Smookies combine sweet chocolate chip cookie dough with all the gooey parts of a s’more — truly the best of both worlds! All you need for this easy smookies recipe is refrigerated dough, graham crackers, chocolate bars, and marshmallows. Easy peasy!
With a crunchy graham and melted marshmallow baked into the center, plus plenty of extra chocolate throughout, this smookie recipe is the easiest way to elevate the humble chocolate chip cookie!
Still a bit confused? Smookies are simply chocolate chip cookies combined with the classic s’mores ingredients.
There are a lot of different ways to make them, but I prefer placing the dough on top instead of using it as the base.
It surrounds everything as it bakes so there’s a little bit of everything in each bite!
Ingredient Notes and Substitutions
- Refrigerated Cookie Dough – I really love the flavor and quality of Nestle Tollhouse chocolate chip cookie dough, but feel free to use your favorite for this smookies recipe.
You’ll need the kind that comes in a log — also known as “slice and bake” — not the flat package with segmented squares.
- Graham Crackers – You’ll need 8 sheets (typically one sleeve) to make 16 squares. These are the base of your smookies.
- Chocolate Bars – Here’s where you can really get creative! Stick with the classic Hershey bar or swap in a version with nuts.
You could also use dark or white chocolate for a more unique flavor. It’s entirely up to you!
- Marshmallows – Be sure to grab jumbo-sized to create that ooey-gooey center.
Use kitchen shears to slice them in half quickly, then stick the sticky sides to the grahams to hold them in place.
Tips for Making the Perfect Smookie
- These really like to spread, so leave plenty of space on the cookie sheet.
We’re talking at least 2-3 inches between each smookie, or you’ll probably end up with a big, connected rectangle.
Since each batch makes about 16 smookies, you should be able to bake 8 per cookie sheet without issue.
- You may end up with extra ingredients.
This smookies recipe is flexible and forgiving, especially if you need to make some ingredient swaps.
It’s most important to have the right amount of cookie dough to fully surround the smores ingredients, so start there and adjust accordingly.
- Create the perfect circular shape.
While your treats are still warm, grab a small bowl or wide-mouthed cup that’s just a little bit bigger than each s’more cookie.
Carefully place the opening over the top and move it around in a circular motion a few times. This will nudge the edges into a round shape!
Smookie Recipe Variations
There are so many ways to make this recipe your own, even with just a few simple tweaks!
And if you have the time to make your own dough, you can really customize to your heart’s content.
- Add some peanut butter between the graham and chocolate.
- Swap the marshmallows for a thick smear of marshmallow creme.
- Instead of chocolate, try a Reese’s peanut butter cup.
- For homemade cookie dough, use peanut butter chips or M&M’s in place of regular chocolate chips.
- Or try a whole different flavor of dough like sugar cookie, snickerdoodle, or double chocolate chip.
Storage and Reheating
Leftover smookies should be kept in an airtight container for best results. Keep on the counter for 3 to 4 days or in the refrigerator for up to a week.
You can also freeze them for up to 3 months. Store with a piece of parchment between each layer or flash freeze them first so they don’t stick together.
Enjoy at room temperature (you can thaw them on the counter) or zap them in the microwave for a few seconds to get them nice and gooey again!
Kitchen Tools You Will Need
- Baking Sheets lined with parchment paper – Because each smookie is quite large, you’ll need at least two pans to make one batch.
- Sharp Knife or Kitchen Shears to slice the cookie dough and marshmallows
Smookies Recipe FAQ
You bet! To make the process easier, place your homemade dough on a piece of plastic wrap and roll it into a log. Then, chill for at least 30 minutes before slicing — it’s like your own version of “slice and bake!”
Otherwise, use a large cookie scoop to portion out the dough so each smookie is the same size. Gently flatten into a thick disc to help shape it around the graham, chocolate, and marshmallows.
By slightly underbaking them! Remove the trays as soon as the edges are set and lightly browned, then let them finish baking as they cool.
Don’t let them there for too long, though. You’ll want to transfer them to wire racks after 5 minutes so they don’t overbake.
Use classic-sized Hershey bars for this recipe, not the XL version.
If using a different brand, the segments just need to fit onto the graham cracker square without hanging over the edge.
With love, from our simple kitchen to yours.
Other Delicious Cookie Recipes
Smookies (Ooey Gooey Campfire Cookies)
- 30 ounce roll refrigerated Nestle Tollhouse chocolate chip cookie dough
- 8 sheets graham crackers, 8 sheets broken in half to make 16 Graham Cracker halves
- 8 bars Hershey’s milk chocolate bars – cut in half, 1.55 oz each
- 16 marshmallows
- Preheat your oven to a toasty 350 degrees F.
- Line a large baking pan with parchment paper. This ensures your S’mookies won’t stick – no one wants a cookie catastrophe!
- Slice that cookie dough roll into 1/2 inch thick rounds, making about 16 delicious cookie rounds.
- Cut the marshmallows in halves. Yep, you’re doubling up on gooey goodness!
- Place 6-8 graham cracker halves on a baking sheet, giving them some room to spread out. These cookies are giants, and they like their personal space, so make sure there's 2-3 inches between each graham.
- Lay a half Hershey’s Chocolate Bar over each graham cracker. Ooh, things are getting chocolaty!
- Top it off with 2 marshmallow halves, cut side down, over each of the chocolate bars. Double marshmallows, double yum!
- Now, put a cookie round over each s’more, using the cookie dough as the lid. It’s like a sweet little package of happiness!
- Pop those S’mookies into the oven and bake for 16-19 minutes. Soft-baked S’mookies are ready around 16-17 minutes, while crispier ones take about 18-19 minutes.
- While the first batch cools, get ready to bake the second batch of cookies with the remaining ingredients. And yes, you do get to eat the dough while you wait. 😜
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2023
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