This recipe is for S'mores Cookie -- or more accurately, S'mores Chocolate Chip Cookies, and it's one of my all-time favorites. Graham cracker crumbs are baked into the dough so the cookies have extra graham flavor. As for the marshmallows and milk chocolate, they go on top of the cookies as soon as they come out of the oven. Putting them on at the end keeps them from drying out. The cookies just have so many different flavors and textures. Here's a very early photo. As you can see from the photos and comments, this recipe has been here for a while!
Jump to Recipe
These days putting the marshmallows and chocolate on top later in the process seems like a natural thing to do, but back then I had to think about it. I tried making the cookies two ways. First, I made a graham cracker chocolate chip dough and buried frozen marshmallows inside the dough circles. My thought was that if the marshmallows were frozen and buried, they'd have less exposure to the heat and dry out less. This worked pretty well, but the marshmallows still added a chewiness, which wasn't necessarily unpleasant, but not particularly great.
Bake Time!
For the second version, I baked the cookies for about 9 minutes, then quickly stuck marshmallows and Hershey bar milk chocolate pieces in them before returning them to the oven for another 3 or 4 minutes. As you can see, that worked well. The rest is history
Teddy Grahams S'mores Chocolate Chip Cookies
I still make these cookies, but sometimes I change things up and stick Teddy Grahams on top like in the photo below. The cookies in the photo below are actually made with regular chocolate chip dough.
Here's the recipe for S'mores Chocolate Chip Cookies. If you'd rather try them in bar cookie form, there's another good recipe called S'mores Bars. Like this recipe, the dough has graham cracker crumbs in it.
S'mores Chocolate Chip Cookies Small Batch
3 oz (84 grams) unsalted butter, cool room temperature
¼ cup (50 grams) granulated sugar
¼ cup (50 grams) packed brown sugar
2 tablespoon lightly beaten egg
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking soda
½ cup plus 2 tablespoons (80-85) all-purpose flour
About ½ cup (around 45=50 grams) graham cracker crumbs
¾ cups (114 grams) semi-sweet chocolate
Miniature marshmallows (however many it takes!)
1-2 Hershey Bars, broken into pieces (or other favorite milk chocolate)
Directions
Preheat oven to 350 degrees F (176 C). Line 2 cookie sheets with parchment paper. Skip this step if you plan on chilling the dough.
Cream butter and both sugars with an electric mixer; beat in egg and vanilla. Beat in salt and baking soda making sure they are well distributed and free of lumps; stir in the flour, followed by graham cracker crumbs. Stir in chocolate chips.
Drop dough by heaping tablespoonfuls onto cookie sheets, spacing about 3 inches apart. Bake for 9 minutes. Remove and quickly press marshmallows and chocolate into cookies. Return to oven and cook until done (about 3 or 4 more minutes)
Makes about 18 cookies
Recipe
S'mores Cookies
Ingredients
- 6 ounces 1 ½ sticks butter, softened (170 grams)
- ½ cup granulated sugar (100 grams)
- ½ cup packed brown sugar (100 grams)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour (160-170 grams)
- 1 cup graham cracker crumbs
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1 ½ cups semisweet chocolate chips (or dark)
- 1 cup more or less of marshmallows (not large style)
- 2 regular Hershey Bars broken into pieces
Instructions
- Preheat oven to 375 degrees F. Line cookie sheets with foil.
- In a mixing bowl, beat together butter and sugars until light and fluffy. Blend in egg and vanilla. Combine the flour, crumbs, salt and baking soda and add to the creamed mixture. Stir until blended, then mix in chocolate chips.
- Drop dough by heaping tablespoonfuls onto cookie sheets about 3 inches apart.
- Bake for 8-10 minutes or until cookies spring back when touched and appear set. Remove and quickly press marshmallows and chocolate into cookies. Return to oven and cook until done (about 3 or 4 more minutes)
Sue K says
These are really good cookies! I need to make them again. If only I had some marshmallows I’d make them right now!
Anna says
That's awesome! You must be a great baker, and I'm glad the recipe was a success.
Kathie says
Just needed to let you know how popular these cookies are with friends, family and strangers! My nephew and his college hockey team love them! By request, I'm baking 144 of them for each away game and enjoying every minute of it.
Katie says
I made these cookies for a highly competive cookie exchange and WON BEST TASTING!!!
Cookie Lover says
I'm in high school and my mom has an annual cookie swap at work. It's always hosted at our house so I thought my cookies had to be amazing. I tried this and the adults thought they were okay but I had 3 extra dozens. What did I do? Brought them into school. I am not known as the girl with the s'mores cookies and I am asked weekly when I will bring these next! People I don't even know the names of ask me about my amazing cookies. Thank you for this amazing recipe!
Stacy says
Thanks for the recipe. Made these today for a cookie exchange and they turned out great! I doubled the recipe and it made 5 dozen cookies. I also used the hershey milk chocolate chips instead of the bars. So excited to show them off 🙂
Anna says
Hi Amanda,
Sorry about the "hot mess". I'm not sure what went wrong because this recipe always gets good reviews. Also, if you halved the recipe then the correct amout of baking soda would be 1/4 teaspoon since I used 1/2. It's possible it was the baking soda, but probably something else. Did you use something other than butter (a spread, maybe?), not use enough flour (I didn't put a weight, so maybe your cup was lighter than my cup). Also, is it possible you forgot to halve one of the the sugars or didn't halve the butter? Many times while halving a recipe I have mis-measured the butter or forgotten to halve the sugar. Too much sugar and (sometimes, not always) too much butter can cause spreading.
Feel free to email me if you want to try again. We can trouble-shoot together since this is generally a pretty safe recipe.
Amanda says
Im not exactly sure what I did wrong with this recipe other than halveing it but these cookies turned into one hot mess for me. They spread so far into one another and were extremly thin. Wonder if 1/8ts just isn't enough baking soda...hmmm. They tasted great though I will say that... I dug right into my thin hot mess cookies lol...do wish they had a little more graham flavor though.
Anna says
Yikes! Sounds like your oven is running hot or something went wrong while mixing. 375 should be fine for normal ovens, but lots of ovens run hot. I'm glad you didn't bake all the dough at once. If it doesn't work the second time, then something went wrong when you were making the recipe. Feel free to email me if you have any questions, but this recipe is usually a success. I'd be happy to help you troubleshoot.
Wendy says
375 burned the cookies to a flat mess and stuck to the pan. I am making a second batch reducing to 350 and chilling the dough for 20 mins to see if this will help. I really want these to work.
Kathie says
Mine look like yours!! and they are out of this world delicious! Thanks!
E&C says
We just made these (after our barbecue got rained out and we had unused smore fixings) and they are fantastic. We didn't have brown sugar so we substituted a quarter cup of white sugar and quarter cup of honey, which actually enhanced the graham cracker taste. We also used whole wheat flour to make them slightly healthier, and for the semi sweet chips, we just cut up hershey bars into small chunks. We used big marshmallows and sliced them, then coated them in a little white flour, which made them like small marshmallows. They came out delicious! Thanks for the recipe 🙂
Emily says
Just made these... they look great; haven't tasted them yet, but hopefully they will be good
Memoria says
These are so good!!! O-M-G! Thank you for putting these cookies together. I'm eating them right now, and I'm sort of regretting that 1) I made these; 2) There are more in the kitchen; and 3) I live alone. *sigh* Good thing I halved this recipe!
I only had big marshmallows, so I cut them into four parts. It worked perfectly.
Aubrey says
WONDERFUL!!! I promise to pass this recipe along to others!!!
Gina says
I just made these and wanted to let you know that they are great! I used my new cookie scoop and got exactly 3 dozen. That never happens when I make cookies. Great recipe! Thanks.
ingrid says
Oh, boy those are exactly what I was looking for...LOVE the photo with the warm melty marshmallows.
~ingrid
Jess says
I made these today and they were fantastic, thanks so much for sharing the recipe! I posted about them on my blog with pictures. Thanks a bunch!
Lacey says
What did the added milk do for the cookie?
Lindsay says
i loved this idea i was using it for my daughters party but i messed up in the proggress of making them i added a teaspoon of milk and it made everything so much better just a little advice! TRUST ME ITS DELICIOUS!!!!!!!!!!!!!!!!!! I hope you use this, from lindsay
Anna says
The miniature kind as opposed to the big fat kind. I checked and the minature ones are called jet-puffed too. I thought only the fat ones were jet-puffed.
Lacey says
The recipe states NOT Jet puff marshmallows. So what kind do you use?
Thanks!!
Anna says
Hi Holly,
I think you might have scooped the flour a little heavier than I usually do. What I do is spoon the flour into the cup and sweep it across the top. In more recent recipes, I usually note that or put the weight of the flour. Do you have a kitchen scale? If so, you might want to try making the cookies again and using a little over 5 1/2 oz (by weight) of flour.
Holly says
Ok, I made these last night and my dough seemed very dry, I had to knead in the chips. I loved them and will try them again but probably with less graham crackers as mine had too much of a graham cracker taste and cook about 350 degrees. When I cooked them at 375 they seemed to get burnt quickly so I cut down on the time. Did not know if I did something wrong but were still great! Just know I could do better!
Anna says
Tollhouse proportions are pretty different, actually :).
3/4 cup both sugars, 2 eggs, 2 1/4 cups flour, 1 tsp. each soda & salt......very different.
wiedemann says
Looks like Toll House Chocolate chip cookie recipe with Grahm crackers and marshmallows
Anna says
Brockdiva, I was happy with these when I made them, but if you like more of a graham cracker flavor, you should definitely play around with the recipe. Your idea to add chunks of graham crackers is definitely a good one. If you improve the cookie, let us know. Thanks!
brockdiva says
Hi there,
I thought these looked beautiful once baked but I was hoping for more of a graham cracker taste. is it possible to add more crumbs and less flour or wouldn't that work out?
or could I put chunks of graham crackers in the dough?
I have bought s'mores cookies made by my local grocer and they taste very "graham-y" more authentic to the s'more flavour and I'm hoping to duplicate that....
on a side note however, my kids loved these cookies. My 3 year old said they looked pretty!
my hubby calls them campfire cookies.
thankyou for sharing your recipe.
Brian says
One of the best cookie recipes I've baked. These don't last more than 24 hours in my house.
Anna says
Thanks!
Amanda says
I stumbled onto you blog looking for a smores cookie (not a bar). I tried these and they are FANTASTIC. These are my new all-time favorite, and a new family request. I spread the word to several friends and they all loved them too! Thanks!
Marie says
I just made these and they are yummy!
Thanks for the recipe- I had been looking for a Smores cookie recipe and this one is great.
matt says
Thank you for sharing the recipe; my modification is finely cut up chunks of fancy chocolate vs. the Hersey's and/or semi-sweet chips. Also a spoonful or two of Nutella also seems to win praise. Here's some pictures of my 3rd batch.
Mental note, if you run out of graham crackers - substituting with with a honey-like cereal, say Kix.. doesn't quite work, they come out coated with a cereal taste but still edible.
Anna says
Hi Crystal,
Thanks for the picture. Those look great! Yours look better than mine. Also, I'm glad you felt proud of you work. I still get that feeling when I try something new.
Crystal says
I made these cookies tonight--they took about 30 minutes start to finish and they turned out great. I subbed millet flour for the white flour and crisco for butter, just because that was in the kitchen.
The link on my name is to a pic of them, I was ridiculously proud of how well they turned out! Thanks for the recipe!
Anna says
Thanks Anonymous!
I need to make these again. Haven't made them in a while.
anonymous says
The S'mores cookies were spectacular and very easy. They didn't take long and they were just excellent!
cookiemonster (anonymous) says
I just saw that --- Thanks so much!!! I've spent half a day reading all the recipes and such. I had some gum surgery so, I'm just drooooooling......
Anna says
Gum Surgery sucks.
Anna says
By nature, blogs are chronological. At least they are supposed to be! To view mine chronologically, you'd have to click on the banner at the top to get the main page. That will put you where we are today. To view from the beginning, go to the archives located on the right side bar.
Anonymous says
Thanks, Is there a way to view this in cronological order? I'm new to this---saw it on the Food Network when the Bakeoff was on!!!
Anonymous says
THESE LOOK SOOOOO YUMMY!! Enjoyed you on the Bakeoff...Congrats!!!!
Anna says
Thanks, Anonymous. These were really good, I have to say ;).
mare says
Mmmmmmmmm delicious!(bloghopping via amy)
From our Kitchen says
What a great idea! It looks good all bubbly and gooey like that.
Jen says
Wow - those look fantastic! If I hadn't of eaten all our graham crackers last night, I'd have everything to make these. Now I have an excuse to buy more graham crackers.;-)