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+ servings

S'mores Cookies

The perfect blend of graham cracker, marshmallow, cookie dough and chocolate in one gooey cookie!

Course Dessert
Cuisine American
Keyword chocolate, Chocolate Cookies, graham cracker crust, Marshmallow cookies, S'mores
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 18 large cookies


  • 1 cup unsalted butter
  • 1/2 cup brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 2 3/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 2 cups chocolate chips milk or dark, I use milk chocolate or a mixture!
  • 1 cup Golden Grahams cereal or 1 cup chopped graham crackers
  • 1 1/2 cups mini marshmallows
  • 2-3 regular size Hershey Bars
  • 9 large marshmallows sliced in half widthwise (scissors work well)


  1. Preheat oven to 375.
  2. Cream butter with sugars in a stand mixer or a bowl using a hand mixer. Add eggs and vanilla.

  3. Beat on medium speed until mixed well and there are no visible lumps of butter. Turn off mixer.

  4. Add flour, baking soda, salt and chocolate chips to mixing bowl. Pulse mixer by turning off and on quickly, just until dry ingredients are incorporated.

  5. Fold in Golden Grahams and mini marshmallows with spatula, do not use mixer. Fold just until evenly distributed into batter.

  6. With large cookie scoop, or spoon, shape dough into 18 balls (about the size of golf balls) place on parchment lined cookies sheets, 6 cookies per sheet.

  7. Bake for about 7-8 minutes.

  8. Remove from oven.

  9. Place one half of a large marshmallow on each cookie, put back in oven and bake for an additional 2 minutes.

  10. Remove from oven again, slightly flatten if needed, and place 1-2 rectangles from a Hershey bar on top of marshmallow.

  11. Cook for an additional minute.

  12. Remove from oven (for the last time), with a knife, spread the melted chocolate so it covers the marshmallow, or leave the chocolate without spreading if you like "HERSHEY'S" showing!

Recipe Notes

  • I purchase regular size Hershey bars. There are 12 pieces in each bar,  I use 1-2 on each cookie. 
  • I use Golden Grahams instead of regular Graham Crackers, as called for in the original recipe. I absolutely LOVE Golden Grahams, but after making this cookie a few times, realized if the cookie is overcooked at all, the texture of the Golden Grahams Cereal changes if over baked! Cook just until the cookie sets up on top and is no longer wet looking. 
  • Let cool for 10 minutes before serving. The cookie will still be warm and gooey, but not fall apart!
  • If your cookies spread too much, you may push the edges of the cookie inward with a small spatula while the cookie is still warm to create a more uniform cookie.
  • Refrigerating the dough for an hour or more will also help if you have problems with dough spreading too much. Before refrigerating, always form the dough with a cookie scoop or just roll the dough into a ball. Place on a cookie sheet or in a pan and cover.