S’mores Cookies are one of the best cookie recipes I have ever made (or tried). These easy s’mores cookies are a favorite at our house for Christmas or for any time of year. It can be our little secret that they’re made with pre-made refrigerated chocolate chip cookie dough, dipped in milk chocolate, then graham cracker crumbs. Everything you love about S’mores in cookie form. Divine!
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What’s in This S’mores Cookie Recipe?
These easy s’mores cookies are as simple as baking the store-bought dough according to package instructions, broiling on some mini marshmallows, and then dipping them in chocolate and graham cracker crumbles. Then sit back and listen to the compliments roll in. Best cookie recipe hack ever? It just might be!
- Ready-to-Bake Chocolate Chip Cookies: You’ll need a 16-ounce package. We like the pre-formed cookies, but you can also buy a log or tub of refrigerated dough to customize the size.
- Miniature Marshmallows: You can also cut regular-sized marshmallows into quarters.
- Milk Chocolate Melting Wafers: These are designed for dipping, so there’s no need to temper your own chocolate.
- Crushed Graham Crackers: You can buy graham cracker crumbs or whole graham cracker sheets.
Notes from the Test Kitchen
In our experience, these cookies taste the best when they’re made with your favorite brand of refrigerated cookie dough!
Variations on S’mores Chocolate Chip Cookies
You can use milk chocolate chips in place of the melting wafers. Be sure to use a good quality brand of chocolate chips. You can also swap for semisweet or dark chocolate chips or wafers depending on your preference.
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S’mores Cookies
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Ingredients
- 16 ounces ready-to-bake large chocolate chip cookies 453 grams (1 package)
- 10 ounces miniature marshmallows 287 grams (1 package)
- 10 ounces milk chocolate melting wafers 284 grams (see note)
- 1 cup crushed graham crackers 142 grams (about 9 cracker sheets)
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat oven to 350°F. Line a large baking sheet with aluminum foil or parchment paper.
- Place the cookies 2 inches apart on the baking sheet and bake per package directions.16 ounces ready-to-bake large chocolate chip cookies
- When cookies are ready, transfer cookies and tray to a cooling rack.
- Turn the oven to broil.
- Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so marshmallows will stay put).10 ounces miniature marshmallows
- Place the cookies back in the oven, under broil, just until marshmallows begin to turn golden brown. **Watch closely – marshmallows burn quickly!
- Remove the cookies from the oven, place the tray with the cookies on a cooling rack and allow them to cool completely.
- Once cookies have cooled, melt the chocolate (melt in 30-second intervals in a microwave-safe bowl until smooth and fully melted when stirred), then dip each cookie halfway into the melted chocolate.10 ounces milk chocolate melting wafers
- Sprinkle crushed graham cracker crumbs over the chocolate.1 cup crushed graham crackers
- Transfer cookies to a cooling rack until chocolate is set.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Chocolate: You can use milk chocolate chips in place of the melting wafers. Be sure to use a good quality brand of chocolate chips.
- Use your favorite brand of ready-to-bake cookies.
Nutrition Information
Serving Suggestions
Serve these simple s’mores cookies with our favorite easy crockpot hot chocolate or a toasted s’mores martini for the adults. They’re also delish with a scoop of red velvet ice cream!
How to Make S’mores Cookies Step by Step
Bake the Cookie Dough: Preheat your oven to 350°F. Line a large baking sheet with aluminum foil or parchment paper. Place 16 ounces of ready-to-bake large chocolate chip cookies 2 inches apart on the baking sheet and bake per package directions.
Top with Marshmallows: When the cookies are ready, transfer the cookies and tray to a cooling rack and turn the oven to broil. Place 8-10 mini marshmallows on the top of each cookie and very lightly press down (just so the marshmallows will stay put).
Broil the Cookies: Place the cookies back in the oven, under broil, just until the marshmallows begin to turn golden brown. Watch closely, as they can burn quickly. Remove the cookies from the oven, place the tray with the cookies on a cooling rack, and allow them to cool completely.
Dip the Cookies: Once the cookies have cooled, melt 10 ounces of milk chocolate melting wafers (melt in 30-second intervals in a microwave-safe bowl until smooth and fully melted when stirred), then dip each cookie halfway into the melted chocolate.
Sprinkle with Graham Cracker Crumbs: Sprinkle 1 cup of crushed graham cracker crumbs over the chocolate. Transfer the cookies to a cooling rack until the chocolate is set.
How to Store
Store leftover s’mores cookies in an airtight container or Ziplock bag at room temperature for up to 3 days or in the refrigerator for up to 5 days.
How to Freeze
Freeze s’mores cookies in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 1 month. Let thaw at room temperature before enjoying.
More Cookie Recipes To Try
- Cake Mix Cookies
- Kiss Cookies
- Strawberry Cookies
- Gooey Butter Cookies
- Applesauce Chocolate Chip Cookies
- Pignoli Cookies
- Iced Butter Cookies
- Nutella Stuffed Cookies
Need more holiday cookie ideas? Here are 40+ of the best Christmas cookies to make this year!
I made these for my digital classroom. They were very easy to make and tasted so good. I used a Hershey bar instead of chocolate chips. I broke the chocolate bar into pieces and placed onto the hot cookies after they came out of the broiler. I let them sit for a couple of minutes, then I spread the chocolate with a butter knife. I think placed my graham cracker crumbs. I let the cookies dry over night in a single layer in an air tight container. I can’t wait until we are back in school to try with my students.
That sounds so yummy!! I hope your students enjoy them!
I get rave reviews all the time when I make these! I cheat a little and start with the heath bar cookies from Publix bakery.
Nothing wrong with that! I’m glad you enjoy them!
I made these with the “mi big fat chocolate chip cookies” recipe from food network. And I dipped them in chocolate and added the Graham cracker crumbs before the marshmallow in attempt to toast everything all at once (no avail maybe if I did chocolate and crumbs and toasted a few minutes then marshmallow and toasted again) either way they are amazing and I made the cookies a day in advance bc of the perfect softness. They are just great and that’s saying the most from me because I don’t go around complimenting food all that often. I made a dozen 1/4 cup cookies and ended up with 4 after my party. This is day 2 now and the marshmallow is still really soft overall like I said just perfect especially with the recipe from food network!!! Reccomend reccomend reccomend!
Also I added 2 tablespoons crisco to the dipping chocolate and after the crumbs and toasted marshmallow I drizzled more chocolate on top to make it even more fancy looking!
I can’t wait to try these!
I hope you love them!
It stays melty for a loooong time…and you can definitely keep it in a small crockpot on the warm setting!
S’mores Cookies is one of the best recipes I have ever known. I love this dish.
It was so good! I made it last night and boy, was I impressed!!!
Yay! Love to hear that :) Thanks Tony
HI Becky!
What a great recipe! My daughter and I laughed away an afternoon using your recipe as a base for our own personal S’More Cookie. I wondered if you would mind if I referenced your site in the post I am writing for our recipe?
Of course, I’d be honored! Thanks so much Sarah :)
I love this recipe so much! I’m not really a baker either. Love cooking, but baking…I just don’t quite have it down yet. So I love recipes like these!
You and me both! So glad you love it :) thanks for saying hi
Keeper for colder days ! Thank you !