With a batch of these No-Bake S’mores Cookies, you’ll be ready to satisfy your sweet tooth without a campfire OR an oven! They’re a perfect snack or dessert, and SO easy to make!
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About this No-Bake S’mores Cookie recipe
Chocolate and marshmallows are a delectable combination. Really, when it comes to summer treats it’s hard to beat a perfectly gooey s’more. But, getting there is a labor of love. Starting the fire, keeping it alive, making sure you don’t set your marshmallows ablaze… There’s a lot that can go wrong.
The good news? You don’t need a campfire, or even an oven, to enjoy those classic flavors. Based on my chocolate peanut butter no-bake cookies, these No-Bake S’mores Cookies pack chocolate, marshmallows and crunchy goodness that’s ready in 15 minutes.
No-bake recipes are my go-to when it comes to last minute get togethers. They’re so tasty, they disappear almost as quickly as they come together!
More s’mores recipes: S’mores Rice Krispie Treats • S’mores Avalanche Cookies • Chocolate Chip Marshmallow Cookies
Why you’ll love this recipe
- No-bake means no waiting. This recipe comes together in a snap!
- They’re perfect to share. Make a batch for your next get-together and everyone will be raving!
- Classic flavors come through in a new way. Chocolate and marshmallow with crunches of graham cracker crunch take on new life.
What you’ll need
It doesn’t get much easier than a no-bake recipe. Outside of your usual mixing bowl *, saucepan and measuring cups, you’ll want a baking sheet * as well as wax paper. A cookie scoop * is helpful, but you can also use a regular spoon or ice cream scoop and just eyeball your cookie portions.
When it comes to ingredients, you’ll want mini marshmallows so your cookies are easy to eat. If you only have large marshmallows, try cutting them up with kitchen shears * or a sharp knife to make them more manageable. They end up as gooey marshmallows so it’s also less of a mess!
For your graham cracker crunch, I’ve found that a graham cereal (I used Golden Grahams) provides the right flavor and texture. Actual graham crackers end up being too soft and get lost in the mix.
👇 For full measurements and step-by-step instructions, scroll down to the printable recipe card. It’s all there waiting for you!
baking essentials
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Substitutions & variations
Much like s’mores themselves, these cookies can be shaken up with the addition of other flavors. Try adding chopped Reese’s cups, peanut butter chips, white chocolate chips or anything else that sounds good!
You need to use quick oats for this recipe to have a good texture. Rolled oats make tasty oatmeal, but are too tough and don’t work well here.
Try a different kind of nut butter, like almond butter or sunflower butter, to accommodate dietary needs or personal tastes — I’d stick with the creamy version of whatever you opt for.
I have not personally tried making these with many dairy-free or vegan alternatives, but plant-based butter and almond milk should work well. (Please let me know how they turn out if you do!)
Instructions
No more waiting needed, get ready to mix up a batch of No-Bake S’mores Cookies!
First, line your baking sheet *. Next, melt your butter in a medium saucepan, stirring in sugar, milk and cocoa until combined.
Stir until all the cocoa is absorbed, then bring your mixture to a rolling boil for about a minute. Remove from heat.
Stir in the peanut butter until melted and well-combined, then add vanilla.
Mix in the oats one cup at a time, and stir until evenly distributed.
Add the graham cracker cereal. Finally, stir in the marshmallows until just melty, but don’t incorporate them — they will continue to melt as you make the cookies.
Drop tablespoons of your batter onto the prepared baking sheet. Garnish each cookie dough ball with additional marshmallows and Golden Grahams if desired, then let your cookies cool to room temperature entirely before eating. Store any that are left in an airtight container for up to 3 days.
Tips & tricks
- You’ll want to be sure your cookie sheet * is lined with either wax paper or parchment paper * to prevent sticking.
- Things progress quickly for this recipe, so ensure you’ve got everything ready to go before you start.
- Rolled oats are too tough to use for this recipe; double-check that yours are quick oats.
Food & drink pairings
If you’re making a batch of cookies to share, you’ll want some sustenance that’s just as easy to make. Try a batch of pizza pinwheels or nacho dip to satisfy a crowd. Don’t forget some homemade tortilla chips for dipping!
When it comes to chocolate and marshmallow, there’s always room for s’more! Pair these cookies with a s’mores martini or s’mores white Russian to truly satisfy your sweet tooth. Need something sans booze? The s’mores frappuccino is a decadent frozen treat that you’ll love. For all of the flavor but a bit less sweetness, the s’mores old-fashioned is just the thing.
FAQ
I’ve found that graham crackers end up too soft in this recipe, whereas graham cereal gives you the right flavor and keeps its crunch. In a pinch you can certainly use graham crackers, but know that the texture of your cookies will change.
Quick oats provide the best texture for no-bake cookies. Rolled oats are too tough!
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No-Bake S’mores Cookies
ingredients
- ½ cup butter
- 2 cups sugar
- ½ cup milk
- 4 tablespoons cocoa powder
- ⅓ cup creamy peanut butter
- 2 teaspoons vanilla extract
- 2 cups quick-cooking oats
- 1 cup graham cracker cereal such as Golden Grahams
- 1 cup mini marshmallows
instructions
- Line a baking sheet with wax paper and set aside.
- In a medium saucepan, melt butter. Stir in sugar, milk and cocoa until combined.
- Bring mixture to a rolling boil and hold for 1 minute, then remove from heat.
- Working quickly, stir in peanut butter until melted and well-combined. Add vanilla, then mix in oats one cup at a time, followed by the graham cracker cereal. Stir in the marshmallows until just melty (they will continue to melt as you make the cookies).
- Drop tablespoons of batter onto the prepared baking sheet. Garnish with additional marshmallows and Golden Grahams if desired.
- Let cool entirely before eating. Store in an airtight container for up to 3 days.
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Erin @ The Speckled Palate says
These are brilliant, Susannah! It’s been super hot here this summer, and I have yet to have a s’more. Clearly, I’m about to change that with these cookies, and I could not be more excited!