Mini S’mores Cookies
These mini s’mores cookies pack all the campfire flavor into a bite-sized treat. Made with graham cracker crumbs, Mallow Bits, and Hershey’s chocolate. Get the recipe!
Dessert pairs well with Crispy Chocolate Chip Oatmeal Cookies and Chocolate Chip Salted Caramel Cookie Bars too.
Why These Mini S’mores Cookies Taste Like Campfire in a Bite
These mini s’mores cookies are the cutest little things I’ve baked in a while. They pack all the campfire flavor into a bite-sized cookie: graham cracker crumbs in the dough, tiny Mallow Bits, mini chocolate chips, and a piece of Hershey’s Milk Chocolate Bar pressed on top. They taste exactly like a s’more, only smaller and maybe even better the next day when the flavors settle in.
Why You’ll Love These Mini S’mores Cookies
- They capture the classic s’mores flavor in a cookie form, no campfire needed.
- The mini size makes them perfect for parties or portion control.
- They stay soft and chewy, and actually improve by day two.
Key Ingredients for Mini S’mores Cookies
- Graham cracker crumbs, These give the cookies that signature s’mores flavor and a slightly sandy texture. You can substitute crushed digestive biscuits or even vanilla wafer crumbs in a pinch.
- Mallow Bits, Tiny marshmallows that stay intact during baking. If you can’t find them, cut regular marshmallows into small pieces with kitchen shears.
- Hershey’s Milk Chocolate Bar, The classic s’mores chocolate. Any milk chocolate bar works, but the thin squares are the perfect size for pressing on top.
Kitchen Tools for Mini S’mores Cookies
- Silpat baking mat or parchment paper
- Stand mixer or hand mixer
- Teaspoon cookie scoop (for uniform size)
- Wire cooling rack
Tips for Perfect Mini S’mores Cookies
Use a teaspoon cookie scoop to keep the cookies uniform in size. That way they all bake evenly and look cute on the plate. Don’t overbake them, 6 to 8 minutes is enough. The cookies should be set around the edges but still soft in the center. Let them cool on the baking sheet for exactly 2 minutes before moving to a wire rack. That short rest helps them firm up without drying out.
Pressing the chocolate square and extra graham cracker pieces or Mallow Bits on top is optional, but it gives each cookie that classic s’mores look. If you skip it, the cookies still taste great.
Make-Ahead Dough Tips for Mini S’mores Cookies
The dough can be made up to 3 days ahead and kept in the fridge. Scoop it into balls, then press the chocolate and extra toppings on just before baking. You can also freeze the dough balls on a sheet, then transfer to a bag. Bake from frozen, adding 1 to 2 minutes to the bake time. This way you can have fresh cookies anytime.
Mini S’mores Cookies Variations to Try
Swap the Hershey’s bar for dark chocolate or a peanut butter cup for a different twist. If you can find flavored marshmallows, like strawberry or toasted coconut, use those in place of the Mallow Bits. For a gluten-free version, substitute gluten-free graham cracker crumbs and a 1-to-1 gluten-free flour blend. A pinch of cinnamon in the dough adds a warm note that plays well with the chocolate.
How to Serve Mini S’mores Cookies
Serve these cookies with a cold glass of milk for a classic pairing. For a bigger treat, sandwich a scoop of vanilla ice cream between two cookies for a s’mores ice cream sandwich. They also travel well, so pack them in lunchboxes or bring them to a picnic.
How to Store Leftover Mini S’mores Cookies
Store the cookies in an airtight container at room temperature for up to 5 days. They stay soft and chewy the whole time. If you stack them, place a sheet of wax paper between layers to keep the chocolate from sticking.
Can You Freeze Mini S’mores Cookies?
Yes. Freeze baked cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature for about 15 minutes before serving. You can also freeze the unbaked dough balls. Scoop them, arrange on a sheet, freeze solid, then bag. Bake from frozen, adding 1 to 2 minutes to the bake time.
Best Ways to Reheat Mini S’mores Cookies
To bring back that just-baked warmth, reheat the cookies in a 300°F oven for 3 to 4 minutes. Or microwave one cookie for about 10 seconds. This softens the chocolate and marshmallow without making the cookie tough.
Mini S’mores Cookies FAQs
Can I use regular marshmallows instead of Mallow Bits?
Regular marshmallows are much larger and will melt and spread during baking, making the cookies messy. Mallow Bits are tiny and hold their shape, so they’re the best choice. If you can’t find them, cut regular marshmallows into very small pieces with scissors.
Can I make these cookies gluten-free?
Yes. Use certified gluten-free graham cracker crumbs and a 1-to-1 gluten-free all-purpose flour blend. The rest of the ingredients are naturally gluten-free. The texture will be slightly different but still delicious.
Why did my cookies spread too much?
If the butter was too soft or the dough wasn’t chilled, the cookies can spread. Chill the dough for 15 minutes before scooping if your kitchen is warm. Also make sure you measured the flour correctly, too little flour can cause spreading.
Do I have to press a chocolate square on top?
No, it’s optional. The cookies already have mini chocolate chips and Mallow Bits inside, so they taste great without the top chocolate. The square just adds a classic s’mores look and an extra chocolate hit.
Recipe
Mini S'mores Cookies
These Mini S'mores Cookies are made with graham cracker crumbs, mini chocolate chips, Mallow Bits, and Hershey's Milk Chocolate Candy Bars. They are almost too cute to eat!
Ingredients
- 1 cup graham cracker crumbs
- 1.25 cup all-purpose flour
- 0.5 tsp baking soda
- 0.5 tsp salt
- 0.5 cup unsalted butter, room temperature
- 0.5 cup brown sugar
- 0.33 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mini chocolate chips
- 0.5 cup jet-puffed vanilla mallow bits
- 2 bars hershey's milk chocolate candy bars
- extra graham cracker pieces and mallow bits
Instructions
- 1
Preheat the oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- 2
In a large bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.
- 3
In the bowl of a stand mixer, beat the butter and sugars together until creamy and smooth, about 3 minutes. Add in the egg and vanilla extract and mix until combined. Slowly add the dry ingredients and mix until just combined.
- 4
Stir in the Mallow Bits and mini chocolate chips. Roll a teaspoon of cookie dough into a ball. Press half of a Hershey's chocolate square on top of the cookie and gently press down. I stuck in a few extra pieces of graham crackers and Mallow Bits onto the top of the dough for looks, but you can skip this step if you wish. Continue making all of the cookies.
- 5
Place the cookies on the prepared baking sheet, about 1-inch apart. Bake for 6-8 minutes, or until cookies are set. Cool on the baking sheet for 2 minutes and transfer to a wire cooling rack.
Nutrition (per serving)
Calorie breakdown
How this was calculated — 12 of 13 ingredients matched
Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.
Open in analyzerKeyword: cookies, dessert, Oven Baked, vegetarian
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