S’mores Cookies
S’mores Cookies
There’s just something magical about s’mores. The crackle of a campfire, the sticky fingers, the perfectly toasted marshmallow (or totally charred if you’re impatient like me) — it’s the taste of fall, family time, and pure joy. But what if you could enjoy that same nostalgic campfire flavor without ever stepping foot outside? These gooey S’mores Cookies bring all the melty chocolate, toasted marshmallow goodness straight into your kitchen — no firepit, no smoke in your hair, and no chasing the kids with a stick trying to keep them from setting marshmallows on fire.
They’re incredibly easy to make, fun for kids to help with, and honestly… they taste even better than actual campfire s’mores. Warm out of the oven, they’re gloriously gooey. Once they cool, they transform into a soft, chewy cookie with a fudgy top layer of Hershey’s chocolate that melts right into every bite. It’s the ultimate fall baking treat that hits every comfort food craving. These are completely opposite of my Frozen S’mores Bars, which make a great summertime treat!
And if you are craving more foods with that fall vibe, check these out while you are here!
Marry Me Chicken and Gnocchi Soup
Smoked Turkey Leg Stew with Beans and Cabbage
Creamy Chicken and Wild Rice Soup
Why You’ll Love This Recipe
- Campfire flavor at home – No firewood, no flames, just pure gooey goodness baked in your oven.
- Made with store-bought cookie dough – We’re keeping it real, easy, and weeknight-friendly!
- Kids can help – This recipe is so simple, little hands can assemble the layers.
- Perfect for any occasion – After-school treat, fall baking day, holiday cookie exchange, or just because you deserve a cookie.
- Customizable – Add caramel, peanut butter cups, dark chocolate, or festive toppings.
Ingredients
(Makes 6 large cookies but very easy to double)
- 3 full graham cracker sheets, broken in half (to make 6 squares)
- 18 rectangles Hershey’s milk chocolate, divided (2 rectangles per cookie for layering + 1 rectangle each for topping AFTER baking) – about 2 whole candy bars
- 6 large marshmallows
- 6 squares Nestlé Toll House Chocolate Chip Lovers premade cookie dough (from the 16 oz, 12-count package of big cookies)
Optional Toppings & Mix-Ins:
- Caramel drizzle
- Peanut butter cups
- Dark chocolate squares
- Mini marshmallows on top
- Crushed pretzels or sea salt for a sweet and salty twist
Instructions
Preheat your oven to 350°F and line a baking sheet with parchment paper. Lay down the base. Place the six graham cracker halves evenly on your baking sheet. Add chocolate. Then top each graham cracker with two Hershey’s rectangles.
Place the marshmallows. Add one large marshmallow directly on top of the chocolate on each cracker.
Add the cookie dough layer. Take one square of the premade cookie dough and flatten it with your hands. Place it over the marshmallow, gently pressing down to cover.
Bake for 12–14 minutes, until the cookie is cooked through and golden brown, and the marshmallow is melted and puffed.
Top with more chocolate! As soon as they come out of the oven, place one more rectangle of Hershey’s chocolate on top of each cookie. The residual heat will melt it into a silky chocolate layer.
Cool slightly before enjoying (if you can wait). They are absolutely AMAZING warm, but also delicious once cooled completely.
Tips for Success
- Flatten the dough well: You want it thin enough to cover the marshmallow, but not so thin it tears.
- Don’t skip the parchment paper: Marshmallow can get sticky!
- Let them rest a minute: It helps the melted chocolate settle and keeps the cookie from collapsing.
- Make it festive: Add seasonal sprinkles or colored M&Ms for holidays.
Serving Ideas
- Fall baking parties
- After-school treats
- Halloween or Thanksgiving dessert tables
- Cookie boxes and gift tins
- Movie nights or game nights
They also pair beautifully with hot chocolate, warm apple cider, or a big ol’ glass of cold milk.
If you do make this recipe, please leave a comment and a rating! I love hearing from you and it helps so much! Thank you!
S’mores Cookies
Ingredients
- 3 Graham Cracker Sheets, broken in half use 6 if you are going to double the recipe
- 18 Hershey's Milk Chocolate Rectangles, divided
- 6 Large Marshmallows Not the jumbo ones, they are too big!
- 6 Squares Nestlé Toll House Chocolate Chip Lovers cookie dough (from 16 oz package)
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Place graham cracker halves on the prepared sheet.
- Top each cracker with 2 chocolate bar rectangles and 1 marshmallow.
- Flatten one square of cookie dough and place it over each marshmallow, covering it the best you can.
- Bake for 12–14 minutes, until cookies are set and golden.
- Immediately top each cookie with one more Hershey’s chocolate rectangle. Let it melt into the cookie then place on a wire rack to cool slightly.
Notes
Storage & Make-Ahead
- Store cooled cookies in an airtight container at room temperature.
- They should stay fresh up to 3 days… but listen, we wouldn’t know. Ours disappeared within 24 hours. No shame.
- To reheat, pop one in the microwave for 8–10 seconds to revive the gooey texture.
