S’mores Cookies

These s’mores cookies are everything I want in a cookie: thick, chewy, and decadent. And they’re also everything I love about a classic campfire s’more: loaded with chocolate, graham crackers, and melty marshmallows. 

Sadly, most mainstream marshmallows aren’t vegan. I started making my own vegan marshmallows, and they’re what I use to make these delicious vegan s’mores cookies. You’ll also find them in my hot chocolate cookies and in every actual campfire s’more that I make all summer!

The best part about these s’mores cookies, though, is that you don’t have to wait for camping season or nice weather. You can make these s’mores cookies any time of year in your own kitchen.

Let’s Bake the Ultimate S’mores Cookies

• Vegan. My homemade s’mores cookies are rich and chewy, Crumbl-style cookies made without eggs or dairy.
• One bowl. This vegan cookie recipe comes together quickly and easily in one bowl, with mostly pantry ingredients.
• Ooey-gooey goodness. These s’mores cookies are gooey, melty, and absolutely irresistible, especially when eaten warm.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

• Vegan butter – Use store-bought or homemade vegan butter.
• Brown sugar – Both dark and light brown sugar will work here; dark brown sugar has a more pronounced molasses flavour.
• Vegan milk – Any unsweetened, unflavoured variety you like or have on hand.
• Vanilla extract
• Flour – To make these s’mores cookies gluten-free, substitute a measure-for-measure gluten-free all-purpose flour.
• Cornstarch – Cornstarch helps give these s’mores cookies a thick, chewy texture and keeps them from spreading in the oven by absorbing some of the dough’s liquid. It’s like magic!
• Baking soda and salt – Make sure it’s baking soda and not baking powder. The fresher, the better.
• Vegan chocolate chunks – Can’t find vegan chocolate chunks? Chop up your favorite plant-based chocolate bar instead.
• Chocolate chips – My recipe uses chunks AND chips for the utmost chocolatey gooeyness. You can use vegan milk chocolate, dark chocolate, or semisweet.
• Graham crackers – Swap in gluten-free graham crackers if needed.
• Vegan marshmallows – Use full-size marshmallows cut in half.

How to Make S’mores Cookies

Like most drop cookie recipes, these s’mores cookies are a cinch to make. Here’s what you’ll need to do.

• Mix the wet ingredients. Beat the vegan butter and sugar for 3 minutes using a stand or hand mixer so it’s well-mixed. Next, add the vegan milk and vanilla extract and mix for 30 seconds.
• Add the dry ingredients. Add the flour, cornstarch, baking soda, and sea salt, and gently mix them into the wet ingredients. 

• Add the mix-ins. Now, fold in the chopped chocolate, chocolate chips, and graham crackers until just combined. 
• Chill the dough. Place the bowl of dough in the fridge and chill for 1 1/2 hours.

• Form the cookies. Use 1/4 cup of dough for each cookie. Press down and add half a marshmallow into the centre, then press the cookie dough up around the marshmallow. 
• Bake. Space the cookies 3 inches apart on the baking sheet and then bake at 350°F for 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Can I Make the Cookie Dough Ahead?

Yes! This vegan s’mores cookie dough can be made up to 2 days ahead and refrigerated, and it also freezes well. To freeze the cookie dough, shape it as described in the recipe and place it on a parchment-lined baking sheet. Freeze until solid, then transfer to an airtight container or freezer bag and store in the freezer for up to 3 months.

When you’re ready to bake the cookies, let them thaw in the refrigerator before baking. Or if you prefer, you can bake the cookie dough straight from frozen. Just add 2-3 additional minutes of baking time.

Tips for a Perfect Batch of S’mores Cookies

• No mixer? No problem! If you don’t have a stand or hand mixer, you can make the cookie dough by hand. Cream the butter and sugar by beating vigorously with a whisk.
• Make sure to chill the cookie dough before baking. This is an important part of the recipe and helps give these s’mores cookies their chewy texture. If the dough starts warming up while you’re forming the cookies, return it to the refrigerator until it’s chilled again.
• Don’t overbake. The cookies should be golden around the edges but still soft in the middle. Remember, they’ll continue to bake from the residual heat in the pan after you remove them from the oven.
• Salty contrast. If you love sweet-and-salty snacks, sprinkle some flaky sea salt onto the cookies after baking.
• Cool on the pan. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This will help ensure that they don’t break apart.

Serving Suggestion: S’mores Ice Cream Sandwiches!

Try making these s’mores cookies into ice cream sandwiches! Add a scoop of your favourite vegan ice cream between two cookies and serve immediately. I love using peanut butter ice cream or chocolate avocado ice cream.

How to Store These Cookies

• Store airtight. These s’mores cookies will keep in an airtight container at room temperature for up to 3 days.
• Freeze. To freeze the baked cookies, place them in an airtight container or freezer bag and freeze for up to 3 months. When you’re ready to enjoy, thaw at room temperature before eating.

More Vegan Cookie Recipes

• Vegan Lactation Cookies
• Chocolate Chip Tahini Cookies
• Kitchen Sink Cookies
• Air Fryer Chocolate Chip Cookies
• Banana Oatmeal Cookies
• White Chocolate Macadamia Nut Cookies

Enjoy friends! If you make this s’mores cookie recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!