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S’mores Cookies bring the gooey magic of a campfire treat into a soft, chewy cookie, with melty chocolate, crushed graham crackers, and toasted marshmallow on top. I make these whenever my girls beg for s’mores but it is pouring outside, and the kitchen torch step is hands-down their favorite part. They are just as fun as our s’mores whoopie pies.
Starting with refrigerated cookie dough makes these s’mores cookies quick and easy, finished with a piped marshmallow fluff peak that you toast until golden.
S’mores Cookies Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 12 minutes
- ⏳ Total Time: 37 minutes
- 🍽️ Serving: 16 cookies
- ⚡ Calories: 167kcal
- 🌶️ Flavor Profile: Chewy chocolate chip cookie with chocolate, graham, and toasted marshmallow
- ✋ Difficulty: Easy, a fun semi-homemade treat like our cream cheese cookies
Quick Answer
Mix refrigerated chocolate chip cookie dough with crushed graham crackers and mini marshmallows. Scoop into balls, press chocolate melting wafers on top, and freeze for 10 minutes. Bake at 350 degrees for 10 to 12 minutes until the edges are golden. Pipe a tablespoon of marshmallow fluff onto the warm chocolate center, let it rest, then toast the tops with a kitchen torch until golden brown.
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Why This Recipe Works
Click to see the technique science
- Semi-homemade shortcut. Refrigerated cookie dough does the heavy lifting, so you get bakery-style cookies with far less work.
- Graham in the dough. Folding crushed graham crackers right into the dough builds true s’mores flavor in every bite.
- A freeze before baking. Chilling the dough balls keeps the cookies thick and chewy instead of spreading flat.
- Melting wafers stay glossy. Chocolate melting wafers melt smooth and set up shiny for that classic s’mores chocolate layer.
- Piped marshmallow fluff. Piping fluff instead of using whole marshmallows gives a neat, pillowy peak that torches beautifully.
- That toasted finish. A quick pass with a kitchen torch gives the marshmallow the golden, campfire char that makes these special.
Why You’ll Love This Recipe
- They capture everything you love about s’mores in a soft, chewy, handheld cookie.
- They start with refrigerated dough, so they come together faster than from-scratch shortbread cookies.
- The kitchen torch step is pure fun, and kids love watching the marshmallow turn golden.
Key Ingredients
Here is what you need for s’mores cookies. See the recipe card below for exact amounts.
- Refrigerated chocolate chip cookie dough: The easy base that bakes into a soft, chewy cookie.
- Graham crackers: Crushed and mixed into the dough for that unmistakable s’mores flavor.
- Mini marshmallows: Dehydrated minis fold into the dough so they do not melt away completely.
- Chocolate melting wafers: Pressed on top to create the glossy melted chocolate layer.
- Marshmallow fluff: Piped onto the warm cookies and torched for the toasted marshmallow top.
See recipe card for exact quantities.
Variations and Substitutions
These s’mores cookies are easy to make your own. Here are a few ideas.
- Use whole marshmallows: Press a marshmallow half on top instead of piping fluff, then torch it.
- Make them from scratch: Swap the refrigerated dough for your favorite homemade chocolate chip cookie dough.
- Switch the chocolate: Use dark or semi-sweet wafers in place of milk chocolate.
- No torch? Broil them: Pop the fluff-topped cookies under the broiler for a few seconds to toast.
- Add a chocolate drizzle: Finish with a drizzle of melted chocolate like our peanut butter cookies.
How to Make S’mores Cookies
- Preheat the oven to 350 degrees F and line a baking sheet with parchment. Crush the graham crackers.
- In a stand mixer, combine the cookie dough with the mini marshmallows and crushed graham crackers until fully incorporated.
- Using a medium cookie scoop, roll the dough into balls and place them on the prepared sheet about 2 inches apart.
- Press a chocolate melting wafer into the top center of each cookie, then top with a second wafer. Freeze 10 minutes, then bake 10 to 12 minutes until the edges turn golden.
- Fill a pastry bag with marshmallow fluff and pipe about 1 tablespoon onto the chocolate center of each warm cookie. Let the peaks rest 5 minutes.
- Using a kitchen torch, carefully toast the tops of the marshmallow fluff until golden brown. Serve warm.
Recipe Tips & Tricks
- Freeze before baking. Ten minutes in the freezer keeps the cookies thick and bakery-style instead of flat.
- Do not skip the parchment. It keeps the melty chocolate and marshmallow from sticking to the pan.
- Pipe the fluff while warm. The marshmallow fluff grips the warm chocolate center best right out of the oven.
- Keep the torch moving. Sweep the flame across the marshmallow so it toasts evenly without scorching.
- Let the peaks rest. Letting the piped fluff set for 5 minutes helps it hold its shape when torched.
- Use a cookie scoop. A medium scoop keeps the cookies uniform so they bake evenly.
Serving Ideas and Suggestions
These s’mores cookies are best served warm with a cold glass of milk so the chocolate is still soft and the marshmallow is gooey.
Pile them on a platter for a campfire-themed party or bake sale next to our s’mores whoopie pies for a fun dessert table.
For more cookie inspiration, try our cream cheese cookies and raspberry thumbprint cookies next.
S’mores Cookies FAQs
S’mores cookies are chocolate chip cookies made with all the flavors of a classic s’more. The dough is mixed with crushed graham crackers and mini marshmallows, topped with melted chocolate, then finished with piped marshmallow fluff that is toasted until golden with a kitchen torch.
Yes. Instead of a torch, place the fluff-topped cookies under the broiler for just a few seconds, watching closely so they do not burn. You will get the same golden, toasted marshmallow top.
Absolutely. Swap the refrigerated dough for about a pound of your favorite homemade chocolate chip cookie dough. Mix in the graham crackers and mini marshmallows the same way and continue with the recipe.
Freezing the dough balls for 10 minutes firms up the butter so the cookies hold their shape and stay thick and chewy. It also helps the chocolate wafers stay put during baking.
Store the cookies in an airtight container at room temperature for up to 3 days. The toasted marshmallow is best the day they are made, but they still taste great after. Avoid stacking them while the fluff is fresh so the tops keep their shape.
You can freeze the baked cookies before adding the marshmallow fluff for up to 2 months. Thaw, then pipe and torch the fluff just before serving. Freezing them fully assembled is not recommended because the toasted marshmallow loses its texture.
Craving more campfire flavor? Try our s’mores whoopie pies next.
S’mores Cookies
Ingredients
- 16 ounce package refrigerated chocolate chip cookie dough
- 3 graham crackers crushed
- 1/4 cup mini dehydrated marshmallows
- 32 milk chocolate melting wafers
- 1 cup marshmallow fluff
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.16 ounce package refrigerated chocolate chip cookie dough
- In a stand mixer, combine cookie dough with mini marshmallows and crushed graham crackers until fully incorporated.16 ounce package refrigerated chocolate chip cookie dough
- Using a medium cookie scoop, create balls of dough and place them on the prepared cookie sheet about 2 inches apart.16 ounce package refrigerated chocolate chip cookie dough
- Press a chocolate melting wafer into the top center of the cookie, then top it with another melting wafer.16 ounce package refrigerated chocolate chip cookie dough
- Place the baking sheet into the freezer for 10 minutes.16 ounce package refrigerated chocolate chip cookie dough
- Bake for 10-12 minutes or until the edges begin to turn golden.16 ounce package refrigerated chocolate chip cookie dough
- Remove from the oven and fill a pastry bag with marshmallow fluff.16 ounce package refrigerated chocolate chip cookie dough
- Carefully pipe 1 tablespoon of marshmallow fluff onto the chocolate center of the cookies.16 ounce package refrigerated chocolate chip cookie dough
- Let the marshmallow fluff rest for 5 minutes to let the peaks rest.16 ounce package refrigerated chocolate chip cookie dough
- Using a kitchen torch, carefully toast the tops of the marshmallows until golden brown.16 ounce package refrigerated chocolate chip cookie dough
Notes
- Reshaping the cookies with your hands once you press the chocolate in may be needed.
- An oven on broil can be used instead of a kitchen torch, simply decrease the cooking time of the cookies by 1 minute and set the oven to low broil until marshmallow is golden.
- These can be served warm or cold. For a gooey consistency, eat while hot or reheat for 15 seconds in the microwave if the cookies have already cooled down.
- You can crush the graham crackers by placing in a ziploc bag and rolling with a rolling pin or lightly crushing in a food processor. You’re looking for small pieces, not crumbles.
- 10 minutes in the oven worked well for me, but cook times vary by each oven.
- You can use your own cookie dough recipe if you like.
Nutrition
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