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S'mores Cookies

This take on our Classic Chewy Chocolate Chip Cookies incorporates mini marshmallows and crushed graham crackers for a bonfire-less s'mores treat.
5 from 3 votes
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert
Servings 3.5 dozen


  • 2 1/4 cups (281 g) all-purpose flour (spooned and leveled or weighed)
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp (5 g) cornstarch
  • 3/4 cup (1 1/2 sticks [169 g]) vegan butter, softened
  • 1 cup (220 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1/4 cup (60 ml) nondairy milk
  • 2 tsp (10 ml) pure vanilla extract
  • 1 cup (168 g) vegan semisweet chocolate chips (or chunks)
  • 1 cup (4 sheets broken up / 62 g) vegan graham cracker pieces
  • 3/4 cup (72 g) vegan mini marshmallows


  • Preheat the oven to 350°F (180°C). Line three baking sheets with parchment paper.
  • In a medium-sized bowl or the bowl of a stand mixer fitted with the paddle attachment, whisk together the flour, salt, baking soda and cornstarch.
  • In a separate large bowl, add the butter, brown sugar and granulated sugar. Beat until light and fluffy, scraping the sides as needed. Add the milk and vanilla and beat again until creamy.
  • Add about half of the flour mixture to the butter mixture and mix until combined. Add the rest of the flour mixture and mix until just combined. Fold in the chocolate chips, graham cracker pieces, and mini marshmallows.
  • Using a cookie scooper, create 1 1/2 tablespoon (28 g) balls of dough and place them on the prepared baking sheets, leaving about 2 inches (5 cm) between the balls of dough for spreading.
  • Bake for 9-11 minutes, or until they are slightly golden-brown - they may look slightly underbaked, but will firm up as they set