Smookies combine the best chocolate chip cookie with a topping of fluffy, gooey marshmallows, melted chocolate, and graham cracker crumbs to bring our favorite campfire dessert indoors! They taste exactly like a traditional smore, except less messy to make and no fire needed.
Have you ever found yourself wanting a sweet s’more but it seems a little extreme to go outside and start up a fire? This is where smookies save the day! They are easy enough that the kids can help in the kitchen without having to worry about an open flame. These s’mores cookies are as beautiful as they are delicious – I just love how the graham cracker crumbs glisten like sprinkles over the top of the cookies.
We also love making s’mores bark and campfire cinnamon rolls! You can also try deep fried s’mores or these no-bake s’mores treat bars.
All of these delicious desserts pair well with thick Italian hot chocolate, pumpkin spice lattes, and hot chocolate bombs!
Jump to:
Why You’ll Love S’mores Cookies
- Can be made inside without the campfire.
- Taste just like the real thing on top of a warm chocolate chip cookie!
- Only need pantry staples, so you probably won’t even need to make a trip to the store.
🍪 Ingredients:
- Unsalted butter – allow time for the butter to softened so it mixes better.
- Granulated sugar, brown sugar, flour, egg, and baking soda
- Cornstarch – the cornstarch lightens up the crumb in the cookie dough
- Maldon’s sea salt – this is the big, delicious flakey stuff
- Maple extract
- Semi-sweet chocolate chips
- Large marshmallow – we are going to cut these in half, but you could also use smaller marshmallows.
- Graham crackers crumbs – I prefer to use full graham cracker sheets and then crumble them myself – you can use a food processor, a rolling pin, or even just your fingers.
- Hershey’s milk chocolate bar – this is the “classic” S’mores chocolate. You can use any brand of milk chocolate that you like, we are using the pieces to accent the tops of the cookies.
- Dark melting chocolate – I like Guittard or Ghirardelli. You can use the melting chips, chocolate chips, or a bar. We are going to melt this chocolate and drizzle it over the toasted marshmallows.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- We also love to add in chopped nuts into the cookie batter. We have tried chopped pecans and also chopped walnuts.
- Love peanut butter: make homemade peanut butter cookies as the base for this instead of chocolate chip cookies.
- You can try to use mini-marshmallows if you don’t have the large ones.
🔪Instructions:
Before You Start: You will need at least 1 hour for the chocolate chip cookies dough to chill in the refrigerator.
Step 1: Cream the butter and sugars together using an electric mixer or hand mixer. Then mix in the eggs and maple extract (or use vanilla extract).
Step 2: Whisk together the flour, salt, cornstarch, and baking soda in a separate bowl. Combine the dry ingredients into the wet, mixing just until combined.
Step 3: Fold in the chocolate chips.
Step 4: Cover the cookie dough with plastic wrap and chill for 1 hour. Line a baking sheet with parchment paper and preheat the oven to 350 degrees.
Step 5: Roll the cookie dough into 12 balls and place them on the cookie sheet.
Step 6: Bake the cookies for 8-10 minutes until golden brown. Remove from oven and set it to broil.
Step 7: Place two fluffy marshmallows cut in half on each cookie and broil until toasted, remove when they are golden brown across the top of the marshmallow.
Step 8: Melt the chocolate in the microwave – heat in 30 second increments, stirring between each interval, then spoon a bit of the melted chocolate over the toasted marshmallows.
Step 9: Add a piece of Hershey’s chocolate to each cookie, sprinkle with graham cracker crumbs, and enjoy!
GARNISH/SERVE: Enjoy this smookies recipe as they are or with a scoop of vanilla ice cream!
Smookie Recipe Tips
- The broiling process goes fast, so keep an eye on the cookies so they don’t burn.
- You can use regular size or mini marshmallows on top if you don’t have the large ones.
- If the marshmallows bake over the sides of the cookie, use a knife or cookie cutter to cut off the excess.
- Melt the chocolate in 30 second increments so it doesn’t overcook.
- If desired, substitute milk chocolate for the dark chocolate.
Fun Fact
Did you know the first s’more recipe on record is from the Girl Scouts?
Recipe FAQs
A smookie is a cookie made with traditional s’mores ingredients. While some recipes bake the marshmallows and chocolate into the cookies, we add it on top to each one!
Keep leftover s’mores cookies in an airtight container or plastic bag in the refrigerator for up to 4 days.
If you choose to make a large batch and freeze these, simply freeze on the baking sheet and once frozen store in a freezer bag. Simply defrost on the counter at room temperature.
Because the smookie dough contains eggs, we do not recommend eating it raw.
More Fresh Baked Cookies To Try
If you tried these Smookies or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Smookies (The Best S’mores Cookies)
Ingredients
- ¾ cup unsalted butter softened (1 1⁄2 sticks)
- ¼ cup granulated sugar
- 1 large egg
- 2 cups all-purpose flour
- 2 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon maldon’s sea salt
- ¾ cup brown sugar packed
- 1 teaspoon maple extract
- 1 cup semi-sweet chocolate chips
- 12 large marshmallows cut in half
- ⅛ cup graham crackers crumbs
- 1 hershey bar
- ½ cup dark melting chocolate
Instructions
- In a large mixing bowl, cream together butter and sugars using a hand mixer. Make sure the mixture is smooth then add in the eggs and maple extract and beat until incorporated.
- In a separate bowl, whisk together flour, cornstarch, salt, and baking soda. Combine dry ingredients with wet, mixing with the hand mixer until fully combined. Stir in chocolate chips with a spatula.
- Cover with plastic wrap and chill in the fridge for 1 hour.
- Once the dough has been chilled, remove from the fridge and allow it to rest on the counter for 15 minutes. While the dough is resting, preheat your oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll dough into 12 balls and place on a baking sheet about 2 inches apart from each other.
- Bake for 8-10 minutes (or until cookies are golden brown)
- Once cookies are baked, remove from the oven and turn your oven to broil.
- Place two marshmallow halves on each cookie and put the baking sheet back in the oven and broil for 1-2 minutes. Remove cookies once the marshmallows are a light golden color.
- In a microwavable bowl, melt 1⁄2 dark melting chocolate for 30 second increments (and on low power) until chocolate is fully melted and smooth.
- Spoon about a tablespoon of chocolate onto each cookie (on top of the marshmallows) then sprinkle graham cracker crumbs. Top with a piece of hershey chocolate.
- Allow the chocolate to set then enjoy!
Would you like to save this?
We’ll email this recipe to you, so you can come back to it later!
Notes
- The broiling process goes fast, so keep an eye on the cookies so they don’t burn.
- You can use regular size or mini marshmallows on top if you don’t have the large ones.
- If the marshmallows bake over the sides of the cookie, use a knife or cookie cutter to cut off the excess.
- Melt the chocolate in 30 second increments so it doesn’t overcook.
- If desired, substitute milk chocolate for the dark chocolate.
Nutrition
Make this recipe?
Share it with me on Instagram @girlinspired1 and follow on Pinterest for more!
Comments & Reviews
Allyssa says
Super loved the texture and really enjoyed making this! Thanks a lot for sharing this amazing recipe! Loved it!
Glenda says
These turned out really cute! Thanks for the recipe!
Wendy says
We loved these so much – I’ll make them again and again.