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There’s no need for a campfire when you can just make a batch of these homemade S’mores Cookies! They’ve got the sweet marshmallow gooeyness and rich chocolate flavor that you love about s’mores, with way less of the mess.
As much as I love a good old fashioned campfire s’more, I can’t stand when you walk away from the fire… only to still smell like the fire. So, I avoid that pet peeve by getting my s’mores fix with these homemade cookies instead!
Each perfectly baked cookie is decadently rich with melted gooey marshmallows and warm semi-sweet chocolate chips. Honestly, it’s enough to make anyone drool.
Another big reason I love these cookies is because of how incredible they are once baked! Usually, I sneak a bite or two (or three) of cookie dough when I’m making a batch of cookies. But with this recipe, just knowing how much more delicious those marshmallows are when melted is enough to make me stay patient wand wait for the final product.
I can’t overstate my love for gooey marshmallows!
Just because these cookies are homemade doesn’t mean they’re a hassle, either. Sure, they’ll require a bit more work than just buying the store-bought squares of cookie dough, but the payoff is SO worth the little extra effort you put in!
These homemade cookies always turn out perfectly soft, sweet, and chewy. So if you’re trying to get your s’mores fix without the hassle of a campfire AND you love homemade cookies, then this is the recipe for you my friend!
How to make s’mores cookies:
- Butter – Use unsalted butter and make sure it’s at room temp (not cold or melted) prior to using.
- Brown sugar – Light or dark brown sugar will both work.
- White sugar – Granulated white sugar combined with brown sugar gives a sweetness that can’t be beat.
- Egg and yolk – You’ll need one whole egg and one yolk, both at room temperature for this cookie dough.
- Vanilla – The vanilla extract creates an additional sweetness and touch of warmth.
- Chocolate chips – I use semi-sweet chocolate chips, but you could use any kind you’d like! Even a chopped up chocolate bar would do the trick.
- Flour – Just use plain ol’ all-purpose flour.
- Baking soda – This is what keeps the cookies light and fluffy enough to not be dense.
- Salt – Just a tiny dash of salt is all you need.
- Mini marshmallows – My favorite ingredient! Toss a little extra in the mix if you want… I won’t judge.
Why do I need to chill the cookie dough?
Chilling the cookie dough will help the cookies not spread out too much when they’re baking in the hot oven. It also helps with the ingredients working together.
Always chill your cookie dough to make sure your cookies have the best shape!
How long will s’mores cookies stay fresh?
In an airtight container at room temperature, these cookies will stay fresh for up to 3 days!
I don’t recommend keeping them in the fridge, as the marshmallows may become hard and lose their gooeyness.
Can you freeze s’mores cookies?
Typically I always say you can freeze cookies but s’mores cookies are a bit different since they have marshmallows in them and they might turn mushy instead of gooey good after the freezer.
I would hold out on freezing these.
Craving more cookies?!
- ¾ cup (170 g) unsalted butter, room temperature
- 1 cup (220 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 egg plus 1 yolk, room temperature
- 2 tablespoons vanilla extract
- 1 ¾ cups (315 g) semi-sweet chocolate chips
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon of salt
- ¾ cup (38 g) mini marshmallows
- Preheat the oven to 375 °F (191 °C). Line a baking sheet with parchment paper and set aside.
- Brown the butter over medium heat. Stir constantly until it turns golden brown. Do NOT leave it on the stove as it can easily burn. Once it is ready, let it cool.
- In a large bowl, add the butter and both sugars. Mix until combined.
- Add the eggs and vanilla. Beat on LOW until fluffy.
- Mix in the dry ingredients slowly, until everything comes together.
- VERY IMPORTANT: Do not overmix or your cookies will not be soft.
- Fold in the chocolate chips using a spatula.
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 30 minutes.
- Use a small cookie scoop to make the balls of dough. Place your thumb in the middle to form a cavity and place 2 mini marshmallows inside. Roll together until marshmallows are completely covered.
- Place them on the lined baking pan around 2 inches apart. They will expand, so keep that in mind.
- Bake for 8 minutes or until the edges look lightly golden, remove from the oven and gently press 1 or 2 more mini marshmallows into the top of each cookie. Place the cookies back in the oven for another minute or two.
- Do not overcook the cookies. It is better that they are a bit undercooked out of the oven because they will continue to cook when cooling.
- Cool and enjoy!
so that they don’t melt into a big mess.
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