Soft S’mores Cookies

If you’ve ever wished you could enjoy the magic of s’mores without starting a fire in your backyard, these cookies are for YOU. They’re soft, golden, and loaded with melty chocolate chips and gooey marshmallow pieces right on top.

We start with a buttery, fluffy vanilla cookie base (it’s honestly delicious on its own), then halfway through baking, we add a handful of chopped marshmallows and more chocolate chips so they get perfectly puffed and just a little toasted. You can even sprinkle on some crushed biscuits or graham cracker crumbs if you want that full s’mores experience.

These are the kind of cookies that are best served warm, still a little soft in the center, with marshmallow stretching as you pull one apart. And yes, they disappear FAST!.

Helpful Tips & Variations

• Use softened butter, not melted. The butter should be soft enough to press with your finger but still hold its shape. If it’s too melty, the cookies can spread too much and lose their thickness.
• Don’t overmix the dough. After adding the flour and baking powder, mix just until everything is combined. Overmixing can make the cookies dense instead of soft and fluffy.
• Chop the marshmallows if they’re big. If you’re using large marshmallows, cut them into smaller chunks so they melt more evenly without taking over the cookie.
• Bake in two stages. This part matters! Bake the cookie dough without the marshmallows first, then ADD the toppings halfway through. This keeps the marshmallows from melting too quickly and disappearing into the dough!
• Add biscuit crumbs for extra s’mores flavor. A sprinkle of crushed digestive cookies on top gives it that classic graham-cracker twist. Totally optional, but SO good.
• Watch the oven at the end. Marshmallows can brown fast, so keep an eye on the cookies during the last few minutes to get that perfect puff without burning.
• Want to make them ahead? You can chill the dough for a few hours or even overnight. Just let it sit at room temp for 10–15 minutes before baking so it’s scoopable.

Ingredients

For the dough:

• 100 g butter, softened (room temperature)
• 100 g sugar
• 1 egg
• 180 g all-purpose flour
• 1 teaspoon baking powder
• 100 g chocolate chips (semi-sweet or milk)

For the topping:

• Mini marshmallows or large marshmallows, chopped
• Extra chocolate chips, for topping
• (Optional) Crushed Maria or digestive biscuits, for a classic s’mores touch

How to Make Soft S’mores Cookies

1. Preheat the oven. Set your oven to 180 °C (350 °F) and line a baking tray with parchment paper.

2. Cream the butter and sugar. In a mixing bowl, beat the softened butter and sugar together using an electric mixer until the mixture is light, fluffy, and pale. This should take about 2–3 minutes.

3. Add the egg. Crack in the egg and beat again until fully combined. Scrape down the sides of the bowl if needed.

4. Mix in the dry ingredients. Add the flour and baking powder to the bowl. Mix on low speed just until the dough comes together. Do not overmix, you want a soft dough, not a tough one.

5. Stir in the chocolate chips. Switch to a spatula or wooden spoon and gently fold in the chocolate chips so they’re evenly distributed.

6. Form the cookies. Scoop the dough using a heaping tablespoon or small cookie scoop. Roll each portion into a ball with your hands, then place it on the baking tray. Leave about 4–5 cm between each cookie. Gently press the tops down with your fingers to flatten slightly.

7. First bake (no toppings yet). Place the tray in the oven and bake for 6–8 minutes, just until the cookies have spread and puffed up a bit but are still pale on top.

8. Add the toppings. Remove the tray from the oven. Quickly press a few marshmallow pieces and extra chocolate chips into the top of each cookie. (Optional: sprinkle on crushed biscuit crumbs.)

9. Second bake (for that gooey finish). Return the tray to the oven for another 3–4 minutes, just until the marshmallows are puffed and lightly golden.

10. Cool (just a bit). Let the cookies cool on the tray for 5 minutes before transferring to a wire rack. They’ll be soft and delicate at first, but they firm up as they cool.

Storage Tips

Can you store these cookies for later? YES, but they’re definitely at their best warm and fresh! That said, if you have any left (lucky you), here’s how to keep them soft and delicious:

• Room temperature: Let the cookies cool completely, then store them in an airtight container for up to 3 days. To keep them extra soft, add a small piece of bread or a sugar-free marshmallow to the container, it works like magic.
• Reheating tip: If you want that warm, gooey vibe again, just microwave a cookie for 8–10 seconds before serving. The chocolate gets melty, and the marshmallow fluffs back up a little, SO worth it!
• Freezing? Not ideal. Because of the marshmallow topping, these cookies don’t freeze well. The texture changes after thawing, and the marshmallows can get rubbery or sticky. If you’re planning to freeze the dough, we recommend freezing it before baking and adding the toppings fresh later.

Serving Ideas

These cookies are a whole experience when they’re warm and just out of the oven, slightly crisp on the edges, gooey in the center, and topped with puffy, golden marshmallows that practically beg you to take a BITE!

Here’s how we love to serve them:

• Right off the tray with a cold glass of milk (classic move).
• On a dessert board with strawberries, extra chocolate, and graham crackers, like a cozy indoor s’mores party.
• Crumbled over vanilla ice cream for the ultimate “I deserve this” kind of treat.
• As an after-school or weekend snack, they’re a hit with kids AND adults.
• Or honestly? Just YOU, a warm cookie, and a quiet moment on the couch!

See? We told you… these s’mores cookies are SO simple, and even more delicious than they look! Soft, buttery, melty, and that toasted marshmallow topping? Game-changer. Nobody would guess how easy they are to make (and honestly, let’s keep it that way).

We hope you had time to bake a batch, but if not, save this for later, trust us, you’re going to want this recipe the next time your sweet tooth hits. And when you do make them, come back and tell us how fast they disappeared… we’re betting on “still warm.”