food on the Table)

Peanut butter oatmeal cookies (Show Me the Yummy)

No bake lemon cheesecake bars (OMG Chocolate Desserts)

4-ingredient chocolate chip brownies - my grandmother’s recipe! (Family Food on the Table)

And this homemade chocolate chip cookie cake is a must for birthday parties, celebrations or get togethers.

Yield: 36 cookies

S'mores cookies

Name: S'mores cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 36
Cuisine: American
Ingredients: 2 1/4 cups white wheat flour (or sub all purpose flour); 1 cup crushed graham cracker crumbs (from about 6-7 graham cracker sheets); 1 teaspoon baking soda; 3/4 teaspoon salt; 1 cup unsalted butter, room temp (see notes); 3/4 cup light brown sugar; 3/4 cup white granulated sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1 cup mini chocolate chips (or half mini and half regular chocolate chips); 1 1/2 cups mini marshmallows, divided; 2 regular size Hershey’s chocolate bars, roughly chopped, divided

S’mores cookies are soft, gooey and completely irresistible! They’ve got graham cracker crumbs, mini marshmallows, chocolate chips and chopped chocolate bars for the ultimate summer treat!

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

2 ¼ cups white wheat flour (or sub all purpose flour)
1 cup crushed graham cracker crumbs (from about 6-7 graham cracker sheets)
1 teaspoon baking soda
¾ teaspoon salt
1 cup unsalted butter, room temp (see notes)
¾ cup light brown sugar
¾ cup white granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
1 cup mini chocolate chips (or half mini and half regular chocolate chips)
1 ½ cups mini marshmallows, divided
2 regular size Hershey’s chocolate bars, roughly chopped, divided

Instructions

Heat oven to 375. Line two baking sheets with parchment paper and set aside.
In a medium bowl, combine the flour, graham cracker crumbs, baking soda and salt. Stir well to mix.
In a separate large bowl, beat the butter and both sugars together until light and fluffy, using either a stand mixer or hand mixer. (You can do it with a whisk too, it just takes a little longer.) Beat the eggs and vanilla into the butter mixture.
Add the dry ingredients to the wet ingredients and stir until just mixed.
Fold in the chocolate chips, ¾ cup of the marshmallows and half of the chopped chocolate bars.
Roll the batter into balls, about 1 inch in diameter, and place on the baking sheets. (It helps to lightly wet your hands with water so the cookie batter doesn’t stick to you.) Be sure to leave about 2 inches between the cookies.
Bake at 375 for 8 minutes.
Remove the cookies from the oven and, working quickly, add some of the remaining mini marshmallows and chopped chocolate pieces to the tops of the cookies, pressing in slightly so they stick into the still not fully baked cookies.
Return the baking sheets to the oven and bake the cookies for an additional 2-3 minutes, until the cookies are set and the marshmallows are puffed.
Remove and let cool for 5-10 minutes on the baking sheets before transferring to a piece of wax paper to cool completely. (They are very soft out of the oven and need to sit to finish setting up, so they won’t fall completely apart when you move them.)
Repeat with remaining batter and bake the last batch of cookies.
Store cooled cookies in a ziptop bag or a plastic container for up to a week. (You can separate layers with wax paper so they don’t stick to each other.)

Notes

Is your butter still cold in the fridge? No worries; mine always is too. Place two sticks of butter (equaling 1 cup as called for in this recipe) in a microwave safe container, such as a glass bowl. Microwave on high for 30 seconds. Flip the butter sticks over and microwave for an additional 20 seconds or so. The butter should be soft to the touch without being overly melty. You’re all set.

You can pulse the graham crackers in my food processor until they are broken down. Or put them in a plastic bag and bang them with a rolling pin until they are well crushed. Or you can buy a box of already made graham cracker crumbs and measure them out from there.

I prefer the mini chocolate chips in this recipe because they get more evenly divided throughout the batter. However, you can also use regular chocolate chips or a mix of regular and mini. (I’ve had to do that before when I ran out of mini chocolate chips.)

See my ideas in the post above for some flavor variations on those cookies.