By Emily Dawson, Food Blogger, Recipe Developer, PhotographerPublished on 21 June 2026

200+ recipes developed and tested in her home kitchen before publishing on British Kitchen Hub.

Reviewed against our editorial standards.

Smores Cookie Recipe

Jump to recipe15 mins prep15 mins cookMakes 14 cookies

Smores Cookie Recipe We took everything you love about a s'mores campfire sandwich and condensed it into one perfectly baked cookie. In the dough, we add graham cracker crumbs for that toasted biscuit base note. There are chunks of dark chocolate that melt into puddles. You top it with mini marshmallows, which puff, brown, and soften in the final minutes of baking. So the secret is to add in the marshmallows late. You put them on and they melt into puddles of sugar. Press them onto almost-baked cookies, hit them with the heat for 2 to 3 minutes, and they sit up proudly on top like a miniature volcano rimmed in golden brown. This dough is a basic brown sugar cookie base, created with butter, egg, and flour along with one cup of finely crushed graham cracker crumbs! If graham crackers are difficult to find, UK bakers can substitute with crushed digestive biscuits. The flavor is similar, but digestives are less sweet. Bake at 180°C until the edges are professional and the centers look comfortable, then toast the marshmallows under dietitian supervision until golden brown.

Prep

15 mins

Cook

15 mins

Servings

Makes 14 cookies

Difficulty

Easy

S'mores Cookie Recipe

A good s'more requires the introduction of heat, a piece of chocolate to melt on top with a marshmallow sandwiched in between, and something crunchy to hold it all together. These cookies take all four; no fire pit or extended pole jousting matches over whose marshmallow slipped into the ashes are required.

The dough is imbued with graham cracker crumbs, the biscuit taste present in each bite. Melted pockets due to chocolate chunks nestled in the middle. Mini marshmallows toast in the oven and hold their shape because they're added at the end, not right away.

Under-baked or dry s'mores cookies are typically a result of marshmallows added too early. The cookies melt down, leave a shine of sugar on the baking tray, and will produce nothing but a pale cookie when baked. Bake the cookies until they're golden around their edges and have soft centers. Remove the tray, press a mini marshmallow into each cookie, and return to the oven (2-3 minutes) or until marshmallows puff and lightly brown around the edges.

If possible, use dark chocolate with at least 50% cocoa. So the dark chocolate gives it a run for its money.

The UK equivalent for graham crackers in the crumb mixture is digestive biscuits. Place them in a bag and crush them with a rolling pin to make powder. 100g or so makes as much volume as a regular sleeve of graham crackers.

How to Make Smores Cookie Recipe (Step-by-Step)

Crush the crackers to fine crumbs

The whole dough has blurry bits of large cracker, which come off as gritty instead of grainy. Whizz up graham crackers or digestives in a food processor (or rolling pin) until resembling fine sand, or bash them (in a sealed bag) with a rolling pin and sieve out any pieces bigger than 2 mm across. One hundred grams of whole crackers crushed ends up being about the right volume. The crumbs soak up the moisture in your dough & provide that toasted biscuit note without having to have graham crackers from every UK supermarket.

Add marshmallows after the first bake

Over 12 minutes, mini marshmallows on raw dough melt totally and slip down the page into glossy pockets of sugar, which are glued to the paper. The fix is a two-stage bake. The marshmallows go in after the edges have set (the cookies themselves). Press marshmallows onto warm tops and return to the oven for just 2-3 minutes. They are puffy and browned around the edges and remain afloat. If still pale at 2 mins, top up with another min but do NOT walk away. A marshmallow changes from golden to charred in an instant under a super-hot oven.

Use dark chocolate for balance

Brown sugar dough, gooey marshmallow, and graham crumbs pile sweetness high. The bitterness of dark chocolate with 50% cocoa or higher goes over that with depth. If you want a sweeter cookie, milk chocolate works, but the dark variety has a flavor more akin to an authentic s'more (where the confection sits against burnt sugar and biscuit). Hand-chop the chocolate into irregular pieces, so some bits are sliced thinly and others are left in thick blocks that will melt slowly.

Let them cool before stacking

Hot marshmallow is glue. Something underbaked at a proper temperature will hug the crosshead but slide off, and lifting too soon makes marshmallow ropes draw across your rack. The bases set for ten minutes on the tray and give time to firm the marshmallow, although inside it will remain soft. If the marshmallows are sticking to the paper, use a thin spatula and slide it under each cookie from the side instead of trying to pull straight up. If stacking, store with parchment layers in between. Otherwise, they stick together overnight.

5 from 1 vote

Smores Cookie Recipe

We took everything you love about a s'mores campfire sandwich and condensed it into one perfectly baked cookie. In the dough, we add graham cracker crumbs for that toasted biscuit base note. There are chunks of dark chocolate that melt into puddles. You top it with mini marshmallows, which puff, brown, and soften in the final minutes of baking. So the secret is to add in the marshmallows late. You put them on and they melt into puddles of sugar. Press them onto almost-baked cookies, hit them with the heat for 2 to 3 minutes, and they sit up proudly on top like a miniature volcano rimmed in golden brown. This dough is a basic brown sugar cookie base, created with butter, egg, and flour along with one cup of finely crushed graham cracker crumbs! If graham crackers are difficult to find, UK bakers can substitute with crushed digestive biscuits. The flavor is similar, but digestives are less sweet. Bake at 180°C until the edges are professional and the centers look comfortable, then toast the marshmallows under dietitian supervision until golden brown.

Equipment

Large mixing bowl
Electric whisk or wooden spoon
Rolling pin (for crushing crackers)
Two baking trays lined with baking parchment
Wire cooling rack
Kitchen scales

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Instructions

Preheat the oven to 180°C. Baking parchment on 2 baking trays.
Use the food processor or a bag with a rolling pin to break 50 g of very fine crushed graham crackers into crumbs for a digestive system. This is when you want that sand-like crumb, not the large shards.
Cream the butter, brown sugar, and caster sugar until pale and fluffy, around 2 minutes. Add the egg and vanilla & beat until smooth.
In a separate bowl, the mixture of flour, bicarb soda, salt & graham cracker crumbs is mixed in and combined with the wet ingredients. Work the dough until well mixed; it will be a stiff mess. Gently stir in the chocolate chunks by hand.
Form into 14 balls and place on the trays at least a minimum of 7 cm apart. Do not add marshmallows yet. Using your palm, lightly flatten each ball.
Bake for 10–11 minutes or until the edges are golden and freshly baked centers look soft and pale. Take it out of the oven.
Gently press 6 to 8 mini marshmallows into each cookie, pressing them just slightly into the warm surface. Bake for another 2 to 3 minutes until the marshmallows puff up and are golden brown at the edges.
Leave on the tray to cool for 10 minutes. The marshmallows will be sticky when hot. When the bases are set, transfer to a wire rack.

Frequently Asked Questions

Why did my marshmallows melt away?

Either they went on too soon or the oven was set, I don't know, at 600 degrees for the final phase. Only add the marshmallows after baking cookies for 10 to 11 minutes. Push them onto the warm cookie surface, then do a further 2 – 3 minutes in the oven at 180°C.

What can I use instead of graham crackers in the UK?

Crushed digestive biscuits into a fine crumb is the everyday equivalent. Oreo biscuits are available at some supermarkets and shops in the American foods section. Plain oat biscuits also work. Steer clear of overly sweet cookies (like shortbread). They take the cookie deep into dessert land.

Can I make s'mores cookies without marshmallow fluff?

No marshmallow fluff or cream is used in this recipe. Chunks of mini marshmallows on top give a more authentic puff and toasted bite. Air pockets in the dough cause cookies to be cakey and do not toast evenly in an oven.

How long do s'mores cookies keep?

Best on the day they are made while the marshmallow is still soft. They can be contained for 2 days in an airtight container at room temp. Marshmallow firms up and stops stretching. Microwave for 8 seconds to soften the topping once more.

Can I freeze s'mores cookie dough?

You can freeze the dough balls without marshmallows for up to 3 months. Bake from frozen for 13 to 14 minutes at 180°C, remove and add marshmallows, and then bake the last bit (2–3 min) as per the directions. Never ever freeze baked cookies that have marshmallows. The texture becomes rubbery once thawed.

Can I make these gluten-free?

For those who are gluten-free, swap graham for a gluten-free sort and replace the plain flour with one specifically designed to work as well. Bake times stay the same. Ensure that your chocolate is gluten-free if celiac guests will be eating it.

Notes

Camping without a fire

These are the cookies you whip up when a horrible weather pattern derails any chance of burning crap in your yard. Serve them warm from the oven with mugs of hot chocolate, and no one mentions the rain. The marshmallow stretch on a warm cookie is good enough for most people to put the complaint aside.