Delicious Hershey's S'mores Cookies

These cookies pack all the fun of campfire s'mores without needing to light a single match. I started whipping them up last year when rainy weekends kept ruining our marshmallow roasting plans. You get a chewy chocolatey cookie, gooey toasted marshmallow, and that signature Hershey square—all indoors, no fire pit drama. Plus, there's a snappy graham crunch you don't have to chase in the dark or risk dropping in the coals!

I brought these to my nephew's birthday the other month. My brother-in-law Tom, who's usually pretty quiet about treats, ended up eating four. He came over and asked me for the how-to so he could make them at home. Next thing I know, my sister-in-law sends me a pic of their whole family baking a big batch the next weekend. Now they've got a Sunday movie night tradition and always bake these together!

Delicious Key Ingredients

• Hershey's chocolate bars: Trust me, nothing else nails that real s'mores flavor, so it's worth using the iconic Hershey's here!
• Chocolate chunks: I go for chunks instead of chips—the gooey melting is unbeatable, but honestly, chocolate chips do the trick too.
• Graham cracker crumbs: Gives that signature crunch every s'mores needs. I keep a bag of crushed grahams ready just for these cookies.
• Mini marshmallows: The little ones melt perfectly and spread through the cookie. Big marshmallows never worked as well for me.
• Unsweetened cocoa powder: This is what amps up that deep chocolate flavor. Regular unsweetened is great, but Dutch-style cocoa adds extra richness if you like.

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Simple Step-by-Step

Timing the grahams:

Sprinkle graham crumbs right after adding chocolate pieces so they stick to the warm marshmallow instead of sliding off.

Chocolate pieces on warm cookies:

Set Hershey squares on the cookies while everything's still melty and hot—just softens them up perfectly.

Marshmallow check:

Keep your eyes peeled near the end. Marshmallows can toast quickly or get too brown if left too long.

Cookie dough feel:

Dough should be soft—not runny. If it's too floppy to handle, pop it in the fridge for 15 minutes and it'll scoop easily.

Batch spacing:

Leave about two inches between cookies on your tray or you'll get one mega-cookie (which can be fun, honestly).

Two-layer marshmallows:

Add marshmallows in two steps so you end up with some gooey inside and some toastier on top, just like classic s'mores.

I spent months tweaking these just right. Big marshmallows made the cookies way too tall and messy; mini ones turned out perfect every time with the chocolate. Adding graham crackers into the dough kind of muddled the texture, but putting them on top nailed that satisfying crunch and really brought out the s'mores vibes.

Fun Ways to Serve

These hit the spot freshly warm. Try sandwiching vanilla ice cream between two—next-level s'mores dessert! They're awesome on picnics, for movie marathons, or whenever that campfire craving strikes. Around the holidays, I wrap them in clear bags with twine for a homemade gift and people always rave.

Creative Twists

Mix in some toffee bits (about a quarter cup) for an explosion of caramel flavor. Swap Hershey's for Reese's Cups if you're a peanut butter lover. When autumn rolls in, dust in a bit of cinnamon to cozy it up. Or just drizzle cooled cookies with white chocolate for a pretty sweet touch on special days.

Freshness Tips

Stick them in an airtight container on your counter (add parchment between layers so they don't stick). They'll stay good for three or four days. To tuck them away longer, wrap each one and freeze for up to three months. Let 'em sit at room temp or nuke for a few seconds so they taste fresh-baked all over again. Even after freezing, those marshmallows still come out chewy and soft!

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I can't count how many times I've baked these—from summer backyard hangouts to cozy winter movie nights. Chocolate, marshmallow, and graham cracker together never fail to make everyone smile. They give you all the fun of s'mores, minus the sticky hands and smoky campfire hair. These are my most asked-for dessert—they're always the first thing friends hope I'll bring when it's my turn to do dessert.

Recipe FAQs

→ Can I swap mini marshmallows for regular ones?

Sure! Just chop the bigger marshmallows into smaller chunks so they melt better on top.

→ Why put marshmallows on both before and after baking?

Some go on early for a gooey layer, and the rest go on later to stay soft and fresh.

→ Can chocolate chips replace chocolate chunks?

Of course! Use whatever chocolate bits you like—chips or chunks do the trick.

→ What’s the best way to store these cookies?

Keep them in an airtight container at room temperature for about 3 days. The marshmallows might get a little sticky, which is normal.

→ Can I freeze the dough or cookies?

Yep! Freeze the dough (skip the marshmallows) and bake later, or freeze plain baked cookies for up to 3 months.