Updated
S’mores Cookies are one of the best cookie recipes I have ever made (or tried). These easy s’mores cookies are a favorite at our house for Christmas or for any time of year. It can be our little secret that they’re made with pre-made refrigerated chocolate chip cookie dough, dipped in milk chocolate, then graham cracker crumbs. These are everything I love about s’mores in cookie form.
5-Star Review
“These are, hands-down, our family’s favorite and most requested cookie and have been since 2017! They are everything you want in a cookie and look gourmet! Thank you for this delicious recipe!” -Stephanie
S’mores Cookie Recipe
I’ve always loved the nostalgic charm of s’mores—the gooey marshmallows, melty chocolate, and crunchy graham crackers bring back fond memories of campfires and cozy nights. But sometimes, I crave that classic flavor without the hassle of building a fire. That’s when I turn to these Easy S’mores Cookies. They’re my little secret weapon: starting with pre-made chocolate chip cookie dough, I simply bake, top with marshmallows, and finish with a dip in melted chocolate and a sprinkle of graham cracker crumbs. The result? A delightful treat that captures all the magic of traditional s’mores, ready in just minutes.
S’mores Cookies
Equipment
- Kitchen Scale (optional)
- Baking Sheet
Ingredients
- 16 ounces ready-to-bake large chocolate chip cookies 453 grams (1 package)
- 10 ounces miniature marshmallows 287 grams (1 package)
- 10 ounces milk chocolate melting wafers* 284 grams (see note)
- 1 cup crushed graham crackers 142 grams (about 9 cracker sheets)
Instructions
- Preheat oven to 350°F. Line a large baking sheet with aluminum foil or parchment paper.
- Place the cookies 2 inches apart on the baking sheet and bake per package directions.16 ounces ready-to-bake large chocolate chip cookies
- When cookies are ready, transfer cookies and tray to a cooling rack and turn the oven to broil.
- Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows stay put).10 ounces miniature marshmallows
- Place cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely as marshmallows burn quickly!
- Remove the cookies from the oven. Place the tray with the cookies on a cooling rack and allow them to cool completely.
- Once cookies have cooled, melt the chocolate (melt in 30-second intervals in a microwave-safe bowl until smooth and fully melted when stirred), then dip each cookie halfway into the melted chocolate.10 ounces milk chocolate melting wafers*
- Sprinkle crushed graham cracker crumbs over the chocolate.1 cup crushed graham crackers
- Transfer cookies to a cooling rack until chocolate is set.
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make S’mores Cookies Step by Step
Bake the cookie dough: Preheat your oven to 350°F. Line a large baking sheet with aluminum foil or parchment paper. Place 16 ounces of ready-to-bake large chocolate chip cookies 2 inches apart on the baking sheet and bake per package directions.
Top with marshmallows: When the cookies are ready, transfer the cookies and tray to a cooling rack and turn the oven to broil. Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so the marshmallows stay put).
Broil the cookies: Place the cookies back in the oven, under broil, just until the marshmallows begin to turn golden brown. Watch closely, as they can burn quickly.
Let the cookies cool: Remove the cookies from the oven, place them on a cooling rack, and allow them to cool completely.
Dip the cookies: Once the cookies have cooled, melt 10 ounces of milk chocolate melting wafers (melt in 30-second intervals in a microwave-safe bowl until smooth and fully melted when stirred), then dip each cookie halfway into the melted chocolate.
Sprinkle with graham cracker crumbs: Sprinkle 1 cup of crushed graham cracker crumbs over the chocolate.
Let the chocolate set and enjoy: Transfer the cookies to a cooling rack until the chocolate is set.
How to Store
Store leftovers in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Freeze s’mores cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
Serving Suggestions
Serve these delicious cookies with our favorite crockpot hot chocolate or a toasted s’mores martini for the adults. They’re also delish with a scoop of red velvet ice cream!
These are, hands-down, our family’s favorite and most requested cookie – and have been since 2017! They are everything you want in a cookie and look gourmet! Thank you for this delicious recipe!!
I can’t even begin to tell you how much I love that you put the ingredient quantity under each step. No more scrolling back and forth! Thank you!
We’re so happy to hear you love this feature, Amy!
Agreed!
Hi Becky! For the melted chocolate, how long before they set on the cookie? I’m afraid to refrigerate them as the cookie itself might harden. I live in a tropical, humid country so I don’t know how else to set the melted chocolate!
It totally depends on the environment of your house, unfortunately. It will probably take longer for you if it’s high in humidity and the house is warm
I am not much of a baker but I made these and everyone in my family loved them! It was easy for a beginner baker like me. Thank!
Now you can move onto the next level!
I made these for my digital classroom. They were very easy to make and tasted so good. I used a Hershey bar instead of chocolate chips. I broke the chocolate bar into pieces and placed onto the hot cookies after they came out of the broiler. I let them sit for a couple of minutes, then I spread the chocolate with a butter knife. I think placed my graham cracker crumbs. I let the cookies dry over night in a single layer in an air tight container. I can’t wait until we are back in school to try with my students.
That sounds so yummy!! I hope your students enjoy them!
I get rave reviews all the time when I make these! I cheat a little and start with the heath bar cookies from Publix bakery.
Nothing wrong with that! I’m glad you enjoy them!
I made these with the “mi big fat chocolate chip cookies” recipe from food network. And I dipped them in chocolate and added the Graham cracker crumbs before the marshmallow in attempt to toast everything all at once (no avail maybe if I did chocolate and crumbs and toasted a few minutes then marshmallow and toasted again) either way they are amazing and I made the cookies a day in advance bc of the perfect softness. They are just great and that’s saying the most from me because I don’t go around complimenting food all that often. I made a dozen 1/4 cup cookies and ended up with 4 after my party. This is day 2 now and the marshmallow is still really soft overall like I said just perfect especially with the recipe from food network!!! Reccomend reccomend reccomend!
Also I added 2 tablespoons crisco to the dipping chocolate and after the crumbs and toasted marshmallow I drizzled more chocolate on top to make it even more fancy looking!
I can’t wait to try these!
I hope you love them!
It stays melty for a loooong time…and you can definitely keep it in a small crockpot on the warm setting!
S’mores Cookies is one of the best recipes I have ever known. I love this dish.