When campfire cravings hit but you don’t want to drag out the fire pit, these s’mores cookies are your shortcut to that gooey, toasted-marshmallow flavor.
Starting with Pillsbury s’mores cookie dough, you’ll mix in a swirl of marshmallow fluff, rich butter, and a few crumbled Pop-Tarts for that nostalgic crunch. The result? Chewy, golden cookies that taste like summer nights—without ever leaving your kitchen.
Looking for more cookie recipes? Try these Reese Piece's Cookies (same store bought hack!), Cookies and cream cookies, or even sugar cookie flavored marshmallows!
Bakery-Style S’mores Cookies (Pillsbury Cookie Dough Hack)
The base of Pillsbury s’mores cookie dough already nails that graham-and-chocolate flavor, but this hack takes it next level. Butter and flour help give it bakery-style structure, while marshmallow fluff creates that gooey, stretchy bite you only get from a real toasted s’more. The crumbled Pop-Tarts and chocolate chips add extra pockets of sweetness and crunch. Once you press the bottoms into melted chocolate, you’ve got a cookie that’s basically a s’more with a degree in pastry.
Ingredients
These ingredients layer all the best parts of a campfire s’more right into your cookie dough. The marshmallow fluff gives that stretchy, chewy texture, while butter adds richness and helps the cookies bake thick and soft. Crumbled s’mores Pop-Tarts add crunch and nostalgia, and finishing with melted chocolate on the bottom locks in that classic chocolate-marshmallow combo.
- Pillsbury s’mores cookie dough
- Egg
- Marshmallow fluff
- All-purpose flour
- Butter
- S’mores Pop-Tarts, broken into pieces
- Mini marshmallow bits
- Chocolate chips
- Dark chocolate (for dipping bottoms)
See recipe card for quantities.
Instructions
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl or stand mixer, combine the Pillsbury s’mores cookie dough, egg, marshmallow fluff, flour, and butter until fully mixed and smooth.
- Fold in the crumbled Pop-Tarts, mini marshmallow bits, and chocolate chips.
- Chill cookie dough for at least 30 minutes.
- Scoop dough balls onto the baking sheet and gently press a few extra chocolate chips or marshmallows on top.
- Bake for about 18 minutes, until edges are golden and centers are soft.
- Cool completely, then press the bottoms into melted dark chocolate and let set before serving.
Hint: For gooier centers, slightly underbake—pull the cookies when the edges just set and the centers still look soft. They’ll finish baking on the tray!
Equipment for s'mores cookies
You don’t need much to make these s'mores cookies, and that’s part of the magic. A few basic kitchen tools help you get those perfect, bakery-style results without any fuss:
- Stand mixer or hand mixer: for evenly blending the cookie dough, marshmallow fluff, and vanilla.
- Mixing bowl + spatula: perfect for folding in all those mini marshmallows and chocolate chips.
- Cookie scoop: ensures each cookie bakes evenly and looks picture-perfect.
- Baking sheet + parchment paper: for easy cleanup and evenly baked bottoms.
- Cooling rack: helps cookies set up without overbaking on the sheet.
- Microwave-safe bowl or double boiler: for melting dark chocolate to dip the bottoms.
Storage
Store your s’mores cookies in an airtight container at room temperature for 3–4 days. To freeze, store baked cookies or dough balls in a freezer-safe container for up to 2 months. Reheat in the microwave for 10 seconds to revive the marshmallowy goodness.
Why This Cookie Dough Hack Works
Store-bought dough gives you a reliable base, but it often needs a little help to hit that bakery-level texture. Adding an egg and a touch of flour gives the cookies lift and structure, while marshmallows fluff adds flavor for that melt-in-your-mouth softness. The crushed Pop Tarts give every bite crunch and depth, and finishing with flake salt keeps it from being overly sweet. This s'mores cookie dough hack nails the balance between convenience and “did you really make these from store-bought dough?” energy.
Related
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Pairing
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S'mores Cookies (Pillsbury Cookie Dough Hack!)
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Ingredients
- 1½ packs Pillsbury s’mores cookie dough
- 1 large egg
- ¼ cup marshmallow fluff
- ⅓ cup all-purpose flour
- ½ stick unsalted butter softened
- 4 s’mores Pop-Tarts broken into pieces
- Handful of mini marshmallow bits
- Handful of chocolate chips
- Dark chocolate melted (for pressing the bottoms after baking)
Instructions
- In a stand mixer or mixing bowl, combine the Pillsbury s’mores cookie dough, egg, marshmallow fluff, flour, and butter until the dough is smooth and fully mixed.
- Fold in the crumbled Pop-Tarts, mini marshmallow bits, and chocolate chips.
- Chill cookie dough for 30 minutes.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough balls onto the prepared baking sheet, spacing them a few inches apart.
- Bake for about 18 minutes, or until edges are golden and centers are soft.
- Allow cookies to cool completely on a wire rack.
- Once cool, press the bottoms of each cookie into melted dark chocolate. Let the chocolate set before serving.
Notes
- Can’t find Pillsbury s’mores cookie dough? Use sugar cookie dough and add crushed graham crackers and chocolate chunks.
- Try dipping just half of each cookie in chocolate for a pretty two-tone effect.
- Sprinkle crushed graham cracker crumbs over the chocolate before it sets for a bakery-style finish.
Did you make this recipe? Let me know!