The Ultimate S’mores Cookies (No Campfire Required)

S’mores are one of those treats that instantly make me think of summer. The crackle of a campfire, sticky marshmallows, melted chocolate on your fingers, and graham crackers that somehow always end up in a hundred little crumbs—it all feels like childhood. But let’s be honest, lighting a campfire isn’t exactly something we do on a random Tuesday afternoon. That’s why these S’mores Cookies have become one of our favorite summer traditions. They capture everything we love about a classic s’more without needing to gather firewood or smell like smoke afterward.

In fact, these have officially climbed to the top of mine and Penny’s favorite cookies to bake together. The dough is packed with gooey marshmallows, crunchy graham crackers, and plenty of chocolate, and watching the marshmallows puff up in the oven is almost as fun as eating the finished cookies. Almost.

If you’re looking for the perfect dessert to bring to a backyard barbecue, neighborhood gathering, or simply enjoy on the porch with a glass of cold milk, these cookies are it. They’re soft in the middle, slightly crisp around the edges, and loaded with everything that makes a s’more so irresistible.

Ingredients:

1 cup salted butter, softened
¾ cup packed light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2½ cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1 teaspoon salt
2 cups mini marshmallows, divided
2 cups broken graham crackers, divided
½ cup milk chocolate chips
½ cup semisweet chocolate chips
2 Hershey’s chocolate bars, broken into small pieces

Step 1: Prep Everything First

Start by preheating your oven to 375°F. Line two baking sheets with parchment paper to keep cleanup simple and prevent sticking.

Gather all of your ingredients before you begin. You want the butter to be softened, but if it has become a little too soft sitting on the counter, pop it into the refrigerator for about five minutes so it isn’t overly melty. Having everything measured ahead of time also makes baking with kids so much easier. Penny loves being the official “ingredient helper,” and it keeps the process moving without searching through the pantry every few minutes.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar for about 2–3 minutes until the mixture becomes light and fluffy.

This step is worth taking your time on because it creates that soft, chewy texture everyone loves in a homemade cookie.

Step 3: Add the Eggs and Vanilla

Mix in the eggs one at a time, followed by the vanilla extract. Beat until everything is fully incorporated, scraping down the sides of the bowl as needed.

At this point the dough already smells amazing, and if you’re baking with little helpers, expect a few requests to lick the spoon.

Step 4: Mix the Dry Ingredients

Gradually add the flour, cornstarch, baking soda, and salt.

Mix on low speed until everything just comes together. Be careful not to overmix the dough. Once the flour disappears, stop mixing. Overworked cookie dough can become tough instead of soft and chewy.

Step 5: Fold in All the Good Stuff

Now comes everyone’s favorite part.

Using a spatula, gently fold in:

1½ cups broken graham crackers
1½ cups mini marshmallows
Milk chocolate chips
Semisweet chocolate chips

Every scoop of dough should have a little bit of everything. I always let Penny sprinkle these in because she gets so excited watching the cookie dough transform into something that already looks delicious before it’s even baked.

Step 6: Scoop the Dough

Using a large cookie scoop (about 2–3 tablespoons), portion the dough onto your prepared baking sheets.

Leave about 2 inches between each cookie because they’ll spread while baking.

For even more texture, gently press a few extra graham cracker pieces into the tops of the dough before baking. It gives the finished cookies that classic campfire look.

Step 7: Bake

Bake the cookies for 10 minutes, just until the edges begin to set while the centers still look slightly underdone.

Immediately remove the baking sheets from the oven and gently press:

4–5 additional mini marshmallows
A couple pieces of Hershey’s chocolate

onto the top of each cookie.

This is the secret that gives them that picture-perfect bakery appearance and ensures plenty of gooey marshmallow in every bite.

Step 8: Finish Baking

Return the cookies to the oven for another 2–3 minutes.

If you’d like your marshmallows to have that beautifully toasted campfire look, switch the oven to broil for the last minute. Just don’t walk away—they can brown very quickly!

Step 9: Cool Before Enjoying

Allow the cookies to cool on the baking sheet for 2–3 minutes before transferring them to a cooling rack.

This helps them finish setting while keeping the centers wonderfully soft.

Store leftovers in an airtight container for up to five days, or freeze them for up to two months. If you’re enjoying them later, pop one in the microwave for about 10 seconds and it’s almost like eating a freshly baked cookie.

A New Summer Favorite

There are recipes that you make once because they look fun, and then there are recipes that quietly become part of your family’s traditions. These cookies have definitely become the second kind for us.

There’s something special about baking them together. Penny loves adding the marshmallows, I love sneaking a few extra chocolate pieces on top, and together we wait impatiently by the oven, watching the marshmallows puff up and the chocolate melt. They bring all the nostalgia of roasting s’mores around a campfire but are simple enough to make any afternoon when you’re craving a little taste of summer.

So whether you’re planning a family movie night, hosting friends for a backyard barbecue, or simply looking for a cozy baking project with your kids, these S’mores Cookies are guaranteed to disappear quickly. They capture everything we love about summer—warm memories, sweet moments together, and just enough melted chocolate to make life a little more delicious. And if your kitchen ends up with marshmallows scattered across the counter like ours always does, I’d say that’s just part of the fun.