S’mores Crumbl Cookies (Easy Copycat Recipe)
These S’mores Crumbl Cookies have everything I love about classic s’mores in one big, soft cookie! They’re made with whole wheat flour, honey, and cinnamon for that familiar graham cracker flavor, then loaded with chocolate chips and topped with toasted marshmallows.
You don’t need a campfire to make them, either. A kitchen torch gives the marshmallows that golden, toasted finish right at home.
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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.
A Quick Look At The Recipe
- 🍪 What they are: Large, soft Crumbl-style s’mores cookies with a graham cracker-inspired base, chocolate chips, and toasted marshmallows.
- ⏱️ Time: 30 minutes of prep, 30 minutes of chilling, and 12–14 minutes of baking.
- 🍫 Flavor: Sweet, buttery, and chocolatey, with warm cinnamon and honey notes.
- 🔥 Best tip: Toast the marshmallows with a kitchen torch after baking for that classic s’mores finish.
- 📦 Storage: Store in an airtight container and warm briefly before serving if you prefer softer chocolate and marshmallows.
Important Ingredients
- Whole wheat flour: Gives the cookies a slightly nutty, graham cracker-like flavor without adding graham cracker crumbs to the dough.
- Honey: Adds sweetness and helps create that familiar graham-style taste.
- Light brown sugar: Adds moisture and a deeper caramel flavor.
- Chocolate chips: Semi-sweet or dark chocolate balances the sweetness of the cookies and marshmallows.
- Large marshmallows: You’ll need two per cookie. Toast them after baking for a golden, gooey topping.
See recipe card for exact quantities.
Substitutions & Variations
- Chocolate chips: Use semi-sweet or dark chocolate chips, depending on how sweet you like your cookies.
- Optional spices: Add the nutmeg and cloves for a warmer, spiced graham cracker flavor, or leave them out for a simpler taste.
- Extra graham cracker flavor: Sprinkle crushed graham crackers over the toasted marshmallows just before serving.
- Chocolate drizzle: For an extra chocolatey finish, drizzle a little melted chocolate over the cookies once they’ve cooled.
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 whole wheat flour, cinnamon, optional nutmeg and cloves, 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: Divide the chilled dough into 9 equal portions, approximately 90–100 g each. Roll into balls and place on the prepared baking sheets, leaving at least 3 inches (7 cm) 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: Remove the cookies from the oven and gently press 2 large marshmallows into the top of each cookie. Carefully toast the marshmallows with a kitchen torch until golden. Sprinkle with crushed graham crackers if desired.
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.
Tips for the Best S’mores Crumbl Cookies
- Don’t skip chilling the dough. The 30-minute rest helps firm up the butter so the cookies spread less in the oven.
- Make evenly sized cookies. Divide the dough into 9 portions so they bake as evenly as possible.
- Watch the edges. The cookies are ready when the edges are lightly golden and the centers are just set. They’ll continue to firm up as they cool.
- Toast the marshmallows carefully. Keep the kitchen torch moving so the tops brown without burning.
- Serve them fresh. The toasted marshmallow topping is at its best shortly after you make it.
S’mores Crumbl Cookies FAQs
What marshmallows work best?
Large marshmallows work well because you can press two onto each cookie and toast them with a kitchen torch. Jet-Puffed or Campfire marshmallows are both options.
Are these exactly like Crumbl’s S’mores cookies?
These are homemade Crumbl-style cookies inspired by the bakery version, not an official Crumbl recipe. They have a soft, graham-style base with chocolate chips and toasted marshmallows.
Why do these cookies use whole wheat flour?
Whole wheat flour has a slightly nutty flavor that works with the honey and cinnamon to give the cookies a graham cracker-like taste.
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.
Tried these S’mores Chocolate chip Cookies? I’d really love your feedback. ⭐️
Leave a rating and drop a note in the comments. Your tips (and tweaks!) help other readers bake them perfectly. 🤎🍫
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Big S’mores Crumbl Cookies with Toasted Marshmallows
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 the whole wheat flour, cinnamon, optional nutmeg and cloves, 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).
- Divide the chilled dough into 9 equal portions, approximately 90–100 g each. Roll into balls and place on the prepared baking sheets, leaving at least 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 the cookies from the oven and gently press 2 large marshmallows into the top of each cookie. Carefully toast the marshmallows with a kitchen torch until golden. Sprinkle with crushed graham crackers if desired.
- No torch? Broil in 10–20 second bursts, watching constantly.
Notes
- Cookie size: Divide the dough into 9 portions, approximately 90–100 g each, for large bakery-style cookies.
- Chilling: Refrigerate the dough for 30 minutes before baking to help the cookies hold their shape.
- Chocolate: Semi-sweet or dark chocolate chips work well. Use milk chocolate chips if you prefer a sweeter, more classic s’mores flavor.
- Marshmallow topping: Toast the marshmallows after baking using a kitchen torch. Keep the flame moving to avoid burning them.
- Optional spices: Nutmeg and cloves add a warmer flavor, but you can leave them out.
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.