S’more Chocolate Crinkle Cookies

A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.

s'mores chocolate crinkle cookies on a wood board

We’re headed for the lake tomorrow. Woohoo, week long vacation!

The house Kevin’s family rented is enormous. Complete with a pool table, hot tub, grill, enormous kitchen, and a fire pit. For s’mores! Lots and lots of s’mores to be had. I’m in charge of bringing all of the s’more necessities (are you surprised?), and I may have bought a little too much…

Wait. Is there such a thing as “too much” s’mores?!

stack of s'mores chocolate crinkle cookies on a wood board

With s’mores on my mind this week as I packed for the lake, I knew I had to create a new cookie reminiscent of everyone’s favorite campfire treat. You have a chocolate cookie, rolled in graham cracker crumbs, and topped with marshmallows. S’more-rific.

Did you know? Next Saturday is National S’mores Day!

AND the day after Kevin’s birthday. Clearly, I’m marrying the right man.

s'mores chocolate crinkle cookies on a white plate

Making these crinkle cookies is actually quite easy. I used my favorite basic chocolate cookie recipe. You know the one, you may have used it before in this cookie recipe, this one, and this one! (<– you need to make those!)

The cookie dough is made from the usual cookie suspects: flour, butter, sugars, leavener, cocoa powder, and an egg. I add milk to the cookie dough right at the end because the dough is quite thick without it. The milk also helps the cookies spread in the oven.

The most important part about this chocolate cookie recipe? You must chill the cookie dough. The cookie dough is very sticky. The longer you chill the dough, the less sticky it will be – making it much easier to handle in the next step (rolling!). I chilled mine for exactly 2 hours.

Here comes the fun part. Take a ball of cookie dough, roll it up, and then roll it into crushed graham crackers. You’ll only need about 3-4 full sheet graham crackers. Throw them in the blender or food processor and grind into crumbs.

hand rolling chocolate crinkle cookie dough ball in a bowl of graham cracker crumbs in a bowl

Roll those cookie dough balls and coat them very well in the graham crackers.

s'mores chocolate crinkle cookie dough balls on a silpat baking mat


Now, bake those cookies. They take only about 11-12 minutes in the oven total. But, you’ll remove them from the oven after 10 minutes. At that time, you will press a few marshmallows on top and then put them back into the oven for 1-2 additional minutes.

I cut the miniature marshmallows in half and added 3-4 pieces on top of each cookie.

hand placing marshmallows on top of s'mores chocolate crinkle cookies on a silpat baking mat

The additional 1-2 minutes in the oven will allow the marshmallows to slightly melt and stick to the cookies. And look extra gooey on top. Is there anything better than gooey marshmallow?

Yes, on top of s’more cookies.

I love how cute these cookies turned out – look at all of those pretty chocolate crinkles!

s'mores chocolate crinkle cookies on a white plate

Kevin brought a few of these leftover cookies to the dog park and Jude’s friends’ parents loved them! They said that the inside of the cookies tastes like brownies. And you know what? They do! Fudgy, chewy brownie-like cookies with all of the s’more goodness you love. Brownies, cookies, and s’mores all in one. I am in love with these cookies!

Today’s cookies stay SO soft, even after day 1. I call that the “soft test” – in fact, they stay soft for 7 whole days in your cookie jar. But trust me, these crinkle cookies will not last that long! You won’t be able to stop at one. These *may* even be better than a real s’more…

Warning: s’more lovers only!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More s’mores recipes to love:

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stack of s'mores chocolate crinkle cookies on a wood board

S’more Chocolate Crinkle Cookies

  • Author: Sally
  • Prep Time: 2 hours, 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours
  • Yield: 20-22 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American


A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.


  • 1 cup (125g) all-purpose flour (spoon & leveled)
  • 2/3 cup (55g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 2 Tablespoons (30ml) milk
  • 1/2 cup (50g) miniature marshmallows, cut in half
  • 4 full-sheet graham crackers, ground into fine crumbs


  1. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl. Set aside.
  2. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar and brown sugar together in a large bowl on medium speed until creamed, about 2-3 minutes. Beat in the egg and vanilla extract. Scrape down the sides of the bowl as needed.
  3. With the mixer running on low, slowly add the dry ingredients into the wet ingredients until combined. Add the milk. The dough will be heavy and sticky. Cover and chill for at least 2 hours and up to 3-4 days.
  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes. Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  5. Pour graham cracker crumbs into a bowl. Take 1.5 Tablespoons of chilled dough and roll into a ball. Roll each cookie dough ball into the graham cracker crumbs. Repeat with the rest of the cookie dough. Bake for 10 minutes. Remove from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven. Cookies will appear undone and very soft. Allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely.
  6. Makes 20-22 cookies. Cookies stay fresh in an airtight container at room temperature for up to 7 days.

collage of 4 s'mores chocolate crinkle cookie images


  1. Hello Sally! I just made these and they turned out AMAZING!!!! They are absolutely perfect and they have the exact consistency I look for in a cookie! I realized once they were in the oven that it was the same recipe of your dark chocolate salted caramel cookies (which I made a while ago), so I knew they would have been a win! Thank you so much for the recipe I will definately make them again! 🙂

  2. I’m making these right now (the dough is currently chilling in the fridge). I hope mine turn out as delicious as yours look!

  3. Hi! Tried out this recipe for the first time. I followed your temp and time but mine came out too soft? It’s gooey. Is that how it’s supposed to be?? They taste awfully good though.

    1. I suggest baking for an extra minute or two.

  4. Hi, I was just wondering whether you had any tips for knowing when the cookies are done. I think my oven usually bakes a little faster than the recipe says, but I’m not sure.

    1. Usually when the edges of the cookies have set. I would bake them for 10 minutes total (so 8 minutes, add marshmallows, and then 2 minutes)

  5. These are awesome. I appreciate that I can consistently follow your recipes to the T and they come out & look exactly like your photo. (Now, I can’t take a photo that looks half as good as your photo.. But, at least it looks that good in real life… And, tastes delish.) 😉

  6. In. Love your all your recipes each one I try are always a hit.
    But these s’more chocolate crinkle cookies have to be my favorite they came out so soft I couldn’t stop eating them☺️.
    Really happy to have discovered your blog
    Thank you for all your great recipes.

  7. I made larger versions of these on top of half sheets of graham crackers. It helps add the crunch and ratio of a smore.

    I noticed this made me add about two more minutes in the oven since the graham cracker insulated the cookie from the pan’s heat. (I did them side-by-side with ones without graham crackers for comparison) I then added an additional few minutes in the oven on broil to toast the marshmallows and continue cooking the large cookies. Turned out nicely.

  8. Katie Stanley says:

    These are fantastic! They are super cute, cooked so consistently, and taste amazing. Thanks for another fun recipe!

  9. Made these cookies for my sons for a 4th of July treat and they were a huge hit! I crushed the graham crackers in a bag rather than with a food processor, and I liked the extra texture appearance even better. These cookies are so adorable and absolutely delicious. The texture and flavor are perfect! Thanks for yet another favorite recipe from your blog! I will definitely make these again!

  10. I made these without the marshmallows and graham crackers and they were delicious chocolate cookies! Their smell is AMAZING!

  11. Just made these and they came out great!

  12. Any advice for make ahead dough? Can I store it in the fridge for couple of days?

    1. Yep! Up to 3-4 days.

  13. Hello sally! I would like to bake this cookies for the office holiday party and I was wondering if it’s possible to freeze dough balls (to bake at a later time)? And if yes, should I coat them in graham cracker crumbs before I freeze them? Thanks 🙂

    1. Hi Mélanie! I recommend coating the balls in the graham cracker crumbs BEFORE freezing. 🙂

  14. Hi! I am wondering if it is OK to freeze these after they are baked? Thank you!

    1. Hi Cassie! Definitely 🙂

  15. Super tasty! I used vegan butter so these could be dairy free for a friend and the consistency was perfect without the addition of a milk product!

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