S’mores Cookies on Graham Crackers
There’s no better way to welcome summer—or satisfy a sweet tooth any time of year—than with graham cracker, chocolate, and gooey marshmallow. These s’mores cookies bring the nostalgia of a campfire treat into a soft cookie baked right on a graham cracker square.
Brown sugar gives the cookie a tender, chewy center, while chocolate chips and mini marshmallows melt into every bite. A drizzle of caramel sauce and a little sea salt are optional, but they make an especially good finishing touch.
Why You’ll Love These S’mores Cookies
- All the familiar flavors: graham cracker, chocolate, and marshmallow in one cookie.
- Soft cookie, graham cracker base: the dough bakes directly on each cracker square.
- Easy to make your own: use milk chocolate or semisweet chips, and finish with caramel and sea salt if you like.
Key Ingredients
- Butter and brown sugar make the dough rich and soft. The granulated sugar adds a little structure.
- Chocolate chips bring the chocolate to every bite. Milk chocolate gives a classic s’mores flavor; semisweet keeps the sweetness more balanced.
- Mini marshmallows create the gooey pockets that make these feel like a campfire treat.
- Graham cracker squares go under each scoop of dough. Dip them lightly in melted butter before baking.
Prepare the Graham Cracker Bases
Heat the oven to 350°F and line baking sheets with parchment paper. Break the graham crackers into squares. Lightly dip each square in melted butter, then arrange the squares on the prepared baking sheets, leaving room for the cookies to spread.
Make the Cookie Dough
Cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla. In a separate bowl, whisk the flour, baking soda, and salt. Gradually mix the dry ingredients into the butter mixture just until a dough forms. Fold in the chocolate chips and mini marshmallows.
Assemble and Bake
Scoop the dough onto the buttered graham cracker squares. Bake at 350°F for about 10–12 minutes, until the cookies are golden and the marshmallows are melty. Let the cookies settle on the pan briefly before moving them so the graham cracker bases stay together.
For a little extra treat, drizzle the warm cookies with caramel sauce and finish with a pinch of sea salt.
Tips for the Best S’mores Cookies
- Dip the graham crackers lightly. A quick dip gives them buttery flavor without soaking the cracker.
- Leave space on the pan. The cookie dough will spread beyond the graham cracker squares.
- Watch the marshmallows. Take the cookies out when the edges are golden and the marshmallows have melted.
- Finish while warm. Add the optional caramel and sea salt after baking.
Storing S’mores Cookies
Once cool, keep the cookies in an airtight container at room temperature with parchment between layers if you added caramel. They are especially good the day they’re baked, when the marshmallow is soft and the graham cracker base still has texture.
S’mores Cookies on Graham Crackers
Course: DessertCuisine: AmericanDifficulty: Easy12
minutesSoft chocolate chip and marshmallow cookies baked on buttered graham cracker squares. Finish with caramel sauce and sea salt if you like.
Ingredients
- Cookie Dough
1½ cups (3 sticks) unsalted butter, softened
1½ cups packed brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
4 cups all-purpose flour
2 teaspoons baking soda
2 teaspoons salt
3 cups chocolate chips (milk chocolate or semisweet)
4 cups mini marshmallows
- Graham Cracker Base
Graham cracker squares, as needed
Melted butter, for lightly dipping
- Optional Finish
Caramel sauce, for drizzling
Sea salt, to taste
Directions
- Prepare the Graham Cracker Base
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- Break graham crackers into squares. Lightly dip each square in melted butter and arrange on the prepared baking sheets, leaving room for the cookies to spread.
- Make the Cookie Dough
- Cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the eggs one at a time. Add the vanilla and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a dough forms.
- Gently fold in the chocolate chips and mini marshmallows.
- Assemble and Bake
- Scoop dough onto each buttered graham cracker square.
- Bake for about 10–12 minutes, until the cookies are golden and the marshmallows are melty. Let the cookies settle briefly on the pan before moving them.
- Optional Finish
- Drizzle with caramel sauce and sprinkle with sea salt, if desired.
Notes
- The number of graham cracker squares needed depends on the size of your dough scoops. Dip each cracker only lightly in the melted butter.
For more cookies with chocolate, try my Soft and Chewy Chocolate Chip Cookies or Oatmeal Chocolate Chip Caramel Cookies.
