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If you’re eating a s’mores cookie, you deserve a cookie that highlights all the best aspects of the iconic s’more. These delicious cookies are just that. These s’mores cookies have a brown butter toasted graham cracker cookie filled with chocolate chips. The texture is chewy and soft on the inside, and golden and crisp on the edges. Then, the cookies are stuffed with all the components of a s’more: a crunchy graham cracker base, a melty milk chocolate center, and a giant gooey marshmallow.
Sounds complicated, right? It sure tastes complex and full of depth. However, it is simple to make! The cookies are all prepared in one bowl (and one single saucepan), without an electric mixer, and no chilling. If you start now, these cookies will be ready to eat within an hour.

Why you’ll love these cookies
- No electric mixer.
- No letting ingredients come to room temperature is required.
- Bakery-style big because what’s a s’more if not indulgent?
- Rich toasty flavour in the cookie dough that ties the graham cracker, chocolate and marshmallow together.
- Graham cracker, chocolate and marshmallow in every bite!
Problems this recipe solves
- Waiting for brown butter to cool. Stick an ice cube in and some cold egg and you can mix up the dough immediately.
- Boring cookie with s’more ingredients mixed in might leave you craving the real thing. But a brown butter graham cracker cookie packed with an entire s’more? That’s even better than a regular s’more.
- Mini marshmallows leaking out of the cookie. Some s’mores cookie recipes mix in mini marshamallows, which is good in theory, but not the best in practice. The marshmallows on the edge melt and bake too much, becoming an odd chewy sugary limb dangling off your cookie. These cookies have one giant marshmallow in the center of the cookie, which means marshmallow in every bite without any leakage.
What is a s’more?
The s’more is an iconic North American dessert that’s become a popular flavour for all types of desserts. The basic s’more is a toasted marshmallow and chocolate sandwiched between two graham cracker halves. Traditionally, the marshmallow is melted until golden on the outside on a skewer using a campfire, but this cookie allows you to have a s’more experience right at home!
Ingredients
- Unsalted butter: The butter is browned to add toastiness and nuttiness to this cookie. If you’d like a plain brown butter cookie, check out these brown butter chocolate chip cookies.
- Graham cracker crumbs: The graham crumbs are toasted in brown butter to amplify the graham crackers’ warm flavour in the cookie. If you only have graham crackers, pulse them in a food processor or crush in a plastic bag with a rolling pin until the crackers become a rough powder.
- Granulated sugar: Granulated sugar sweetens the cookies and helps it develop crisp edges.
- Brown sugar: Brown sugar contains molasses, which helps gives the cookies a deeper caramel-like flavour.
- Ice cube: An ice cube is added to replace the moisture lost when browning butter. It also cools down the brown butter so you don’t have to wait ages for it to cool.
- Egg: The egg comes straight out of the fridge and into the cookie, which helps the brown butter cool further. The egg makes the cookies rich and the perfect texture.
- Vanilla extract: Vanilla enhances the flavour of the cookies.
- All-purpose flour: Flour gives these cookies structure.
- Espresso powder: Espresso powder adds depth to the cookie and brings out the chocolate in the cookies. There isn’t any coffee taste, just a better cookie flavour.
- Cinnamon: Since cinnamon is used to make graham crackers, it’s added to the cookie dough to highlight the graham crackers’ flavour.
- Baking soda: Baking soda leavens the cookies to give it the right texture.
- Table salt: Salt balances out the sweetness of the cookies. If using kosher salt or sea salt, double the quantity listed in the recipe.
- Chocolate chips: These cookies specifically use chocolate chips as they hold their structure once melted. The marshmallow melts and already make it more difficult for the cookie to have structure, so adding melty chocolate chunks would make the cookie fall apart.
- Chocolate pieces: A large milk chocolate piece is added to the center of each cookie so it can have lots of melty chocolate while still have structural stability. Hershey bars are quite popular, but any milk chocolate works.
- Marshmallows: Make sure to stuff the cookie with a regular or large size marshmallow, not a mini one. Afterall, the more gooey marshmallows the better! The approximate weight of the marshmallows I use are 6 grams each.
- Graham crackers: Half a graham cracker forms the base of the cookie for a delicious crunch! Make sure each graham cracker halve is intact, as it holds up the chocolate and marshmallow.
Instructions
Brown the butter in a medium saucepan. Start by melting the butter, then continue cooking. It will turn clear and bubbly, before becoming foamy and golden. Turn off the heat once it’s golden brown.
Mix in the ice cube until it’s melted. Then whisk in the egg and vanilla extract.
Add the chocolate chips and mix until just combined. Do not overmix.
Scoop the cookie dough on top and mold it around the marshmallow.
Mix in the graham crackers, brown sugar, and granulated sugar. The mixture will look like wet sand. Then transfer the mixture into a large bowl. Be careful, the mixture will be hot.
Fold in all the dry ingredients (flour, espresso powder, cinnamon, baking soda, and salt).
Stack the chocolate and marshmallow on top of the graham cracker halve.
Bake until the edges look dry, like the image above.
Variations
These cookies are the perfect base for any mix-ins, so feel free to add whatever mix-ins you want to them. Here are some variations that would work well with this recipe!
S’mores cookie sandwiches: Bake the scooped cookies without the fillings. Then roast a marshmallow until golden and sandwich with chocolate and the brown butter cookies! For this, it’s better to make smaller cookies. Just scoop 1.5 tbsp or 2 tbsp cookies and reduce the bake time a bit.
Key lime pie cookies: Indent your cookies after scooping them and fill with a key lime pie filling! Key lime fillings will scale well if you’re scaling the cookies up or down, as they don’t contain any eggs.
Cheesecake cookies: Indent your cookies after scooping them and fill with a cheesecake filling! I recommend the cheesecake filling from my coffee cheesecake brownie recipe (just omit the espresso).
Peanut butter cream pie cookies: Same as before, indent the cookies, but fill them will a peanut butter cream pie filling. Don’t forget to top with some roasted peanuts for extra flavour!
Equipment
Baking pan material can affect the cookies. If you use a dark coloured baking pan, the cookies will bake and brown faster than if using a lighter pan, so keep a close eye on the cookies. Don’t overbake these cookies or else they’ll become dry.
Also, make sure you have a kitchen scale for this recipe since most of the measurements are in grams. Using a kitchen scale ensures you get the same results I have! Learn about why I use a kitchen scale here. If you’d like to use measuring spoons or cups, you can use an online recipe converter to change the units to whatever you’re using.
Storage
These cookies can be stored at room temperature in an air-tight container for 3-4 days. If storing for longer, you can store the baked cookies in the freezer in an airtight container.
You can also freeze the unbaked scooped cookies and bake from frozen. Freeze the scooped and stuffed cookies on a parchment-lined baking sheet until solid, then transfer to an airtight container and freeze. Bake from frozen at 350F for 13-15 minutes.
FAQ
Yes. See the instructions in the storage section above.
The cookies will no longer look wet and the edges will feel dry to the touch. The cookies will be soft when they come out of the oven, but will finish cooking as they cool.
Yup! As long as it’s a dry crunchy cookie, the cookies will have the same texture. If you’re going for the same flavour, use digestive cookies. If you want to change it up, try some crunchy chocolate or maple cookies!
You can use a circular cookie cutter that’s larger than your cookie to swirl the cookies around on the baking sheet when they’re fresh out of the oven. This will push the edges into a circular shape for more circular cookies. If you don’t have a cookie cutter, you can use an inverted bowl or cup.
If a marshmallow has slid to the side, nudge that side with the cookie cutter first to move it towards the center. Then swirl as usual. If you want them to look extra fancy, sprinkle some flaky salt on top of the cookies.
Let’s bake!
These chewy s’mores cookies are truly divine. They might even become the best cookies you’ve ever had. After all, every person that’s tried these cookies has given them raving reviews!
When you make them, tag me on Instagram @bakewhenitrains so I can see your mouth-watering cookies.
Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback.
With love,
Your baking friend Sherene ❤️
S’mores Cookies
Ingredients
- 175 grams unsalted butter
- 100 grams graham crumbs
- 60 grams granulated sugar
- 70 grams brown sugar
- 1 ice cube around 23 grams
- 1 large egg cold from fridge
- 1 tbsp vanilla extract
- 140 grams all-purpose flour
- ¼ tsp espresso powder
- 1/2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp table salt
- 100 g chocolate chips
- 15 g chocolate per cookie per cookie (120g total)
- 8 g graham cracker per cookie (64g total)
- 6 g marshmallow per cookie (48g total)
Instructions
- Preheat the oven to 350℉ and line a baking sheet (also known as a cookie sheet) with parchment paper.
- Brown butter over medium heat in a medium saucepan. (Melt while whisking and continue cooking until foamy on top and golden brown.) Turn off the heat.
- Add graham crumbs and whisk until smooth.
- Add granulated sugar and brown sugar. Whisk until smooth. The mixture will look like wet sand. Take off heat and transfer the mixture to a large bowl.
- Add the ice. Once it's melted, whisk the mixture until smooth.
- Add egg and vanilla extract. Whisk until smooth.
- Add flour, espresso powder, cinnamon, baking soda, salt. Fold with a spatula until there are no large streaks of flour.
- Mix in the chocolate chips until just combined.
- Top a graham cracker half with chocolate and marshmallow. Then scoop a 1/4 cup cookie dough ball and place on top. Repeat for all 8 cookies.
- Place onto the baking sheet 1-2 inches apart. Bake for 10 minutes or until the edges of the cookie look dry. The inside of the cookies will still be soft, but they will set as they cool.
- Leave the cookies on the baking sheet or on a wire rack until they're cool before storing in a container so they don't get soft from enclosed steam.
Wowwwww! These look so delicious. I’m excited to try the recipe 😊
Thank you so much! Let me know if you have any questions about the recipe.😊
A very mellow yet chewy cookie! Carries a well-balanced texture and flavor
Thank you so much! I’m so glad you liked it.