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.
These are homemade Crumbl-style cookies inspired by the bakery version, not an official Crumbl recipe.
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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. Allow time to toast the marshmallows and let the cookies cool enough to handle, too.
- 🍫 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.
Want to turn this into a Crumbl-style cookie night? Add a zesty option like Crumbl key lime pie cookies, a cozy fall favorite like caramel pumpkin Crumbl cookies, and a super rich chocolate pick like Buckeye brownie Crumbl cookies – or browse all the flavors in my Crumbl copycat cookie recipes.
Ingredients for S’mores Crumbl Cookies
- 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: Toast them after baking for a golden, gooey topping. Jet-Puffed or Campfire marshmallows are both options.
- Butter: Use it softened so it creams into the brown sugar rather than leaving lumps.
- Egg and whole milk: The egg helps hold the dough together, while the milk adds moisture.
- Cinnamon and vanilla: These work with the honey to give the dough its warm, graham-style flavor.
- Baking soda and salt: Baking soda helps the cookies rise and spread; salt balances the sweetness.
- Nutmeg and cloves: These are optional if you like a little extra spice.
- Graham crackers: The crushed crackers are an optional topping, not part of the cookie dough.
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 3.2–3.5 ounces (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, keeping the flame away from parchment paper or anything flammable. Sprinkle with crushed graham crackers if desired.
Tip: If you don’t 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. Use a broiler-safe pan without parchment paper, and watch constantly.
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.
Here is a video with instructions you can follow.
How to Serve and Store
Trust me, these cookies are best when freshly made. Nothing can beat that!
At room temperature: 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 Crumbl Cookies? I’d really love your feedback. ⭐️
Leave an honest 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
- 2 cups whole wheat flour (240 g)
- 1 tsp ground cinnamon
- ¼ tsp nutmeg optional
- ¼ tsp ground clove optional
- 1 tsp baking soda
- ½ tsp salt
- ½ cup butter softened (115 g)
- ¾ cup light brown sugar packed (150 g)
- 1 large egg
- 2 Tablespoons whole milk
- ⅓ cup honey (about 113 g)
- 2 tsp vanilla extract
- 1 cup chocolate chips semi-sweet or dark work great (170 g)
- 18 large marshmallows
- Graham crackers (crushed, optional, for topping)
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 3.2–3.5 ounces (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, keeping the flame away from parchment paper or anything flammable. Sprinkle with crushed graham crackers if desired.
- No torch? Use a broiler-safe pan without parchment paper. Broil in 10–20 second bursts, watching constantly, until the marshmallows are toasted. Follow your appliance's instructions and keep watching, because they can soon go from golden to burnt.
Video
Recipe Notes
- Cookie size: Divide the dough into 9 portions, approximately 3.2–3.5 ounces (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.
- 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.
- Marshmallow topping: Toast the marshmallows after baking. Keep the kitchen torch moving and the flame away from parchment paper or anything flammable.
- No torch? Use a broiler-safe pan without parchment paper and watch constantly. The marshmallows can soon go from golden to burnt.