Irresistible S’mores Cookies Recipe for Gooey Campside Flavor

These delicious S’mores Cookies are made with chocolate chips, mini marshmallows, and browned butter. They’re one of my favorite cookie recipes.

Chocolate and marshmallows are a perfect match, and these S’mores Cookies capture that classic flavor in a soft, chewy cookie.

If you love cookies, try some of my other favorite recipes like the classic chocolate chip cookie or an easy cake batter chocolate chip cookie for a quick, fun treat.

S’mores Cookies — Ingredient Notes

For this recipe you will need the following ingredients:

• Butter: unsalted, room temperature (we brown it for more flavor).
• Brown sugar: packed.
• Granulated sugar: regular white sugar.
• Eggs: one whole egg plus one extra yolk, room temperature.
• Vanilla extract.
• Semi-sweet chocolate chips: semi-sweet works well, but milk or dark chocolate are fine.
• All-purpose flour.
• Baking soda.
• Salt.
• Mini marshmallows.

How to Make S’mores Cookies

Step 1: Preheat your oven to 375°F. Line a baking sheet with parchment paper and set aside.

Step 2: Brown the butter over medium heat, stirring constantly until it turns golden and aromatic. Watch it closely so it doesn’t burn. Remove from heat and let cool slightly.

Step 3: In a large bowl, combine the browned butter with the brown and granulated sugars, mixing until even.

Step 4: Add the egg and extra yolk plus the vanilla. Beat on low until the mixture is light and slightly fluffy.

Step 5: Gradually add the dry ingredients (flour, baking soda, salt), mixing just until combined. Important: do not overmix—overworking the dough will make the cookies tough.

Step 6: Fold in the chocolate chips with a spatula until distributed evenly.

Step 7: Cover the bowl and chill the dough in the refrigerator for 1 hour.

Step 8: Use a small cookie scoop to portion dough into balls. Press your thumb into the center to form a small cavity, place two mini marshmallows inside, and roll the dough so the marshmallows are fully enclosed.

Step 9: Arrange the dough balls on the prepared baking sheet about 2 inches apart to allow for spreading.

Step 10: Bake for about 8 minutes, until the edges are lightly golden. Remove the tray and gently press one or two mini marshmallows onto the top of each cookie, then return to the oven for 1–2 minutes to toast the tops. Don’t overbake — if the centers still look soft, they will finish setting on the hot pan once removed.

Tips and FAQ

Why are there brown specks in my browned butter? Those brown specks are toasted milk solids and add a deep, nutty flavor. Don’t discard them.

Tips for browning butter: Cut the butter into pieces so it melts evenly and stir continuously while it browns to prevent burning.

Marshmallow tips: Use only one or two mini marshmallows per cookie. Too many can cause the marshmallow to burst out while baking.

If you try this recipe, I’d love to hear how it turned out—leave a comment below or share your photo with the hashtag #TDOARH.