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S’Mores Drop Cookies

A closeup photo of Tiffany holding a bouquet.
By Tiffany
Modified: · Published:

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S’mores drop cookies are made with a vanilla graham cracker cookie base, chocolate fudge syrup, and toasted meringue.

A wood tray of four s'mores cookies topped with chocolate and toasted meringue. Squares of Hershey's chocolates are in the forefront.

These are the perfect summer dessert for a backyard BBQ or camping treat that feeds a crowd. If you love classic s’mores, you’re going to love these s’mores cookies. They combine all the flavors of the beloved campfire treat: graham crackers, chocolate, and toasted marshmallow into one irresistible bakery-style cookie.

The best part? You can enjoy all the nostalgia of s’mores any time of year from your kitchen.

Why You’ll Love These S’mores Cookies

  • Soft and chewy centers with crisp edges
  • Real graham cracker flavor
  • Rich chocolate fudge
  • Toasted marshmallow-style meringue
  • No campfire required
An overhead view of s'mores cookies showing the toasted meringue on top. They're sitting on a white marble surface.

Ingredients

  • Butter
  • Light Brown Sugar
  • White Granulated Sugar
  • Pure Vanilla Extract
  • Large Egg
  • Graham Cracker Crumbs
  • All-Purpose Flour
  • Cornstarch
  • Baking Soda
  • Baking Powder
  • Salt
  • Corn Syrup
  • Semisweet Baking Chocolate Squares
  • Egg Whites
  • Cream of Tartar
  • Pure Vanilla Extract

How to Make S’mores Drop Cookies

Drop Cookies

A black food processor with a clear bowl of ground graham cracker crumbs.
A silver mixing bowl of cookie dough with a paddle attachment.
A silver baking sheet of fifteen cookie dough mounds and a cookie scoop sitting on the edge of the sheet.
A gray baking sheet of fifteen baked cookies.
  • In a mixing bowl, beat butter and both sugars until fluffy. Add vanilla and egg, mix until combined. Add graham cracker crumbs, flour, cornstarch, baking powder, baking soda, and salt. Mix until the dough pulls from the sides of the bowl and becomes a ball in the center.
  • Using a 1.5-tablespoon cookie scoop, drop dough mounds onto a baking sheet lined with parchment paper or a silicone baking mat.
  • Place the baking sheet in the refrigerator for 1 hour, so they hold their shape as they bake.
  • After 1 hour, preheat the oven to 400℉. Place the cookies directly from the fridge into the oven. Bake for 9-10 minutes, until the tops are crisp. Let cool.

Chocolate Fudge Syrup

An overhead view of a white marble counter with a clear bowl of melted chocolate next to an unfolded Baker's semisweet chocolate box that is red.
A closeup view of a hand dipping a cookie in melted chocolate in a clear glass bowl.
An overhead view of a gray baking sheet with fifteen cookies that were dipped in melted chocolate.
  • Add butter, corn syrup, and chocolate baking squares to a microwave-safe bowl. Heat in 30-second intervals until the chocolate is fully melted.
  • Dip each cookie in chocolate, then place them back on the baking sheet. Place the baking sheet in the fridge to let the chocolate set while making the meringue.

Toasted Marshmallow Frosting

A silver mixing bowl over a stovetop that has a metal whisk and white liquid inside.
A silver mixing bowl of white meringue with a whisk attachment that is has meringue on it.
  • Place a metal stand mixer bowl over a saucepan that has 1″ of water in it. The mixing bowl will be used again later, so it’s easiest to start using it from the beginning of the steps.
  • Add egg whites and sugar to the top bowl over medium heat. Stir frequently to prevent the eggs from cooking into a solid and to melt the sugar. Once the sugar is fully melted, remove from the heat.
A side view of a baking sheet with s'mores cookies topped with chocolate and meringue being piped from a an icing bag.
A side view of a baking sheet of s'mores drop cookies. The one in focus in the photo has a torch toasting the merginue topping.
  • Place the mixing bowl back on the electric stand mixer with a whisk attachment. Add cream of tartar and mix on a medium-high speed until it has stiff peaks. Add vanilla and continue to mix.
  • Use a piping bag with a round tip and fill it with meringue. Pipe meringue onto each cookie. Use a torch to carefully toast the meringue on each cookie.
A closeup of a s'mores drop cookie on a white surface with a bite taken out of it.

Tips

  • Use a 1.5-tablespoon cookie scoop to get those craggy, rustic edges.
  • Don’t overbake; they’ll continue setting as they cool.
  • Let cookies fully cool before topping, and let the chocolate set before adding meringue.
  • Meringue not setting? Skip it and add a toasted marshmallow on top if you’re in a pinch. I recommend chilling the cookies with the chocolate first to prevent the chocolate from melting off with a hot marshmallow on top.
A white rectangle platter of s'mores drop cookies surrounded by graham crackers, marshmallows, and Hershey's chocolate.
A wood tray of four s'mores cookies topped with chocolate and toasted meringue. Squares of Hershey's chocolates are in the forefront.

S’Mores Drop Cookies

Tiffany
S'mores drop cookies are made with a vanilla graham cracker cookie base, chocolate fudge syrup, and toasted meringue.
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Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Refrigeration Time 1 hour
Total Time 1 hour 37 minutes
Course Desserts
Cuisine American
Servings 19 Cookies
Calories 202 kcal

Equipment

Ingredients
  

Drop Cookies

  • ½ cup Butter room temperature
  • ½ cup Light Brown Sugar packed
  • 3 tablespoons White Granulated Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 1 Large Egg
  • ½ cup Graham Cracker Crumbs
  • 1 ¼ cup + 2 tablespoons All-Purpose Flour
  • 1 tablespoon Cornstarch
  • ½ teaspoon Baking Soda
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Salt

Chocolate Fudge Syrup

  • 2 tablespoons Butter
  • 2 tablespoons Corn Syrup
  • 4 ounces Semisweet Baking Chocolate Squares

Toasted Marshmallow Meringue

  • 3 Egg Whites
  • ¾ cup White Granulated Sugar
  • ¼ teaspoon Cream of Tartar
  • 1 teaspoon Pure Vanilla Extract

Instructions
 

Drop Cookies

  • In a mixing bowl, beat butter and both sugars until fluffy. Add vanilla and egg, mix until combined. Add graham cracker crumbs, flour, cornstarch, baking powder, baking soda, and salt. Mix until the dough pulls from the sides of the bowl and becomes a ball in the center.
  • Using a 1.5-tablespoon cookie scoop, drop dough mounds on a baking sheet with parchment paper or a silicone baking mat.
  • Place the baking sheet in the refrigerator for 1 hour, so they hold their shape as they bake.
  • After 1 hour, preheat the oven to 400℉. Place the cookies directly from the fridge into the oven. Bake for 9-10 minutes, until the tops are crisp. Let cool.

Chocolate Fudge Syrup

  • Add butter, corn syrup, and chocolate baking squares to a microwave-safe bowl. Heat in 30-second intervals until the chocolate is fully melted.
  • Dip each cookie in chocolate, then place them back on the baking sheet. Place the baking sheet in the fridge to let the chocolate set while making the meringue.

Toasted Marshmallow Frosting

  • Place a metal stand mixer bowl over a saucepan that has 1" of water in it. The mixing bowl will be used again later, so it's easiest to start using it from the beginning of the steps.
  • Add egg whites and sugar to the top bowl over medium heat. Stir frequently to prevent the eggs from cooking into a solid and to melt the sugar. Once the sugar is fully melted, remove from the heat.
  • Place the mixing bowl back on the electric stand mixer with a whisk attachment. Add cream of tartar and mix on a medium-high speed until it has stiff peaks. Add vanilla and continue to mix.
  • Use a piping bag with a round tip and fill it with meringue. Pipe meringue onto each cookie. Use a torch to carefully toast the meringue on each cookie.

Nutrition

Calories: 202kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 25mgSodium: 148mgPotassium: 74mgFiber: 1gSugar: 20gVitamin A: 202IUCalcium: 22mgIron: 1mg

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