S’mores Cookies

Let’s be real. There’s nothing better than a gooey s’more. That perfect mix of toasted marshmallow, melted chocolate, and crunchy graham cracker. It’s a classic for a reason.

But what if you can’t get to a campfire?

The good news? You can get that same magic in a cookie. A super soft, ridiculously chewy, S’mores cookie. And this isn’t just any recipe. This is the recipe.

It takes everything you love about the original and wraps it in a perfect, portable package. Plus, we’re using digestive biscuits to get that authentic, slightly coarse texture of a real graham cracker. Trust me, it makes all the difference.

Before you get started

Here’s a quick look at what you’re getting into.

Category	Details
Prep Time	15 minutes
Cook Time	10 minutes
Total Time	25 minutes
Servings	40 medium cookies
Scaling	Easily scalable, up or down.
Difficulty	Easy – perfect for beginners.
Equipment	Stand or hand mixer, baking sheets, parchment paper, cookie scoop.
Substitutions	You can use a spatula instead of a paddle attachment. Wax paper works for parchment paper.
Make-Ahead	Dough can be made ahead and stored.

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I’ve broken this down into three parts: the dry stuff, the wet stuff, and the delicious extras.

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 cup crushed digestive biscuits (about 120g)
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• ⅛ teaspoon cinnamon (a little warmth goes a long way)

Wet Ingredients

• 2 sticks unsalted butter (at cool room temperature, not too soft!)
• ¼ cup granulated sugar
• 1 cup light brown sugar (this is key for a chewy texture)
• 2 large eggs
• 1 teaspoon vanilla extract

Mix-ins

• 1 cup miniature chocolate chips
• 1 ½ cups mini marshmallows
• 2-3 milk chocolate candy bars, broken into pieces

Ingredient Tips & Tricks

• Digestive Biscuits vs. Graham Crackers: I’m a fan of digestive biscuits for this recipe, but feel free to use graham cracker crumbs if you prefer. Just crush about 8 full crackers to get 1 cup of crumbs.
• Butter: If you only have salted butter, no problem. Just use ½ teaspoon of salt instead of a full teaspoon.
• Chocolate: I love miniature chocolate chips for this, but any kind works. Semi-sweet, milk, or dark. It’s up to you. For the chocolate bars, a classic Hershey’s bar is perfect for that real s’mores vibe.
• Marshmallows: Mini marshmallows are great for mixing in. But I love to use a few large marshmallows, cut in half, and press them into the tops of the cookies before the second bake. This gives you those beautiful, golden-brown tops.

Let’s Bake! A Step-by-Step Guide

Ready to get your hands dirty? Let’s do this.

Step 1: Get Prepped

First, preheat your oven to 375°F (190°C). Then, line your baking sheets with parchment paper. Trust me, this makes cleanup so much easier. In a medium bowl, whisk together the flour, crushed digestive biscuits, baking soda, salt, and cinnamon. Make sure it’s all mixed evenly so you don’t get any surprises later.

Step 2: Cream the Wet Stuff

In a large bowl, use a stand mixer with a paddle attachment (or a hand mixer) to beat the butter, granulated sugar, and light brown sugar together. Beat them on medium-high speed for about 2-3 minutes. You want the mixture to be light, fluffy, and a pale yellow color. This is the secret to a soft cookie!

Step 3: Add the Eggs and Vanilla

Add the eggs, one at a time, and mix until each is fully combined. Then, add the vanilla extract and mix until everything is just combined. The dough will look rich and glossy. And it’s going to smell amazing.

Step 4: Combine and Add the Goodies

Turn your mixer down to low speed and slowly add the dry mixture. Only mix until the flour has just disappeared. Don’t overmix! That’s how you get tough cookies. Once the flour is in, use a rubber spatula to gently fold in the chocolate chips and mini marshmallows. The dough will be thick and shaggy, with little pockets of gooey goodness everywhere.

Step 5: Scoop it Up

Use a medium spring-loaded cookie scoop (1 ½-tablespoon size) to drop balls of dough onto your prepared baking sheets. Leave about 1 ½ inches of space between each cookie to give them room to spread.

Step 6: The Staged Bake (My Secret Weapon!)

This is how you get that perfect, gooey center. First, bake the cookies for 6 to 7 minutes. They’ll look pale and undercooked, but that’s exactly what you want.

Remove the baking sheets from the oven. Working quickly, press 2-3 marshmallows and pieces of chocolate bar into the top of each cookie.

Return the cookies to the oven and bake for another 3 to 4 minutes. They’re done when the edges are golden brown and the marshmallows are toasted and melted.

Step 7: Cool and Devour

Let the cookies cool on the baking sheet for about 5 minutes. They’re super delicate right out of the oven, so this helps them firm up. Then, transfer them to a wire rack.

My advice? Eat one (or two) while they’re still slightly warm. The chocolate is still melty and the marshmallows are gooey and stretchy.

Make it Your Own

This recipe is a great starting point. Here’s how you can mix it up.

Go Gluten-Free: Just swap the flour and digestive biscuits with a 1-to-1 gluten-free flour blend.

Make it Vegan: Use a plant-based butter and an egg substitute like a flax egg. There are also vegan marshmallows and chocolate chips available.

Spice it Up: Add a pinch of cayenne pepper to the dry ingredients for a little heat. Or try using ginger snaps instead of digestive biscuits.

Fancy vs. Everyday: For a quick, “everyday” version, just mix all the ingredients in at once and bake. For a “fancy” version, use gourmet chocolate chunks and homemade marshmallows. You can even drizzle them with a dark chocolate ganache.

Storing Your Cookies

Serving: These are great on their own, but they’re even better with a cold glass of milk. Or a scoop of ice cream.

Storage: Store them in an airtight container at room temperature for up to 3 days. They’ll stay soft and chewy.

Freezing: You can freeze the baked cookies for up to 3 months. When you’re ready to eat one, let it thaw on the counter or warm it up in a low-temperature oven (275°F / 135°C) for a few minutes.

I hope you love making (and eating!) these cookies as much as I do. They’re the perfect taste of summer, no matter the time of year.

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