Homemade Crumbl S’mores Cookies

May 2, 2026

The quickest way to get that campfire s’mores feeling without lighting a single match is to bake it into a thick, bakery-style cookie. These Homemade Crumbl S’mores Cookies have a graham-forward dough, puddles of dark chocolate, and mini marshmallows that turn glossy and gooey in the oven.

They’re also refreshingly straightforward: one bowl for wet, one bowl for dry, then fold in the good stuff and bake just until the edges bronze. If you love big, soft-centered cookies like my Cookies and Cream Milk Shake Cookies, this one hits that same “thick and tender” sweet spot—only with toasted-marshmallow vibes.

Why You’ll Love This Recipe

The graham cracker crumbs are mixed right into the dough, so you get that toasty, sandy s’mores flavor in every bite—not just around the edges.
Dark chocolate chunks melt into pockets instead of disappearing, which keeps the cookies rich without tipping into overly sweet.
Mini marshmallows bake into stretchy little pockets and lightly caramelized bits on top.
The cookies bake in 10–12 minutes, so you can go from bowl to warm cookie fast.
Pressing a chocolate square garnish on top right after baking gives you that classic s’mores look with almost no extra effort.

The Story Behind This Recipe

I wanted a s’mores cookie that didn’t rely on extra fillings or complicated layering—just a solid graham-flavored base, plenty of chocolate, and marshmallows that actually stay gooey instead of vanishing. After a few rounds, this ratio (100 g graham crumbs to 300 g flour) gave me the flavor I was after while still baking up thick and soft.

What It Tastes Like

These are sweet but not cloying: brown sugar gives a deeper caramel note, the dark chocolate balances things out, and the vanilla rounds out the aroma. The texture is the real reward—golden edges, a soft center, and little chewy-toasted marshmallow spots tucked between melty chocolate chunks.

Ingredients You’ll Need

Butter and both sugars are doing the heavy lifting here: the 200 g softened butter creams into a fluffy base, while brown sugar adds moisture for a softer middle. Graham cracker crumbs bring the s’mores flavor directly into the dough, and mini marshmallows are best folded in gently so they stay intact and gooey after baking. Stick with dark chocolate chunks if you can—they keep the cookie from tasting overly sugary once the marshmallows melt.

200 g unsalted butter, softened
150 g brown sugar
100 g white sugar
2 large eggs
1 tsp vanilla extract
300 g all-purpose flour
100 g graham cracker crumbs
1 tsp baking soda
½ tsp salt
150 g dark chocolate chunks
150 g mini marshmallows
Chocolate squares for garnish

How to Make Homemade Crumbl S’mores Cookies

Prep your oven and pans.
Preheat the oven to 180°C (350°F). Line a baking sheet with parchment paper so the marshmallow bits don’t glue themselves to the pan.
Cream the butter and sugars until light.
In a large mixing bowl, beat the softened butter with the brown sugar and white sugar for 2–3 minutes, until it looks paler and fluffier (it should go from dense and glossy to creamy and aerated).
Add eggs and vanilla.
Beat in the eggs one at a time, mixing well after each so the batter looks smooth—not separated. Mix in the vanilla extract.
Whisk the dry ingredients.
In a separate bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. You’re looking for the graham crumbs to be evenly dispersed (no little clumps).
Combine wet and dry—don’t overmix.
Add the dry mixture into the wet in a couple additions, mixing just until you don’t see streaks of flour. The dough will be thick and scoopable; stop as soon as it comes together to keep the cookies tender.
Fold in the chocolate and marshmallows.
Use a spatula to gently fold in the dark chocolate chunks and mini marshmallows. Try not to mash the marshmallows—keeping them whole helps you get those gooey pockets.
Portion and space the cookies.
Scoop or roll dough into balls about the size of a golf ball. Place them on the baking sheet with about 5 cm between each cookie; they’ll spread as they bake.
Bake until the edges are golden but centers look soft.
Bake for 10–12 minutes. The “done” cue: edges should be lightly golden, but the centers will still look a little underdone and puffy. That’s perfect—carryover heat finishes the middle as they cool.
Add the chocolate square garnish immediately.
As soon as the cookies come out of the oven, press a chocolate square into the center of each one. The residual heat will soften it and make it look glossy.
Cool briefly, then move to a rack.
Let the cookies cool on the baking sheet for about 5 minutes (this helps them set so they don’t fall apart), then transfer to a wire rack. They’re at their absolute best while still warm and gooey—similar to the soft-centered texture I aim for in my red velvet crinkle cookies, but with melty marshmallow in the mix.

Tips for Best Results

Actually soften the butter (don’t melt it). Softened butter creams with the sugars; melted butter can make the dough greasy and the cookies spread more than you want.
Stop mixing once the flour disappears. Overmixing after adding flour can make the finished cookie tougher—these should stay thick and tender.
Watch the edge color, not the center. Pull them when the edges are golden and the middle looks soft; the centers firm up as they cool on the tray.
Fold marshmallows in last and gently. Squished marshmallows melt into sticky streaks; intact minis give you those gooey pockets.
Use parchment paper. Marshmallow that hits the pan can turn into cement; parchment makes cleanup painless.

Variations and Substitutions

Chocolate chunks vs. chopped chocolate: Either works as long as you keep the same amount (150 g). Chunks give bigger melty pockets; chopped chocolate melts a bit more throughout.
Skip the garnish if you want: The cookies are still fully “s’mores” from the dark chocolate chunks and marshmallows, but the chocolate square on top makes them look extra bakery-style—kind of like the simple finish I love on 3-ingredient sugar cookies when you want something classic and tidy.

How to Serve It

Serve warm so the mini marshmallows stay stretchy and the chocolate stays soft.
If you’re plating these for a party, stack them slightly offset so you can see the chocolate square on top of each cookie.
Pair with cold milk or coffee—these are rich, and that bittersweet dark chocolate really shines against something creamy. If you’re doing a cookie tray, I like adding something super simple alongside them (like 3-ingredient funfetti cake mix cookies) for contrast.

How to Store It

Room temperature: Store cooled cookies in an airtight container. The graham-based dough keeps them soft, and the marshmallow bits stay pleasantly chewy.
Make-ahead tip: If you want the prettiest tops, add the chocolate square garnish right after baking (not after storing), so it melts slightly and adheres.
Freezer: These freeze well once fully cooled. Thaw at room temperature, then enjoy as-is, or warm briefly so the chocolate softens again.

Final Thoughts

If you want a cookie that delivers real s’mores payoff—graham flavor in the dough, dark chocolate in every bite, and marshmallows that go gooey—this is the one to bake. It’s simple enough for a weeknight, but the chocolate-square finish makes it feel special (and very hard to stop at one).