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I’ve had a soft spot for indoor s’mores ever since making my Open-Faced Baked S’mores a few years ago. So when I came across this lighter S’mores Cookie recipe in Holly Clegg’s Trim & Terrific Kitchen: 101 Cookbook Secrets to Cooking Confidence, I couldn’t wait to give it a try.
I’m so glad I did. These cookies disappeared almost as quickly as they came out of the oven, and everyone who tasted them asked for another. They have all the flavors you love about classic s’mores—graham crackers, chocolate, and gooey marshmallows—in an easy cookie that’s perfect any time of year.
One of the things I especially appreciate is that they’re made with less butter than a traditional chocolate chip cookie, so you get all that nostalgic s’mores flavor in a lighter treat that’s still completely satisfying.
Why You’ll Love This Recipe
- All the classic s’mores flavors in cookie form
- Made with less butter than many traditional cookie recipes
- Soft, chewy, and loaded with chocolate and marshmallows
- Great for parties, bake sales, and lunchboxes
- No campfire required!
Ingredients & Notes
- Butter – Softened to room temperature for easy mixing.
- Light brown sugar and granulated sugar – Together they create a soft, chewy cookie.
- Eggs – Help bind the dough and give the cookies structure.
- Vanilla extract – Adds warmth and enhances the chocolate flavor.
- All-purpose flour – Forms the base of the cookies.
- Graham cracker crumbs – The signature s’mores flavor.
- Baking soda – Helps the cookies rise.
- Ground cinnamon – Adds a subtle warmth.
- Mini marshmallows – Melt into little pockets of gooey sweetness.
- Milk chocolate chips – Classic s’mores flavor.
How to Make S’mores Cookies
- Heat the oven to 350F degrees. Coat a baking sheet (affiliate link) with nonstick cooking spray. Or line it with parchment paper.
- In a mixing bowl, beat the butter and both sugars with an electric mixer (affiliate link) until light and fluffy. Add the eggs and vanilla and mix until blended.
- In another bowl, stir together the flour, graham cracker crumbs, baking soda and cinnamon.
- Gradually add the flour mixture to the butter mixture until well combined. Gently stir in the marshmallows and chocolate chips.
- Place teaspoons of the cookie batter onto the prepared pans spaced at least 2 inches apart.
- Bake 8 to 12 minutes, or until golden and set. (Mine took 11 to 12 minutes.)
- Remove from the oven. Let the cookies cool on the pan for 10 minutes and then transfer them to a wire rack to cool completely.
- Repeat with remaining cookie dough, being sure to use only completely cooled pans, so the dough doesn’t melt. You should end up with about 60 cookies.
Recipe Tips
- Bake on completely cooled baking sheets so the dough doesn’t begin melting before it reaches the oven.
- Let the cookies cool on the baking sheet (affiliate link) for about 10 minutes before transferring them to a wire rack.
- For a lower-sugar version, substitute your favorite baking sweeteners for the sugars, adjusting according to the manufacturer’s directions.
Storage
Store the cooled cookies in an airtight container at room temperature for several days, or freeze them for longer storage.
How Many Calories and WW Points?
According to my calculations each 2-cookie serving has just 130 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
3 PointsPlus (Old plan)
If you’ve made this Indulgent S’mores Cookies, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
S’mores Cookies Recipe
Equipment
Ingredients
- 1/2 cup butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1-1/2 cups mini marshmallows
- 2/3 cup milk chocolate chips
Instructions
- Heat the oven to 350F degrees. Coat a baking sheet (affiliate link) with nonstick cooking spray. Or line it with parchment paper.
- In a mixing bowl, beat the butter and both sugars with an electric mixer (affiliate link) until light and fluffy. Add the eggs and vanilla and mix until blended.
- In another bowl, stir together the flour, graham cracker crumbs, baking soda and cinnamon.
- Gradually add the flour mixture to the butter mixture until well combined. Gently stir in the marshmallows and chocolate chips.
- Place teaspoons of the cookie batter onto the prepared pans spaced at least 2 inches apart.
- Bake 8 to 12 minutes, or until golden and set. (Mine took 11 to 12 minutes.)
- Remove from the oven. Let the cookies cool on the pan for 10 minutes and then transfer them to a wire rack to cool completely.
- Repeat with remaining cookie dough, being sure to use only completely cooled pans, so the dough doesn’t melt. You should end up with about 60 cookies.
Notes
(Must be logged into WW on a smartphone or tablet.) 3 PointsPlus (Old plan) These skinny s’mores cookies have half the butter and the fat of a typical chocolate chip cookie, while still being sweet and delicious. To reduce the WW Points even more, replace the sugar and brown sugar with your favorite zero calorie sweeteners – I like Truvia Baking Blend and Truvia Sweet Complete Brown.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: Trim and Terrific Kitchen 101 Cookbook (affiliate link) Secrets to Cooking Confidence: Cooking Basics Plus 150 Easy Healthy Recipes by Holly Clegg.
The marshmallows in my cookies melted and made a gooey mess. Tried putting the dough in the fridge for a while. They were good though.
4 stars for the taste, but mine flattened out also and spread into the others so I just had to break them apart. Wondered why this was happening But they’re going to a cookout today so it’s all good.
Could I use coconut oil instead of butter? I have a little girl who has a milk allergy.
I haven’t tried them with coconut oil but believe it should work. ~Martha
My kids liked the taste but mine also spread way too muck and looked more like a cracker than a cookie. They got very crisp after cooling and also stuck to the parchment paper. Wondered if making them into a bar would be better and put the marshmallows and chocolate on tops instead.
Hi Kim, not sure why yours spread so much. If you try them as a bar cookie, would love to know how they turn out for you! ~Martha
I would have to agree with beth. I have baked a lot of cookies but these spread out so much and stuck to the pan. They tasted soo good though.
I don’t remember having this problem. Maybe try chilling the dough before baking cookies. Use a silpat/parchment lined cookie sheets to avoid sticking.
These cookies taste great, but the marshmallows stick to the pan and the cookies flatten out SO much that it was impossible to remove them from the pan without them breaking. Disappointing!
Hi Beth, I don’t recall either of these problems when I’ve made these cookies!