Gooey S’mores Cake Mix Cookies
You will love this recipe for S’mores Cake Mix Cookies if you want a gooey, chocolatey treat that tastes like a campfire s’more without the mess or the time. These cookies start with a simple box of cake mix, so you can have warm, melty cookies in about 20 minutes. Perfect for busy weeknights, last‑minute get togethers, or when you just want an easy smores dessert that looks adorable on a plate.
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Ingredients for S’mores Cake Mix Cookies
- 1 (15.25 ounce) box yellow cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup semisweet chocolate chips, divided
- 3/4 cup mini marshmallows, divided
- 4 full graham cracker sheets, roughly broken into small pieces, divided
- 2-3 standard size Hershey’s milk chocolate bars, roughly chopped, divided
How to Make S’mores Cake Mix Cookies
1. Preheat the oven to 350°F. Line a broiler-safe metal baking sheet with nonstick aluminum foil or a broiler-safe silicone mat to prevent the marshmallows from sticking and make cleanup easier.
2. Roughly chop the graham crackers and Hershey’s chocolate bars into small pieces. Reserve some of the graham cracker pieces, chopped chocolate, chocolate chips and most of the mini marshmallows for topping the cookies.
3. Add the yellow cake mix, eggs and vegetable oil to a large mixing bowl. Stir until a thick, slightly sticky cookie dough forms.
4. Gently fold some of the chopped graham crackers, Hershey’s chocolate, chocolate chips and a few mini marshmallows into the cookie dough. Do not overmix, or the graham crackers may become too crushed.
5. Scoop the dough into 2-tablespoon portions and arrange them on the prepared baking sheet, leaving approximately 2 inches between each cookie.
6. Press some of the reserved chocolate chips, chopped Hershey’s chocolate and graham cracker pieces into the tops of the cookie dough. Save the remaining mini marshmallows for after the cookies bake.
7. Bake for 8–10 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft, but they will continue to set as the cookies cool.
8. Remove the baking sheet from the oven. While the cookies are still warm, use a rubber spatula to gently push any uneven edges inward and reshape each cookie into a neat circle.
9. Arrange a few of the reserved mini marshmallows on top of each cookie, gently pressing them into the warm surface so they stay in place.
10. Turn the oven to broil. Return the cookies to the oven and broil briefly, watching them continuously, until the marshmallows are puffed and toasted. This may take only 30–60 seconds, depending on the oven.
11. Remove the cookies as soon as the marshmallows are toasted. If desired, gently tidy the edges again and press additional chocolate or graham cracker pieces into the warm tops.
12. Allow the cookies to cool on the baking sheet. You can transfer them to a wire rack, but if you move them when they’re hot, they tend to fall apart. I left mine on the baking sheet and it was fine. Enjoy slightly warm for the gooiest chocolate and marshmallow centers
Pro Tips
- Keep minimal marshmallows in the cookie dough. When marshmallows are buried deep in the dough, they can melt out and leave gaps. Adding most of them on top halfway through baking keeps them visible, gooey and pretty. You can (and should) add a few to the middle for a gooey texture, but not many.
- Gently reshape your cookies. Those marshmallows, while necessary, really do puff up however they want to and can cause your cookies to expand. I recommend you use a rubber spatula to gently push your cookies back into a circle shape before adding the marshmallows to the top and then again once the marshmallows on top are toasted. If you do it gently (but gently!) while the cookies are still warm, they’ll firm up in a more circular cookie shape.
- Line the baking sheet with nonstick aluminum foil for easy cleanup. Unlike parchment paper or most silicone baking mats, foil can remain beneath the cookies when you toast the marshmallows under the broiler. If you have silicone baking mats, check to make sure they’re safe for broiler use, because not all of them are!
- Chill if your kitchen is warm. If your dough feels very soft, pop the tray of scooped dough into the fridge for 10 to 15 minutes before baking. This helps the cookies keep their shape and stay thick and chewy.
- Aim for slightly underbaked centers. I pull my cookies out when the edges are set but the centers still look a bit soft. As they cool, they firm up to that chewy, bakery style texture instead of turning dry.
FAQs
Can I use a different cake mix flavor?
Yes. I love yellow cake mix for a classic s’mores flavor, but you can use white or chocolate. Chocolate cake mix gives a richer, brownie cookie vibe.
Do I have to use Hershey bars?
No. Any milk chocolate bar works. You can also swap in extra chocolate chips if that is what you have on hand. Hershey bars just give that nostalgic campfire s’more look and flavor.
How do I keep the marshmallows from melting too much?
Press most of the marshmallows on top halfway through baking, rather than mixing them in at the beginning. This gives them just enough time to puff and toast without disappearing into the cookie.
Can I make smaller cookies?
You can, but they tend to expand however they want to. You can use about 1 tablespoon of dough per cookie and start checking them around 6 minutes. Smaller cookies bake faster, so keep an eye on them.
How should I store these cookies?
Once cooled, store in an airtight container at room temperature for 3 to 4 days. If you want that just baked, gooey feel again, microwave a cookie for about 5 seconds before eating.
Can I freeze these?
I think you could, but I wouldn’t recommend it. Defrosted, toasted marshmallows might have a rubbery texture. Instead, I would freeze some unbaked dough balls and bake them fresh (maybe add a minute or two to baking time for frozen cookie dough), then add extra marshmallows on top and broil like normal.
This S’mores Cake Mix Cookies recipe is perfect for those days when you want an easy, pretty dessert that feels fun without taking over my entire evening. You get all the best parts of classic s’mores; the gooey marshmallows, melty chocolate and crunchy graham crackers; baked into chewy cake mix cookies that start with a simple box on your pantry shelf.
S'mores Cake Mix Cookies
Ingredients
- 1 box ellow cake mix 15.25 ounces
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup semisweet chocolate chips divided
- 3/4 cup mini marshmallows divided
- 4 full graham cracker sheets roughly broken into small pieces, divided
- 2-3 standard size Hershey’s milk chocolate bars roughly chopped, divided
Instructions
- Preheat the oven to 350°F. Line a broiler-safe metal baking sheet with nonstick aluminum foil or a broiler-safe silicone mat to prevent the marshmallows from sticking and make cleanup easier.
- Roughly chop the graham crackers and Hershey’s chocolate bars into small pieces. Reserve some of the graham cracker pieces, chopped chocolate, chocolate chips and most of the mini marshmallows for topping the cookies.
- Add the yellow cake mix, eggs and vegetable oil to a large mixing bowl. Stir until a thick, slightly sticky cookie dough forms.
- Gently fold some of the chopped graham crackers, Hershey’s chocolate, chocolate chips and a few mini marshmallows into the cookie dough. Do not overmix, or the graham crackers may become too crushed.
- Scoop the dough into 2-tablespoon portions and arrange them on the prepared baking sheet, leaving approximately 2 inches between each cookie.
- Press some of the reserved chocolate chips, chopped Hershey’s chocolate and graham cracker pieces into the tops of the cookie dough. Save the remaining mini marshmallows for after the cookies bake.
- Bake for 8–10 minutes, or until the edges are set and lightly golden. The centers may still look slightly soft, but they will continue to set as the cookies cool.
- Remove the baking sheet from the oven. While the cookies are still warm, use a rubber spatula to gently push any uneven edges inward and reshape each cookie into a neat circle.
- Arrange a few of the reserved mini marshmallows on top of each cookie, gently pressing them into the warm surface so they stay in place.
- Turn the oven to broil. Return the cookies to the oven and broil briefly, watching them continuously, until the marshmallows are puffed and toasted. This may take only 30–60 seconds, depending on the oven.
- Remove the cookies as soon as the marshmallows are toasted. If desired, gently tidy the edges again and press additional chocolate or graham cracker pieces into the warm tops.
- Allow the cookies to cool on the baking sheet. You can transfer them to a wire rack, but if you move them when they’re hot, they tend to fall apart. I left mine on the baking sheet and it was fine. Enjoy slightly warm for the gooiest chocolate and marshmallow centers
