S’mores Cookies are the solution to enjoying a favorite campfire treat without smelling like a campfire 😂.  Your family and washing machine will thank you – ha!  I’m obsessed with these cookies, here’s what makes them special.

✅ Graham cracker crumbs are substituted for part of the flour to give these cookies an authentic s’mores flavor.

✅ Cornstarch is added to the dough to mimic the softness of marshmallows.  As an added bonus, it also keeps the cookies soft for days!

✅ Chopped chocolate bars and mini marshmallows are pressed on top after baking to make these cookies out-of-this-world delicious!

And for another smoke-less s’mores treat, try my Toasty S’mores Dip! If you’ve ever seen the mountain of laundry for 7 people after a camp fire, you will understand why I’m looking for alternatives.

Let’s get started on the cookies!

Graham Cracker Crumbs

Start by smashing a few graham crackers until you have 1/2 cup of crumbs. I don’t like to haul out the food processor for this job, just a heavy duty freezer bag and something to whack it with gets the job done.  It’s a great stress reliever too! Haha!  You will use these crumbs in the cookie dough so you want a fine crumb.  Save any big crumbs for pressing on top of the cookies after they bake.

The Toppings

Before baking your cookies, prepare the s’mores toppings so that you can press them onto the just baked cookies as they cool and set up.

The Cookie Dough

This cookie starts like most other cookies…cream the butter and sugars together and until light and fluffy!

To this mixture, add the eggs and vanilla.

Mix until combined and add the soda, salt, flour, and cornstarch.

Cornstarch in Cookies? Yes!

Let’s talk about the cornstarch for just a minute.  Cornstarch isn’t a typical cookie ingredient, but it should be.  It makes cookie dough unbelievably soft, and will stay that way for a few days.  My daughter and I worked on this recipe for a while and we tried putting marshmallows in the cookie dough.  While the dough tasted amazing as the cookies baked, the marshmallows melted and turned into a big mess on the baking sheet.  To mimic the softness of the marshmallows in the dough, we decided to turn to cornstarch and save the marshamallows for pressing on top after baking instead.

Back to the dough….

After mixing in the flour, cornstarch, salt, and soda, add the graham cracker crumbs to the dough and mix just until combined.  You will want to avoid over-mixing the dough so it doesn’t get tough.

Next add the chocolate chips and mix just until combined.

Portion the dough out on the baking sheet in rounded 1 tablespoon scoops. If you have one, use a cookie scoop to get the cookies all as close to the same size as possible.  And press a few extra chocolate chips on the top of each cookie, if you love chocolate.

Baking Cookies

If you want your cookies soft and chewy, the trick is to bake them just until they are set on the edges and slightly undercooked in the middle.  Just like this cookie!

Let the residual heat from the cookie sheet slowly finish baking the cookies and you will never have a hard cookie again.   I promise!

While the cookies rest on the cookie sheet, press mini marshmallows, graham cracker crumbs, and cut of Hershey’s chocolate bars on top.

Let the cookies rest on the cookie sheet for a full 10 minutes before removing to a cooling rack. See how they have finished cooking perfectly?

And then pour a glass of milk and enjoy a new favorite cookie!!

S’mores Cookies

1 cup salted butter, room temperature
¾ cup white granulated sugar
1 cup brown sugar
2 large eggs, room temperature
1 teaspoon vanilla
2 1/2 cups all-purpose flour
1 teaspoon cornstarch
¾ teaspoon salt
¾ teaspoon baking soda
1/2 cup graham cracker crumbs (about 4 full crackers)
1 1/2 cups semi-sweet chocolate chips (I like the Ghirardelli brand)

For Garnish:
Mini marshmallows
Hershey’s milk chocolate bars, broken into pieces
Graham crackers, broken into pieces

Directions

Cream together butter and sugars on a medium-low speed. Add vanilla and eggs, beat just until thoroughly combined. Add salt, soda, cornstarch, and flour all at once and mix at a low speed until combined. Mix in 1/2 cup graham cracker crumbs, stir just until combined. Stir in chocolate chips. Form dough into heaping tablespoons, pressing more chocolate chips on top of cookie, as desired.

Bake at 350 for 8 to 10 minutes. You do not want to brown the cookies, just cook until set around the edges. Without removing cookies from pan, set the baking sheets on a cooling rack and press mini marshmallows, Hershey bars, and graham cracker crumbs on top. Let cookies cool on baking sheet for 10 minutes before removing and placing on a cooling rack to finish cooking.

Store, covered, at room temperature for up to 2 days.