S’mores Crumbl Cookies (Copycat Chocolate Chip Cookie With Toasted Marshmallows)
These S’mores Crumbl cookies are big, bakery-style cookies with a buttery graham-style cookie base, plenty of chocolate chips, and a toasted marshmallow finish – aka a cozy s’mores cookie you can make at home. This is a copycat-style crumbl cookie recipe, and it’s very beginner-friendly because the dough is simple and forgiving.
These S’mores Crumbl cookies fit campfire season, and National S’mores Day (August 10), but also year-round for movie night, sleepovers, or holiday cookie swaps!
Want to turn this into a Crumbl-style cookie night? Add a zesty option like Tart Lime Pie Cookies, a cozy fall favorite like Pumpkin Cookies with Caramel frosting, and a super rich chocolate pick like Buckeye Brownie Cookies – or browse all the flavors in my copycat Crumbl cookie roundup.
Quick Recipe View
- 🏷️ Recipe Name: S’mores Crumbl Cookies (Copycat-Style)
- 🍽️ Serves: 9 large cookies
- 🕒 Ready In: ~55 minutes
- ⚡ Calories:
- 🧺 Main Ingredients: butter, brown sugar, egg, honey, whole wheat flour, cinnamon, chocolate chips, large marshmallows, graham cracker crumbs
- 💛 Why You’ll Love It: thick bakery-style cookie, buttery graham flavor, melty chocolate chips, toasted marshmallow top, easy Crumbl copycat at home. Simply amazing dessert!
Important Ingredients
- Whole wheat flour – this is what gives the cookie base that “graham cracker” feel (more flavor + structure than all-purpose).
- Honey – adds that classic graham-style sweetness and helps the cookies stay chewy.
- Brown sugar – key for a soft, bakery-style cookie texture and deeper caramel flavor.
- Chocolate chips – semi-sweet keeps the cookie from being overly sweet; milk chocolate makes it taste more like classic s’mores.
- Large marshmallows – they toast beautifully on top (golden outside, gooey inside) instead of melting into the cookie like mini marshmallows.
See recipe card for exact quantities.
Substitutions & Variations
- Whole wheat flour: Use all-purpose flour (flavor will be less “graham”). If you have it, add 1–2 tablespoons graham cracker crumbs to bring back that taste.
- Brown sugar: Use white sugar in a pinch (cookies will be a little less chewy).
- Chocolate drizzle: Drizzle melted chocolate over cooled cookies for a bakery finish.
- Smaller cookies: Make 18 cookies instead of 9 and bake 9–11 minutes (watch closely).
How to Make S’mores Crumbl Cookies
Step 1: Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the flour, cinnamon, baking soda, and salt.
Step 3: In a large bowl, cream the butter and brown sugar until light and fluffy (about 2–3 minutes).
Step 4: Add the egg, then mix in milk, honey, and vanilla. Beat until fully combined.
Step 5: Gradually stir in the dry ingredients until a soft dough forms.
Step 6: Fold in the chocolate chips evenly.
Step 7: Chill the cookie dough in the fridge for 30 minutes.
Tip: Chilling is a very important part of the process. Warm dough means flatter cookies, and we don’t want that, right?
Step 8: For large cookies, scoop about 3 tablespoons (50–60 g) of dough per cookie. Roll into balls and place on the tray, leaving at least 7 cm (3 inches) between cookies.
Step 9: Bake for 12–14 minutes, until edges are golden brown and centers are just set (they’ll firm as they cool).
Step 10: Once out of the oven press 2 large marshmallows in each cookie then with a kitchen torch start to brown the marshmallows. Sprinkle the top with ground Graham crackers for more flavor if you want.
Tip: If you dont have a torch, use a broiler. Start with 10 – 20 seconds, check and repeat until toasted. Just be careful, because they can soon go from golden to burnt.
S’mores Crumbl Cookies FAQs
Are these an exact Crumbl cookie copycat?
They’re copycat-style – same big, bakery cookie + s’mores flavor idea, not an official recipe.
What marshmallows work best?
Try any that are large in size. You can’t go wrong with Campfire or Jet-Puffed ones
How to Store
Trust me, these cookies are best when freshly made. Nothing can beat that!
In the room temp keep them stored in an airtight container for 2–3 days. (Marshmallow tops soften over time.)
Fridge: up to 5 days; bring to room temperature before serving
I don’t recommend freezing these cookies. You can make the dough ahead, freeze it, and bake when needed, but don’t freeze finished cookies with marshmallows.
Other Delicious Recipes
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S’mores Crumbl Cookies (Copycat-Style Chocolate Chip Cookie)
Equipment
- torch
Ingredients
- 240 g whole wheat flour
- 1 tsp ground cinnamon
- ¼ tsp nutmeg optional
- ¼ tsp ground clove optional
- 1 tsp baking soda
- ½ tsp salt
- 115 g butter softened
- 150 g light brown sugar
- 1 large egg
- 2 tbsp whole milk
- 113 g honey about 1/3 cup
- 2 tsp vanilla extract
- 170 g chocolate chips semi-sweet or dark work great
- 18 large marshmallows
Instructions
- Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
- In a large bowl, cream butter and brown sugar until light and fluffy, 2–3 minutes.
- Add the egg, then mix in milk, honey, and vanilla until combined.
- Gradually stir in the dry ingredients until a soft cookie dough forms. Do not overmix.
- Fold in the chocolate chips evenly.
- Chill the dough for 30 minutes (important for thick cookies).
- Scoop dough into 9 large portions (about 50–60 g / 3 tbsp each). Roll into balls and place on the tray, leaving 3 inches (7 cm) between cookies.
- Bake 12–14 minutes, until edges are lightly golden and centers are just set (they firm as they cool).
- Remove from the oven. Press 2 large marshmallows into the center of each cookie. Toast with a kitchen torch. Sprinkle with graham crumbs if desired.
- No torch? Broil in 10–20 second bursts, watching constantly.
Notes
- For smaller cookies: make 18 cookies, bake 9–11 minutes.
- Chocolate choice: semi-sweet is balanced; milk chocolate tastes most like classic s’mores.
Storage
- Room temp: airtight container 2–3 days (marshmallow tops soften).
- Fridge: up to 5 days; bring to room temp before serving.
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Freezer (best method): freeze cookie dough balls, then bake from frozen (add 1–2 minutes).
I don’t recommend freezing finished cookies with toasted marshmallows.
