S’mores Chocolate Chip Cookies

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Indulgent S’mores Chocolate Chip Cookies are utterly delightful! My gorgeous Graham cracker-flavored dough is bursting with gooey chocolate and melty marshmallows. This easy mix-by-hand recipe has a quick 20-minute prep time, so there’s nothing stopping you from baking up these outrageously good cookies today! 

• Uniquely delicious dough: I crafted this recipe with whole wheat flour, honey, and cinnamon to taste like the best-ever Graham cracker.
• Perfect for beginner bakers: Just mix, chill, and bake. No stand mixer or other special equipment needed.
• Hands-off prep: Don’t let the total time fool you: most of it is for chilling in the fridge.
• Make it your way: Use your imagination! This whimsical cookie is perfect for riffing on—you don’t have to stick with the classic s’more ingredients.
• Less Messy, Same Flavor: Get all the iconic s’mores flavor with none of the campfire mess!
• Fun! This playful treat brings the smiles!

With summer on the horizon, I wanted to give you a recipe for an indulgent cookie that brings out the kid in everyone! Plus, it had to be quick, easy to prepare, and with a short bake time.  S’mores Chocolate Chip Cookies are just what you need for block parties, camping trips, and play dates, and you’ll also love my cookie recipes like Peanut Butter and Jelly Cookies, Honey Joys, Funfetti Cookies, 3-Ingredient Nutella Cookies, and all of my Crazy Cookie Dough Recipes, including Birthday Cake Cookies!

When it comes to S’mores, I don’t just settle—I go all in to capture that unmistakable nostalgic flavor of a true campfire s’more. For these cookies, I started with my spiced, gooey holiday cookie dough and gave it a summery twist. I swapped in whole wheat flour for a warm, nutty taste that echoes classic Graham crackers, then rebalanced the spices and added a touch of honey for that familiar hint of sweetness. And of course, I folded in plenty of chocolate and mini marshmallows to complete the s’mores experience. I tested this recipe five times to get it just right, and the result is a soft, gooey, flavor-packed cookie that delivers all the toasty, melty magic of a s’more—no campfire required.

Table of Contents

• What are S’mores Chocolate Chip Cookies?
• Tools You Need
• Key Ingredients and Why
• How to Make S’more Chocolate Chip Cookies
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More S’mores Recipes

What are S’mores Chocolate Chip Cookies?

• S’mores Chocolate Chip Cookies are treats made with a Graham cracker-flavored dough studded with chocolate chips and mini marshmallows. Their delightful texture combines soft cookie, rich chocolate chips, and toasty mini marshmallows.
• Toasted marshmallows give these cookies the uniquely delicious caramelized vanilla-sugar taste and playful texture. You need to use store-bought mini-marshmallows for this recipe, but if you’re looking for homemade marshmallows to toast by the fire, I’ve got you covered with Homemade Marshmallows with 3 Amazing Flavors, Also check out desserts like Rocky Road Fudge, Hot Chocolate &  Toasted Marshmallow Cookies, Snickers Rice Krispie Treats, and Funfetti Rice Krispie Treats and Homemade Marshmallow Fluff.
• The original s’more recipe from the 1927 Girl Scout Handbook instructed campers to “toast two marshmallows over the coals to a crisp gooey state,” and then sandwich them between chocolate squares and Graham crackers. The recipe advises, “though it tastes like some more, one is enough,”  but I promise you will not be able to stop at one of these yummy S’Mores Chocolate Chip Cookies!

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Glass measuring jug
• Kitchen scale (optional)
• Whisk
• Silicone spatula
• Airtight container
• Cookie scoop (optional)
• Two baking sheets
• Parchment paper
• Wire cooling rack

Key Ingredients and Why

Egg

• The egg holds all of the ingredients together and contributes richness and flavor.
• In order to mix in smoothly and evenly, eggs must be at room temperature when baking unless specified otherwise. Here’s how to warm up eggs straight from the fridge.
• Substitute: You can use a flax egg (use 1 tablespoon of ground flaxseed plus 3 tablespoons water per egg, mix, and set aside for 5 minutes before adding to the batter) or a chia seed egg (use 1 tablespoon of chia seeds plus 3 tablespoons of water per eg, mix, and set aside for 5 minutes before adding to the batter).
• For more suggestions and information, check out our guide, 12 Best Egg Substitutes for Baking Recipes and How to Use Them.

Granulated sugar

• Sugar sweetens the cookies.
• Importantly, sugar holds moisture, making the cookies wonderfully soft.
• Substitute: You can use an equal amount of light or dark brown sugar.

Vegetable oil

• Using vegetable oil instead of butter is key to keeping these cookies soft, because vegetable oil is a liquid and not a solid at room temperature.
• Vegetable oil ensures the cookies stay moist and won’t dry out quickly.

Honey

• Honey adds the floral sweetness characteristic of Graham crackers.
• Honey is a humectant (it attracts and retains moisture), and it helps to make these s’mores cookies plush and tender.
• Substitute: Alternatively, you can use the same amount of maple syrup. Please see our Sugar Substitutes Chart for more alternatives.

All-purpose flour

• All-purpose flour has a protein content of 8-11%, so the cookies have structure but will still be tender.
• It’s important to use all-purpose flour here, as it balances out the robust whole wheat flour and keeps the cookies from being heavy and dense.

Whole wheat flour

• Whole wheat gives the cookie a hearty texture and nutty flavor reminiscent of Graham flour.
• I like whole wheat flour in this recipe because it has that Graham flavor, but is not as gritty or coarse. And it’s readily available in markets compared to Graham flour.

Baking soda

• Baking soda is a leavening agent that makes these s’more cookies lighter and puffier.
• Baking soda delays the setting process, allowing cookies to spread more properly. Discover the science behind this in How to Make Baking Powder and Baking Soda Explained.

Cinnamon

• Warmly sweet, subtly spicy cinnamon is a must in this Graham cracker-flavored cookie.

Salt

• Salt is a must to accent the honey-cinnamon dough and the chocolate and marshmallow.

Chocolate chips

• Chocolate chips add unbeatable cocoa flavor and meltiness in every bite.
• Pick your favorite chocolate here—use semi-sweet chocolate, dark chocolate chips, milk chocolate, or bittersweet chocolate.
• You can also use a mix of whatever chocolate chips you have on hand, including white chocolate chips.
• Substitutions: Use the same amount of chopped bittersweet or milk chocolate bar, baking bits, M&Ms, or the candy of your choice.

Mini marshmallows

• It’s important to use mini marshmallows here, as they keep their shape, toast up nicely, and give that true s’more authenticity you’re looking for.
• Do not use cut-up larger marshmallows or marshmallow fluff here—they will melt into the cookies.

How to Make S’more Chocolate Chip Cookies

Make the cookie dough

1. Mix wet ingredients: In a large bowl, combine the sugar, oil, honey and egg.
2. Add dry ingredients mixture: In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, cinnamon and salt, then stir this into the wet ingredients.
3. Finish the batter and chill: Fold in the chocolate chips and marshmallows, then place the dough in an airtight container and chill for at least 2 hours (or up to 5 days).

Bake the cookies

4. Prepare to bake: Preheat the oven to 375°F (190°C) and line 2 baking sheets with parchment paper.
5. Make cookie dough balls: Scoop the dough into 2-tablespoon sized balls and place 3 inches (5 cm) apart on the prepared cookie sheets.
6. Bake the cookies, one sheet at a time for about 12 minutes, or until they are golden on the edges and just barely set in the center.
7. Let cool for 8-10 minutes on the pan before transferring to a wire rack to cool completely.
8. Store in an airtight container at room temperature for up to 3 days.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Texture tip: This dough is a bit crumbly compared to other cookie doughs. Once it is chilled, it will be a bit easier to scoop.
• Chocolate option: You can use chopped chocolate instead of chocolate chips if you wish.
• Mini is a must: I recommend only using mini marshmallows for this recipe. Large, chopped marshmallows will melt and disappear into the cookie when baked, and you won’t get that gooey marshmallow texture.
• Make-ahead tip: Make this dough, scoop it onto a parchment-lined baking sheet, and freeze it. Once frozen, transfer the cookie dough to an airtight container to have fresh cookies whenever you want. (Defrost for 10 minutes on the counter before baking.)
• The real thing: If these cookies make you crave actual s’mores, level them up by making our Homemade Graham Crackers and Homemade Marshmallows!

Make Ahead and Storage Instructions

• Make-ahead tips: You can make this dough and chill it in the fridge forup to five days before baking.
  • To store the dough longer, freeze it. After scooping the dough into balls, freeze them on the cookie sheet for one hour.
  • Transfer frozen dough balls into a freezer bag or freezer-safe container. You can freeze them for up to two months.
  • Defrost the cookies for 10 minutes on the counter before baking.
  • The cookies are ready when they are golden on the edges and barely set in the center. 
• How to store leftovers: These smores chocolate chip cookies will keep in an airtight container at room temperature for up to three days.
  • You can also freeze the baked, cooled cookies in a freezer-safe container for two months.
  • Let them sit at room temperature for one hour to defrost.
  • Refresh in a 300°F (150°C) for 5 minutes.

FAQs

More S’Mores Recipes

• S’Mores Ice Cream Sandwiches
• 3-Layer S’Mores Cake
• Irresistible  S’Mores Bars
• S’Mores Rice Krispie Treats
• S’Mores Baked Alaska

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