The humble s’more. That campfire treat has been a beloved part of summer evenings for as long as anyone can remember. But what if we could capture the essence of this gooey, chocolatey, marshmallow delight and pair it with another all-time favorite – the chocolate chip cookie? Well, prepare your taste buds because we’re going to dive into the creation of S’more Cookies!

Gooey marshmallow showing in a broken s'more cookie

A New Dessert Legend

This ingenious idea of wrapping a s’more in a chocolate chip cookie dough brings together two iconic treats. It’s like combining the joy of a summer campfire with the comfort of a freshly baked cookie, making it an irresistible dessert for any season. This might be my favorite simple treat I make. Once you taste it, you won’t be able to stop yourself.

What is in a S’more Cookie?

Unsalted butter

It’s always important to use unsalted butter when baking. If you use salted butter, you have no way of knowing how much salt you are adding to your dough and it will result in an over salted treat.

Butter adds fats to your dough which helps with moistness, flavor & texture. Butter melts at body temperature, which creates a ‘melt in your mouth’ sensation.

When baking with butter the temperature is important. If the butter is too warm your cookies will melt down too fast and spread too much in the oven leaving you with a greasy, flat cookie. If butter is too cold it will have the opposite problem and not melt down enough, leaving your cookies too thick.


Being 100% fat, provides a flakier texture and prevents spreading because it doesn’t melt down in the oven.

Brown sugar

Brown sugar is granulated sugar with a little molasses mixed in. Molasses is a more bitter natural sweetener which actually makes the sugar a bit sweeter than plain granulated sugar. Brown sugar draws more moisture into your treat and is more acidic, that means it will help make baking soda react.

Granulated sugar

Adds sweetness, provides a caramelized flavor and crisp texture. Sugar assists with rising when creamed with butter & sugar. It helps add moisture to your cookie and helps it evenly spread as it melts into a liquid in the heat of the oven. Sugar also helps with naturally preserving your baked treat.


Adds both protein (egg whites) and fat (egg yolks). The egg whites help with rising because when foamed, little air pockets get trapped inside the mixture. The water content in egg whites encourages steam while baking which helps with gluten formation, resulting in nice and thick cookies. Egg yolks have emulsifying properties that bring batters together and help your dough from collapsing.

S'more cookie broken in half to show the insides

Vanilla extract

When using pure vanilla extract, it will add the deep rich flavor everybody wants in a treat.

All-purpose flour

Flour builds structure as it absorbs liquids and expands. All-purpose flour falls in the middle of bread flour (high in gluten) and cake flour (low in gluten). It is exactly what it is named, all-purpose, the most universal flour that can be used in most baked goods

Baking soda

Elevates the pH level of your batter. It increases the spread in cookies and encourages browning which gives the crispy outside, soft inside texture that everyone loves. Baking soda needs both an acid and a liquid to react. Things that will make baking soda react are: vinegar, fruit juice, molasses, brown sugar, tartar, buttermilk, sour cream. Baking soda only reacts once, right when its mixed into your batter it will create little air bubbles all throughout your treat. When the air bubbles get heated up in the oven, they expand.

Fine sea salt

Enhances flavor, adds balance, masks any bitter flavors. Salt is the most powerful and oldest preservative. Always make sure to use fine sea salt so that it melts down at the right speed in the heat of the oven. If you use larger granule salt it will not melt down fully when baked and will leave salt crystals throughout your cookie, making it crunch like you dropped it into sand.

Chocolate chips

Is a form of milk chocolate. Chocolate chips are not pure chocolate, they are typically made up of cocoa, sugar, emulsifier and vanilla.

Hershey Bar, Marshmallow & Graham Cracker

Because you cannot make a s’more without these 3 ingredients!

Cookie dough topped with S'mores
S'mores wrapped in cookie dough

How to Make a S’more Cookie

  • Mixing the Base: Combine butter, shortening, and sugars in a standing mixer. Mix on high speed for 2 minutes, scrapping down the bowl every 30 seconds. Once the mixture is creamed fully it will be lighter in color & texture. That means air bubbles have been incorporated & these will help rise your cookies.
  • Adding Eggs and Vanilla: Stir in carefully to avoid over mixing.
  • Dry Ingredients: Gently mix in the flour, baking soda, and salt.
  • Chocolate Chips: Fold these in last for even distribution.
  • Prepping the Oven: Preheat to 375 degrees.
  • Creating the S’more Center: On a light metal cookie sheet lined with parchment paper, smash cookie dough balls, top each with graham cracker, chocolate, and marshmallow.
  • The Cookie Dough Wrap: Wrap another scoop of flattened dough over the s’more.
  • Baking: Bake for 8 minutes, looking for a golden-brown finish.
  • Cooling: Allow to cool slightly before transferring them off the sheet.

How to Achieve the Perfect Balance of Flavors

The balance comes from the proportions of s’more components and cookie dough, ensuring a harmonious blend.

Making Ahead and Storage

They can be made ahead and stored in an airtight container at room temperature for 5 days. Or they can be refrigerated for 1 week. They also can stay frozen for up to 1 month. Allow the cookies to thaw out and become room temperature before enjoying. Warm slightly before serving if you prefer them melty.

Recipe Variations

Experiment with different types of chocolate, marshmallows, graham crackers, and even add-ins, like nuts for a unique twist.

Recommended Equipment

Recipes You May Enjoy

S’more Cookie

5 from 13 votes
Author: Madison Reid
Prep Time: 25 minutes
Cook Time: 8 minutes
Resting Time: 30 minutes
Servings: 24 cookies
Wrap a s'more in a chocolate chip cookie. A treat that taste like you are sitting next to a summer camp fire any time of the year.


  • 1 cup unsalted butter
  • 1 cup shortening
  • 2 cup brown sugar
  • 1 cup granulated sugar
  • 4 eggs
  • 3 tsp vanilla extract
  • 5 cups all-purpose flour
  • 2 tsp baking soda
  • 1 tsp fine sea salt
  • 2 bags chocolate chips
  • 1 Giant Size Hershey's chocolate bar
  • 12 Large marshmallows
  • 6 Graham Crackers


  • In a standing mixer, mix your butter, shortening & sugars
  • Once combined, whip the sugar mixture on high for 1-2 minutes until lighter in color and texture
  • Stir in eggs & vanilla. Be sure to not over mix.
  • Pour in flour, soda & salt
  • Mix until the dough comes together & then stop
  • Fold in chocolate chips
  • Preheat your oven to 375 degrees
  • Scoop cookie dough with a cookie scoop onto a light metal cookie sheet lined with parchment paper
  • Smash the cookie dough balls and place a Graham cracker square, chocolate square & half a large marshmallow on top.
  • Take another scoop of cookie dough and flatten it in your hands. Wrap the flat cookie dough over the top the open s'more like an umbrella and seal the dough.
  • Bake for 8 minutes
  • Remove cookies and allow to cool for 5-10 minutes
  • Transfer cookies off of the cookie sheet and enjoy


Calories: 520kcal Carbohydrates: 70g Protein: 4g Fat: 26g Saturated Fat: 12g Polyunsaturated Fat: 3g Monounsaturated Fat: 6g Trans Fat: 1g Cholesterol: 48mg Sodium: 232mg Potassium: 153mg Fiber: 1g Sugar: 45g Vitamin A: 276IU Calcium: 49mg Iron: 2mg

Have you tried this recipe?

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