Hershey's Chocolate S'mores Cookies bring the three campfire elements—chocolate, marshmallow, and graham—into a soft cocoa cookie. Chocolate chunks are folded through the dough, three mini marshmallows are pressed into each portion before baking, and more marshmallow, a milk-chocolate piece, and graham crumbs finish the warm tops. The recipe makes nineteen cookies in twenty-five recorded minutes, using a fifteen-minute preparation and a nine-to-ten-minute bake at 350°F. Staging every topping before the tray enters the oven makes the brief finishing step accurate and fast.
Hershey's Chocolate S'mores Cookies Ingredients
Ingredients: 1/2 cup unsalted butter, softened; 3/4 cup granulated white sugar; 1/4 cup packed brown sugar; 1 egg; 1 teaspoon pure vanilla extract; 1 cup unbleached flour; 1/3 cup unsweetened baking cocoa; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup chocolate chunks; 1 cup mini marshmallows; 2-3 Hershey bars, broken into pieces; 1/4 cup graham cracker crumbs for garnishing.
If you enjoy this recipe, you may also like Triple-layer chocolate mint squares.
How to Make Hershey's Chocolate S'mores Cookies
- Preheat oven: Start by preheating the oven to 350 degrees.
- Mix wet ingredients: Cream butter, white sugar, and brown sugar together in a medium sized mixing bowl.
- Add egg and vanilla: Add egg and vanilla and mix well.
- Combine dry ingredients: In a mixing bowl, use a fork or whisk to combine flour, baking cocoa, baking soda, and salt and then add the dry mixture to the wet mixture.
- Add chocolate chunks: Fold in chocolate chunks.
- Form cookies: Using a cookie scoop, create 2 tablespoon cookie dough balls and place them about 2" apart on a baking sheet that has been lined with parchment paper.
- Add first marshmallows: Press 3 marshmallows into the center of each cookie dough ball and bake for 9-10 minutes.
- Add more marshmallows: Remove from the oven and add 3-6 more marshmallows and use them to spread the melted marshmallows around the top of the cookie.
- Finish with toppings: Place a piece of chocolate on top of the marshmallows and sprinkle with crushed graham crackers.
For storage details after serving, the USDA leftovers and food safety guidance.
Why the Order Matters
Preheat the oven to 350°F and line a baking sheet with parchment. Cream half cup softened unsalted butter with three-quarter cup white sugar and quarter cup packed brown sugar. Add exactly one egg and one teaspoon vanilla, mixing well. In a separate bowl, whisk one cup flour, one-third cup unsweetened cocoa, half teaspoon baking soda, and half teaspoon salt. Add the dry mixture to the butter mixture and combine without excessive beating, then fold in one cup chocolate chunks. Use a cookie scoop to portion two-tablespoon dough balls about two inches apart. Press exactly three mini marshmallows into the center of each dough ball. Bake nine to ten minutes. Immediately after removing the tray, add another three to six marshmallows to each cookie and spread the softened marshmallow across the top. Place a piece from the two to three broken chocolate bars on each cookie and sprinkle with the quarter cup graham crumbs.
If you enjoy this recipe, you may also like Key Lime Bars.
Critical Visual and Timing Cues
Butter should be soft enough to cream but not melted or oily. The sugar mixture will look lighter after mixing, and the single egg should disappear completely before dry ingredients enter. Whisk cocoa with flour, soda, and salt so the leavener is dispersed rather than concentrated in one cookie. Stop mixing when no dry flour remains, then fold the chocolate chunks just until distributed. Two-tablespoon portions keep the nineteen-cookie yield consistent. Leave the full two-inch spacing because the cookies spread. The first three marshmallows must sit in the center rather than at the edge, where they can melt onto the sheet. At nine to ten minutes the cookies may still appear soft; do not wait for a dry surface. Add the finishing marshmallows and chocolate while residual heat can soften them, then let the cookies set on the tray before moving.
Serving and Storage
These cookies are most dramatic slightly warm, when the milk-chocolate square softens and the marshmallow remains stretchy, but allow enough cooling that the base holds together. Arrange all nineteen in visible rows if presenting the complete yield. Graham crumbs should be sprinkled after the chocolate so they adhere to the melted topping. Store fully cooled cookies in an airtight container, separating layers with parchment because marshmallow can stick. A brief gentle rewarming can restore some softness, but avoid overheating the chocolate. Freeze plain baked cookies only if needed, or freeze portioned dough before marshmallows are added; the decorated tops are best finished fresh. Keep the exact one-egg formula and measured dough scoop when scaling, since changes to portion size also change bake time and yield.
Practical Kitchen Notes
Use unsweetened baking cocoa, not sweetened drink mix. The recipe specifies unbleached flour and a modest one-cup quantity, so measure it without compacting. Chocolate appears in two forms: one cup chunks inside the dough and pieces from two to three milk-chocolate bars on top. Keep those portions distinct. Mini marshmallows also enter twice: exactly three before baking, then three to six more immediately afterward. The quarter cup graham crumbs is garnish rather than a crust. Prepare the chocolate pieces, extra marshmallows, and crumbs before baking so the warm-cookie finishing window is not lost. The official ten-minute cooking value reflects the upper end of the nine-to-ten-minute range, while oven differences make the soft-edge visual cue useful.
Details Worth Preserving
Because marshmallow can scorch quickly, it is not added in one large mound before baking. The first three pieces anchor the s'mores center; the later pieces soften from residual heat and can be spread across the top without another oven interval. Do not introduce a broiler or open flame. Standard flour and graham crackers bring gluten, butter brings dairy, and the dough contains one egg. The hero image remains unchanged at its original path. The new editorial ingredient photo highlights the single egg and separate chocolate roles, while the exact 2×2 process ends with nineteen countable cookies. The retained last original image completes the three-image body after removal of the earlier repeated finished image.
Recorded Recipe Tips
- These cookies combine all the flavors of a classic s'more in a convenient cookie form.
- For best results, serve while still slightly warm so the chocolate and marshmallow are gooey.
Conclusion
Hershey's Chocolate S'mores Cookies makes 19 cookies in 25 recorded minutes. Preserve every listed quantity, temperature, timing cue, and ordered instruction for the intended result.
Frequently Asked Questions
- → How many servings does Hershey's Chocolate S'mores Cookies make?
It makes 19 cookies and serves 19.
- → How long does Hershey's Chocolate S'mores Cookies take?
The recipe records 15 minutes of preparation, 10 minutes of cooking, and 25 minutes total.
- → Why are marshmallows added twice?
Three marshmallows bake into each center, while the extra 3–6 are added hot from the oven to create the soft s'mores topping.
- → How large should each dough ball be?
Use about 2 tablespoons of dough per cookie and leave roughly 2 inches between portions on the lined sheet.