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. Everything you love about S’mores in cookie form. Divine!
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What’s in This S’mores Cookie Recipe?
These easy s’mores cookies are as simple as baking the store-bought dough according to package instructions, broiling on some mini marshmallows, and then dipping them in chocolate and graham cracker crumbles. Then sit back and listen to the compliments roll in. Best cookie recipe hack ever? It just might be!
- Ready-to-Bake Chocolate Chip Cookies: You’ll need a 16-ounce package. We like the pre-formed cookies, but you can also buy a log or tub of refrigerated dough to customize the size.
- Miniature Marshmallows: You can also cut regular-sized marshmallows into quarters.
- Milk Chocolate Melting Wafers: These are designed for dipping, so there’s no need to temper your own chocolate.
- Crushed Graham Crackers: You can buy graham cracker crumbs or whole graham cracker sheets.
Notes from the Test Kitchen
In our experience, these cookies taste the best when they’re made with your favorite brand of refrigerated cookie dough!
Variations on S’mores Chocolate Chip Cookies
You can use milk chocolate chips in place of the melting wafers. Be sure to use a good quality brand of chocolate chips. You can also swap for semisweet or dark chocolate chips or wafers depending on your preference.
S’mores Cookies
Equipment
- Kitchen Scale (optional)
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.
- Turn the oven to broil.
- Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows will stay put).10 ounces miniature marshmallows
- Place the cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely – 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.
Video
Becky’s Tips
- Chocolate: You can use milk chocolate chips in place of the melting wafers. Be sure to use a good quality brand of chocolate chips.
- Use your favorite brand of ready-to-bake cookies.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
Serving Suggestions
Serve these simple s’mores cookies with our favorite easy crockpot hot chocolate or a toasted s’mores martini for the adults. They’re also delish with a scoop of red velvet ice cream!
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 will 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. Remove the cookies from the oven, place the tray with the cookies 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. Transfer the cookies to a cooling rack until the chocolate is set.
How to Store
Store leftover s’mores cookies in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze
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.
More Cookie Recipes To Try
- Cake Mix Cookies
- Kiss Cookies
- Strawberry Cookies
- Gooey Butter Cookies
- Applesauce Chocolate Chip Cookies
- Pignoli Cookies
- Iced Butter Cookies
- Nutella Stuffed Cookies
Need more holiday cookie ideas? Here are 40+ of the best Christmas cookies to make this year!
That’s awesome! So glad.
what a fun recipe and no campfire required! Adorable too, perfect for serving too, love having all of these flavors in one cookie, very creative, thank you!
So glad you like them!
gREAT VIDEO. pICTURES AND INSTRUCTIONS WERE VERY CLEAR, BUT SEEING YOUR VIDEO WAS FUN. i WILL HAVE TO USE A SCRATCH COOKIE THOUGH, BECAUSE MY PASSION IS THE STATE FAIR AND MIXES ARE NOT ALLOWED
Thank you! And from scratch cookies are always best, especially from a baker like you!!!! Hope you love them :) :) If you make these for the state fair please send me a pic!! Would love to see. becky@thecookierookie.com
thank you. I will for sure send you a picture. My aim is to take pictures of what I do for the blog I started a few years ago. I really did not know what I was doing. I just had the desire to tell people about my experiences baking for the fair.. If you want to see it blogspot assigned me the user name “statefairjen” and the name of my blog is “blue ribbons and chocolate ganache” any feedback would be appreciated.i am not computer savvy, for instance what I am typing now is all caps and cannot Change it!
Of all the cookie recipes I’ve seen, never seen this, and see now that it was from last year, well belated thank you for putting this creative masterpiece together!
Aw thank you! It’s one of my favorite posts. Thanks for saying hi :)
I would Love to know the same, are they good the next day? I am making these for a camping trip and would like to know if they would hold up well from making them tonight to eating them tomorrow night
Hello
I was shocked to see your recipe and pictures used by somebody else in the Instagram .
his name is GUY TASHKENT.
Thought you should be notified.
these look very good right after baking. what are they like the next day? does the marshmallow stay soft? anxious to give these a try………thank you
Love your cooling rack!! Where can I get one?
Holy gorgeous. Just the sight of those perfectly toasted marshmallows has me drooling! NEED to try these!
Best cookie hack ever for sure!! Love these Becky!!