S’mores Cookies combine the flavors of marshmallows, chocolate, and graham crackers for a deliciously sweet cookie reminiscent of the classic summer treat!
These S’mores Cookies are a fun twist on the classic American summer dessert.
Personally, I love the flavors of S’mores, but I’m really not a fan of the actual thing.
So I decided to turn the well-loved treat into Cookies!
Much more my style!
What Are S’mores Cookies?
These S’mores Cookies are so good! I’m one of those people who likes their cookies just a tad undercooked and gooey in the middle.
I’m a huge fan of the mallow bits in these and the chunks of chocolate just put them over the edge!
These cookies are soft and chewy and simple to make – the kids can even help!
How To Make S’mores Cookies:
Begin by creaming together the butter and sugars until light and fluffy, add the eggs and mix until pale.
Then, add the dry pudding mix and vanilla and beat until combined, scrape down the sides of the bowl as needed.
Next, add the graham crackers to a food processor and blend until fine crumbs form.
Whisk together the graham cracker crumbs, flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients and mix until combined.
Fold the mallow bits and chocolate chunks into the cookie dough.
Wrap the cookie dough with plastic wrap and place in the fridge to chill for at least two hours.
Once the dough has chilled, use a medium cookie scoop to portion out balls of dough onto a parchment lined cookie sheet about 3 inches apart.
Bake the cookies at 350 degrees for about 11 to 13 minutes. Allow the cookies to cool on the pan for a couple of minutes before transferring to a cooling rack to cool completely.
Can You Freeze S’mores Cookies?
Yes, you can freeze the cookie dough or the baked cookies. Here’s how to freeze the cookies both ways.
Freeze Dough: After mixing the dough, portion the dough out on a baking sheet, leaving about 1 cm between each ball of dough and freeze for 1 hour. Then put the frozen balls of dough in a freezer bag and squeeze out any excess air and freeze for up to 3 months. Bake from frozen and add an additional 3 to 4 minutes.
Freeze Baked Cookies: Bake the cookies according to the directions and let the cookies cool completely. Place cookies in a freezer bag and squeeze out any excess air and freeze for 3 to 4 weeks.
I made these cookies for our annual girls day at the lake and I must say they were the perfect addition to boat rides and fireworks.
I think these cookies would be even more awesome with a toasted marshmallow squished in between two of them, dontcha think?
Can you tell I love marshmallows?
We didn’t get to try them that way, but it’s definitely on the to-do list the next time these S’mores Cookies get made!
These are aren’t quite like my traditional pudding cookies because the graham crackers are a little denser and they don’t puff up as much.
However, these things are still quite addictive so if you’re in the mood for S’mores, but want something way better, whip up a batch of these!
You can thank me later!
More Delicious S’mores Recipes!
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This post was originally published in July 2014 and was updated in May 2019 with new content, photos, and slight recipe adjustments.
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter room temperature
- 1 (3.4 oz.) box Instant Vanilla Pudding Mix dry
- 2 large eggs
- 1 additional egg yolk
- 1 teaspoon Vanilla Extract
- 1 teaspoon baking soda
- 1/4 teaspoon kosher salt
- 1 cups all-purpose flour
- 9 full-sized graham crackers
- 1 1/2 cups chocolate chunks
- 1 1/2 cups Mallow Bits
- Cream butter and sugars in a large bowl or stand mixer fitted with a paddle attachment. Mix until light and fluffy, about 2 minutes.
- Add the egg, additional egg yolk, pudding mix, and vanilla extract to the mix and beat until well blended.
- Add the graham crackers to a food processor and pulse until fine crumbs form.
- In a large bowl, add graham cracker crumbs, flour, baking soda, and salt and whisk together.
- Slowly add the dry ingredients to the wet ingredients a little at a time and beat until well combined.
- Fold in the chocolate chunks and mallow bits.
- Wrap up and chill for at least two hours. Use a medium cookie scoop to portion out cookies on a parchment-lined baking sheet.
- Bake the cookies at 350 degrees F for 11 to 13 minutes until edges are golden brown.
- Let the cookies cool on the pan for a minute or two before transferring to a cooling rack to cool completely.
- Mallow Bits are generally found near the hot chocolate in the grocery store, NOT with the traditional marshmallows.
- Freeze Dough: After mixing the dough, portion the dough out on a baking sheet, leaving about 1 cm between each ball of dough and freeze for 1 hour. Then put the frozen balls of dough in a freezer bag and squeeze out any excess air and freeze for up to 3 months. Bake from frozen and add an additional 3 to 4 minutes
- Freeze Baked Cookies: Bake the cookies according to the directions and let the cookies cool completely. Place cookies in a freezer bag and squeeze out any excess air and freeze for 3 to 4 weeks.