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Crumbl Copycat S’mores Cookies

What’s your favorite Crumbl flavor? One of mine happens to be S’mores! You’ll love this copycat recipe for Crumbl S’mores Cookies. Now you can make them whenever the craving strikes. After you make these, try one of my other Crumbl recipes like Birthday Cake Cookies, Blueberry Muffin Cookies, and Peanut Butter Blossom Cookies.

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A S'mores cookie with a bite missing with the words, "Chewy & Delicious S'mores Cookies."

Turn s’mores into cookies and you get all the best parts of a s’more (melty chocolate, chewy marshmallows, and sweet graham crackers) without the worst parts (the mess!!).

This cookie recipe starts with browned butter (if you’ve never made it before, don’t worry it’s a snap), crushed graham crackers, and of course, plenty of chocolate. Don’t forget the chewy marshmallows on top too!

You can simplify the recipe by skipping the chocolate drizzle and buttery graham cracker crumbs, but if you want an exact Crumbl replica, don’t miss those extra steps.

This recipe is all of the goodness of s’mores without the mess (and the need for a seasonally appropriate campfire).

Haven’t heard of Crumbl Cookies before? Check out my full review of Crumbl! And, if you want to know all the Crumbl flavors, I’ve got you covered with a complete list of the 200+ cookie flavors.

Do These Cookies Taste Like Crumbl’s?

When I tried the Crumbl S’mores Cookie it instantly became one of my favorite flavors. It was full of flavor, the chewy marshmallows were amazing, and the giant melty milk chocolate chips throughout made it a total winner.

For my cookie, I opted to use a browned butter for the base which I think is essential for giving the cookies that “s’mores” flavor. I kept the chocolate drizzle, graham cracker crumbles, and toasted marshmallows too.

I changed the chocolate chips to standard-size milk chocolate chips, but if you happen to have some of the giant ones on hand (Guittard is a great brand to use), go ahead and use them. Overall this cookie is basically a match for the original (which is a fantastic cookie and a must-try Crumbl flavor).

(comparison photos below, the Crumbl cookie is the plated one)

Three Reasons You’ll Love These S’mores Cookies

  1. No blowtorch required! Yes, marshmallows look pretty grand when attacked with a tiny blow torch, but this recipe just uses your oven and broiler. No special equipment needed.
  2. Want more chocolate? Go with the giant chocolate chips like Crumbl uses (Guittard milk chocolate chips are the right size).
  3. Instead of spending about $4 on a single Crumbl cookie (AND waiting for the s’mores flavor to come around again), make a whole batch (or double batch) of these easy cookies and share them with friends!

Two other reasons I love this recipe? There’s no waiting for the butter to soften and no waiting for the cookie dough to chill.

Can’t get enough cookies? Don’t forget to check out my growing list of Crumbl Copycat Recipes.

Ingredients You Will Need

Here are the basic ingredients you will need for Crumbl’s s’mores cookies:

Labeled ingredients for s'mores cookies: butter, vanilla extract, milk chocolate chips, marshmallows, egg, baking soda, salt, graham crackers, brown sugar, flour, and sugar.

Unsalted Butter – I use unsalted butter when baking. We are going to brown the butter (which begins with melting it) in this recipe so there is no need to soften it ahead of time.

All-Purpose Flour – I use all-purpose unbleached flour. Measuring it accurately is critical to the final taste and texture of the cookies. Weighing the flour is preferred, but you can also spoon it into a measuring cup and level it off with a butter knife if you don’t have a kitchen scale. I like to gently aerate the flour by mixing it briefly with a whisk before even spooning it into a cup to make sure it’s not overly packed.

Sugar & Brown Sugar – I use both granulated sugar and light brown sugar for this recipe. I haven’t tested it with a dark brown sugar, but I suspect that would also be really yummy.

Graham Crackers – I used generic brand honey graham crackers here. You will need four full sheets (as shown in photo above) for the cookie dough and an additional sheet for the buttered graham cracker topping.

Egg – room temperature eggs are ideal for baking. I just pull mine out of the fridge first thing and by the time I’ve readied my other ingredients and started mixing the butter and sugar together it’s perfectly room temp.

Milk Chocolate Chips – used in the cookies and in the chocolate drizzle.

Marshmallows – use standard size marshmallows, but cut them in half.

Can I substitute mini marshmallows?

Sure! Go ahead and substitute mini marshmallows if that’s what you have on hand. I would probably use 4-5 per cookie and you can leave them whole. Since they are smaller, keep a close eye on your cookies when you broil the marshmallows!

Doesn’t Crumbl use giant milk chocolate chips?

They do! The huge melty chocolate chips are super good, but they can be harder to find and a bit pricey. Try Guittard Milk Chocolate Chips for giant chocolate chips (and yes they ARE delicious–don’t open the bag until your cookie dough is ready!)

How to Make Crumbl’s S’mores Cookies

Here’s a quick overview of how these cookies are made.

How to Brown Butter

Alright, the first step here is browning the butter. Browning butter adds SO much flavor to cookies and baked goods and it’s easy to do.

Step by step browning butter in a saucepan.

(first photo) Melt a stick of butter slowly on medium-low heat in a saucepan or skillet. Once melted, turn the heat up a bit and watch the butter closely while stirring frequently with a wooden spoon.

(middle photo) The butter will be bubbling and popping as the water is evaporating away. Once this bubbling and popping slows down you need to keep a close eye as the next step is the toasting of the milk solids.

(last photo) Once the milk solids are beginning to toast, you’ll start to notice tiny bits of brown forming in the pan. Swirl the spoon around the pan a few times more and remove it promptly from the heat.

Once the solids have started to brown, the butter can go from toasted to burnt very quickly. It’s important to keep a close eye and remove the pan from the heat a few moments after you notice the brown bits have formed.

Cool the Butter

Pour the browned butter into a large bowl and allow to cool for ten minutes.

Make the Dough

Prep: Line a large baking sheet with parchment paper, set oven to 350°F, and crush graham crackers into fine crumbs.

Mix: Add both sugars to the brown butter mixture and use a wooden spoon to stir well until fully combined. Mix in the egg and vanilla extract.

Add the flour, graham cracker crumbs, baking soda, and salt to the butter mixture and mix well. Add in the milk chocolate chips and scoop out 8 large cookies.

Bake for just 10 minutes until cookies are set, but not yet golden brown. Immediately after removing the cookies from the oven, press two marshmallow halves into the top of each cookie, overlapping them a bit.

Scooped cookies, baked cookies, cookies with marshmallows, and cookies with broiled marshmallows all on a baking sheet.

Turn off the oven and turn on the broiler setting to high. Broil cookies & marshmallows, watching very closely, for about 1-2 minutes or until marshmallows are lightly golden.

Make a chocolate drizzle by melting butter in the microwave and stirring in chocolate chips. Make buttery graham crackers by melting butter in the microwave and mixing in finely crushed cracker crumbs.

A bowl of chocolate ganache and a plate of large marshmallows.

Drizzle the chocolate over the cookies, sprinkle with the graham crackers and enjoy!

A copycat Crumbl s'mores cookie with a bite out of it.

Can I Make the Cookies Smaller (Catering Size)?

Yes! Instead of 8 large cookies, you could use a smaller cookie scoop to portion the dough into 16 cookies. You might wish to use just one-half of a marshmallow per cookie for this smaller variety.

How to Store Crumbl S’mores Cookies

Store cookies at room temperature in an air-tight container for up to 4 days.

Or, Freeze for Later

For long-term storage, cookies can also be frozen for 1-2 months in freezer-safe packaging.

Graham cracker cookies with chocolate pieces, marshmallows, and graham cracker crumbles.

If you loved this recipe, leave a 5-star rating! I would so appreciate it!

Graham cracker cookies with chocolate pieces, marshmallows, and graham cracker crumbles.

Crumbl S’mores Cookies

These Crumbl S'mores Cookies are irresistible. They are made with browned butter, milk chocolate chips, plenty of graham cracker crumbs and of course, toasted marshmallows. Indulge in a Crumbl style s'mores cookie anytime with this easy recipe!
5 from 1 vote
Prep Time 15 mins
Cook Time 10 mins
Rest Time 20 mins
Total Time 45 mins
Course Dessert
Cuisine American
Servings 8 cookies
Calories 411 kcal

Ingredients
  

Graham Cracker Cookies

  • 8 tablespoons unsalted butter 4 ounces
  • ½ cup light brown sugar, packed 3.5 ounces
  • cup granulated sugar 2.3 ounces
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 1 ⅓ cups all-purpose flour 6.65 ounces
  • 4 sheets graham crackers full sheets (about 66g)
  • ¾ teaspoon baking soda
  • teaspoon salt
  • ¾ cup milk chocolate chips
  • 8 large marshmallows (cut in half the long way)

Chocolate Ganache Drizzle (optional, but yummy!)

  • 2 tablespoons milk chocolate chips
  • 1 tablespoon unsalted butter

Buttered Graham Crackers (also optional, but yummy!)

  • 1 graham cracker
  • 2 teaspoons unsalted butter

Instructions
 

Brown Butter

  • Melt a stick of butter slowly on medium low heat in a saucepan or skillet. Once melted, turn the heat up a bit and watch the butter closely and stir frequently using a wooden spoon.
    The butter will be bubbling and popping as the water is evaporating out. Once this slows down you need to keep a close eye as the next step is the browning of the milk solids.
  • Once the milk solids are beginning to toast, you'll start to notice tiny bits of brown forming in the pan. Swirl the spoon around the pan a few times more and remove it promptly from the heat. The butter should have swirls of browned bits in the bottom of the pan and is now ready to use.
    Note: Butter can go from toasted to burnt quickly, so watch closely.

Graham Cracker Cookies

  • Pour the browned butter (every bit!) into a large bowl and allow to cool for ten minutes.
    Meanwhile: Line a large baking sheet with parchment paper and set oven to 350°F. Place graham crackers in a zip top bag and crush with a rolling pin until they are finely ground.
  • Add the brown sugar and granulated sugar to the slightly cooled brown butter mixture and use a wooden spoon to stir well until fully combined (1-2 minutes).
    Mix in the egg and vanilla extract until combined.
  • Add the flour, graham cracker crumbs, baking soda, and salt to the butter mixture and mix well until combined.
    Add in the milk chocolate chips and mix to incorporate (they can be a little tricky to incorporate into the dough, so don't worry too much about perfection here).
  • Use a 1/3 cup cookie scoop to measure out 8 cookies (or just divide up the dough into 8 round cookie dough balls) place on a baking tray and bake for 10 minutes until cookies are set, but not quite golden brown on the edges.
    Immediately after removing the cookies from the oven, press two marshmallow halves into the top of each cookie, overlapping them a bit.
    Turn off the oven and turn on the broiler setting to high.
  • Broil cookies, watching very closely, for about 1-2 minutes or until marshmallows are lightly golden. You may need to rotate the pan to evenly brown all the marshmallows.
    After browning marshmallows, allow cookies to cool for 10-15 minutes before adding the optional chocolate drizzle and graham cracker crumbles.

Chocolate Drizzle & Graham Cracker Crumbles

  • For the chocolate drizzle, melt 1 tablespoon of butter in the microwave until fully melted and hot. Stir in 2 tablespoons of milk chocolate chips until totally melted. Set aside.
  • Melt 2 teaspoons of butter and mix in one finely ground graham cracker until combined.
  • Drizzle the chocolate over the still-warm cookies with a spoon and sprinkle pinches of the buttered graham crackers over each cookie. Enjoy!

Notes

How to Store the Cookies: 
Store cookies in an air-tight container at room temperature for up to 4 days. Or, freeze for 1-2 months.

Nutrition

Calories: 411kcalCarbohydrates: 58gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 61mgSodium: 323mgPotassium: 67mgFiber: 1gSugar: 35gVitamin A: 455IUCalcium: 28mgIron: 2mg
Tried this recipe?Let us know how it was!

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