The BEST S’mores Cookie Recipe | Upgrading Your Favorite Summer Dessert

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There’s something about a gooey s’more that screams summer — sticky fingers, laughs around the fire pit, and the taste of a roasted marshmallow. This s’mores cookie recipe captures that nostalgic flavor, packaged as the perfect (almost) mess-free and crowd-pleasing treat. Even better — it doesn’t require a campfire or fire pit.

With a buttery graham cookie base, a layer of smooth melted chocolate, and a swirl of homemade marshmallow frosting, these s’mores cookies are a representation of everything you love about the original. Whether you serve them open-faced with a light chocolate drizzle or sandwich them together for less mess, they’re perfect for cookouts, parties, or just a fun afternoon treat. (I made them for a 4th of July cookout, and people RAVED about them!)

P.S. If you’ve ever wondered why they are called “S’mores,” supposedly this is why!

Why You’ll Love This S’mores Cookie Recipe

• Classic campfire flavor, no fire required – The perfect combo of graham, chocolate, and marshmallow
• Two fun ways to serve – Make 24 frosted cookies with a light drizzle of chocolate to feed the masses or sandwich them together (12 total) for a neater, grab-and-go version.
• Homemade marshmallow frosting – Fluffy & sweet!
• Prep ahead & chill – Frosted cookies hold up best in the fridge. Sandwich cookies? They’re portable and perfect for sharing.
• Great for all ages – These s’mores cookies are a nostalgic treat that both kids and grown-ups will love.

The Cookies are Perfect For:

• Backyard cookouts
• 4th of July, Labor Day, or summer parties
• Kids’ birthdays
• Bake sales or teacher gifts
• Anytime you’re craving a s’mores cookie without the campfire

What ingredients do I need to make this S’mores Cookie Recipe?

For this recipe, you’ll need the following ingredients:

• Butter
• Brown sugar
• Eggs
• Honey
• Vanilla
• All-purpose flour
• Graham cracker crumbs
• Cinnamon
• Cornstarch
• Baking soda
• Kosher salt
• Marshmallow creme
• Powdered sugar
• Dark Chocolate (or your favorite chocolate)

S’mores Cookie Variations & Tips

• Frosted s’mores cookies (24): Top each cookie with marshmallow frosting and a chocolate drizzle. Chill until ready to serve to keep the chocolate layer firm.
• S’mores sandwich cookies (12): Place the chocolate-coated side on the inside of the sandwich—less mess, still delicious. This will also give you the feel of that s’mores sandwich that you’re used to!
• Want a toasted marshmallow look? If you want to go the extra mile, you can use a kitchen torch to lightly brown the frosting before drizzling with chocolate.
• Extra texture: Try topping with crushed graham crackers, mini chocolate chips, or flaky salt before the drizzle sets.
• Not a huge frosting fan? This recipe makes a very generous portion of frosting for each cookie. If you want to go light on the frosting, you could half the ingredients. However, the generous serving size more closely mimics the traditional s’mores ratio, since the marshmallows are typically large!

Helpful Supplies For This S’mores Cookie Recipe

Below are some kitchen tools that I find helpful for making 

• KitchenAid Mixer – you can also use a hand mixer, but this is much easier for me personally. I can use it for both the cookie dough and the marshmallow frosting. My mixer has been in use for decades and still going strong!
• Adjustable Measuring Cup – this is perfect for the honey! I use this type of measuring cup anytime I need to measure anything that’s not quite a liquid or a solid – it’s perfect for honey, peanut butter, sour cream, etc!
• Stackable Cooling Racks– I have a small kitchen, so having stainless steel baking trays that stack is priceless!
• Large cookie scoop – we LOVE large cookies in this house and this large scoop has worked so well every time.
• Glass Mixing Bowls – I personally love using this set because they come with lids!
• Large cookie tray – the large one fits 6 large cookies perfectly with plenty of space to bake.
• Parchment Paper – for baking
• Wax Paper – for setting the chocolate on the bottom of the cookies

Frequently Asked Questions

Below are some common questions for this s’mores cookie recipe.

How do I make S’mores Cookies?

While these cookies look complicated, they really aren’t! I whipped up this brand new recipe, last minute and from start to finish, just a few hours before going to a cookout. I’ll outline my steps below and how to speed up the process.

Making the Cookie Dough

• In your mixer, beat together the brown sugar and butter until light and fluffy.
• Add in the eggs, mixing in one at a time.
• Mix in the honey and vanilla.
• In a separate mixing bowl, whisk together your dry ingredients: all-purpose flour, graham cracker crumbs, cornstarch, kosher salt, baking soda, and cinnamon.
• Add your dry ingredients into the wet ingredients, mixing in about 1 cup at a time. Mix just until well blended.
• Place your cookie dough in the fridge to chill for about an hour or more.

Baking the S’mores Cookies

• After the dough has chilled, preheat your oven to 350 degrees.
• While the oven is preheating, use your cookie scoop or a large spoon to help you portion out 24 cookies onto a baking tray lined with wax or parchment paper. Shape them into dough cubes that are about twice as tall as they are wide.
  • I like to get all my cookie dough cubes prepped at the start to help the baking process go quicker. This also allows me to keep my cookies fairly even in size without pulling out my food scale.
• Once your cookie dough cubes are made, place them in the fridge until ready to bake.
• Once the oven is preheated, place 6 cookie cubes on a large baking tray lined with parchment paper. Bake one batch at a time to ensure more even baking.
• Bake for 12 – 15 minutes. I’ve found that 14 minutes is the sweet spot for my oven. You want to bake until the edges are slightly starting to crisp but the center still looks shiny and soft.
• Let the cookies rest on the baking tray for 15 minutes before moving to a cooling rack.
• Pro tip: I like to get two trays rotating when making these cookies. While one is baking, the others are cooling on the tray until it’s time to move them to the cooling rack. Once the ones that are cooked are cooled, it’s time to get another batch in and I can use that cooled baking tray.

Adding the Chocolate Base

• Once the cookies are mostly cooled, line a baking sheet with wax paper.
• Melt your chocolate over low-medium heat until smooth. Use a whisk to help mix and be sure not to burn the chocolate!
• Use a large spoon to add about a tablespoon of melted chocolate (slightly smaller than the cookie) onto the wax paper and then press the cookie onto the chocolate. This helps even the chocolate layer onto the bottom of the cookie. Once the baking tray is full, move it to the fridge or freezer to help speed up the process of setting the chocolate. Depending on if you go the freezer or fridge route this can take about 20-30 minutes. Just check them every so often!

Adding the Homemade Marshmallow Frosting

• While the chocolate is setting, you can create your frosting by combining your marshmallow creme, powdered sugar, butter, and vanilla in a stand or hand mixer with a whisk attachment.
• Mix until there are no lumps and the frosting is light and fluffy.
• Once the chocolate is set, you can begin adding your marshmallow frosting.
• For frosted cookies, add a couple heaping spoonfuls to the top of the cookie and drizzle with a little bit of melted chocolate. Garnish with graham cracker crumbs if desired.
• For sandwich cookies, add a generous portion to the chocolate side of a cookie and top with another cookie, chocolate side facing inwards.

Tips for making S’mores Cookies

• Buy pre-made graham cracker crumbs to speed up the process. If you don’t have them on hand, but have graham crackers on hand you can use those. I recommend blending in a food processor so they come out as a fine texture.
• Chill the dough for at least an hour or two before baking. Chilling cookies allows the flavor to develop well, it makes the dough easier to work with and it keeps your cookies from spreading too thin while baking.

How do I store these s’mores cookies?

Regardless of the variation, they can be left out at room temperature for several hours, especially if you’re having a cookout and want people to be able to grab at their leisure. However, once you’re finished serving and putting leftovers away, I’d recommend that you keep them in the refrigerator for long term storage.

• Frosted cookies: Store in the refrigerator in a single layer in an airtight container. Best eaten within 3–4 days.
• Sandwich cookies: Store in the refrigerator in an airtight container for up to 3-4 days.

Other Cookie Recipes You Will Enjoy

• Soft Peanut Butter Cookies with Maple Glaze
• Oatmeal Pumpkin Chocolate Chip Cookies
• Soft Peanut Butter Chocolate Chip Cookies
• Apple Pie Stuffed Snickerdoodles

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