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S’mores Cookies Recipe

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  • Author: Heather Mubarak
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 16 cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


It doesn’t get any better than a gooey, chewy s’mores cookie loaded with crunchy graham crackers, fluffy marshmallows and salted caramels. All the fun of a s’mores without the fuss of finding a flame!


Units Scale
  • 1 cup (226 grams) unsalted butter, room temperature
  • 3/4 cup (150 g) granulated sugar
  • 3/4 cup (150 g) light brown sugar, packed
  • 1 large egg, plus one egg yolk, room temperature
  • 2 teaspoons vanilla extract
  • 2 3/4 cups (345 grams) all-purpose flour, spooned and leveled
  • 1 teaspoon baking soda
  • 1 teaspoon corn starch
  • 1 teaspoon kosher salt
  • 1/3 cup finely ground graham cracker crumbs
  • 1 1/2 heaping cups chocolate chips (milk, semi-sweet or dark)
  • about 8 full size marshmallows
  • 16 soft caramels (I like Werther’s Caramels), sliced into 3 small pieces


  1. Slice the marshmallows in half and place in the freezer while you make the dough.
  2. Preheat the oven to 375°F. Line two baking sheets with parchment paper. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), mix the cold butter, brown sugar and granulated sugar on low speed. Gradually increase the speed and cream the butter and sugars together for about 4 minutes, until pale and fluffy. There should be no visible chunks of butter in the mixture. Scrape down the sides of the bowl.
  4. Add the egg and egg yolk, one at time, stopping to scrape down the sides of the bowl between each addition. 
  5. Mix in the vanilla.
  6. In a separate bowl, whisk together the flour, baking soda, cornstarch and salt. 
  7. Add the dry ingredients to the butter and egg mixture in two additions. Mix on low speed until just combined. Do not over mix.
  8. Add the graham cracker crumbs and chocolate chips all at once and mix with a large spatula or wooden spoon. Do not over mix the dough.
  9. Remove the bowl from the mixer and use a large cookie scoop to divide the dough into 2 ounce cookie dough balls. Place on a parchment lined baking sheet, about 2 to 3 inches apart. The cookies will spread in the oven.
  10. Use your thumb or the bottom of a tablespoon to press a well into the center of each cookie. Place 1/2 of a large marshmallow into the well. Add 2 to 3 bits of the caramels around the marshmallow. Use your hands to pull the cookie dough up and over the marshmallow and caramel, covering it completely. 
  11. Roll the cookie dough balls between the palms of your hands until smooth. Work quickly so that the dough does not get too warm.
  12. Bake in the center rack of the oven for 9 to 10 minutes. The cookies are done when the edges are set and golden brown and the centers are puffy and slightly underbaked. 
  13. Remove the cookies from the oven and allow to cool on the baking sheet for 5 to 10 minutes before carefully transferring to a cooling rack. 


Cookies are best the day they are made.

Store cookies tightly covered at room temperature for up to 3 days.

To freeze the cookies, cool completely and then wrap in a layer of plastic wrap. Place in a large freezer bag and store flat for up to 2 months. Defrost at room temperature or in a warm 300°F oven for 5-6 minutes.