S’mores Cookies are soft, chewy cookies loaded with all the classic flavors of s’mores in every bite. The base is a perfectly soft, chewy chocolate chip cookie with two types of chocolate for extra richness. Then, I topped and baked the cookies with milk chocolate bars, marshmallow fluff, and graham cracker crumbs, creating that delicious s’mores experience in each bite–no campfire required! For more s’mores-inspired treats, be sure to check out my S’mores Dip and Frozen S’mores, too!
Ingredients & Substitutions
- Butter: I prefer unsalted butter for many of my baking recipes. It lets me control the amount of salt in recipes. If using salted butter, you may want to lessen the amount of salt.
- Shortening: Shortening is a type of fat or oil that is solid at room temperature. You may have seen it in a big can called Crisco. I use shortening in these cookies to make them extra soft and chewy. It helps the cookies stay soft for longer and gives them a slightly different texture than butter. Using shortening also helps the cookies hold their shape better during baking, so they don’t spread too much.
- Chocolate: For this s’mores cookie recipe, I used semi-sweet chocolate chunks, milk chocolate chips, and milk chocolate bars (broken into pieces). The chocolate chunks and chocolate chips are folded into the dough. (If you don’t have both, just use all of one or the other.) The milk chocolate bars are broken into pieces and placed on top of the cookies as a topping.
- Marshmallow Fluff: Marshmallow fluff (marshmallow creme) is a spreadable and sticky marshmallow concoction. It is a specific brand of marshmallow creme. Make your own if you don’t have any on hand!
- Graham Cracker Crumbs: You can buy graham cracker crumbs to use for this recipe. Or, you could crush sheets of graham crackers. You will need about 2 full sheets of graham crackers, crushed, for this recipe. If you don’t have graham crackers, try using crushed vanilla wafers or shortbread cookies.
Can I Make S’mores Cookies Without Shortening?
Yes, you can make s’mores cookies without shortening! If you don’t have shortening, you can use all butter instead. The cookies might spread a little more and be a bit softer, but they will still taste great. Just make sure to use the same amount of butter as the shortening called for in the recipe.
Can I use Regular Marshmallows In S’mores Cookies?
Yes, you could use marshmallows in these cookies. Although I love how soft and gooey the marshmallow fluff is, you can use marshmallows instead. Just be sure to add them during the last minute of baking and use the broiler to toast them. This method would be very similar to what I did for my Chocolate Marshmallow Cookies.
How To Prevent Marshmallow Fluff From Spilling Over On S’mores Cookies
To prevent the marshmallow fluff from spilling over during baking, try placing the chocolate bar pieces on top in a triangular shape, and then topping with the marshmallow fluff in the center. This creates a slight well for the marshmallow creme to sit in and is very helpful in preventing any from falling completely off of your s’mores cookie.
How To Freeze S’mores Cookie Dough For Later
To freeze the cookie dough, follow the instructions for making the dough. (Just be sure to wait to add the chocolate bar, marshmallow fluff, or graham cracker crumbs until you’re ready to bake.) Shape the dough into cookie portions, then freeze them on a baking sheet for about an hour, or until firm. Once firm, transfer the dough to labeled, freezer-safe containers and store for up to 6 weeks. When ready to bake from frozen, place the frozen dough on a baking sheet, and top with chocolate, marshmallow fluff, and graham cracker crumbs. Bake for 1-2 extra minutes until done.
How To Store S’mores Cookies
To store s’mores cookies, keep them in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the cookies in a sealed container or freezer bag for up to 3 months. Just let them cool completely before storing or freezing. Check out my Guide To Freezing, Baking, and Storing Cookies for more helpful tips.
S’mores Cookies
Ingredients
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- ½ cup (103 g) shortening, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla
- 3 cups (375 g) all-purpose flour
- 2 tablespoons cornstarch
- 1 teaspoon kosher salt
- ½ teaspoon baking powder
- 1 cup (168 g) semi-sweet chocolate chunks
- 1 cup (168 g) milk chocolate chips
- 5 bars (1.55 ounces each) milk chocolate, broken into pieces for topping
- 1 jar (7 ounces) marshmallow fluff, for topping
- ¼ cup (21 g) graham cracker crumbs, for topping
Instructions
Cookies
- Preheat oven to 325°F. Line a baking sheet with parchment paper. Set aside.
- To a large mixing bowl, add butter, shortening, sugars, eggs, and vanilla. Using a hand mixer, beat ingredients together on medium speed until fully combined. Set aside.
- In a separate bowl, whisk together the flour, cornstarch, salt, and baking powder.
- Add the flour mixture to the butter mixture. Mix on medium speed until just combined.
- Fold in the chocolate chunks and chocolate chips.
- Using a ¼ cup, set the dough onto a lined cookie sheet, about 2 inches apart. Using your hands or the bottom of a glass, shape and slightly flatten each ball of dough into a disc shape.
- Top each cookie with three pieces of the milk chocolate bar, arranging them in a triangular shape. Then, add one heaping teaspoon of marshmallow fluff to the center of each cookie, creating a small well to keep the marshmallow from spilling over while the cookies are baking.
- Sprinkle approximately ½ teaspoon of graham cracker crumbs on top of the marshmallow fluff.
- Bake for 12-13 minutes, or until the marshmallow fluff is slightly melted and the edges of the cookie are set.
- Let the cookies cool for about 5-10 minutes before enjoying.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These cookies are amazing! They really taste like a campfire s’more, but in cookie form. The marshmallow fluff and chocolate bits are perfect!
Elizabeth
I love these cookies! I usually burn my marshmallows when making s'mores, so these cookies with the marshmallow fluff work for me!
Stephanie
I love the mix of chocolate and marshmallow in every bite. They’re a little messy, but totally worth it!
Annabelle
I’ve never had s’mores in cookie form, but these are definitely delicious. The marshmallow fluff on top is the best part.
Bella
If you’re a fan of s’mores, you need to try these cookies! So good!
