S’mores Cake Mix Cookies
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S’mores Cake Mix Cookies are everything you love about campfire s’mores wrapped into one rich, gooey, chocolate-packed cookie. Devil’s Food cake mix gives them a deep cocoa base, marshmallows burst from the center, and graham cracker crumbles tie it all together. Topped with a Hershey’s square, they’re like the cookie version of your best summer memory.
Table of Contents
S’mores Cake Mix Cookies
My family is downright obsessed with s’mores. We’re talking bonfire level devotion here!
Over the years, we’ve created 16 different s’mores-inspired recipes on the site. We have everything from bars to brownies to cocktails.
But these S’mores Cake Mix Cookies? They’re gooey, chocolatey, toasty little showstoppers. They’re like the best part of a campfire night, minus the smoke and sticky fingers (okay… still a little sticky, but worth it).
The marshmallow melts right into the center, the graham cracker gives you that classic crunch, and the Hershey’s square on top? Chef’s kiss.
These are the kind of cake mix cookies that make people stop mid-bite and go, “Wait… what is THIS??” They’re messy. They’re melty. And they’re every s’mores lover’s dream in cookie form.
INGREDIENT NOTES
- Devil’s Food Cake Mix: This has a deep chocolate flavor that balances perfectly with the sweet marshmallow and graham. Other chocolate cake mixes will work but won’t be quite as rich.
- Oil & Eggs: Be sure to use the amounts listed below and not what’s on the back of the cake mix box.
I like vegetable oil for its neutral flavor, but canola oil or even melted (and cooled) unsalted butter will work! - Chocolate Chips: Semi-sweet chips aren’t too bitter or too sweet. Use a good quality brand so they melt well while also holding their shape.
- Graham Crackers: Crush these by hand to get a mix of small crumbs and bigger chunks for texture.
- Hershey’s Chocolate Bar: For classic s’mores flavor! Break apart the segments to get 12 perfect rectangles, then nestle those on top of your s’mores cookies when they come out of the oven.
- Marshmallows: Grab the jumbo size and cut them in half for the ooiest, gooiest texture. Mini marshmallows will melt too quickly.
VARIATIONS
Peanut Butter Lovers: Add ½ cup peanut butter chips or press a mini peanut butter cup into the top after baking.
Campfire Crunch: Include ¼ cup chopped pretzels for a salty contrast.
Minty S’mores Cookies: Add ½ teaspoon peppermint extract and swap chocolate bars for Andes mints.
Cookies & Cream Style: Replace chocolate chips with white chocolate chips and top with crushed Oreos instead of graham crackers.
CAKE MIX COOKIES FAQ
Yes, which is why you’ll often see instructions to add them during the last few minutes of baking.
To avoid this, I’m using larger marshmallows for my s’mores cake mix cookies and wrapping them inside the dough. It protects them from evaporating entirely while still allowing for the gooey melt you know and love.
Yes, though it’s best to leave it in the bowl in the fridge. Wait to scoop and wrap the dough around the marshmallows until just before baking, otherwise the marshmallows will dry out.
Chilled dough will keep for up to 24 hours, or you can freeze it for up to 2 months. If freezing, go ahead and wrap it around the marshmallows so you can pop them right on the pan when you’re ready to bake!
The dough will look a bit puffier than regular cookie dough, but you’ll still look for set edges and a glossy center.
Pull them from the oven right away and let them cool on the baking sheet for a few minutes. The heat from the pan will help the center finish baking.
This cake mix cookies recipe is a playful mash-up of cake chemistry and cookie strategy. The cake mix simplifies the base while still giving that rich, tender structure. Marshmallows are a tricky ingredient in baking; they love to melt into oblivion.
Wrapping them in dough helps control spread and oozing. As the marshmallows puff in the oven, they create steam and expand the center, giving you that molten, gooey payoff.
Topping s mores cookies with the Hershey’s square after baking keeps it glossy and soft, rather than grainy from reheating. It’s all about structure, timing, and temperature.
DONNA’S PRO TIPS
- Don’t skip the chill. Chilling the dough prevents the cookies from spreading too much and keeps the marshmallows from oozing out.
- Shape carefully. When wrapping the dough around the marshmallow, be sure to cover the sides securely. Leave the top peeking out so it can toast while baking!
- Watch closely near the end of baking. Marshmallows can go from gooey to gone if left too long. Start checking at 8 minutes.
- Want bakery-perfect tops? Press a few extra chocolate chips into the tops of the cookie dough balls before baking.
TOOLS NEEDED
- Mixing bowl
- Silicone spatula or large spoon
- Cookie scoop (2 tablespoons)
- Knife (to cut marshmallows and chocolate bars)
- Baking sheet
- Silicone mat or parchment paper
- Wire cooling rack
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy S’mores Dessert Recipes
S’mores Cake Mix Cookies
Ingredients
- 1 15.25-ounce Devil’s Food cake mix
- 1/2 cup vegetable oil
- 2 large eggs
- 2 cups semi-sweet chocolate chips, divided
- 1/2 cup coarsely crumbled graham crackers
- 2 1.55-ounce Hershey’s milk chocolate bars
- 12 large marshmallows, halved
- Extra graham cracker crumbles, for topping
Instructions
- Prepare Baking Sheet: Line a baking sheet with parchment paper or a silicone mat.
- Mix the Dough: In a large mixing bowl, stir together the cake mix, vegetable oil, and eggs until fully combined.
- Add Mix-Ins: Fold in 1 3/4 cups of the chocolate chips and the graham cracker crumbles.
- Chill the Dough: Place the dough in the refrigerator to chill for 30 minutes. While it chills, preheat the oven to 350°F.
- Shape the Cookies: Use a 2-tablespoon cookie scoop to portion the dough. Flatten each portion into a disk on the prepared baking sheet (6 per batch).
- Add Marshmallows: Place one marshmallow half in the center of each dough disk. Wrap the dough around the marshmallow, leaving the top slightly exposed.
- Bake: Bake for 8–10 minutes, or until the edges are set and the tops look glossy. Watch closely! The marshmallow should puff but not dissolve completely.
- Top and Cool: Remove from the oven. Immediately sprinkle each cookie with extra graham cracker crumbs and top with one Hershey's chocolate rectangle.
- Cool Gently: Let cookies rest on the baking sheet for 5 minutes, then carefully transfer to a wire rack to cool completely.
Donna’s Notes
Nutrition
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 September 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
