Oreo S’mores Cookies – The Gooey Dessert You’ll Fall in Love With

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Oreo S’mores Cookies bring back memories of campfires, melted chocolate, and gooey marshmallows. But what if you could enjoy all that nostalgia in one decadent cookie?

Golden Oreo S’mores cookies topped with whipped marshmallow frosting, Oreo cookie center, and chocolate chunks on baking tray.

Oreo S’mores Cookies are the answer — soft, chewy, packed with marshmallow fluff, melty chocolate, and the unmistakable crunch of Oreo cookies.

This recipe is designed to be easy, indulgent, and crowd-pleasing, with step-by-step guidance to help you bake like a pro at home.

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Oreo S’mores cookies topped with creamy marshmallow frosting, crushed Oreos, and chocolate chips on a golden cookie base.

🍪 Oreo S’mores Cookies – The Gooey Dessert You’ll Fall in Love With

Print Recipe

These Oreo S’mores Cookies are the ultimate dessert mashup — soft, chewy chocolate chip cookie dough baked golden brown, topped with creamy marshmallow frosting, gooey chocolate, and a classic Oreo cookie. They’re fun, indulgent, and guaranteed to impress kids and adults alike. Perfect for parties, bake sales, or anytime you crave a twist on traditional s’mores.

  • Total Time: 32 minutes
  • Yield: 12 cookies

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 cup brown sugar, packed

  • ½ cup granulated sugar

  • 2 large eggs

  • 1 tsp vanilla extract

  • 2 ½ cups all-purpose flour

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 ½ cups chocolate chips

  • 12 Oreo cookies (whole, for topping)

  • 1 cup mini marshmallows (or marshmallow creme)

  • Optional: additional crushed Oreos for garnish

Instructions

  • Preheat Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

  • Make Dough – In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until fluffy. Beat in eggs and vanilla extract.

  • Dry Ingredients – In another bowl, whisk flour, baking soda, and salt. Slowly add to the wet mixture, mixing until combined.

  • Add Chocolate – Fold in chocolate chips and a handful of crushed Oreos (optional) for extra crunch.

  • Form Cookies – Scoop cookie dough into 12 large balls and place them on the prepared baking sheet.

  • Bake – Bake for 10–12 minutes, until edges are golden but centers remain slightly soft.

  • Add Marshmallow – Remove from oven and quickly press a dollop of marshmallow creme or a few mini marshmallows into the center of each cookie.

  • Top with Oreo – Place a whole Oreo on top of the warm marshmallow so it sticks.

  • Cool & Serve – Allow cookies to cool slightly, then serve warm for gooey perfection.

Notes

  • For an extra gooey bite, broil the marshmallows on top for 30 seconds before adding the Oreo.

  • Use double-stuffed Oreos for even more creaminess.

  • Store leftovers in an airtight container at room temperature for up to 3 days.

  • These cookies freeze beautifully — just reheat in the microwave for 10–15 seconds.

  • Author: SOFIA
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Category: Dessert, Snack
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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Whether you’re making them for a holiday tray, a summer party, or a midnight craving, these cookies will impress every time.

Recipe Details (Tasty Plugin–Friendly)

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Chill Time: 30 minutes
  • Total Time: ~1 hour 5 minutes
  • Servings: 20 cookies
  • Calories per Cookie: ~230 kcal

Nutrition Information (Per Serving)

  • Calories: 230
  • Fat: 11 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 4 g
  • Trans Fat: 0 g
  • Cholesterol: 28 mg
  • Sodium: 120 mg
  • Carbohydrates: 32 g
  • Fiber: 1 g
  • Sugar: 18 g
  • Protein: 3 g

Categories

  • Course: Dessert, Snack
  • Cuisine: American
  • Diet: Vegetarian-Friendly
  • Method: Baked
  • Keyword: Oreo S’mores Cookies, S’mores Dessert, Easy Cookie Recipe
  • Skill Level: Beginner to Intermediate

Ingredients

Dry Ingredients:

  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients:

  • ½ cup unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract

Mix-ins:

  • 1 cup semi-sweet chocolate chips
  • 1 ½ cups mini marshmallows (divided)
  • 10 Oreo cookies, roughly chopped
  • ½ cup graham cracker crumbs

Step-by-Step Instructions (Unique Wording)

  1. Prepare the Base
    In a medium bowl, whisk together flour, baking soda, baking powder, and salt. This creates the dry mix that ensures your cookies rise and stay chewy.
  2. Cream the Butter and Sugars
    In a large mixing bowl, beat butter, white sugar, and brown sugar until pale and fluffy — about 2 minutes. This step gives your cookies a soft texture.
  3. Incorporate Wet Ingredients
    Crack in the egg and add vanilla extract. Mix until just combined; avoid overmixing to keep the dough tender.
  4. Combine Dry and Wet
    Gradually fold in the flour mixture until no dry streaks remain. The dough will be thick but pliable.
  5. Add the Fun Mix-ins
    Stir in chocolate chips, half of the mini marshmallows, Oreo chunks, and graham cracker crumbs. Each scoop of dough should look loaded.
  6. Chill the Dough
    Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This step prevents cookies from spreading too thin.
  7. Preheat and Prep
    Heat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  8. Scoop and Shape
    Scoop about 2 tablespoons of dough per cookie. Roll gently and place onto prepared sheets, spacing at least 2 inches apart.
  9. Add Marshmallow Topping
    Press a few extra mini marshmallows and Oreo crumbs on top of each dough ball for a gooey, picture-worthy finish.
  10. Bake to Golden Perfection
    Bake 10–12 minutes, or until edges are lightly golden but centers look slightly underdone. They’ll continue to cook as they cool.
  11. Cool and Enjoy
    Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for the ultimate melty experience.

Notes & Pro Tips

  • Chewy vs. Crispy: For softer cookies, bake for 10 minutes. For crunchier edges, let them go for 12–13 minutes.
  • Make Ahead: Dough can be chilled up to 48 hours before baking. Let sit at room temp for 10 minutes before scooping.
  • Extra Gooey: Add a square of Hershey’s chocolate under each marshmallow for a more authentic s’mores vibe.
  • Storage: Keep in an airtight container at room temperature for up to 4 days, or freeze dough balls for up to 2 months.

Frequently Asked Questions

Can I use regular marshmallows instead of mini?
A: Yes! Cut them into smaller pieces so they melt evenly.

Do I need to chill the dough?
A: Yes — this helps prevent spreading and gives your cookies a chewy, bakery-style texture.

Can I swap Oreos for another cookie?
A: Absolutely. Try Chips Ahoy or chocolate wafer cookies for a twist.

How do I make them gluten-free?
A: Substitute a 1:1 gluten-free flour blend and use gluten-free sandwich cookies.