Toasted S’mores Cookies

Name: Toasted S’mores Cookies
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 18
Cuisine: American
Ingredients: 1 1/2 cups All-Purpose Flour; 3/4 cup Finely Crushed Graham Cracker Crumbs; 1/2 teaspoon Baking Soda; 1/2 teaspoon Fine Salt; 10 tablespoons Unsalted Butter, Softened; 3/4 cup Packed Light Brown Sugar; 1/4 cup Granulated Sugar; 1 Large Egg; 1 teaspoon Vanilla Extract; 6 ounces Chopped Dark Chocolate; 1 1/2 cups Mini Marshmallows; 3 sheets Graham Crackers Broken into Small Pieces

Toasted s’mores cookies with melted chocolate and graham pieces

Natalie Davies

Published: July 28, 2026

Categories: Cookies, U.S.

Tags: Chocolate, Cookies, Marshmallow, Graham Crackers, S'mores, Summer Desserts

S’mores Cookies

Soft graham-flecked cookies packed with dark chocolate and finished with bubbling, toasted marshmallows for a portable take on the campfire classic.

Prep Time:25 minCook Time:12 minTotal Time:37 minServings:18Difficulty:Easy

These cookies carry the full campfire trio in every bite: graham cracker crumbs flavor the dough, chopped dark chocolate melts into irregular pockets, and marshmallows toast directly on top. They travel much more neatly than assembled s’mores while keeping the contrast that makes the original so satisfying.

A combination of brown sugar and granulated sugar gives the cookies crisp rims and soft centers without requiring a rest in the refrigerator. Crushed graham crackers absorb some moisture, so the dough should feel soft but scoopable rather than dry or stiff.

The marshmallows are added near the end of baking so they stay distinct instead of dissolving into the dough. A very brief pass under the broiler browns their peaks; watch continuously because the change from golden to scorched takes only seconds.

Serve the cookies slightly warm for fluid chocolate and stretchy marshmallow, or let them cool completely before packing. They are especially good for picnics, backyard gatherings, and any S’mores Day table that needs a handheld dessert.

Nutrition (per serving)

Calories:238 kcal

Protein:3 g

Carbs:34 g

Fat:11 g

Directions

1

Position an oven rack in the upper third and heat the oven to 350°F. Line two large baking sheets with parchment paper.
2

Whisk the flour, graham cracker crumbs, baking soda, and salt in a medium bowl until the crumbs are evenly distributed.
3

Beat the softened butter, brown sugar, and granulated sugar in a large bowl until creamy and slightly lighter, about 2 minutes.
4

Beat in the egg and vanilla until smooth. Add the dry ingredients and mix on low just until no floury streaks remain.
5

Fold in the chopped chocolate and half of the graham cracker pieces. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing them about 2 inches apart.
6

Bake one sheet at a time for 8 minutes, until the cookies have spread and the edges are set but the centers still look underdone.
7

Press 4 to 5 mini marshmallows and a few remaining graham cracker pieces into each cookie. Return to the oven and bake for 3 to 4 minutes, until the marshmallows are puffed and the cookie centers are set.
8

Switch the oven to broil and toast the marshmallow tops for 15 to 30 seconds, watching without stepping away. Cool on the sheet for 5 minutes, then transfer to a rack.

Ingredients

All-Purpose Flour:1 1/2 cups
Finely Crushed Graham Cracker Crumbs:3/4 cup
Baking Soda:1/2 teaspoon
Fine Salt:1/2 teaspoon
Unsalted Butter, Softened:10 tablespoons
Packed Light Brown Sugar:3/4 cup
Granulated Sugar:1/4 cup
Large Egg:1
Vanilla Extract:1 teaspoon
Chopped Dark Chocolate:6 ounces
Mini Marshmallows:1 1/2 cups
Graham Crackers Broken into Small Pieces:3 sheets

Tips & Notes

Chop a chocolate bar rather than using uniform chips to create both small flecks and larger molten pockets.
Broilers vary greatly, so rotate the pan as needed and remove it as soon as the marshmallow peaks turn golden brown.
Store completely cooled cookies in a single layer or with parchment between layers for up to 3 days.