Hershey's Chocolate S'mores Cookies

These chocolate s'mores cookies have become my year-round campfire hack. I discovered this recipe last summer when craving s'mores but rain had cancelled our backyard fire pit plans three weekends in a row. The combination of chewy chocolate cookie base, gooey toasted marshmallows, and that classic Hershey's square on top creates this perfect indoor version of everyone's favorite camping treat. Even better, you get that distinctive graham cracker crunch without having to build a fire or worry about marshmallows falling into the flames!

Last month, I made these for my nephew's birthday party. My brother-in-law Tom, who's normally quite reserved about food, ate four cookies and then quietly asked if I'd be willing to share the recipe with his wife. The next weekend, she texted me a photo of their family making a double batch together. Now it's apparently become their Sunday night tradition to make these while watching movies!

Key Ingredients

• Unsweetened cocoa powder: Creates that rich, chocolatey cookie base. Regular cocoa works perfectly, but Dutch-processed gives an even deeper chocolate flavor if you have it on hand.
• Chocolate chunks: Add extra pockets of melty chocolate throughout the cookies. I prefer chunks over chips because they melt more dramatically, but chips work fine too.
• Mini marshmallows: The secret to that authentic s'mores experience. Using minis rather than large marshmallows ensures they melt perfectly and distribute throughout the cookie.
• Hershey's chocolate bars: This is one place where substitutions just won't do! That distinct Hershey's milk chocolate flavor is essential for capturing the authentic s'mores taste we all remember from childhood.
• Graham cracker crumbs: Provide that quintessential s'mores crunch and flavor. I keep a ziplock bag of crushed graham crackers in my pantry specifically for this recipe.

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Step-by-Step Instructions

Two-stage marshmallow technique:

Adding marshmallows in two batches creates that perfect contrast of melted and puffy marshmallows that mimics campfire s'mores perfectly.

Cookie consistency:

The dough should be soft but not sticky. If it seems too soft to scoop properly, refrigerate it for 15-20 minutes to firm up.

Perfect spacing:

These cookies spread a moderate amount, so that 2-inch spacing is important. I learned the hard way that crowding the pan results in one giant s'mores cookie! (Though that's not necessarily a bad thing...)

Marshmallow monitoring:

Keep a close eye on these during baking. The marshmallows can go from perfectly toasty to overly brown very quickly.

Chocolate placement:

Add the Hershey's pieces while the cookies and marshmallows are still warm. The residual heat will soften the chocolate just enough without completely melting it.

Graham timing:

Sprinkle the graham cracker crumbs immediately after adding the chocolate so they stick to the warm marshmallow. If you wait too long, they'll just roll off the cookies.

I've been tweaking this recipe for months to get it just right. My first attempts used regular-sized marshmallows, which were too big and made the cookies awkwardly tall. Switching to minis created that perfect proportion of cookie to marshmallow to chocolate. I also experimented with adding the graham crackers directly to the dough, but found that using them as a topping provided a better texture contrast and more authentic s'mores experience.

Serving Ideas

Serve these cookies slightly warm for the ultimate s'mores experience. For an over-the-top dessert, sandwich a scoop of vanilla ice cream between two warm cookies for a s'mores ice cream sandwich. They're perfect for picnics, movie nights, or anytime you're craving campfire flavors without the actual campfire. During the holidays, I package them in cellophane bags tied with rustic twine for a homemade gift that everyone loves.

Tasty Twists

Try adding a quarter cup of toffee bits to the cookie dough for a caramel note that pairs beautifully with the chocolate and marshmallow. For peanut butter s'mores lovers, substitute Reese's Cups for the Hershey's bars. During the fall, I sometimes add a half teaspoon of cinnamon to the cookie dough for a warming touch. For special occasions, drizzle the cooled cookies with a little melted white chocolate for an extra hit of sweetness and a pretty presentation.

Storage Smarts

Store these cookies in an airtight container at room temperature, with parchment paper between layers if stacking. They'll stay soft and chewy for 3-4 days. For longer storage, wrap them individually and freeze for up to 3 months. Let thaw at room temperature for about an hour, or microwave for 10-15 seconds for that warm-from-the-oven taste. The marshmallows maintain their texture surprisingly well, even after freezing.

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I've made these s'mores cookies for countless gatherings, from summer pool parties to winter movie nights. There's something about that familiar combination of chocolate, marshmallow, and graham cracker that brings out the kid in everyone. The fact that they capture all the joy of campfire s'mores without the sticky fingers and smoky clothes is just a bonus! They've quickly become one of my most requested recipes—the one that friends specifically ask for when they know I'm bringing dessert to a gathering.

Frequently Asked Questions

→ Can I use regular marshmallows instead of mini marshmallows?

Yes, but cut them into smaller pieces first so they melt more evenly on top of the cookies.

→ Why do we add marshmallows in two stages?

Adding some before baking creates a melted base, while adding more after baking gives that fresh, gooey marshmallow texture on top.

→ Can I use milk chocolate chips instead of chocolate chunks?

Absolutely! Any chocolate chips or chunks work well in the cookie dough.

→ How do I store these cookies?

Store in an airtight container at room temperature for up to 3 days. The marshmallows may get a bit sticky, which is normal.

→ Can I freeze the cookie dough?

Yes! Freeze the dough balls without marshmallows, then thaw and add marshmallows before baking. Or freeze baked cookies (without toppings) for up to 3 months.