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Toasted Marshmallow S’mores Cookies

These bakery-style s’mores cookies are made with a graham cracker–infused dough, chopped milk chocolate folded throughout, and toasted marshmallows baked right on top. They bake up thick with soft centers, golden edges, and classic s’mores flavor in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 15 Cookies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

The Dough
  • 1 cup (2 sticks) unsalted butter softened
  • ¾ cup brown sugar packed (dark brown adds more toffee flavor)
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2¼ cups all-purpose flour
  • 1 cup graham cracker crumbs (about 8-9 full sheets, finely crushed)
  • 1 tsp baking soda
  • ½ tsp sea salt
Mix-ins & Toppings
  • 6 Hershey's milk chocolate bars chopped
  • 10 large marshmallows cut in half

Equipment

  • Mixing bowls
  • Electric hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Baking Sheet
  • Parchment paper
  • Kitchen shears

Method
 

  1. Prep the Graham Dough
    In a medium bowl, whisk together the flour, finely crushed graham cracker crumbs, baking soda, and salt. Mixing the crumbs into the flour ensures every bite tastes like a graham cracker crust.
  2. Cream and Mix
    In a large bowl, cream the softened butter and both sugars until light and fluffy (about 2–3 minutes).
    Add the eggs one at a time, then the vanilla, beating well after each addition.
    Gradually add the dry ingredients until just combined.
    Fold in the chopped Hershey’s bars, distributing evenly throughout the dough.
  3. Shape & Top
    Scoop about 2 tablespoons of dough and gently flatten each portion slightly.
    Place the dough onto the prepared baking sheet, then gently press one halved marshmallow into the top of each cookie, cut-side down, leaving it visible so it can toast while baking.
  4. Chill the Dough
    Refrigerate the shaped cookies for at least 30 minutes. Chilling helps prevent excess spreading and keeps the marshmallows nicely on top.
  5. Bake
    Preheat your oven to 350°F (175°C).
    Line a baking sheet with parchment paper and space cookies about 2 inches apart.
    Bake for 10–12 minutes, until the edges are golden brown and the centers are just set.
  6. Finish
    Sprinkle some sea salt. Let cool slightly before serving.