S’more Marshmallow Cookies bring the classic campfire flavors of s’mores to a simple, oven-baked cookie. These cookies combine milk chocolate, toasted marshmallow, honey, and graham cracker crumbs for a nostalgic, chewy treat that’s easy to make and perfect for summer gatherings or cozy nights in.
Easy to make and SUPER tasty. They also look fun—like little toasted nests of marshmallow and chocolate.
-Zach
Why This Recipe is the Best
These graham-cracker–inspired marshmallow cookies recreate the flavor of a campfire s’more without a campfire. The graham crumbs and honey add the signature sweetness and crunch, while toasted marshmallows and chocolate chips give each cookie that gooey, melty center. The result is a cookie that’s slightly chewy with pockets of marshmallow and chocolate—familiar and comforting with a playful twist.
For other ways to enjoy s’mores, look for recipes like Air Fryer S’mores (text reference only).
Key Ingredients
These cookies rely on a few key items to capture the s’mores flavor: crushed graham crackers, honey, marshmallows, and chocolate chips. Use good-quality chocolate and graham crackers for the best results.
- Mini marshmallows – They melt quickly and are ideal for topping each cookie. If using large marshmallows, expect more spreading.
- Honey graham crackers – Pulse into crumbs to fold into the dough for authentic s’mores flavor and texture.
- Honey – A few tablespoons enhance the graham cracker flavor and add a subtle, pleasant complexity.
See the recipe card below for exact quantities.
How to Make Marshmallow Cookies
Follow these steps for consistent results. Use the images in each step to check texture and appearance while you bake.
- In a stand mixer or using a hand mixer, cream the softened butter with the white and brown sugar until light and fluffy, about 2 minutes. Add the eggs, honey, and vanilla extract and beat until well combined.
2. Gently fold in the dry ingredients—flour, graham cracker crumbs, baking soda, and salt—until just combined. Stir in the milk chocolate chips. If you like extra marshmallow pockets, mix in ½ cup mini marshmallows now (optional).
3. Shape the dough into roughly ½-inch balls and arrange them on a parchment-lined baking sheet, spaced evenly.
4. Press a small indentation into the top of each ball with your thumb, then place three mini marshmallows into the well. Bake at 350°F (175°C) for 8–10 minutes, until the edges are lightly golden and the marshmallows appear toasted.
Hint: If you add marshmallows into the dough, expect some ooze during baking. Parchment paper makes cleanup much easier.
Learn From Us
The first attempt at this cookie taught a simple lesson: make the marshmallow well large enough so the marshmallows sit snugly and don’t slide off the cookie. A small “nest” keeps the marshmallow in place and bakes into a pretty toasted top.
Top Tip
Cream butter and sugars for about 2 minutes to incorporate air, then add dry ingredients only until combined. Over-mixing will make the cookies tough instead of soft and chewy.
Recipe
S’mores Marshmallow Cookies
Author: Andrea
S’mores Marshmallow Cookies combine chocolate, graham cracker, and toasted marshmallow in a soft, chewy cookie with a nostalgic flavor.
Equipment
- Mixer (stand or electric hand)
- Sheet pan
- Parchment paper
Ingredients (makes about 36 cookies)
- 1 cup butter, softened
- ½ cup white sugar
- ½ cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 tablespoons honey
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup crushed graham crackers (about 5–6 rectangles)
- 1 cup chocolate chips
- ½ cup mini marshmallows for the dough (optional)
- 1 cup mini marshmallows to top (about 3 per cookie)
Instructions
- Preheat the oven to 350°F (175°C).
- Place 5–6 graham crackers in a food processor and pulse into a coarse powder to make about 1 cup of graham crumbs. Set aside.
- Cream the butter and both sugars. Add the eggs, honey, and vanilla and beat until light and fluffy, about 2 minutes.
- Fold in the flour, graham crumbs, baking soda, and salt until just combined. Stir in the chocolate chips. If using, fold in ½ cup mini marshmallows now.
- Form the dough into small ½-inch balls and arrange on a parchment-lined baking sheet. Make a small indentation in each ball and place three mini marshmallows into each well.
- Bake at 350°F for 8–10 minutes, or until the edges are lightly golden and the marshmallows look toasted. Cool briefly on the sheet, then transfer to a rack to finish cooling.
Notes
- For a richer cookie, use chocolate graham crackers instead of honey graham crackers.
- Adding ½ cup mini marshmallows to the batter gives extra gooeyness but may increase spreading.
- Large marshmallows on top create a campfire look but may slide or expand off the cookie.
- To make these gluten-free, substitute a 1:1 gluten-free all-purpose flour and use gluten-free graham crackers; texture may vary.
- Swap milk chocolate chips for semi-sweet or dark chocolate to suit your taste.
Nutrition (per cookie, approximate)
Calories: 157 kcal • Carbohydrates: 22 g • Protein: 2 g • Fat: 7 g
Storing and Freezing S’mores Cookies
Store leftover cookies in an airtight container for 2–3 days. Avoid stacking them directly on top of each other while the marshmallow is soft, as marshmallows may stick together.
Cookies freeze well for up to 2 months in an airtight container. Thaw at room temperature before serving. The marshmallow texture may change slightly after freezing.
Cookie dough also freezes well. Shape or portion dough before freezing, then thaw in the refrigerator and bake as directed.
Variations
- Dark Chocolate: Use dark or semi-sweet chocolate chips instead of milk chocolate for a less sweet profile.
- Marshmallow Deluxe: Fold ½ cup mini marshmallows into the batter for extra marshmallow pockets.
- Campfire Marshmallows: Top each cookie with one large roasting marshmallow for a dramatic campfire-style finish; expect more spreading.