Dreaming of that classic campfire treat but craving something new? We’ve transformed everyone’s favorite s’mores into irresistible cookie form! From gooey marshmallow-stuffed delights to graham cracker-crusted creations, these 24 s’more cookie recipes are your ticket to sweet indulgence. Get ready to discover your next baking obsession—your taste buds are about to thank you!
Classic S’more Cookies
Every cookie craving just met its ultimate upgrade. Embrace that nostalgic campfire flavor in chewy cookie form—these s’more cookies deliver marshmallow pockets, melted chocolate, and graham cracker crunch in every single bite. Get ready to bake your new obsession.
Ingredients
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1 ¼ cups
Baking soda – ½ tsp
Salt – ¼ tsp
Graham crackers – 1 cup, crushed
Milk chocolate chips – 1 cup
Mini marshmallows – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat ½ cup softened butter and ¾ cup brown sugar in a large bowl until light and fluffy—about 2 minutes.
3. Mix in 1 egg and 1 tsp vanilla extract until fully combined.
4. Whisk together 1 ¼ cups flour, ½ tsp baking soda, and ¼ tsp salt in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
6. Fold in 1 cup crushed graham crackers and 1 cup milk chocolate chips.
7. Scoop 1½-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
8. Press 3-4 mini marshmallows into the top of each dough ball.
9. Bake for 10-12 minutes, until the edges are golden but centers still look slightly underdone.
10. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
11. Cool completely before serving.
Zesty graham cracker crunch gives way to molten chocolate pockets and gooey marshmallow swirls in these perfectly chewy cookies. Serve them slightly warm for ultimate pull-apart marshmallow strings, or crumble over ice cream for next-level dessert nachos.
Chewy S’more Oatmeal Cookies
Ready to upgrade your cookie game? These chewy s’more oatmeal cookies combine campfire nostalgia with irresistible texture. Grab your ingredients and let’s bake some magic.
Ingredients
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1 cup
Baking soda – ½ tsp
Salt – ¼ tsp
Old-fashioned oats – 1 ½ cups
Milk chocolate chips – 1 cup
Mini marshmallows – 1 cup
Graham cracker crumbs – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat softened butter and brown sugar together in a large bowl for 2 minutes until creamy.
3. Crack in one egg and add vanilla extract, then mix for 1 more minute until fully incorporated.
4. Whisk together flour, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in old-fashioned oats using a spatula until evenly distributed.
7. Gently stir in milk chocolate chips, mini marshmallows, and graham cracker crumbs.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until edges are golden but centers appear slightly underdone.
10. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
11. Allow cookies to cool completely for 30 minutes to achieve perfect chewy texture.
Absolutely magical how these cookies capture that campfire s’more experience in every bite. The chewy oatmeal base provides the perfect canvas for melty chocolate pockets and toasted marshmallow bits. Try serving them slightly warmed with a scoop of vanilla ice cream for the ultimate nostalgic dessert upgrade.
Nutty S’more Bars
Viral-worthy Nutty S’more Bars are here to crush your dessert game. Grab your pan and get ready to layer up pure indulgence. These bars deliver that classic campfire vibe with zero fire required.
Ingredients
Graham cracker crumbs – 2 cups
Unsalted butter – ½ cup
Sugar – ¼ cup
Milk chocolate chips – 1 ½ cups
Mini marshmallows – 3 cups
Peanuts – 1 cup
Instructions
1. Preheat your oven to 350°F. 2. Melt the unsalted butter in a microwave-safe bowl for 45 seconds. 3. Combine graham cracker crumbs and sugar in a medium bowl. 4. Pour the melted butter over the crumb mixture. 5. Stir until the crumbs are evenly coated. 6. Press the mixture firmly into an 8×8 inch baking pan. 7. Bake the crust for 10 minutes at 350°F. 8. Remove the pan from the oven using oven mitts. 9. Sprinkle milk chocolate chips evenly over the hot crust. 10. Let the chocolate sit for 2 minutes to soften. 11. Spread the melted chocolate with a spatula. 12. Top with mini marshmallows in an even layer. 13. Sprinkle peanuts over the marshmallows. 14. Return the pan to the oven for 5 minutes. 15. Watch closely until marshmallows turn golden brown. 16. Remove the pan from the oven. 17. Cool completely on a wire rack for 2 hours. 18. Cut into 16 squares with a sharp knife. Gooey marshmallows create that perfect pull-apart texture while the peanut crunch adds serious dimension. Serve these warm with ice cream for ultimate melty goodness or pack them for your next picnic adventure.
Double Chocolate S’more Delights
Melt into chocolate heaven with these campfire-inspired treats. Grab your graham crackers and get ready for the ultimate s’more upgrade that’ll have everyone begging for the recipe.
Ingredients
Graham crackers – 12 whole sheets
Marshmallows – 12 large
Milk chocolate bars – 2 (4 oz each)
Semi-sweet chocolate chips – ½ cup
Butter – 2 tbsp
Instructions
1. Preheat your oven to 350°F.
2. Break graham crackers in half to create 24 squares.
3. Arrange 12 graham cracker squares on a baking sheet.
4. Place one marshmallow on each graham cracker square.
5. Bake for 3-5 minutes until marshmallows are puffed and golden. (Tip: Watch closely—they go from perfect to burnt in seconds!)
6. Break milk chocolate bars into small pieces while marshmallows bake.
7. Remove baking sheet from oven.
8. Immediately press chocolate pieces onto hot marshmallows.
9. Melt butter and semi-sweet chocolate chips in a microwave-safe bowl for 30-second intervals, stirring between each.
10. Drizzle melted chocolate mixture over each s’more. (Tip: Use a spoon for better control over your chocolate drizzle pattern.)
11. Top each with remaining graham cracker squares.
12. Press down gently to sandwich everything together.
13. Let cool for 10 minutes until chocolate sets. (Tip: Don’t skip the cooling—this prevents messy fingers and ensures perfect layers!)
Here’s the magic: you get that classic campfire crunch from the graham crackers, melted marshmallow pillows, and double chocolate richness that makes these impossible to eat just one. Try stacking them for an Instagram-worthy tower or crushing over ice cream for next-level sundaes.
Peanut Butter S’more Cookies
Dreaming of campfire vibes without the bug bites? These peanut butter s’more cookies deliver that nostalgic flavor in chewy, melty perfection. Devour warm cookies with gooey marshmallow centers and chocolate chunks in every bite.
Ingredients
- All-purpose flour – 1 ½ cups
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Unsalted butter – ½ cup
- Creamy peanut butter – ½ cup
- Brown sugar – ¾ cup
- Granulated sugar – ¼ cup
- Egg – 1 large
- Vanilla extract – 1 tsp
- Milk chocolate chunks – 1 cup
- Mini marshmallows – 1 cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together 1 ½ cups flour, ½ tsp baking soda, and ¼ tsp salt in a medium bowl.
- Cream ½ cup softened butter, ½ cup peanut butter, ¾ cup brown sugar, and ¼ cup granulated sugar in a stand mixer on medium speed for 2 minutes until light and fluffy.
- Beat in 1 large egg and 1 tsp vanilla extract until fully incorporated.
- Gradually mix in the dry ingredients on low speed until just combined.
- Fold in 1 cup milk chocolate chunks and ½ cup mini marshmallows with a spatula.
- Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
- Press 3-4 remaining mini marshmallows into the top of each dough ball.
- Bake for 10-12 minutes until edges are golden but centers appear slightly underdone.
- Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
Venture into cookie heaven with these warm, chewy treats that feature melty marshmallow pockets and rich chocolate chunks. The peanut butter base adds a salty-sweet balance that makes these irresistible straight from the oven. Serve them slightly warm with a cold glass of milk for the ultimate nostalgic experience.
Vegan S’more Chocolate Chip Cookies
Kick your cookie game into high gear with these vegan s’more chocolate chip cookies. Pack gooey marshmallow pockets and crunchy graham cracker bits into every chewy bite. Transform basic baking into a campfire-inspired treat that disappears fast.
Ingredients
- All-purpose flour – 2 cups
- Baking soda – 1 tsp
- Salt – ½ tsp
- Vegan butter – ¾ cup
- Brown sugar – 1 cup
- Vanilla extract – 1 tsp
- Flax egg – 1
- Vegan chocolate chips – 1 cup
- Graham crackers – ¾ cup, crushed
- Vegan marshmallows – 1 cup, mini
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk the all-purpose flour, baking soda, and salt in a medium bowl until fully combined.
- Beat the vegan butter and brown sugar in a separate large bowl with an electric mixer on medium speed for 2 minutes until creamy.
- Mix in the vanilla extract and flax egg until just incorporated.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a dough forms.
- Fold in the vegan chocolate chips, crushed graham crackers, and vegan marshmallows with a spatula until evenly distributed.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until the edges are golden brown but the centers appear slightly underdone.
- Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
Pull these cookies apart to reveal stretchy marshmallow strands and melted chocolate pockets. The graham cracker crunch balances the chewy center perfectly. Crumble over vegan ice cream or dunk in almond milk for next-level indulgence.
Gluten-Free S’more Cookies
Every cookie craving just met its match. Embrace that classic campfire flavor without the gluten—these chewy, chocolatey cookies deliver serious s’more vibes in every single bite.
Ingredients
- Gluten-free flour – 1 ½ cups
- Butter – ½ cup
- Brown sugar – ¾ cup
- Egg – 1
- Vanilla extract – 1 tsp
- Baking soda – ½ tsp
- Salt – ¼ tsp
- Chocolate chips – 1 cup
- Mini marshmallows – 1 cup
- Graham cracker crumbs – ½ cup
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Beat the softened butter and brown sugar together in a large bowl for 2 minutes until creamy and light.
- Mix in the egg and vanilla extract until fully combined.
- Whisk the gluten-free flour, baking soda, and salt in a separate bowl to evenly distribute the leavening.
- Gradually stir the dry ingredients into the wet mixture until a soft dough forms.
- Fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until evenly distributed.
- Scoop 2-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
- Bake for 10–12 minutes until the edges are golden and the centers look slightly underdone.
- Let the cookies cool on the baking sheet for 5 minutes to set before transferring to a wire rack.
Dig into cookies that are crisp-edged yet irresistibly gooey inside, with melted marshmallow pockets and crunchy graham cracker bits. Devour them warm for that authentic s’more pull or crumble over ice cream for next-level dessert vibes.
Caramel S’more Stuffed Cookies
Ready to level up your cookie game? These caramel s’more stuffed cookies pack gooey marshmallow, melted chocolate, and sweet caramel in every bite. They’re the ultimate treat that’ll have everyone begging for the recipe.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – 1 cup
Brown sugar – ¾ cup
Granulated sugar – ¼ cup
Eggs – 2
Vanilla extract – 1 tsp
Chocolate bars – 4 oz
Marshmallows – 8 large
Caramel squares – 12
Instructions
1. Preheat your oven to 375°F.
2. Whisk together flour, baking soda, and salt in a medium bowl.
3. Cream butter, brown sugar, and granulated sugar in a separate bowl for 2 minutes until light and fluffy.
4. Beat in eggs one at a time until fully incorporated.
5. Mix in vanilla extract.
6. Gradually add the flour mixture to the wet ingredients, mixing just until combined.
7. Chill the dough for 30 minutes to prevent spreading.
8. Scoop 2 tablespoons of dough and flatten into a disc.
9. Place 1 marshmallow, 2 chocolate pieces, and 1 caramel square in the center.
10. Top with another 2 tablespoons of flattened dough.
11. Pinch the edges to completely seal the fillings inside.
12. Space cookies 3 inches apart on a parchment-lined baking sheet.
13. Bake for 10-12 minutes until edges are golden but centers look slightly underdone.
14. Let cookies cool on the baking sheet for 5 minutes before transferring.
15. Cool completely on a wire rack.
Nothing beats pulling apart these warm cookies to reveal the molten marshmallow and caramel center. The crispy edges give way to a chewy, gooey interior that tastes like campfire s’mores but better. Serve them warm with a cold glass of milk or crumble over ice cream for the ultimate dessert experience.
S’more Cookie Sandwiches
Ever crave that campfire s’more magic but want it cookie-style? These handheld treats mash up gooey marshmallow, melty chocolate, and buttery cookies. Get ready for your new obsession.
Ingredients
Flour – 1 ½ cups
Butter – ½ cup
Brown sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Baking soda – ½ tsp
Salt – ¼ tsp
Chocolate bars – 4 oz
Marshmallow fluff – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat the softened butter and brown sugar together in a large bowl for 2 minutes until creamy.
3. Mix in the egg and vanilla extract until fully combined.
4. Whisk the flour, baking soda, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
6. Scoop 1-tablespoon portions of dough onto the prepared baking sheets, spacing them 2 inches apart.
7. Bake for 10–12 minutes until the edges are lightly golden.
8. Let the cookies cool completely on the baking sheet for 15 minutes.
9. Spread 1 tablespoon of marshmallow fluff onto the flat side of half the cookies.
10. Break the chocolate bars into small pieces and place them over the marshmallow fluff.
11. Top with the remaining cookies, pressing gently to form sandwiches.
12. Serve immediately for a soft, gooey texture or store in an airtight container.
You’ll love the crispy cookie edges hugging that molten marshmallow center. Try warming them briefly in the microwave for extra melty goodness, or crumble over ice cream for a next-level dessert.
S’more Cookie Brownie Bars
Ready to upgrade your dessert game? These S’more Cookie Brownie Bars combine three iconic treats into one epic creation. Grab your ingredients and let’s get baking.
Ingredients
Graham crackers – 1½ cups crushed
Unsalted butter – ½ cup melted
Granulated sugar – ¼ cup
Brown sugar – ½ cup
Egg – 1 large
Vanilla extract – 1 tsp
Flour – ¾ cup
Baking soda – ½ tsp
Salt – ¼ tsp
Semi-sweet chocolate chips – 1 cup
Marshmallows – 2 cups
Instructions
1. Preheat your oven to 350°F.
2. Line an 8×8 inch baking pan with parchment paper.
3. Crush graham crackers into fine crumbs using a food processor or rolling pin.
4. Combine graham cracker crumbs, melted butter, and granulated sugar in a medium bowl.
5. Press the graham cracker mixture firmly into the bottom of your prepared pan.
6. Bake the crust for 8 minutes at 350°F until lightly golden.
7. While crust bakes, whisk brown sugar and egg together in a large bowl for 2 minutes until pale and fluffy.
8. Mix in vanilla extract until fully incorporated.
9. Combine flour, baking soda, and salt in a separate bowl.
10. Gradually add dry ingredients to wet ingredients, mixing just until combined.
11. Fold in chocolate chips until evenly distributed throughout the batter.
12. Spread the cookie dough evenly over the baked graham cracker crust.
13. Arrange marshmallows in a single layer covering the entire cookie dough surface.
14. Return the pan to the oven and bake for 20-25 minutes at 350°F.
15. Watch closely during the last 5 minutes until marshmallows are golden brown and puffed.
16. Remove from oven and let cool completely in the pan for at least 2 hours.
17. Use the parchment paper to lift the entire bar out of the pan.
18. Cut into 16 squares using a sharp knife wiped clean between cuts.
Venture into dessert perfection with these bars that deliver chewy cookie texture, fudgy brownie richness, and toasted marshmallow goodness. Serve them slightly warmed with a scoop of vanilla ice cream for the ultimate campfire-inspired treat that will disappear faster than you can say “s’more please!”
Mini S’more Tartlets
Ditch the campfire—these Mini S’more Tartlets bring the gooey, chocolatey magic straight to your kitchen. Grab your ramekins and get ready to bake up a storm of graham cracker crusts, melted chocolate, and toasted marshmallows. Perfect for parties or a sweet solo treat, they’re irresistibly easy and totally Insta-worthy.
Ingredients
Graham cracker crumbs – 1 ½ cups
Unsalted butter – ½ cup
Semisweet chocolate chips – 1 cup
Mini marshmallows – 2 cups
Instructions
1. Preheat your oven to 350°F.
2. Melt the unsalted butter in a microwave-safe bowl for 45 seconds on high power.
3. Combine graham cracker crumbs and melted butter in a medium bowl until the mixture resembles wet sand.
4. Press 2 tablespoons of the graham cracker mixture firmly into the bottom and sides of each mini tart pan, using a flat-bottomed cup to compact it evenly.
5. Bake the crusts for 8 minutes at 350°F until lightly golden and fragrant.
6. Remove the crusts from the oven and let them cool for 5 minutes on a wire rack.
7. Sprinkle 1 tablespoon of semisweet chocolate chips into each cooled crust.
8. Return the tartlets to the oven for 2 minutes at 350°F to melt the chocolate.
9. Spread the melted chocolate evenly across each crust bottom with the back of a spoon.
10. Top each tartlet with a layer of mini marshmallows, covering the chocolate completely.
11. Switch your oven to broil on high.
12. Broil the tartlets for 1–2 minutes, watching closely until the marshmallows are golden brown and puffy.
13. Let the tartlets cool for 10 minutes before serving to allow the chocolate to set slightly. Keep these tartlets crisp and crave-worthy with their buttery graham cracker base giving way to molten chocolate and fluffy toasted marshmallows. Serve them warm for maximum gooeyness, or stack them on a platter for a stunning dessert spread that’ll have everyone reaching for seconds.
White Chocolate S’more Cookies
Let’s turn campfire nostalgia into cookie jar magic. These white chocolate s’more cookies deliver that gooey, crunchy, melty goodness in every bite—no fire pit required.
Ingredients
Flour – 2 cups
Baking soda – 1 tsp
Salt – ½ tsp
Butter – ¾ cup, softened
Brown sugar – 1 cup
Granulated sugar – ¼ cup
Egg – 1 large
Vanilla extract – 1 tsp
White chocolate chips – 1 cup
Graham crackers – ½ cup, crushed
Mini marshmallows – 1 cup
Instructions
1. Preheat your oven to 375°F.
2. Line two baking sheets with parchment paper.
3. Whisk together flour, baking soda, and salt in a medium bowl.
4. Beat softened butter with brown sugar and granulated sugar in a large bowl for 2 minutes until creamy.
5. Mix in the egg and vanilla extract until fully combined.
6. Gradually add the dry ingredients to the wet ingredients, mixing just until no flour streaks remain.
7. Fold in white chocolate chips and crushed graham crackers.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Press 3-4 mini marshmallows into the top of each dough ball.
10. Bake for 9-11 minutes until edges are golden but centers look slightly underdone.
11. Cool cookies on baking sheets for 5 minutes before transferring to a wire rack.
12. Let cookies cool completely for the marshmallows to set.
Soft centers give way to crunchy graham cracker bits and melted white chocolate pockets. The toasted marshmallow tops add that classic campfire smokiness without the fire. Serve them slightly warm for ultimate gooeyness or crumble over vanilla ice cream for next-level dessert vibes.
Salted Caramel S’more Cookies
Just when you thought cookies couldn’t get better—these salted caramel s’more cookies will blow your mind. They combine chewy cookie dough, melty chocolate, and gooey caramel in one irresistible bite. Seriously, your oven is about to become your new best friend.
Ingredients
Butter – ½ cup
Sugar – ¾ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1¼ cups
Baking soda – ½ tsp
Salt – ¼ tsp
Chocolate chips – 1 cup
Caramel squares – 12
Marshmallows – 8
Sea salt – ½ tsp
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Cream together ½ cup softened butter and ¾ cup sugar in a large bowl until light and fluffy—this should take about 2 minutes.
3. Beat in 1 egg and 1 tsp vanilla extract until fully combined.
4. In a separate bowl, whisk together 1¼ cups flour, ½ tsp baking soda, and ¼ tsp salt.
5. Gradually mix the dry ingredients into the wet ingredients until just combined—don’t overmix or the cookies will be tough.
6. Fold in 1 cup chocolate chips until evenly distributed.
7. Scoop 2-tablespoon portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
8. Press 1 caramel square and 1 marshmallow into the center of each dough ball, then sprinkle with ½ tsp sea salt total.
9. Bake for 10–12 minutes, until the edges are golden but the centers still look slightly underdone.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack—they’ll firm up as they cool. Crispy edges give way to a soft, chewy center packed with melted chocolate and oozing caramel. Serve them warm with a cold glass of milk for the ultimate sweet-and-salty experience.
S’more Biscotti Treats
Ditch the campfire—these S’more Biscotti Treats deliver that nostalgic flavor without the smoke. We’re talking twice-baked crunch meets melty chocolate and toasty marshmallow vibes. Perfect for dunking or straight-up snacking.
Ingredients
Flour – 1 ½ cups
Sugar – ¾ cup
Baking powder – 1 tsp
Salt – ½ tsp
Eggs – 2 large
Vanilla extract – 1 tsp
Graham cracker crumbs – ½ cup
Mini chocolate chips – ½ cup
Mini marshmallows – ½ cup
Instructions
1. Preheat your oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together flour, sugar, baking powder, and salt in a large bowl until fully combined.
3. Beat eggs and vanilla extract in a separate bowl for 1 minute until pale and slightly frothy.
4. Pour the egg mixture into the dry ingredients and stir until a shaggy dough forms.
5. Fold in graham cracker crumbs, mini chocolate chips, and mini marshmallows until evenly distributed.
6. Tip: Chill the dough for 15 minutes if it feels sticky—this makes shaping easier.
7. Turn the dough out onto a lightly floured surface and shape it into a 12-inch long log, about 2 inches wide.
8. Place the log on the prepared baking sheet and bake for 25 minutes until firm and lightly golden.
9. Remove from the oven and let cool for 10 minutes on the baking sheet.
10. Reduce oven temperature to 325°F.
11. Transfer the log to a cutting board and slice diagonally into ½-inch thick pieces using a serrated knife.
12. Tip: Use a gentle sawing motion to prevent crumbling when slicing the warm log.
13. Arrange the slices cut-side down on the baking sheet, spacing them ½ inch apart.
14. Bake for 10 minutes, then flip each piece and bake for another 10 minutes until crisp and dry.
15. Tip: For extra crunch, leave them in the turned-off oven for 5 minutes after baking to dry out completely.
16. Transfer biscotti to a wire rack to cool completely.
Venture into texture heaven with that signature biscotti snap giving way to chewy marshmallow pockets and melty chocolate bits. Dunk them in coffee for a next-level experience, or crumble over ice cream for a deconstructed s’mores situation. They store beautifully in an airtight container—if they last that long.
No-Bake S’more Cookie Bites
Kick dessert boredom to the curb with these no-bake s’more bites. Grab your favorite mixing bowl—we’re making magic in minutes. No oven, no fuss, just pure chocolate-marshmallow bliss.
Ingredients
Graham crackers – 1½ cups crushed
Marshmallow fluff – ½ cup
Milk chocolate chips – ¾ cup
Unsalted butter – 3 tbsp
Instructions
1. Crush graham crackers into fine crumbs using a food processor or sealed plastic bag and rolling pin.
2. Melt butter in a microwave-safe bowl for 30 seconds at 100% power.
3. Stir melted butter into graham cracker crumbs until fully combined.
4. Press 1 tablespoon of the crumb mixture into each well of a mini muffin tin to form cups.
5. Freeze the crusts for 15 minutes until firm.
6. Spoon 1 teaspoon of marshmallow fluff into each chilled crust.
7. Melt chocolate chips in a microwave-safe bowl in 20-second intervals, stirring between each, until smooth.
8. Spoon melted chocolate over the marshmallow layer, covering completely.
9. Chill bites in the refrigerator for 30 minutes until chocolate is set.
10. Gently remove bites from the muffin tin using a butter knife.
For the ultimate texture contrast, serve these chilled—the crisp graham base gives way to fluffy marshmallow and a snap of chocolate. Tuck them into lunch boxes for a surprise treat, or stack them high for an Instagram-worthy dessert board.
Espresso S’more Cookies
Viral cookies are taking over your feed—these espresso s’more cookies combine coffee kick with campfire nostalgia. Grab your stand mixer and get ready for the ultimate chewy-meets-crunchy texture. They’re about to become your new obsession.
Ingredients
Butter – ½ cup
Brown sugar – ¾ cup
Granulated sugar – ¼ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1¼ cups
Espresso powder – 1 tbsp
Baking soda – ½ tsp
Salt – ¼ tsp
Milk chocolate chunks – 1 cup
Graham crackers – ½ cup, crushed
Mini marshmallows – 1 cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat softened butter, brown sugar, and granulated sugar in a stand mixer on medium speed for 2 minutes until fluffy.
3. Add the egg and vanilla extract, then mix for 1 more minute until fully incorporated.
4. In a separate bowl, whisk together flour, espresso powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
6. Fold in milk chocolate chunks, crushed graham crackers, and mini marshmallows with a spatula.
7. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
8. Bake for 10–12 minutes until edges are golden but centers appear slightly underdone.
9. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
10. Cool completely for 15 minutes to set the chewy texture.
Get ready for cookies that balance bitter espresso with sweet marshmallow pockets. The graham cracker crunch contrasts perfectly with gooey chocolate centers. Serve them warm with cold brew for an extra caffeine boost or crumble over vanilla ice cream.
Pumpkin Spice S’more Lattes
Zap your basic latte routine with this seasonal upgrade. We’re blending cozy pumpkin spice with campfire s’more vibes for the ultimate fall drink. Get ready to transform your morning coffee into a dessert-worthy treat.
Ingredients
– Milk – 1 cup
– Pumpkin puree – 2 tbsp
– Brewed coffee – ½ cup
– Marshmallows – ¼ cup
– Graham cracker crumbs – 2 tbsp
– Chocolate syrup – 1 tbsp
– Pumpkin pie spice – ½ tsp
Instructions
1. Pour milk into a small saucepan and heat over medium heat until steam rises (about 160°F).
2. Whisk in pumpkin puree until completely smooth and no lumps remain.
3. Stir in pumpkin pie spice and continue whisking for 30 seconds to bloom the spices.
4. Add brewed coffee and heat mixture until it reaches 165°F on a kitchen thermometer.
5. Pour the hot latte into your favorite mug, leaving ½ inch of space at the top.
6. Drizzle chocolate syrup in a spiral pattern over the surface of the latte.
7. Sprinkle graham cracker crumbs evenly across the top of the drink.
8. Arrange marshmallows in a single layer covering the entire surface.
9. Use a kitchen torch to toast the marshmallows until golden brown, rotating constantly for even coloring.
10. Serve immediately while the marshmallow topping is still warm and gooey. Creamy pumpkin spice meets that nostalgic campfire crunch in every sip. The toasted marshmallow creates a beautiful contrast against the smooth latte base—try serving it with extra graham crackers for dipping.
Almond Butter S’more Cookies
Melt your expectations with these next-level cookies. Grab your favorite almond butter and get ready to transform basic s’mores into chewy, gooey cookie perfection. This recipe delivers that campfire nostalgia in portable cookie form.
Ingredients
Butter – ½ cup
Brown sugar – ¾ cup
Granulated sugar – ¼ cup
Egg – 1
Vanilla extract – 1 tsp
Flour – 1 ½ cups
Baking soda – ½ tsp
Salt – ½ tsp
Almond butter – ½ cup
Marshmallows – 1 cup
Chocolate chunks – 1 cup
Graham cracker crumbs – ½ cup
Instructions
1. Preheat your oven to 350°F and line two baking sheets with parchment paper.
2. Beat room temperature butter with brown sugar and granulated sugar for 3 minutes until fluffy.
3. Crack in one egg and add vanilla extract, then mix for 1 more minute.
4. Whisk together flour, baking soda, and salt in a separate bowl.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in almond butter until evenly distributed throughout the dough.
7. Gently stir in marshmallows, chocolate chunks, and graham cracker crumbs.
8. Scoop 2-tablespoon portions of dough onto prepared baking sheets, spacing them 2 inches apart.
9. Bake for 10-12 minutes until edges are golden but centers still look slightly underdone.
10. Let cookies cool on baking sheets for 5 minutes before transferring to wire racks.
Ultimate cookie magic happens here—crisp edges give way to chewy centers with melty marshmallow pockets. The almond butter adds sophisticated nuttiness that balances the sweet chocolate. Serve these warm with cold milk or crumble over ice cream for next-level dessert vibes.
Conclusion
Embrace the joy of baking with these 24 irresistible s’more cookie recipes—perfect for cozy nights in or sweet gatherings. We hope you find a new favorite to whip up and share. Don’t forget to leave a comment telling us which recipe you loved most, and pin this roundup on Pinterest to spread the sweetness!
