S’mores Cake Mix Cookies: Gooey Marshmallow Chocolate Treats

The best quick and easy s’mores cookies recipe—made at home with simple pantry ingredients. These cookies are soft, chewy, and delightfully gooey, packed with graham cracker pieces, chocolate chips, and mini marshmallows. The dough starts with a chocolate cake mix for an easy shortcut that yields rich chocolate flavor and tender texture.

Summer is the perfect time to make treats that celebrate warm weather. These cookies pair beautifully with other seasonal favorites like s’mores crepes and homemade ice cream sandwiches, and they work equally well as an everyday snack or a surprise addition to holiday cookie exchanges. Expect crowd-pleasing results whether you serve them warm or at room temperature.

How to make s’mores cookies?

1. Whisk eggs and oil until combined, then add the chocolate cake mix and graham cracker crumbs and mix until just combined.
2. Fold in the chocolate chips, cover the bowl, and chill the dough for 15–20 minutes for easier handling.
3. Scoop the chilled dough into small balls and place them on a parchment-lined baking tray.
4. Bake at 350°F (175°C) for about 10 minutes, until edges are set and centers remain slightly soft.
5. Quickly press crushed graham crackers and mini marshmallows onto each cookie as soon as they come out of the oven.
6. Optional: return the tray to the oven and broil for 30–60 seconds to toast the marshmallows—watch carefully so they don’t burn.
7. Drizzle melted chocolate over each cooled cookie, allow the drizzle to set, and enjoy.

Can you freeze s’mores cookies?

Yes. Once completely cool, store baked cookies in a sealed freezer bag for up to one month. Thaw at room temperature before serving.

You can also freeze the dough balls. Arrange scooped dough on a tray lined with wax or parchment paper and freeze for about an hour. Transfer the frozen dough balls to a sealed freezer bag and keep for up to one month. When ready to bake, place dough balls on a parchment-lined tray and bake a few minutes longer (about 2–3 minutes additional) to account for the frozen center.

Even better than store versions

This homemade version aims to outshine commercial variations by offering a better balance of flavor and a softer, chewier texture. While some chain bakery versions are oversized cookie bases topped with marshmallows and chocolate, this recipe integrates graham cracker flavor into the dough and finishes each cookie with toasted marshmallow and a chocolate drizzle for a classic s’mores experience in cookie form.

Variations

• S’mores cookie bars – Press the dough into a greased 9-inch square pan. Bake until nearly set, then quickly press mini marshmallows and crushed graham crackers on top and broil 1–2 minutes to toast. Cool and slice into bars.
• S’mores cookie sandwiches – Sandwich cookies with marshmallow frosting and roll the edges in tiny marshmallow bits or mini chocolate chips for a fun finish.
• Giant skillet cookie – Spread the dough in an 8-inch skillet or round pan. Bake until the edges are firm and center is just soft. Top with marshmallows and graham cracker pieces, then broil briefly to toast.
• Chocolate-dipped – After cooling, dip cookies halfway in melted chocolate (white, milk, or dark) and sprinkle with tiny marshmallow bits or mini chips before the chocolate sets.

Tips and techniques

• Room temperature ingredients: Bring eggs (and any refrigerated ingredients) to room temperature so they blend smoothly.
• Chill the dough: Cooling the dough makes it easier to shape and prevents excessive spreading while baking.
• Chocolate choice: Semisweet chips balance the sweetness well, but feel free to use dark, milk chocolate, or chunks for different textures.
• Marshmallow options: For topping, use mini marshmallows so they toast quickly. If you want marshmallow inside the dough, use marshmallow bits to avoid hollow pockets after baking.
• Cake mix selection: Devil’s food or chocolate cake mix gives the most chocolate depth; a yellow cake mix will yield a milder chocolate profile.
• Avoid adding mini marshmallows to raw dough: Marshmallows expand and then collapse while cooling, which can leave unattractive hollow spots in the finished cookie.
• Don’t overmix: Stir just until combined to keep the cookies tender—it’s okay if the batter has a few lumps.
• Customize: Adjust the amounts of chocolate chips, marshmallows, and crushed graham crackers to match your preference.
• Graham cracker texture: This recipe uses both crumbs and crushed pieces. Use a food processor for fine crumbs or roughly break a few crackers for topping pieces.

More chocolate chip cookie recipes

• Best Chocolate Chip Cookies (Soft and Chewy)
• Peanut Butter Chocolate Chip Cookies
• White Chocolate Macadamia Nut Cookies
• Banana Chocolate Chip Cookies
• Salted Caramel Chocolate Chip Cookies

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