Introducing S’mores Cookies, complete with brown butter dough, chocolate chips, graham cracker crumbs and a gooey marshmallow center. Uh drool! This easy s’mores cookie recipe is the perfect spin on your classic cookie recipe for a little extra pizzaz!

Are you a s’mores fiend too? Check out my s’mores macarons or this s’mores layer cake for a decadent treat!

s'mores cookies recipe

S’mores Cookies

Have you heard? It’s National Cookie Day! AKA the best day of the year. With Christmas around the corner, there is no such thing as too many cookies. So you can be sure we’re celebrating National Cookie Day for the rest of the month, thank you very much. 

s'mores cooke with a giant marshmallow center being pulled apart

And we’re kicking things off with the best s’mores cookies, packed full of graham cracker pieces, chocolate and gooey marshmallows.

You probably already know this, but s’mores is one of our absolute favorite flavors. S’mores cakes, s’mores brownies, s’mores macarons…give us marshmallows and chocolate in pretty much any dessert form and we are here for it.

So when we were brainstorming all the delicious cookies we were going to make this Holiday season (prime cookie time!), we knew we had to make a s’mores cookie.


overhead shot of s'mores cookies cookie dough on parchment paper

What are S’mores Cookies?

These s’mores cookies are made with our absolute favorite browned butter chocolate chip cookie recipe. Simply fold graham crackers into the batter and stick a marshmallow in the center of each cookie dough ball before baking.

As the cookie bakes, the marshmallow puffs up to give you the gooiest, chewiest, most delicious cookie. 

Guaranteed everyone comes back for seconds (or thirds).

s'mores cookies on baking sheet

What ingredients do you need make s’mores cookies?

First off, you’ll need all the basics for a chewy brown sugar cookie:

  • unsalted butter
  • granulated sugar
  • brown sugar
  • vanilla extract
  • flour
  • baking soda
  • salt

You’ll then need just three more ingredients to turn your normal cookies into s’mores:

  • chocolate
  • graham crackers
  • marshmallows.

Put all that goodness together and you’ve got yourself the perfect smores cookie recipe!

s'mores cookies with a gooey marshmallow center and chocolate chips

And the best part? You can get all your ingredients in one place. 

There’s nothing I hate more than having to run around to a bunch of different grocery stores. Especially during the Holiday season when I already have a million other things going on. You can find all the ingredients for these s’mores cookies at your local ALDI and MORE! From last minute gifts, ingredients for Christmas brunch, a wine advent calendar (yes it’s a thing and it’s AMAZING), and holiday PJ’s for the whole family. These special holiday items are only available for a limited time and can sell out quickly, so make sure you snag them up while you can! And if you don’t, no worries, because ALDI stocks up on fun new items like these every single week!

process shot of s'more cookies with cookie dough, graham cracker crumbs, and chocolate chips

browned butter chocolate chip cookies stuffed with marshmallows and graham crackers on a cookie sheet

As if that wasn’t good enough already, everything at ALDI is high quality and super affordable. I don’t know about you guys, but I’ve been spending all my money on stocking stuffers and holiday cocktails, so I’ll take a bargain wherever we can.

overhead shot of s'mores cookies with a gooey marshmallow center

We used Simply Nature Organic Cane Sugar and Baker’s Corner Dark Chocolate Morsels from ALDI in these cookies. And the Baker’s Corner Marshmallows melt into the most beautiful mallowy pools in the center of our cookies.

Introducing S’mores Cookies, complete with brown butter dough, chocolate chips, graham cracker crumbs and a gooey marshmallow center. Uh drool!

Now go celebrate National Cookie Day with alllll the s’mores cookies! 



S’mores Cookies

Introducing S’mores Cookies, complete with brown butter dough, chocolate chips, graham cracker crumbs and a gooey marshmallow center. Uh drool!

Introducing S’mores Cookies, complete with brown butter dough, chocolate chips, graham cracker crumbs and a gooey marshmallow center. Uh drool!

  • Author: Sofi | Broma Bakery
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 20 cookies 1x
  • Category: dessert
  • Method: baked
  • Cuisine: american


  • ¾ cup unsalted butter, browned and cooled
  • 1 cup light brown sugar, packed
  • ⅓ cup Simply Nature Organic Cane Sugar
  • 1 egg + 1 egg yolk, room temperature 
  • 2 teaspoons vanilla extract
  • ¾ teaspoon salt
  • 1 3/4 cups all-purpose flour
  • ¾ teaspoon baking soda
  • 1 cup Baker’s Corner Dark Chocolate Morsels
  • 4 sheets Graham Crackers
  • 9 Baker’s Corner Marshmallows, halved


  1. In a heavy bottomed saucepan heat butter over medium heat to brown it, stirring constantly until the butter begins to foam and turns a golden brown, emitting a nutty aroma. Take butter off the heat and allow to cool completely before using
  2. In a large mixing bowl, combine the cooled brown butter, brown sugar and Simply Nature Organic Cane Sugar, whisking until combined. Add the egg, egg yolk and vanilla. Mix well. Add the flour, baking soda and salt, folding until just combined . Carefully fold in the Baker’s Corner Dark Chocolate Morsels and graham crackers until just combined.
  3. Scoop out the cookies using a 1 ounce cookie scoop. Place your thumb in the middle to form a cavity and place half a marshmallow inside. Release the ball from the cookie scoop and roll together so that the marshmallow is covered. Repeat with remaining dough. Refrigerate cookie dough balls for at least 1 hour or up to overnight.
  4. Preheat the oven to 350°F when you are ready to bake. Place the cookies two inches apart on a cookie sheet lined with parchment paper. Bake for 12 to 14 minutes or until the edges are golden brown, but the center is still gooey. Allow to cool before devouring!


Tips + Tricks

  • Don’t overmix your dough! This can lead to dry cookies, so only mix until just combined.
  • Make sure you cut the marshmallows in half and fully wrap the cookie dough around the marshmallow so that it doesn’t burst out of the cookie too much as it bakes up!
  • Don’t over bake! The cookies should still be gooey and under baked in the middle as they’ll continue to cook as they cool!

Keywords: s'mores cookies, smores cookies, easy s'mores cookies recipe, homemade s'mores cookies

Introducing S’mores Cookies, complete with brown butter dough, chocolate chips, graham cracker crumbs and a gooey marshmallow center. Uh drool!

This s’mores cookies post is sponsored by ALDI. Thank you for continuing to support the brands who help make Broma possible!



Fa-la-la-la-labulous… and the ONLY thing I want Santa (or Sofi) to bring me for Christmas!!! MRS CLAUS would be so proud!!!

Sofi | Broma Bakery

I’m sure that can be arranged 🙂


Tried making these today. Anyone else have an issue where their dough ended up way to dry and sandy to be able to scoop cookies?

Sofi | Broma Bakery

Hey Steph! Oh no! We haven’t seen anyone have that problem, but I’m so sorry that happened to you! You could try adding a tablespoon of milk to the batter to thin it out!


Made these yesterday. Family loved them. I think next time I might try cutting the marshmallow into quarters as some of the cookies didn’t look quite as pretty because the marshmallow fell to the side while baking and the cookie had an irregular appearance. Still delicious though! Can’t wait to make some of the other beautifully photographed cookies on this site.


Soooo Good! I made these for a party and I don’t think anyone ate dinner. We all just had cookies!???????? They were the hit of the party. Mine didn’t look like these in the pics as the marshmallow cooked too well but it added an amazing carmelized flavor to the cookie. I made more dough and will make them again for a holiday party this weekend! Thx

Sofi | Broma Bakery

So happy to hear you enjoyed these!


Literally just made these cookies today. I felt inspired after receiving a bunch of bakeware for Christmas. They taste really good!! I feel like I cannot make a non-brown butter cookie ever again 😛

I do have a couple of questions/concerns. Did you flatten your cookies after you added the marshmallow? Mine spread out a bit, but not nearly as much as it looks like they did in the picture.

Also, did you actually put two cups of flour in your cookies? I had this issue with the last chocolate chip cookie recipe I followed, which also called for 2 cups of flour, and they look like they have too much flour (basing it off this guide: Should I add less flour the next time I make these? My flour was packed in even looser than it was the last time I followed a recipe that called for 2 cups of flour.

I’ll definitely tweak this recipe the next time I make it, but I am glad I found it!

Sofi | Broma Bakery

Hey Lesley! Agreed about brown butter cookies–there’s no going back! We didn’t flatten our cookies at all! Are you at a high altitude? I would try making them with 1 3/4 cup flour. Its possible that you over measured your flour, that your egg was smaller, or that you butter browned off more! If the dough is feeling dry as you’re adding the flour, you can always add a tablespoon of greek yogurt or milk to thin it out a little!

Sorry about that!


We are OBSESSED. I have made these 3 times this week and can’t stop eating them!!!


These cookies were insane. I’ve made them three times. I would definitely make them right when you want to serve them because the marhsmallow is best when gooey!

Diane Hanna

These look delicious! How long would these keep for? Could I make them Friday and serve Sunday?

Sofi | Broma Bakery

Hey Diane! I would recommend making these the day you are serving them! They are just SO much better when they are fresh. To prep ahead you can make the dough on friday, assemble the cookies with the marshmallows in the center and then pop them in the freezer until you are ready to make them on Sunday! Hope this helps!


I love this recipe! My cookies came out so good! The only problem I had was with the marshmallows. It didn’t melt at all! Maybe it’s the brand? Or maybe it can’t be refrigerated or it won’t melt? What do you think it happened?

Sofi | Broma Bakery

Hey Camila! What brand did you use? We’ve actually always found that the marshmallows melt too much, so I feel like it must be the brand!


I used marshmallows from Fini. I’m gonna try again with a different brand! Thank you!

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