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S'mores Cookies Recipe

A classic camping treat translated into cookie form! These are the best s'mores cookies ever thanks to the addition of milk and cornstarch. They're ultra chewy, soft, rich, and fudgy!!
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Prep Time: 15 minutes
Bake Time: 10 minutes
Total Time: 25 minutes
Servings: 12 cookies (approx.)


  • 1 & ½ cups all-purpose flour
  • 3 teaspoons cornstarch
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, softened to room temperature
  • ¼ cup granulated sugar
  • ½ cup packed brown sugar, light or brown
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons milk
  • 6 ounces semi-sweet chocolate, chopped into chunks (about ¾ cup)
  • 3 sheets graham crackers, broken into smaller bite sized pieces (about ¾ cup)
  • ¾ cup mini marshmallows, sliced in half * see notes


  • Preheat your oven to 350°F. Line a large baking sheet with parchment paper, and set aside.
  • In a medium bowl, combine flour, cornstarch, baking soda, and salt. Whisk to combine, and set aside to prep the wet ingredients.
  • In a large bowl, combine butter, granulated sugar, and brown sugar. Beat together until both sugars have dissolved into the butter (about 1 to 2 minutes by hand).
  • Add your egg, vanilla extract, and milk to the butter mixture. Whisk until incorporated.
  • Add the dry ingredients into the wet ingredients. Fold together until you no longer see any dry ingredients, and you're left with a well combined dough.
  • Add in your chopped chocolate, graham cracker pieces, and mini marshmallows. Fold the add-ins into the cookie dough.
  • Scoop out 2 tablespoon sized portions of the cookie dough, and roll into a ball. Portion the dough balls onto your parchment lined baking sheet. Make sure to leave about 1 inch of space between each cookie so they have room to bake. Lightly flatten each cookie so they spread out properly as this dough spreads more moderately!
  • Bake the cookies in the center of your preheated 350°F oven for 10 to 12 minutes, or until the edges start to turn a light golden brown color. Cool for 5 minutes on your baking sheet, then transfer the baked cookies onto a wire rack to cool completely.


* Even though they are mini, I like to slice my marshmallows in half so they incorporate more evenly into the cookie dough. You can leave them whole, but I've found that whole marshmallows tend to stick outside of the cookie, and can melt into a gloppy mess once baked. Delicious ... but gloppy.
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