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S’mores Cookies
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These cookies are a complete balance of crispy

graham cracker, gooey marshmallows and rich
chocolate…everything we love about the iconic
campfire treat! Baked on top of a butter dipped
graham cracker, you will love every bite! My
S’more cookies are the perfect summertime treat!

Who doesn’t love an ooey gooey smore? I’m

slightly obsessed with these sandwiches of toasted
marshmallow, melty chocolate and crunchy
graham cracker. Smore have inspired countless
variations and spin off desserts. Present company
included.

Fox Chase Cancer Center

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Smores are something my family loves to enjoy in

the summertime, especially for the Fourth of July!
Living in the Phoenix, Arizona area, July is
definitely NOT the optimal time to be huddled
around a campfire. Unless, we are lucky enough to
be up north, relaxing in the cool pines, this cookie
is the answer to our s’mores prayers! I developed
this cookie recipe so that we could have that iconic
and delicious treat, any time of the year!

I wanted to be sure there was a good amount of

marshmallow, chocolate and graham in each bite.
This treat takes s’mores to an entirely new level!
These cookies are packed full of rich chocolate
chips and melty marshmallow while sitting on top
of an entire buttered graham cracker square!
Insert mind-blown emoji here!

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If you’re on a diet, start over tomorrow, because

these cookies are really rich and completely worth
the cheating!

S’more Cookie Steps:

These cookies aren’t complicated, but there are a
couple of extra steps. Getting everything prepared
for each step will make for a quick cookie
assembly, and make your life a lot easier!

Preheat the oven and prepare your baking

sheet with either a silicone baking mat or
parchment

Break the graham cracker sheets into

squares and set aside

Mix up the cookie dough

Melt the butter and set aside

Dip the graham cracker, one by one into the

melted butter and place onto the prepared
baking sheet

Scoop the cookie dough and gently place

onto each graham cracker

Bake until slightly toasted on top

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My pro tip for this recipe: don’t smash the cookie

dough down since the cookie will spread in the
oven.

This buttered graham cracker provides the perfect

base to this smores cookie!

Let’s talk about the crust of this cookie. The butter

dipped graham cracker as the base of this cookie is
absolutely mind blowing! Since the cookie is so
soft, the graham cracker really does its job,
creating a good crust to keep this gooey treat
together.

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Using an entire graham cracker as a crust, gives

every bite some of that graham cracker delight
that we love about a s’more! It’s not getting lost in
the dough…it’s large and in charge, holding that
cookie up to the highest s’more standard!

So much melty chocolate and gooey marshmallows in

every bite of these s’mores cookies!

And there’s only one thing left to do…enjoy them

while they are ooey and gooey, just like a campfire
s’more (but 1,000 times better!)

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There’s gooey marshmallow, melty chocolate and

buttery graham cracker cookie in each bite! This is
the perfect treat to make when you want to really
impress a crowd! Everyone always loves my
s’mores cookies!!

More recipes to try

If you like my S’mores Cookies, you’ll love these
recipes too!

Super Fluffy Whole Grain Dinner Rolls

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Mom’s Apple Crisp

Banana Crumble Bread

Be sure to leave a review below on any recipe you

try! I love hearing how my favorite recipes are
working for you! If you have a question, be sure to
ask below – I’d love to help you in any way!

Let me show you how to make the most delicious

breads in my step-by-step videos. Check out my
Baking Academy to learn how!

Get access to ALL of my

virtual baking classes for
one price!
If you are looking to improve your baking skills,
and get over your intimidation about bread
making, be sure to check out my Baking Academy!
You will get access to ALL of my virtual baking
classes for one low price! My virtual baking classes
each have a pre-recorded video, showing you how
to complete a recipe from start to finish! Some of
my classes include Basic Sourdough, Cinnamon
Rolls, Croissants and Bagels! A new class is
introduced every month!

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You can go HERE to learn all about it and get

started today!

Print Recipe

5 from 2 votes

S’mores
S’mores Cookies
Cookies
These cookies are a complete balance of crispy
graham cracker, gooey marshmallows and rich
chocolate…everything we love about the iconic
campfire treat! Baked on top of a butter dipped
graham cracker, you will love every bite! My
S’more cookies are the perfect summertime treat!

Prevent your screen from going

Cook Mode dark

Prep Time
20 mins

Cook Time
12 mins

Total Time
32 mins

Course: cookies Cuisine: American

Keyword: s’mores cookies
Servings: 18 large cookies, 2 dozen medium
size cookies
Calories: 399kcal
Author: Heather Thomas, That Bread Lady

Ingredients
3 cups all purpose flour 360g
¾ teaspoon baking soda
¾ teaspoon salt
1 Tablespoon cornstarch
1 cup brown sugar packed (213g)
½ cup white sugar 98g
1 cup unsalted butter divided (226g)
½ cup butter flavored shortening 92g
2 large eggs
1 cup semi sweet chocolate chips 6oz
2 cups mini marshmallows 86g
9-12 full sheets of graham crackers
depending on how big you make your
cookies

Instructions
1. Preheat oven to 400°. Line baking sheets
with parchment paper or silicon mats.
2. Break graham cracker sheets in half.
3. In a medium bowl, whisk together flour,
baking soda, salt and cornstarch and set
aside.
4. In a stand mixer, beat together the brown
sugar, white sugar, 1/2 cup of butter and the
butter flavored shortening, using the paddle
attachment. Cream together for 2 minutes.
Add the eggs one at a time, mixing well after
each addition.
5. Add the flour mixture slowly. Mix until just
blended.
6. Add the chocolate chips to the dough and
mix. Add the marshmallows to the dough and
mix only slightly until marshmallows are
mixed in. Avoid over mixing at this point as it
will break the marshmallows apart.
7. In a microwave safe dish, melt the other 1/2
cup of butter.
8. Dip the graham crackers in the melted butter
and arrange on the lined baking sheet about
three inches apart.
9. Using a cookie scoop or spoon, round dough
into a ball and place the dough on top of
each graham cracker. For large cookies,
make a dough ball about the size of a golf
ball.
10. Bake for 8-10 minutes or until edges are
lightly golden brown. Let cool on pan for 5
minutes before transferring to wire rack to
cool completely.

Notes
1. If cookie dough is spreading too much in
oven, try chilling it for about 30 minutes
before scooping and baking.
2. Using butter flavored shortening helps make
this cookie more rich and flavorful. You can
also substitute the buttered flavored
shortening with unsalted butter.

Tried this recipe?

Mention @thatbreadlady or tag #thatbreadlady

Nutrition
Nutrition
Calories: 399kcal | Carbohydrates: 49g | Protein:
4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated
Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g |
Cholesterol: 48mg | Sodium: 208mg | Potassium:
119mg | Fiber: 2g | Sugar: 26g | Vitamin A: 351IU |
Calcium: 31mg | Iron: 2mg

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17 COMMENTS

  Oldest 

Kelli 

 3 years ago

These are great with and without the graham

cracker!

Reply 

Heather Thomas Admin 

 Reply to Kelli  3 years ago

So glad you like them! I’ll have to try it without the

the graham cracker! I love this cookie!

Reply

S'mores Sweet Rolls - That Bread Lady 

 3 years ago

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Dianna 

 2 years ago

Can these be baked on the convection setting?

Would you lower the temperature?

Reply 

Heather Thomas Admin 

 Reply to Dianna  2 years ago

Hi! Yes, you can bake these cookies on convection

setting – if you usually need to lower your oven
settings, then bake as you normally do on convection
setting. If you haven’t used convection before, I’d
suggest checking your oven manual for guidance on
using that. Also, an oven thermometer helps so much
with figuring out what to set your oven to. Hope you
enjoy!

Reply

Angela 

···
 1 year ago

These cookies
Ad are so good! We didn’t have
shortening so I used all butter and they turned
out beautifully. I do wonder if I did all butter in
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warmer months if I would need to refrigerate the