S'mores Cookies
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If you love old fashioned s'mores, you're gonna flip for these S'mores Cookies topped with melted candy bars! Each cookie is loaded with marshmallow fluff and mini chocolate chips, then finished with a candy bar topper that melts into the cookie for that toasty campfire experience. Perfect for movie nights, party snacks, or just because you deserve a little treat!
Why You'll Love Them
- Amazing Taste - The marshmallow and candy bar combo creates irresistible s'mores cookies.
- Secret Ingredient - Using marshmallow fluff instead of mini marshmallows gives you that sweet taste throughout.
- Candy Bar Topper - Pieces of candy bars melted on top of a cookie is as close to heaven as you can get!
Do you remember eating s'mores for the very first time? That warm, gooey bite of chocolate, marshmallow, and graham cracker tasted like pure magic. This easy s'mores cookie recipe captures that cozy feeling, the same way a slice of Hot Cocoa Poke Cake does!
Jump To
One bite of this s'mores cookie and you'll remember the classic taste you've always loved. But, the secret ingredient that makes them bakery worthy is the marshmallow fluff! Topping each cookie with a melted candy bar will also make you feel like a kid again.
Looking for more great cookie recipes? Try making Cookies for Santa during the holidays and a big bowl of Walnut Snowball Cookies that will take you back to your childhood. Or, pair them with No Bake Pumpkin Cheesecake Bars for a delicious treat.
Ingredient Notes
Here are the ingredients you'll need to make S'mores Cookies! For quantities, see the printable recipe card below.
- Butter: The base for a crumbly cookie.
- Brown Sugar: Brings sweetness and caramel flavor that pairs perfectly with chocolate.
- All-Purpose Flour: Gives structure so the cookies have crispy edges.
- Graham Cracker Crumbs: Adds that signature s'mores look and flavor.
- Baking Powder and Baking Soda: Helps the cookies rise up.
- Mini Chocolate Chips: Makes sure there's melty chocolate in every single bite.
- Fluff or Marshmallow Creme: Gives that perfect gooey texture.
- Snack Size Hershey Chocolate Bars: The secret ingredient that makes every bite taste like a campfire classic.
Step by Step Instructions
Preheat oven to 350℉ and line a baking sheet with parchment paper
- With a hand mixer, cream together the butter and brown sugar until light and smooth.
- Stir in the flour, graham cracker crumbs, baking powder, and baking soda until just combined.
- Fold in the mini chocolate chips.
- Mix everything together to create a crumbly dough.
- Use a two tablespoon cookie scoop to portion out six cookie dough balls onto the baking sheet. Flatten each ball slightly.
- Pipe about one to two teaspoons of fluff on top using a piping bag with a round tip.
- Carefully wrap the dough around the fluff to form a ball again.
- Bake for about 10 minutes or until golden brown on the bottom. While the cookies are baking, break the snack size Hershey bars into four small pieces each. Once the cookies come out of the oven, immediately press two Hershey pieces on top of each cookie. Let them set long enough for the chocolate to melt.
Favorite Pairings
- Cold Milk: The classic combo for any cookie lover.
- Hot Chocolate: Double up on the cozy factor for a chilly night.
- Vanilla Ice Cream: Sandwich a scoop of ice cream between two cookies for a decadent dessert.
Variations
- Peanut Butter Twist: Add two tablespoons of creamy peanut butter to the dough for a nutty flavor.
- Extra Gooey: Swirl a little extra fluff into the batter before baking.
- Dark Chocolate: Swap the milk chocolate for dark chocolate chunks for a richer taste.
- Mini Marshmallows: If you don't have fluff, press a few mini marshmallows into the center before baking.
Baking Tips
- Use a piping bag for the fluff so it's easier to control.
- If the dough feels too soft, chill it for ten minutes before shaping.
- To make the cookies perfectly round, use a glass or cookie cutter to swirl around the edges right after baking.
- Pinch off bits of dough to patch any exposed marshmallow before baking, this helps keep the fluff inside.
Recipe FAQ
You'll need about five full graham crackers to make ¾ cup of crumbs.
Gently wrap the dough around the fluff and pinch off any extra dough to seal it in. You can lightly flour your hands or chill the dough a few minutes if it's too sticky.
Use a round cookie cutter or glass to shape them right after they come out of the oven. It works like a charm.
Not at all, but it adds the full s'mores flavor and looks extra tempting. If you skip it, you'll still have plenty of chocolate from the chips inside.
Storage Guide
Leftovers: Let the chocolate topper firm up first. If you're in a hurry, place them in the fridge on a baking sheet to set faster. Then store at room temperature in an airtight container for up to five days.
Room Temperature: Store cooled cookies at room temperature in an airtight container for up to five days. If stacking them, separate layers with parchment paper so the chocolate doesn't smudge.
Freeze: For longer storage, freeze the baked cookies for up to two months, then thaw at room temperature before serving.
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Recipe Card
S'mores Cookies
*See notes in blog post for detailed tips, photos and instructions.
Equipment
- mixing bowl (and spoon)
- piping bag (with round tip)
Ingredients
- ½ cup Butter
- ¾ cup Brown Sugar
- 1 cup All-Purpose Flour
- ¾ cup Graham Cracker Crumbs (5 graham crackers)
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- ½ cup Mini Chocolate Chips
- ½ cup Fluff (or Marshmallow Creme)
- 8 Snack Size Hershey Chocolate Bars
Instructions
Preheat oven to 350ºF and line baking sheet with parchment paper.
- Cream together the butter and brown sugar in a mixing bowl with a hand mixer until light and smooth.
- MIx in the flour, graham cracker crumbs, baking powder, and baking soda until just combined.
- Fold in the mini chocolate chips.
- Mix everything together to create a crumbly dough.
- Use a two tablespoon cookie scoop to portion out six cookie dough balls onto the baking sheet. Flatten each ball slightly.
- Pipe about one to two teaspoons of fluff on top using a piping bag with a round tip.
- Carefully wrap the dough around the fluff to form a ball again.
- Bake for about 10 minutes or until golden brown on the bottom. While the cookies are baking, break the snack size Hershey bars into four small pieces each. Once the cookies come out of the oven, immediately press two Hershey pieces on top of each cookie. Let them set long enough for the chocolate to melt.
Notes
- Leftovers: Let the chocolate topper firm up first. If you're in a hurry, place them in the fridge on a baking sheet to set faster. Then store at room temperature in an airtight container for up to five days.
- Room Temperature: Store cooled cookies at room temperature in an airtight container for up to five days. If stacking them, separate layers with parchment paper so the chocolate doesn't smudge.
- Freeze: For longer storage, freeze the baked cookies for up to two months, then thaw at room temperature before serving.
Nutrition
Nutrition info is an auto generated estimate.
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