30 Min S’mores Cookies: Amazing Gooey Bake

By Daniel Carter on December 11, 2025

If you’ve ever stood around a sputtering campfire, trying desperately to get that perfect golden-brown marshmallow without setting the whole thing on fire, then you know the magic of the S’mores. Well, I’m Daniel, and when I started Reciqa, my goal was to bottle that exact feeling of cozy, delicious nostalgia and make it totally accessible for your Tuesday night baking session. Forget the sticky fingers and the smoke alarms; we are bringing the campfire classic indoors with these incredible S’mores Cookies!

For me, cooking has always been about connection—sharing something wonderful with the people you care about. These S’mores Cookies are the ultimate expression of that idea. They capture that gooey, crunchy, chocolate-loaded experience we all love, but they come together in under 30 minutes. My experience in the kitchen tells me that the best recipes are the ones that deliver maximum payoff with minimum fuss, and trust me, these fit the bill perfectly. We’re taking the best parts of that campfire treat—the graham cracker crunch, the melted chocolate river, and the pillowy marshmallow—and baking them right into one perfect, chewy cookie.

Why You Will Love Making These S’mores Cookies

Honestly, these aren’t just cookies; they are an event! If you want the flavor of a s’more without needing a bag of charcoal and a long extension cord, this recipe is your answer. They are so satisfying because they hit every texture note you want in a perfect dessert. You need these in your rotation, I promise!

The payoff is huge: Gooey, melted centers and crisp edges every single time.
They capture that classic campfire flavor perfectly in a handheld treat.
These S’mores Cookies are surprisingly fast to put together, which means less waiting and more eating!

Quick Prep and Impressive Results

You absolutely will not believe how fast these come together. We are talking about a total time commitment of under 30 minutes, start to finish! That means you can have warm, chocolate-oozing S’mores Cookies ready for dessert tonight. And visually? Wow. The toasted marshmallows on top look just like they came straight off the fire pit. It’s pure baking magic, and everyone will think you spent hours on them.

Gathering Your Ingredients for Perfect S’mores Cookies

Okay, now that you’re excited, let’s talk about what you need to gather. Getting the right components is crucial because we are trying to replicate that specific campfire magic in a cookie format. When you’re making S’mores Cookies, the quality of your mix-ins really shines through. Don’t skimp on the butter or the chocolate; those are the stars of the show! My recipe uses simple pantry staples for the base, but the additions are what make these cookies unforgettable. Remember, we want that perfect balance of chewiness from the dough and gooeyness from the melted additions.

Essential Components for S’mores Cookies

You’ll need three main groups of ingredients to make these amazing S’mores Cookies:

The Rich Cookie Base: This includes butter, both brown and white sugars, eggs, vanilla, flour, cornstarch (that’s my secret for chewiness!), baking soda, and salt.
The Mix-Ins: This is where the internal flavor comes from—mini marshmallows, milk chocolate chips, semisweet chocolate chips, and some of your graham cracker pieces.
The Toppings: The final flourish needs extra marshmallows, more graham cracker pieces, and those crucial chunks of Hershey’s bars for that authentic melted chocolate pool.

Ingredient Notes and Substitutions

A quick note on those graham crackers: you need to break them up yourself! If you buy pre-crushed crumbs, you lose the texture we are aiming for—we want varied, crunchy shards in the dough. Break them into small, irregular pieces. For the chocolate, I love mixing milk and semi-sweet chips; it gives you depth. If you only have large Hershey bars, just break them up roughly; the bigger chunks melt into those glorious pools. And for the marshmallows, make sure you have plenty of mini ones for the inside, plus the regular small ones for topping right before the end of the bake!

Necessary Equipment for Baking S’mores Cookies

You don’t need a ton of fancy gear to make these incredible S’mores Cookies, which is part of why I love them so much! Grab your standard baking arsenal. Having two baking sheets ready is helpful since we bake in batches. Make sure your mixing bowls are large enough to handle all those delicious mix-ins without making a huge mess on your counter. A good cookie scoop makes portioning easy, but a regular spoon works just fine if that’s what you have on hand!

Large mixing bowl and electric mixer (or a sturdy whisk and some elbow grease!)
Two standard baking sheets
Parchment paper or silicone baking mats
Cookie scoop or two spoons for dropping dough
Wire cooling rack

Step-by-Step Instructions for Baking S’mores Cookies

This is where the magic happens! We move fast here, but don’t rush the important steps, especially when mixing the base. Remember, the goal is a chewy cookie, not a tough one. Follow these steps exactly, and you’ll have the best S’mores Cookies you’ve ever tasted.

Preparing the Dough Base

First things first, get your oven cranked up to 375° F. Line two baking sheets with parchment paper—this is non-negotiable for easy cleanup later! In your big mixing bowl, take that softened butter, the light brown sugar, and the granulated sugar. Beat them together for about two to three minutes until it looks creamy and lightened up a bit. Don’t stop too soon here; this creaming builds structure!

Next, drop in your two large eggs, one at a time, beating well after each addition, followed by the vanilla extract. Now for the dry stuff. In a separate bowl, quickly whisk together the flour, cornstarch (that’s the secret weapon for chew!), baking soda, and salt. Add this dry mixture to your wet ingredients, but here is the most important part: Mix only until you see those last streaks of flour disappear. Seriously, stop the mixer! Overmixing at this stage makes cookies tough, and we want them tender.

Mixing in the S’mores Elements

Time to fold in the good stuff! We are using most of our mix-ins now, reserving some for the top later. Gently stir in 1 1/2 cups of the broken graham crackers, 1 1/2 cups of the mini marshmallows, the milk chocolate chips, and the semisweet chocolate chips. Use a spatula for this part; you want to fold everything in just until it’s dispersed throughout the dough. You shouldn’t see any dry pockets, but you also shouldn’t be beating the dough anymore.

Shaping and Initial Bake

Now we scoop! I generally use a 2 to 3 tablespoon scoop, which makes a nice, substantial cookie. Drop these dough balls onto your prepared sheets, making sure you leave plenty of space between them—they spread out a good bit. Slide those sheets into your hot oven and let them bake for exactly 10 minutes. They should look set but still look a little underdone in the very center.

The Gooey Topping Finish

Pull those sheets out right at the 10-minute mark. This is the fun part! Quickly press 4 or 5 extra marshmallows right on top of each dough ball. Then, strategically place a couple of those reserved graham cracker pieces and a few chunks of your broken-up Hershey’s bar on top. Back into the oven they go for just 1 to 2 more minutes to melt everything slightly. If you want that true campfire look, switch your oven to broil for about 30 seconds, but you have to watch them constantly! Those little marshmallows burn faster than you can blink! Toasting marshmallows perfectly is an art!

Cooling and Setting Your S’mores Cookies

Once they are perfectly toasted—or just melted, depending on how brave you were with the broiler—remove the sheets from the oven. Let them sit right there on the hot pan for about 2 or 3 minutes. This short rest is vital so the bottoms don’t fall apart when you move them. After that brief rest, carefully transfer your gorgeous, gooey S’mores Cookies onto a wire rack to cool completely. Resist the urge to eat them all right now; they firm up nicely as they cool!

Tips for Achieving Expert S’mores Cookies Texture

If you follow the recipe, you’ll get great S’mores Cookies, but if you follow my little secrets, you’ll get legendary ones! The biggest mistake people make is overmixing the flour, which develops gluten and turns your chewy cookie into a hard little biscuit. Stop mixing as soon as the flour disappears. Also, don’t skip the cornstarch—it keeps the dough soft and aids in that wonderful chewiness we are chasing. If you are interested in learning more about gluten development in baking, you can check out resources on baking science.

When you add the marshmallows, both inside and on top, remember they melt down a lot. That’s why we add the final ones right at the end, so they puff up and toast beautifully without dissolving completely into the dough during the main bake. If you want them extra gooey the next day, a quick 10-second zap in the microwave brings that melted texture right back. These tips are what separate a good cookie from a truly exceptional batch of S’mores Cookies. If you are looking for other great cookie recipes, check out these desserts!

Frequently Asked Questions About S’mores Cookies

I get so many great questions about these, and honestly, they are all good because we want these S’mores Cookies to be perfect every time! Don’t be afraid to tweak things slightly, but always keep that base texture in mind.

Can I use different types of chocolate in my S’mores Cookies?

Absolutely! I love the mix of milk and semi-sweet because it balances the sweetness, but feel free to use dark chocolate chips if you prefer less sugar. Some people even chop up a whole Hershey’s bar into chunks and mix all of that inside, saving the final pieces for the top. As long as you get about 1 1/2 cups of chocolate inside the dough, you are golden.

How do I prevent the marshmallows from burning completely?

This is all about watching the broiler, seriously! Marshmallows toast in seconds. If you are nervous, skip the broiler entirely and just let the residual heat from the oven do the melting for the last minute. If you use the broiler, keep the rack on the highest setting and stand right there staring at them. They go from pale white to charcoal black very quickly!

What is the best way to store leftover S’mores Cookies?

You want to keep them airtight to maintain that gooey center. I’ve found that room temperature storage works best for the texture of these specific S’mores Cookies. Don’t refrigerate unless your kitchen is extremely hot, as the cold can actually dry them out faster!

Storing and Reheating Your Delicious S’mores Cookies

The hardest part about baking these is saving them for later, but luckily, they keep pretty well! You don’t need to worry about complicated preservation methods for these treats. They are designed to be enjoyed fresh, but they are still fantastic the next day. If you wrap them up right after they cool, these S’mores Cookies taste almost as good as when they first came out of the oven.

Optimal Storage Conditions

For the best results with your S’mores Cookies, keep them in a truly airtight container. I just use one of my big Tupperware bins. Store them right on the counter at room temperature. They will stay perfectly fresh and flavorful for about four to five days this way. If you try to put them in the fridge, the graham crackers and the cookie itself can get a little hard, and we certainly don’t want that! If you really need to revive one that’s gone a little firm, just give it 10 seconds in the microwave.

Sharing Your Baking Success

Well, that’s it! You’ve got the recipe, you’ve got the secrets, and now you have the best batch of gooey, chocolate-stuffed S’mores Cookies! I truly hope you love making these as much as I do. When you pull that tray out and smell that toasted marshmallow scent, let me know what you think! Drop a rating below or share a picture with me so I can see your delicious campfire creations!