S'mores Cookies

These s’mores cookies have all the flavors you love from the classic campfire treat—without the mess, smoke, or need for a fire pit. A soft and chewy chocolate chip cookie is stuffed with gooey marshmallow fluff, then baked on top of a buttery graham cracker for the perfect s’mores-inspired dessert. They’re rich, indulgent, and absolutely perfect for summer baking (or anytime a s’mores craving strikes).

This easy s’mores cookie recipe is made in small batch form and yields just two large cookies, making it ideal for sharing—or not. With simple ingredients, these cookies come together quickly and deliver big s’mores flavor in every bite.

S'mores cookies on a baking sheet on a pink backdrop

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Ingredients

1/4 cup unsalted butter
3 tablespoons light brown sugar
1 & 1/2 tablespoons granulated sugar
1/4 teaspoon vanilla extract
1 & 1/2 tablespoons egg
1/4 cup + 3 tablespoons all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup semi-sweet chocolate chips
2 tablespoons marshmallow fluff
1 graham cracker

Step by step instructions

Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.

Whisk the egg together in a small bowl and set aside. Microwave butter on high for 30-45 seconds until fully melted. Add brown sugar and granulated sugar and mix until combined. Allow to cool for a few minutes.
Add vanilla extract and egg and mix until combined. Add flour, baking soda, and salt. Mix until almost fully combined. Stir in chocolate chips. Cover and refrigerate for 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper. Divide dough in half. Shape each half into a ball. Flatten into a disc and spoon 1 tablespoon of marshmallow fluff on top. Press back into a ball.
Split a graham cracker sheet in half. Place each half onto the baking sheet, spaced evenly. Gently press cookie dough balls over graham crackers. Bake for 17-19 minutes. Sprinkle with flaky sea salt. Allow cookies to cool on tray for 15 minutes before serving.

4 step by step instructions of s'mores cookie recipe in glass bowls and on a baking sheet

Tyler, author of Schmidty Bakes, cooking in kitchen.

Why you’ll love this s’mores cookie recipe

Makes two large s’mores cookies – Perfect for a small batch treat.
No stand mixer needed – This recipe comes together by hand.
All the flavors of a classic s’more – Without the campfire or mess.
Marshmallow fluff – Creates an extra gooey, irresistible center.
Beginner friendly – Approachable recipe with reliable results.
Perfect for summer baking – All the s’mores flavor without turning on a fire pit.

Frequently asked questions

Why didn’t my cookies spread?

If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!

Why do I need to chill the dough?

Chilling the dough for 30 minutes allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious.

Why are my cookies not soft?

If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.

Do I need to evenly divide the dough in half?

I didn’t, but using a scale will help make sure the two cookies are finished baking at the same time.

How do you get perfectly round cookies every time?

As soon as you remove the cookies from the oven, use a large bowl to gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.

Tips for the best s’mores cookies

Center the marshmallow fluff – Keeping it fully enclosed prevents leaks while baking.
Measure flour correctly –Spoon and level to avoid dry or dense cookies.
Bake just until the edges are set – The centers should still look slightly underbaked.
Use a light-colored baking sheet – Prevents over-browning on the bottoms.
Enjoy warm – These s’mores cookies are best when the marshmallow center is extra melty.
Space the two cookies on the baking sheet – They will be large and you will not want them to bake into each other!

How to store and freeze

Storing

These cookies are best fresh, but can be kept in an air tight container up to 3 days.

Freezing

I don’t suggest freezing the dough since the recipe only yields two large cookies, but you can place it in a freezer safe ziploc bag and freeze for up to 3 months. Add an additional 2-3 minutes onto the baking time when baking frozen dough.

Did you make this?

Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!

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