Bakery-Style S’Mores Cookies with Gooey Marshmallow Pull Tips, FAQ & printable recipe

Tips for success

For the best marshmallow pull, use fresh mini marshmallows; stale ones won't stretch as much. Press extra marshmallows into the tops before baking, and don't be afraid to add a few more right after they come out of the oven—they'll soften and become gooey. If you want a more toasted marshmallow flavor, use a kitchen torch to toast the tops after baking, or broil for 30 seconds, watching carefully to avoid burning.

To keep the cookies from spreading too much, chill the dough for at least 30 minutes before baking. This solidifies the butter and helps the cookies hold their shape. If you prefer a thinner, crisper cookie, skip the chilling and bake for an extra minute.

For a more intense chocolate flavor, use dark chocolate chunks instead of milk chocolate, and add an extra teaspoon of espresso powder. The cookies are versatile, so feel free to adjust the mix-ins to your liking.

Variations

• Dark Chocolate S'Mores: Use dark chocolate chunks and dark chocolate squares instead of milk chocolate. The bitterness of dark chocolate balances the sweetness of the marshmallows and graham crackers. Add an extra teaspoon of espresso powder to deepen the flavor.
• Peanut Butter S'Mores: Add 1/2 cup of creamy peanut butter to the wet ingredients, and use peanut butter chips in place of half the chocolate chunks. The peanut butter adds a savory note that pairs perfectly with the marshmallow and graham.
• Salted Caramel S'Mores: Drizzle each cookie with salted caramel sauce before baking. The caramel will sink into the dough, creating pockets of gooey sweetness. Top with a little extra flaky sea salt after baking for contrast.
• Coconut S'Mores: Add 1/2 cup of toasted shredded coconut to the dough along with the mix-ins. Use white chocolate chunks instead of milk chocolate for a tropical twist. The coconut adds a chewy texture and a nutty flavor.

Storage and make-ahead

Fridge

Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 1 week.

Freezer

Freeze unbaked dough balls on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes.

Reheat

Reheat baked cookies in the microwave for 10-15 seconds to restore the gooey texture. For a crispier edge, reheat in a toaster oven at 350°F for 3-4 minutes.

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, add a slice of bread to the container; it will absorb excess moisture. If you prefer crispier edges, leave the container slightly open.

For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. Thaw at room temperature or reheat in the microwave for a few seconds.

The cookie dough can be made ahead and refrigerated for up to 3 days. Shape the dough into balls, place them on a parchment-lined baking sheet, and cover with plastic wrap. When ready to bake, let the dough sit at room temperature for 15 minutes, then bake as directed, adding 1-2 minutes to the baking time if the dough is cold. You can also freeze the dough balls for up to 3 months; bake from frozen, adding 2-3 minutes to the time.

Serving ideas

Serve these cookies warm, straight from the oven, when the marshmallows are at their gooey best. The pull-apart moment is the star—gently tear one apart to see the stretchy marshmallow and melted chocolate.

They're perfect on their own, but a glass of cold milk or a scoop of vanilla ice cream makes them even more indulgent. For a s'mores-inspired dessert, sandwich two cookies with a piece of chocolate and toast the marshmallow edges with a torch.

These cookies are great for parties, bake sales, or a cozy night in. They're best enjoyed within a day of baking, but they'll still be delicious for a few days. If you're serving a crowd, make a double batch—they'll disappear fast.

For a fun twist, use the cookies to make ice cream sandwiches: let them cool completely, then fill with your favorite ice cream and freeze. They're a fun, portable treat that brings the campfire flavor anywhere.

Frequently asked questions

Recipe card

Bakery-Style S'Mores Cookies with Gooey Marshmallow Pull

Prep 15 minCook 10 minTotal 25 minServes 12

Ingredients

• 1/2 cup salted butter, melted
• 1/2 cup dark brown sugar, packed
• 1/3 cup white sugar
• 1 tbsp vanilla bean paste
• 1 tsp espresso powder
• 1 room-temperature egg
• 1 1/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1 cup chocolate chunks
• 1 cup mini marshmallows
• 1 cup crushed honey graham crackers
• 1/2 cup mini marshmallows, for topping
• 6 Hershey chocolate squares, halved
• Flaky sea salt, for sprinkling, to taste

Instructions

1. In a large mixing bowl, whisk the melted salted butter, dark brown sugar, and white sugar together until smooth and glossy. Add the vanilla bean paste, espresso powder, and the room-temperature egg, and whisk vigorously for about 1 minute until the mixture is thick and well combined.
2. Sprinkle the all-purpose flour and baking soda over the wet mixture. Fold gently with a rubber spatula until just a few streaks of flour remain. Then add the chocolate chunks, mini marshmallows, and crushed graham crackers, folding until evenly distributed throughout a thick, chunky dough.
3. Line a baking sheet with parchment paper. Using a large cookie scoop (about 2 tablespoons), drop mounds of dough onto the prepared sheet, spacing them about 2 inches apart.
4. Press a few extra mini marshmallows and a piece of chocolate square onto the top of each dough mound, gently pushing them into the surface so they stay put during baking.
5. Bake in a preheated 350°F (175°C) oven for 10 minutes, until the edges are caramelized and crisp, and the marshmallows have puffed and turned golden brown. The centers will look slightly underdone but will set as they cool.
6. Remove the baking sheet from the oven and immediately sprinkle the warm cookies with flaky sea salt. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.
7. Serve the cookies warm for the ultimate gooey marshmallow pull. Pull one apart to see the stretchy marshmallow and melted chocolate. Enjoy immediately, or store in an airtight container for later.

Contains: gluten, eggs, milk, soy

Estimated nutrition per serving

Calories

320

Protein

4 g

Carbohydrates

45 g

Fat

15 g

Automatic estimate from the ingredient list, not laboratory-verified.