We’re still in the thick of summer (hello disgusting heat and humidity wave!), which means there is still plenty of time for s’mores to be eaten. I love a good ol’ big marshmallow charred over a fire and sandwiched between graham crackers with chocolate in the middle. However, I’m also not picky, and I’m just as happy to eat a cookie with crushed graham crackers, miniature marshmallows and milk chocolate chips. If you’re having a summer party and don’t have access to a fire, these cookies are the next best thing!
(Also, no sticky fingers!)
This recipe says to allow the cookies to cool completely before serving, but if you love ooey, gooey marshmallows, you’ll want to dig into these while they’re still warm. The marshmallow pieces are still soft once cooled completely, but not quite as melty.
No matter how you serve these they are sure to be a huge hit. There’s still a lot of summer left, so bring on the s’mores!
Two years ago: Blueberry Cheesecake Pie
Three years ago: Homemade Tropical Trail Mix
Five years ago: Homemade Ice Cream Cookie Sandwiches
Seven years ago: Strawberry Mirror Cake
- 1¾ cups (218.75 g) all-purpose flour
- ¾ cup (63 g) graham cracker crumbs, about 5-6 full crackers
- ½ teaspoon (0.5 teaspoon) baking soda
- ½ teaspoon (0.5 teaspoon) kosher salt
- ½ cup (113.5 g) unsalted butter, at cool room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 egg
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1 cup (75 g) miniature marshmallows
- 1 cup (180 g) milk chocolate chips
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda and salt; set aside.
- Using an electric mixer on medium speed, cream together the butter and both sugars until light and fluffy, about 3 minutes. Add the egg, honey and vanilla extract and beat until completely combined. Scrape down the sides and bottom of the bowl and beat for an additional 15 seconds.
- Reduce the mixer speed to low, add the flour mixture all at once and beat until a dough starts to form. Add the marshmallows and chocolate chips and mix on low for 15 seconds. Scrape down the sides and bottom of the bowl and give the dough a final stir by hand. Cover with plastic wrap and refrigerate for at least 4 hours (or up to 1 week).
- When ready to bake, preheat oven to 325 degrees F and arrange the oven racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
- Scoop 2 tablespoons of dough, form into a ball and place at least 1 inch apart on the prepared baking sheets. Bake, rotating the sheets halfway through, until the edges are set and the cookies begin to darken, 14 to 20 minutes. Place the baking sheets on wire racks for 10 minutes, then use a spatula to transfer the cookies to the wire racks to cool completely. The cookies should be stored in an airtight container, at room temperature, for up to 3 days.
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Yum!!! I made these last week for an impromptu dinner party (I had all the ingredients leftover from a recent camping trip) and they were fine in a quick minute! I’ll double the recipe next time.
Followed the recipe as written and theses were AMAZING!! Thanks.
So i read various comments of people not having good results, but Michelle has never steered me wrong before, and wanted to try a S’mores cookie. Well following the directions they came out great!
First off of course the marshmallows melt into the cookies, it’s a 325 degree oven for 14 plus minutes, I don’t think I’d want to eat a marshmallow the held up to those conditions!
Secondly if you don’t have time or patience, don’t make a dough that needs to be refrigerated. The times given in recipes are always to short to appease the impatient Really it should always be 8 plus hours, sometimes 12 plus, like Michelle’s My favorite chocolate chip cookies.
And always keep the dough cold right up until the oven is heated, and for pete’s sake, make sure your baking soda/powder is from this century!
I baked my first 2 dozen cookies and they were flat. I checked the recipe and saw that I was supposed t chill the dough for 4 hours. After cooling the dough for 9hours, the cookies are still flat and look nothing like the ones pictured. Very disappointing.
I have made many a cookie recipe in my time. I always have my husband give them a 1-10 rating. This is the only cookie ever that got a “10.” Thank you for sharing the recipe! They are delicious!
I just made the dough and it was really crumbly. Is that correct? They’ll be cooling overnight and I’ll try to bake them in the morning. I’m all for lots of chocolate and marshmallows, but there seemed to be way too many of these.
Hi Sara, Yes, they are on the crumbly side, but I was able to easily smoosh them into balls for baking.
I made these this week as a treat for my co-workers and they were a hit!! I actually put them together on Sunday, left them in the fridge until Tuesday (the only night of the week I had time to bake) and brought them in Thursday. Delicious! The only tip I have is to make sure you use parchment paper. It’s a MUST if you don’t want these suckers sticking like glue to a cookie sheet. I didn’t have any issue with the size of the marshmallows, but if you want a more even cookie:chocolate:marshmallow ratio with each bite, cutting the marshmallows could do the trick. Seems like a lot of work to me though …
Thanks for the recipe, Michelle! Long time reader and recipe user, first time commenter!
i made these and gave away to about five different folks. everyone loved them! i made them exactly as stated. they were a little dry mixing up but turned out great. thanks for another wonderful cookie recipe
Success!!! My husband loves s’mores and absolutely loves the cookie. After reading the comments about the marshmallow mess, I decided to cut the marshmallow into smaller pieces. A few of the cookies that had bigger pieces of marshmallow did goo out the side but I scooped it back into the cookie while they were cooling on the rack. Once the cookie completely cooled it added a crunchiness that reminded me of biting into a regular s’more. Thank you BEB for the great recipes…keep ’em comin!
Warm cookies are the best and I’m sure that’s especially true with these gooey cookies!
Has anyone made these successfully yet? The only review I see is negative and I still want to make them. Also I’m probably going to have a hard time letting them refrigerate for 4 hours, I’m impatient, hopefully I can at least get an hour of chilling in.
I had the same problem as library.girl, although the first round I only left them in the refrigerator for about 2 hours because I am super impatient. They were a mess. I put the remaining dough back in the fridge for a couple more hours, about 5 total, and while the second round was better, the marshmallow still melted and ran over the sheets. The cookies are very chewy and taste pretty good, but they don’t taste very much like smores.
A veteran baker myself, I was compelled to try this yummy sounding treat. What a disaster! The dough was very dry, and had to be squashed into balls. Then in the oven the marshmallows melted and ran all over the baking sheet (fortunately I used a Silpat.) What was left of the cookie was a misshapen crunchy mess. Total failure.
Hahah I actually was thinking about making some S’mores cookies (maybe cupcakes or bars) a few days ago and found a recipe similar to this one but it stuffed each cookie with a few marshmallows instead of adding it to the dough. Have you tried the stuffing method as well and you thought it turned out better when you mixed it in? It just seems like the marshmallows dissolve and melt into the cookie more when you mix it all together so I was hoping you could tell me.
Lol I didn’t want to go to the store though so I actually ended up making the salted double chocolate peanut butter cookies from your site and they were delicious! I’ll try these next time though
These look amazing, i bet they taste delicious as well!
What? No cheesecake recipe for National Cheesecake Day??!
This blog has the best best recipes and best photo’s ever!
I live in South Africa in a small town and have not seen any graham crackers being sold here. Can I replace it with any crackers, should it be salty or sweet?
Have to make them this weekend!
Graham crackers are sweet, but not overly. They are a good children’s snack. There are recipes on Pinterest if you want to make them!
Laurna – I think crushed tennis biscuits would be a good substitute if graham crackers or graham flour isn’t available in South Africa. Graham crackers don’t have coconut in them like tennis biscuits do, but coconut would taste great in this recipe.
Can you get digestive biscuits? I’ve never tried them myself so I don’t know what they taste like but I often see them as a suggested substitute in recipes that use graham crackers. I think they’re less sweet than graham crackers though. Or maybe you can try vanilla/chocolate wafers or gingersnaps. Graham crackers are sweet, taste “wheaty”, with notes of honey, vanilla, and/or cinnamon. I would suggest using Google to see more options
Hi Laurna, You can make your own! (https://www.browneyedbaker.com/homemade-graham-crackers-recipe/). Otherwise, I would second the suggestion for digestive biscuits.
Love these! Perfect for camping trips or picnics or school or snacking…..
what a delicious idea!
These looks amazing! I’m a big fan of s’mores, but I may be an even bigger fan of these. I must try these soon, lol!
What a great idea! I have a family pool party this weekend and I’m thinking these will be a huge hit with the kids as well as the adults. thanks!
Wow those sound amazing! Almost better than classic s’mores… :)
Amazing recipe, these cookies seems sweety, your photographer is genious too
Can’t believe I haven’t made something similar to this before! These cookies sound great!
These look phenomenal. You always post the most amazing recipes. Love your blog!