S'mores cookies: the campfire craving you can now bake at home

Published on 13/07/2026 17:03 in food • Kaicey Baylor

Let’s be honest, summer isn’t summer without the sticky sweetness of a perfectly toasted s’more. But lugging around the camping gear, wrestling with a fussy marshmallow, and praying you don’t set off the smoke alarm? That’s a serious commitment. My childhood summers were basically built around backyard campouts – my mom’s Dutch oven peach cobbler remains a legendary memory. But honestly, the simple, satisfying perfection of a s’more always stole the show.

Reimagining a classic

I’ve always been a little particular about my marshmallows – golden, never charred. A little singe and we start over, no arguments. So, naturally, I took that love for the quintessential campfire treat and channeled it into a cookie. The result? A ridiculously decadent, unbelievably gooey s’mores cookie that captures everything I adore about those summer nights. Forget the hassle, bring the flavor.

These aren’t just cookies; they’re a portable dose of nostalgia. Packed with graham crackers, a generous helping of melted chocolate, and a molten marshmallow center, each bite is an explosion of textures and tastes. It’s a surprisingly sophisticated twist on a childhood staple – and a total game-changer for parties and BBQs. Let’s break down exactly how we’re achieving this level of s’mores bliss.

The science behind the sweetness

The science behind the sweetness

It all starts with the fundamentals: flour for structure, crushed graham crackers for that signature s’mores spice, and baking soda and powder to ensure a light and airy texture. Cornstarch is our secret weapon, guaranteeing a cookie that’s unbelievably soft and chewy. Don’t skimp on the salt – it’s crucial for balancing the sweetness and amplifying all the other flavors. And yes, unsalted butter is non-negotiable for that rich, deeply satisfying base. Brown sugar adds a touch of caramel complexity, while granulated sugar provides just the right amount of sparkle.

Then, we’re layering in the essentials: semi-sweet chocolate chips for instant melty goodness, a generous chunk of Hershey’s bar – because let’s be real, it’s the Hershey’s that really matters – and, of course, large marshmallows, stuffed right into the dough for a gooey, molten core. Whole graham crackers form the base, providing that satisfying crunch. This isn’t just baking; it’s alchemy.

From dough to deliciousness

The process is surprisingly straightforward. We’re talking a quick chill to develop the gluten, a simple dough mixing process, and then… stuffing. Seriously, stuffing. Each ball of dough is carefully cradled around a marshmallow, then rolled into a perfect, golden-brown cookie. A quick bake, and you’ve got a masterpiece. Don’t be afraid to torch those marshmallows for a truly authentic campfire look – it’s the little details that elevate the experience. And trust me, you’ll be making these all year long.

Storage & tweaks

Store these beauties in an airtight container at room temperature for up to four days. If you’re feeling particularly decadent, a quick microwave zap will bring back that molten marshmallow magic. Freezing is also an option – up to three months. Experiment with different chocolates, a sprinkle of flaky sea salt, or even chopped nuts for a personalized twist. My kids prefer them without the bottom cracker – pure, unadulterated s’mores bliss.

Nutrition per cookie: 374kcal. Recipe Source: Carrian Cheney. Watch the video here: