The Best Gooey Bakery-Style S’mores Cookies
If you love thick bakery style cookies packed with melted chocolate, gooey marshmallow, and graham cracker flavor, these S’mores Cookies are going to become a new favorite.
After several test batches, I landed on the version that checked every box. Thick, soft centers. Crisp edges. Pockets of melted marshmallow throughout. Chunks of Hershey’s chocolate in every bite. They taste like summer campfires, but in cookie form.
The secret is chilling the dough overnight. You can bake them right away if you’re impatient, but the chill time creates a thicker cookie with a gooier center and helps keep all those marshmallows from melting into a puddle.
These are perfect for summer parties, backyard BBQs, lake weekends, cookie boxes, or anytime you’re craving a little nostalgia.
Why You’ll Love These Cookies
The Best Gooey Bakery-Style S’mores Cookies
Equipment
- Cookie Sheet
Ingredients
Dry Ingredients:
- 2 cups bread flour
- 1 cup cake flour
- 1 teaspoon cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup graham cracker crumbs
Wet Ingredients:
- 1 cup butter softened
- 1 1/4 cups brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 egg yolk
- 2 teaspoons vanilla extract
Mix-Ins
- 3/4 cup semi-sweet chocolate chips
- 6 Hershey bars chopped
- 1 cup mini marshmallows
- 6 large marshmallows cut in half
- 12 Hershey’s chocolate squares for topping
Instructions
- In the bowl of a stand mixer, cream together the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes.
- Add the eggs, egg yolk, and vanilla. Mix until fully combined.
- In a separate bowl, whisk together the bread flour, cake flour, cornstarch, baking powder, baking soda, salt, and graham cracker crumbs.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Fold in the chocolate chips, chopped Hershey bars, and mini marshmallows.
- Using a large cookie scoop, portion the dough into 12 large cookies.
- Press half of a large marshmallow into the center of each cookie dough ball and one Hershey’s chocolate square onto the top of each.
- Place the dough balls on a parchment-lined baking sheet or tray.
- Cover and refrigerate overnight.
- Preheat oven to 350°F.
- Place cookies several inches apart on parchment-lined baking sheets.
- Bake for 12 – 14 minutes.
- The centers should still look soft when you remove them from the oven.
- Allow cookies to cool on the baking sheet for 10 to 15 minutes before serving.
- The marshmallow and chocolate will continue to set slightly as they cool.
Tips for the Best S’mores Cookies
FAQ
everything I used:
More Summer Desserts You’ll Love
If you’re looking for easy summer desserts, be sure to try my Mini Dot Cakes, Gooey Protein Rice Krispie Treats, and favorite crowd-pleasing sugar cookies for parties and gifting.
These S’mores Cookies are everything you love about a campfire s’more, transformed into a thick, bakery-style cookie that’s impossible to eat just one of.
If you make this, let me know! I always love hearing from you.
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