Deep Dish S’mores Cookies

Deep Dish S'more Cookies | Cookies and Cups

Stay warm inside this winter and enjoy s’mores all the while! These Deep Dish S’mores Cookies will blow you away – they may be even better than traditional s’mores!

Ask and you shall receive.

I asked you guys for help last week.

Because sometimes my brain becomes an idea desert.

So yeah, I asked you guys on facebook what kind of deep dish cookie you would want to see next.

And while there were some pah-ritty fantastico ideas to choose from, there were more votes for Deep Dish S’mores Cookies than any other.

Maybe because it’s summer, or maybe because you guys just love your oozy marshmallow and melty chocolate…whatever, I’m not gonna argue.

That would just be silly.

So let’s break these cookies down

Deep Dish S'more Cookies | Cookies and Cups

They’re kind of gorgeous, if I do say so myself.

And I do.  Say so myself.

First and foremost you need this pan.  You NEED it.

They call it a muffin top pan, but come on now…who makes muffin tops?

Muffin top pan You could also use a whoopie pie pan.  Again, people you don’t need a pan to make whoopie pies.

But you DO need a Deep Dish Cookie pan.  Which is really what it should be called.

How to Make Deep Dish S’mores Cookies

Anyhow, you can see I sprayed it with cooking spray…or you could grease it with butter.  Either way.

Next, make your cookie dough.  BUT along with all the usual suspects you’re gonna add some crushed graham crackers…

Graham cracker crumbs being poured into a stand mixer bowlAnd also some gorgeous chopped milk chocolate.

You could really use any milk chocolate here, but I have to say, it’s not a S’more (s’mores?) in my house unless you use Hershey’s.

Also is S’mores singular and plura…like moose?  Or fish?  Would you ever just say s’more? My brain hurtsssss.


Chopped Hershey chocolate bar pieces

Next there are these Mallow BitsA container of Kraft jet-puffed mallow bits… you could easily omit them from the recipe if you can’t find them..but they seem to be widely accessible these days in all the local supermarkets.Dump that whole little container into your cookie dough…

Marshmallow bits being poured into a stand mixer bowlAnd refrain from face planting into said dough…

Smores cookie batterPress about 1/3 cup of the cookie dough into your prepared pan.

Smores cookie batter spread in a muffin top pan

Halved marshmallows on a cutting boardWhile they are baking get your marshmallows ready by cutting them in half…When there is a few minutes left of the baking press the halved marshmallow on top of the cookie and continue baking until the marshmallow is puffed and lightly browned.

When they’re done, immediately press a piece of chocolate on top.  The heat from the cookie will melt the chocolate…

Deep dish smores cookies in a muffin top pan topped with marshmallow and chocolate piecesAnd that’s pretty much it.

Deep Dish S'more Cookies | Cookies and Cups

Seriously…you guys are geniuses! Deep Dish S'more Cookies | Cookies and CupsAlso, you can totally make these cookies without the special pan, just bake them up like regular chocolate chip cookies!

Other ways I’ve use my Deep Dish Cookie Pan:

Deep Dish Milky Way Cookies

White Chocolate Filled Snickerdoodles


Deep Dish S’mores Cookies

  • Author: Shelly
  • Prep Time Prep Time: 20 minutes
  • Cook Time Cook Time: 8 minutes
  • Total Time Total Time: 28 minutes
  • Yield Yield: 15 cookies 1x
  • Category Category: Dessert
  • Method Method: Oven
  • Cuisine Cuisine: American


Stay warm inside this winter and enjoy s’mores all the while! These Deep Dish S’mores Cookies will blow you away – they may be even better than traditional s’mores!



  • 1 cup butter, room temperature
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 2 tsp vanilla
  • 1 1/2 cups graham cracker crumbs
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 1/4 cups flour
  • 1 (3 oz) container Marshmallow BIts
  • 2 cups coarsely chopped milk chocolate bars (about 6)


  • 8 Large Marshmallows, cut in half
  • 2 Milk Chocolate Bars broken into pieces


  1. Preheat oven to 350°
  2. Spray muffin top or whoopie pie pan dish with cooking spray.
  3. In bowl of stand mixer cream butter and sugar together until light and fluffy, about 2 minutes. Turn speed down and add in eggs and vanilla, mixing until smooth.
  4. With mixer on medium-low speed add in graham cracker crumbs, baking soda and salt. Mix until incorporated.
  5. Turn mixer to low and add in flour until just combined.
  6. Stir in your Marshmallow Bits and chopped milk chocolate.
  7. Use 1/3 cup of cookie dough for each cookie, pressing mixture evenly into the pan.
  8. Bake for 8 minutes, remove from oven and press marshmallow half onto the top. Continue baking for 4-5 minutes until marshmallow is puffed and slightly golden and cookie is lightly golden.
  9. Remove and immediately press reserved chocolate onto the top of the cookie. It will melt from the heat of the cookie.
  10. Allow cookies to cool in pan for at least 10 minutes. Loosen edges with knife and carefully remove from pan, transferring to a wire rack to continue cooling.


You can bake these without the muffin top pan. Just place dough on baking sheet, 2 inches apart and bake for 8-9 minutes…Follow the same guidelines for adding the marshmallow and chocolate as in the recipe above.
You can also use mini marshmallows to top on the cookies as well

Nutrition Information:

35.1 g
423.2 mg
15.6 g
54.5 g
5.9 g
31.3 mg

Keywords: smores cookies recipe, smores dessert, smores oven, smores in oven, smores in the oven, best cookies recipe, easy dessert recipe, easy cookies recipe

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Aug 12, 2020 10:39 pm

Just wondering if you could make these as a bar?

Sep 1, 2018 6:45 pm

What is the best way to actually get these out of the pan?

Apr 11, 2017 12:16 am

Hi Shelly! Just thought I’d let you know, in case you care, that a photo from this post is being used without credit! ( I found it because one of mine was also, and I started poking around. UGH! I contacted the author (or tried to) without success, so have submitted a DCMA. Not sure if you care, but thought I’d let you know!! xo

Aug 9, 2015 8:02 am

oh so nice, what flour is needed for this ? self raising ?
I always get confused with the different flours now a days
used to be just two, self raising and plain….
thanks for recipe, going to follow you from now on

May 30, 2015 11:07 pm

I’ve been using this recipe for the past 2 years and figured it’s about time I thanked you! These have been a big hit ever since I started making them. My 4 almost all grown children request them all the time. I can’t find the marshmallow bits here so I use mini marshmallows and cut them in 4 and it works out just fine. Thanks again for posting this amazing recipe…it’s now part of our baking list of favourites!

Patricia Ann Cousins
Jul 3, 2014 9:21 pm

Oh My!!! I totally LOVE you….if you were a man I would tell you that I want to have your children.
I even have the pan for this! I have never used it but now I know why I have hung on to it all these years! Now my whole life makes sense! My culinary adventures have all led me to this point! S’more cookies….be still my heart! THANK YOU!!!

Jun 12, 2014 3:25 pm

I can’t find the marshmallow bits anywhere! Is it okay to use small marshmallows in the batter?

Mar 10, 2014 8:45 pm

Could you make the batter ahead of time, refrigerate it overnight and bake these the next day?

Dec 31, 2013 8:30 am

Why am I just seeing these now, on your year-end roundup? I should have been making these months ago! Thanks for this fun recipe.

Dec 13, 2013 10:49 pm

I found the whoopie pan here on sale at this site I was so excited because I am going to make these. Can’t wait

Nov 25, 2013 10:48 pm

I made 3 dozens last night and it was perfect. my family loved it. thanks for the recipe shelly. keep it up. 🙂

Cate B.
Oct 29, 2013 6:41 pm

I made these this weekend, and they turned out AMAZING. I didn’t have a muffin top pan (tragically) so I just did them as drop cookies, which turned out great. Also, I decided to use mini morsels of semi-sweet chocolate instead of chopped milk chocolate for the dough…but of course I did the traditional hershey’s square for the top. 🙂

Thank you so much for sharing this recipe! It’s definitely going into my regular cookie rotation.

Sep 2, 2013 7:16 pm

Baked these for my husband…got a trip to Disneyland out of them! Thanks!

Aug 27, 2013 7:52 pm

Oh my goodness – I’m following you! these are simply the cats whiskers! My eldest daughter has just left for college – I’m getting this pan and making them for her when she first comes home – she’ll LOVE them!
Mary x
PS I love your blog!

Aug 9, 2013 2:06 pm

I made these yesterday and they turned out great! I needed to make a triple batch and I only had one muffin top pan so I called the Sur la Table near me and they have their brand but on clearance they had the Chicago Metallic Muffin Top Pan for $5.99!!! I snatched up all 5 they had and made the cookies in record time! I’ll definitely be making more deep dish cookies. Thanks!!!

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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