Homemade Crumbl S’mores Cookies

If you're a fan of Crumbl’s iconic S’mores cookies, you’re in for a treat! The original version, with its gooey marshmallows, melty chocolate, and graham cracker goodness, is hard to resist. But what if you could take that classic flavor and make it even better? That’s exactly what I’ve done with this recipe. By adding browned butter and a few other tweaks, I’ve enhanced the depth and richness of the cookies while keeping all the nostalgic elements we love. Whether you're craving that perfect campfire bite or just want a little indulgence, these cookies hit all the right notes.

Do These Cookies Compare to Crumbl’s?

When I first tasted Crumbl’s famous S’mores cookie, it immediately became one of my top picks—gooey marshmallows, melty milk chocolate chips, and the perfect balance of graham crackers made it irresistible. While I love their recipe, I wanted to elevate it a bit, keeping the nostalgic flavors but enhancing the texture and flavor depth. In my version, I chose to use browned butter to intensify the rich, toasty flavor that reminds you of campfire s'mores. This small tweak makes a huge difference in creating that distinct caramelized taste. Like the original, I’ve kept the essential elements: graham cracker crumbs, a chocolate drizzle, and toasted marshmallows, but I swapped the giant milk chocolate chips for standard ones, which melt more evenly throughout the dough. If you prefer the large chips, I recommend using Guittard for the perfect bite! These cookies are just as indulgent as the Crumbl ones—gooey, chocolatey, and full of flavor. But with a few key enhancements, this version takes things to the next level. You’ll love the soft, chewy texture and the combination of flavors that make each bite feel like the perfect s’mores experience.

Three Reasons You’ll Love These Cookies

1. Browned Butter Magic – The secret weapon that gives these cookies their deep, toasty richness.
2. No Chilling Required – You can dive into making these right away! No need to chill the dough.
3. S’mores Anytime – Skip the wait for Crumbl’s limited release; now you can enjoy this iconic flavor anytime you like!

Want to make these cookies even more authentic? Use the large Guittard milk chocolate chips for that signature Crumbl touch. They may be a bit pricier, but they’ll take your cookies to the next level of chocolate indulgence.

Why My Recipe is Better

While Crumbl’s cookies are always a treat, I’ve fine-tuned this recipe to focus on depth and balance. Browning the butter adds complexity, making each bite feel richer. Plus, using more manageable chocolate chips ensures that you get a consistent chocolatey bite in every mouthful. And the best part? You don’t need any fancy equipment—just your oven and broiler to toast those marshmallows to perfection.

Ingredients You Will Need

Here are the basics for my improved S'mores cookies recipe:

• Browned Butter – This adds a nutty, toasty flavor that takes the cookies to new heights.
• All-Purpose Flour – Accurate measurement is essential for that perfect texture.
• Sugar & Brown Sugar – A mix of granulated and light brown sugar gives a chewy, caramelized texture.
• Graham Crackers – Adds the classic s’mores crunch, both in the dough and as a topping.
• Egg – Room temperature is key for even mixing.
• Milk Chocolate Chips – Standard size is perfect for even distribution throughout the cookies.
• Marshmallows – Cut regular-sized marshmallows in half, or substitute mini marshmallows for a cute, gooey alternative.

How to Make Gooey S’mores Cookies

Here’s a quick guide on how to whip up these delicious s’mores cookies.

Prepare the Cookie Dough

Preparation: Begin by lining a large baking sheet with parchment paper and preheating the oven to 350°F. Crush the graham crackers until they form fine crumbs. Mixing the Ingredients: In a bowl, combine both types of sugar with the brown butter, stirring thoroughly with a wooden spoon until everything is well blended. Incorporate the egg and vanilla extract into the mixture. Combining the Dry Ingredients: Gradually add the flour, graham cracker crumbs, baking soda, and salt to the butter mixture, mixing until fully combined. Fold in the milk chocolate chips, then scoop out eight large cookie portions onto the prepared baking sheet. Baking: Bake the cookies for about 10 minutes until they are set but not yet golden. As soon as you take them out of the oven, gently press two marshmallow halves into the top of each cookie, slightly overlapping them. Once your cookies are baked, turn off the oven and switch on the broiler setting to high. Carefully broil the cookies with the marshmallows for about 1 to 2 minutes, keeping a close eye on them until the marshmallows turn lightly golden and perfectly toasted.