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S’more Cookies

July 3, 2015


No campfire? No problem! Make your s’mores inside! S’more cookies are packed with graham crackers, toasted marshmallows, and chocolate to satisfy any campfire craving.S’more Cookies - 2Teaspoons Tap any photo to Pin

Happy 4th of July everyone! I hope you’re all having a day full of friends, fireworks, and fabulous food.

We just got back from a wonderful wedding this past weekend. The whole three-day event was fantastic! The rehearsal dinner concluded with a campfire, marshmallow toasting and of course s’mores! Summer wedding win!

S’more Cookies - 2Teaspoons

We’re back in DC now, and once again are confined to our no-campfires-allowed apartment. As the 4th approaches, I’ve been thinking that I may have to do without the campfire, but I certainly don’t have to do without the s’mores!

These s’mores cookies are actually cookies! How is that possible? Here’s how:

  • Take one graham cracker cookie.
  • Top with a broiler-toasted marshmallow.
  • Finish with a Hershey kiss.

Easy as, well, a cookie!

S’more Cookies - 2Teaspoons

Also, if you don’t want to make your own cookie butter you can use biscoff spread or peanut butter.

Happy 4th of July!

S’more Cookies - 2Teaspoons

S’more Cookies

No campfire? No problem! Make your s’mores inside!
Servings 14 -16 cookies


Graham Cracker Cookies
  • ½ cup butter softened to room temperature
  • ½ cup dark brown sugar
  • ¼ cup white sugar
  • ¾ cup cookie butter*
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ¼ cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¾ cup crushed graham crackers about 5 sheets
S'more Toppings
  • 14-16 marshmallows one per cookie
  • 14-16 chocolate kisses one per cookie


  1. Cream the butter and sugars together on medium speed using a mixer. Add the cookie butter, then egg, then vanilla, scraping down the sides as necessary.
  2. In a separate bowl combine the flour, baking soda, spices, and salt.
  3. Slowly add flour mixture into butter-sugar mixture, being careful not to over mix the dough. Once dough is fully combined use a large spoon to stir in graham cracker crumbs. Dough will be very soft, refrigerate for at least 60 minutes.
  4. Preheat oven to 350 degrees.
  5. Roll cookie dough into balls (2 tablespoons for small cookies, ¼ cup for large cookies) Arrange dough on an ungreased cookie sheet and bake until cookies just start to brown, about 8-10 minutes for small cookies or 10-15 minutes for large cookies. Cool for 5 minutes on cookie sheet, transfer to wire rack and let cool completely.
  6. Once cookies are cool (and preferably when you are ready to eat them), place one marshmallow on each cookie and place under the broiler until marshmallow is toasted, about 1 minute. Watch the cookies carefully, one of my marshmallows caught on fire during my first batch. Remove cookies from broiler, place Hershey kiss on each, and serve.

Recipe Notes

*Peanut butter can be substituted for cookie butter for peanut-infused s’more cookies.
**Cookies are best served immediately after toasting marshmallows, but will keep for a few days in an airtight container on the counter.

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Recipe Rating

  1. Avatar for Denise | Sweet Peas & Saffron

    Denise | Sweet Peas & Saffron

    These look amazing! I have a jar of biscoff sitting in my cupboard…I seriously never know what to do with that stuff! I guess now I know 🙂

    • Avatar for Karen


      Thanks Denise! Definitely a delicious way to use your jar of biscoff – glad I could help 🙂

  2. Avatar for Kathleen @ Yummy Crumble

    Kathleen @ Yummy Crumble

    I love the hershey kisses! So cute….and I’m drooling over that toasted marshmallow.

    • Avatar for Karen


      Thanks Kathleen! The toasted marshmallows definitely satisfied my campfire craving 🙂

Hi! I'm Karen, the recipe creator, photographer, and food fanatic here at 2Teaspoons. I love delicious food and I love sharing it with great people like you. Welcome to my dinner table, pull up a chair! Read More… →

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