Thick, chewy, and loaded with chocolate, graham crackers, and marshmallows, these s’mores cookies will make you feel like you’re sitting around the campfire with friends! It’s an easy vegan cookie recipe you’ll find yourself making again and again.
So we already know that marshmallows aren’t vegan—womp womp. But after I started making my own vegan marshmallows, that opened the door to making vegan s’mores, and from vegan s’mores, I got the idea to make these vegan s’mores cookies.
Oh yes, friends.
These s’mores cookies are everything you want in a cookie: thick, chewy, and decadent. And they’re also everything you want in a s’more: loaded with chocolate, graham crackers, and marshmallows.
The best part is, you don’t even have to wait for camping season or nice weather—you can make these s’mores cookies any time of year in your own kitchen!
Why You’ll Love This S’mores Cookie Recipe
Here’s what makes these s’mores cookies absolutely irresistible.
- Vegan. My s’mores cookies are made without eggs, dairy, or any other animal products so everyone can enjoy them.
- Easy to make. This one-bowl vegan cookie recipe comes together quickly and easily with mostly pantry ingredients.
- Ooey-gooey goodness. These vegan s’mores cookies are gooey, melty, and absolutely irresistible, especially when you eat them warm. They’re a plant-based Crumbl-style cookie you can make at home!
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 or light brown sugar will work here; dark brown sugar has a more pronounced molasses flavour.
- Vegan milk – Any kind of unsweetened, unflavoured vegan milk 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.
- Baking soda
- Sea salt – Or use kosher salt if that’s what you have on hand.
- Vegan chocolate chunks – Can’t find vegan chocolate chunks? Use a chocolate bar instead.
- Chocolate chips
- Graham crackers – Swap in gluten-free graham crackers if needed.
- Vegan marshmallows – Use full-size marshmallows cut in half.
What Does Cornstarch Do to Cookies?
Cornstarch helps give these s’mores cookies a thick, chewy texture and keeps them from spreading in the oven by absorbing some of the liquid in the dough. It’s like magic!
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.
- Cream the butter and sugar. Beat the vegan butter and sugar for 3 minutes using a stand or hand mixer.
- Finish mixing the wet ingredients. Add the vegan milk & vanilla extract and mix for 30 seconds.
- Add the dry ingredients. Add the flour, cornstarch, baking soda, and sea salt and gently mix this into the wet ingredients.
- Add the mix-ins. Fold in the chopped chocolate, chocolate chips, and graham crackers until just combined.
- Refrigerate. 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 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.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.
Tips for Success
Follow these pointers 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 on the pan after you remove them from the oven.
- 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.
There’s not too much room to switch things up with these cookies—swap out any of the mix-ins and your cookies no longer have s’mores flavour!
That said, you can use a different type of chocolate, like a vegan milk chocolate or dark chocolate instead of semisweet. If you love sweet-and-salty snacks, sprinkle some flaky sea salt onto the cookies after baking.
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 s’mores cookies will keep in an airtight container at room temperature for up to 3 days.
Can I Freeze This Recipe?
To freeze the cookie dough, shape it as described in the recipe and place 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.
To freeze already-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
- Air Fryer Chocolate Chip Cookies
- Buttery Vegan Spritz 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!
- ½ cup vegan butter, 1 stick or 112g, softened to room temperature
- 1 cup brown sugar, 200g
- 3 tablespoons vegan milk, room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups flour, 210g
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ¾ teaspoon sea salt
- 2 ounces chopped vegan chocolate chunks or 1 chocolate bar, chopped up
- ½ cup chocolate chips
- ½ cup graham crackers, or however amount you desire
- 7 large vegan marshmallows, halved (1 half per cookie)
- Cream together the vegan butter and sugar for 3 minutes using a stand or hand mixer You can also use a whisk and mix vigorously. Add in the vegan milk & vanilla extract and mix again for 30 seconds.
- Into the bowl add the flour, cornstarch, baking soda and sea salt on top. Mix this into the wet ingredients. Mix gently until fully combined (about 1 minute with mixer, 2-3 minutes manually). Fold in the chopped chocolate, chocolate chips and graham crackers and stir until just combined. Chill in the fridge for 1 1/2 hours.
- Scoop out the cookies as 1⁄4 cup per cookie. Press down, and add half a marshmallow into the centre, then curl/form the cookie dough around the marshmallow heaping tablespoon each. Allow 3 inches apart for each cookie. Keep the dough cold while doing this (don’t let it thaw too much).
- Bake at 350°F/180°C for 15 minutes. Remove immediately from the oven. Let them cool on the baking sheet for 5 minutes (don’t skip this part) then move the cookies to a wire rack to cool completely.
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