The Best S’mores Cookies of all Time

These s’mores cookies are unbelievably good. The base is a super soft baked graham cracker cookie filled with gooey marshmallow fluff. Instead of mixing in chopped chocolate, we top the cookie with a few big pieces so there are big puddles of milk chocolate on top of the cookie! You also have the option of topping them with some cute Teddy Grahams, if you so desire. If you are wondering if they truly deserve the name “The Best S’mores Cookies of all Time”, just make them and see!

What Makes These S’mores Cookies So Special?

The secret to these incredible cookies lies in the graham cracker base. It does a fantastic job of capturing the true of textures and flavors of a campfire s’more. So many of the smore’s cookies that I saw trending online just used a chocolate chip cookie base with some marshmallow. NO! These have a graham flavored base with lots of marshmallow and chocolate. The secret is that the graham cracker crumbs are worked directly into the dough! This method gives you that authentic graham cracker base and the addition of cinnamon adds extra graham flavor. Graham Cracker crumbs are best here but if you need, you can just pulse full graham crackers in the food processor. The Teddy Grahams are technically optional but they are just so darn cute, that I HIGHLY recommend using them.

But here’s where these cookies really shine: the marshmallow fluff creates pockets of gooey sweetness throughout each bite, mimicking that perfectly toasted marshmallow experience. Instead of tiny chocolate chips that barely register these have generous chunks of milk chocolate to create luxurious pools of melted chocolate.

Tips for S’mores Cookie Success

Make sure your butter is properly softened – it should give slightly when pressed but not be melty. This ensures the perfect cookie texture that’s soft and chewy without being too dense.

Don’t overbake these beauties! They’ll continue cooking on the hot pan even after you remove them from the oven. Look for edges that are just set and centers that still look slightly underbaked.

For the ultimate s’mores experience, serve these warm. The chocolate will still be melty and the marshmallow fluff will be at its “gooiest”. Trust me, you’ll understand why they’ve earned their “best of all time” title after just one bite.

No matter the time of year, these cookies deliver every single time. Although if you are looking for some more “summer recipes” take a look at some of my other summer time desserts! The combination of that soft graham base, stretchy marshmallow, and rich chocolate will have everyone asking for the recipe!

How do I store S’mores Cookies?

These cookies should last 2 days in an airtight container! The fluff will make the base pretty soft so they have a shorter shelf life than most cookies. If you want more of them, I highly recommend freezing some of this dough so you can have on-demand cookies! Just place the scooped and formed dough on a parchment sheet and then put it in a plastic bag. Try to press the air out, seal the bag and freeze!

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The Best S’mores Cookies of All Time

These S'mores Cookies are not the traditional chocolate chip cookie topped with marshmallow. Instead, they layer a soft baked graham cracker flavored cookie, marshmallow fluff, big chunks of chopped milk chocolate and some cute Teddy Grahams for good measure.

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Ingredients

• 1 cup + 2 Tablespoons all-purpose flour 140 grams
• 3/4 cup graham cracker crumbs 80 g
• 1 tsp cornstarch
• 1/2 teaspoon ground cinnamon
• ½ teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• ½ cup unsalted butter 113g, softened to room temperature
• ¾ cup firmly packed light brown sugar 150g, firmly packed
• 1 large egg at room temperature
• 3/4 cup marshmallow fluff
• 4 oz chopped milk chocolate bar

Instructions

• In a medium bowl, combine all dry ingredients including the graham cracker crumbs. Mix with a fork to combine. Set aside
• In a separate large bowl, combine butter and brown sugar. Using a hand mixer, cream until light and fluffy, about 3 minutes. Scrape the sides of a bowl with a nonstick spatula
• Add in egg and mix again until combined, scraping down the sides of the bowl to make sure everything gets incorporated
• Add in all dry ingredients and mix until thick dough forms
• Cover bowl with cling wrap or a lid and refrigerate for at least 2 hours
• When you are ready to bake the cookies, preheat the oven to 350F
• Line a cookie sheet with parchment paper and prepare a clean work surface
• Using a medium cookie scoop (2.5 tablespoons) scoop dough into the cup of the scoop. Use your fingers to create a divot in the dough and then spoon in 1/2 tablespoon-1 tablespoon of fluff. How much fluff you use is up to you but I suggest a minimum of 1 tsp and a maximum of 1.5 tablespoons. Do not put over 1.5 tablespoons. The more fluff, the more the cookie will spread, so keep that in mind.
• Place cookie with rounded side down on sheet and exposed fluff side facing up
• Top with pieces of chopped chocolate and bake for at least 8 minutes. The cookies should appear set but slightly underdone in the middle
• Let cool and enjoy!
• Optional: Top with teddy grahams!

Notes

This base graham cookie recipe was adapted from Fresh April Flours!