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Sprinkles For Breakfast

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s'mores cookies

How to Make S'mores Cookies

This weekend the US Women's National Soccer Team did two things - 1.They reminded me that it is time for me to get back into the gym, and 2. They made history by beating Japan in the Fifa World Cup finals. Basically, while I was sitting there eating leftover 4th of July cobbler, these 23 women became legends as over 20 million (a new US record) tuned in to watch them win the United States a third World Cup Championship. It was pretty impressive. So before I get started talking about these cookies, I just wanted to say Congratulations to this amazing team! You guys have made your country very proud and even managed to get people to watch a female sporting event! (Insert a lot of clapping hands emoji's here)

Graham Cracker and Chocolate S'mores Cookies

Now for the cookies, or more specifically, S'mores Cookies. S'mores is by far my favorite flavor in life. I know that is not a typical thing to say, since most people don't really consider s'mores an actual flavor. But, with things like S'mores Ice Cream, S'mores Brownies, S'mores Bars, and S'mores Dip - I would argue otherwise. S'mores inspired treats are everywhere - and people love them.

Combine Cookies and S'mores

These cookies are no exception. They are inspired by the popular campfire treat, but do not require that you actually go camping. Eating these cookies are more of an indoor activity - which I am totally down with. My S'mores Cookies have a soft and chewy graham cracker cookie base, loaded with chocolate chips and mini marshmallows and then topped off with a jumbo mallow and some dark chocolate drizzle. They are SO good.

Soft and Chewy Cookie Recipe with Marshmallows Chocolate Chip Marshmallow Cookies with Graham Cracker

S'mores Cookies

S'mores Cookies | Sprinkles For Breakfast


  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup brown sugar
  • 1 tablespoon vanilla extract
  • 2 eggs
  • 2 1/2 cups cake flour
  • 1 box vanilla instant pudding (5.1 oz or 144g)
  • 1 cup graham cracker crumbs
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups semi-sweet chocolate chips divided (1 1/2 cups for recipe, 1/2 cup for drizzle)
  • 1 cup mini marshmallows
  • About 15 large marshmallows, cut in half


  1. Preheat the oven to 350 degrees and prepare a baking sheet with parchment paper.
  2. Using kitchen shears, cut large marshmallows in half and set aside.
  3. In a medium bowl, mix together flour, instant pudding, graham cracker crumbs, baking soda and salt. Set aside.
  4. In a mixer fitted with a paddle attachment, combine butter and sugars until light and fluffy.
  5. Add eggs and vanilla and mix until combined.
  6. Add dry ingredients and mix until just combined.
  7. Stir in marshmallows and 1 1/2 cups chocolate chips.
  8. Using a large cookie scoop, scoop out dough balls onto baking sheet.
  9. With the palm of your hand or the back or a large wooden spoon, lightly press the dough down so it is flat.
  10. Bake for 10-12 minutes, or until the edges turn golden.
  11. Remove the cookies and place cut marshmallow, cut side down, in the center of the cookie and press down lightly.
  12. Put back in the oven for 1- 2 minutes, or until the marshmallows begin to get gooey.
  13. Remove cookies from the oven and transfer to a wire rack to cool.
  14. Using a microwave safe bowl, melt remaining 1/2 cup of chocolate chips.
  15. Transfer melted chocolate to pipping bag and cut a small hole at the end.
  16. Place cooled cookies on a sheet of parchment paper, and pipe chocolate drizzle.

*Makes about 24 cookies

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

Comments (4)

Carmen Brown

How far in advance can I make these for a birthday party? and what is the best storage method?...THANK YOU!

Lindsay Nathanson

Hi Carmen! To get the best tasting cookies, I would bake them the day before or day of the party. If you realllly want to push it, you can make it two days in advance and keep them in an airtight container in the fridge. But if you want to make them earlier than that, you can make the dough three/four weeks in advance. Scoop out individual dough balls on a tray lined with parchment, cover them in plastic wrap and put them in the freezer. Take the frozen dough out about 60 minutes before you are ready to bake them and let them come back to room temperature before you bake. Let me know if you have any further questions!


What size box of instant pudding did you use?

Lindsay Nathanson

A 5.1 oz (144g) package.


Hi Lindsay,
I am going to try these cookies! I'll let you know how I do with them.
Sue Crosby

Lindsay Nathanson

Hi Sue! I am sure you will do great! But let me know how it goes!

Laurie @ Frosting and a Smile

What an interesting idea. Where did you come up with it?

Lindsay Nathanson

They were inspired by Martha Stewart's Surprise Cookies!