Marshmallow, graham, chocolate — the holy trinity. You don't need a fire pit to get the s'mores experience; these 18 desserts bring that gooey, toasty, campfire feeling into the kitchen. Below are 18 ideas, mixed across categories so there’s something for whatever kind of day you’re having. Save your favorites and pin the ones you want to try.
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1. S'mores Fudge Brownies
These are the brownies you bring to a school event and come home with an empty pan and three recipe requests. A graham cracker crust on the bottom, fudgy chocolate brownie in the middle, and toasted marshmallow on top. They look impressive but the actual effort is totally manageable on a weeknight.
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S’mores Fudge Brownies
Ingredients
Method
- Preheat oven to 350°F and line a 9×13 inch pan with parchment paper.
- Mix graham cracker crumbs with melted butter and press firmly into the bottom of the prepared pan.
- Prepare brownie batter according to package directions, stir in chocolate chips, and spread evenly over the graham crust.
- Bake for 25 minutes, then remove from oven and scatter mini marshmallows and chopped chocolate over the top.
- Return to oven and broil on high for 1 to 2 minutes until marshmallows are golden and puffed, watching closely so they don’t burn.
- Cool completely before slicing into bars.
2. S'mores Blondies with Chocolate Drizzle
Blondies are basically brownies for people who want butterscotch vibes, and they play really well with s'mores flavors. The graham cracker pieces baked right into the batter give you a little crunch in every bite. Drizzle melted chocolate over the top after baking and you're done.
S’mores Blondies with Chocolate Drizzle
Ingredients
Method
- Preheat oven to 350°F and grease an 8×8 inch baking pan.
- Whisk melted butter and brown sugar together, then beat in eggs and vanilla.
- Stir in flour, baking powder, and salt until just combined, then fold in graham cracker pieces and marshmallows.
- Spread batter into the prepared pan and bake for 22 to 25 minutes until the center is set and edges are golden.
- Let cool for 15 minutes, then drizzle melted chocolate chips over the top before slicing.
3. S'mores Cookie Bars
This is the recipe you make when you want s'mores but your kids also want cookies and nobody can agree. Cookie dough base, a full layer of chocolate, marshmallow on top — everybody wins. They're easy to cut, easy to pack in a bag, and they hold up better than you'd think at room temperature.
S’mores Cookie Bars
Ingredients
Method
- Preheat oven to 375°F and line a 9×13 inch pan with parchment paper.
- Beat butter and both sugars until fluffy, then add eggs and vanilla and mix well.
- Stir in flour, baking soda, and salt, then fold in crushed graham crackers.
- Press two-thirds of the dough evenly into the bottom of the prepared pan.
- Layer chocolate bars over the dough, covering as much surface as possible, then scatter marshmallows on top.
- Crumble remaining dough in small chunks over the marshmallows and bake for 20 to 25 minutes until golden.
- Cool completely before cutting so bars hold their shape.
4. Graham Cracker S'mores Cheesecake Bars
Cheesecake bars sound fancy but they're genuinely one of the easiest things you can make in a 9×13. The filling comes together in a bowl with a hand mixer and the whole thing bakes in under 40 minutes. The s'mores topping is what makes people stop mid-bite and say wait, what is this.
Graham Cracker S’mores Cheesecake Bars
Ingredients
Method
- Preheat oven to 325°F and line a 9×13 inch pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar, press into pan, and bake for 8 minutes.
- Beat cream cheese and remaining sugar until smooth, then add eggs and vanilla and mix until combined.
- Pour cheesecake filling over the warm crust and bake for 25 minutes until just set.
- Remove from oven, drizzle melted chocolate over the top, and scatter marshmallows evenly.
- Broil for 1 to 2 minutes until marshmallows are golden, then cool completely and refrigerate for 2 hours before cutting.
5. Stuffed S'mores Chocolate Chip Cookies
These cookies have a whole marshmallow and a square of chocolate tucked inside, so when you bite in you get the full s'mores experience in one cookie. Yes, they take a little more time to assemble than a regular drop cookie, but the reaction you get makes it completely worth it. Make a double batch because they go fast.
Stuffed S’mores Chocolate Chip Cookies
Ingredients
Method
- Preheat oven to 375°F and line baking sheets with parchment paper.
- Beat butter and both sugars until light and fluffy, then beat in eggs and vanilla.
- Stir in flour, baking soda, and salt until just combined, then fold in chocolate chips.
- Scoop about 2 tablespoons of dough, flatten slightly, place one marshmallow and one chocolate square in the center, then wrap dough around the filling and roll into a ball.
- Place on prepared baking sheets at least 3 inches apart and bake for 11 to 13 minutes until edges are golden but centers look slightly underdone.
- Cool on the pan for 5 minutes before moving — the marshmallow inside needs time to set.
6. S'mores Skillet Cookie
One giant cookie baked in a cast iron skillet and brought to the table still warm — this is the lazy genius move for a Friday night dessert. Everyone scoops from the center, the marshmallows stay gooey, and you dirty one pan. Serve it with vanilla ice cream and call it a win.
S’mores Skillet Cookie
Ingredients
Method
- Preheat oven to 350°F and grease a 10-inch cast iron skillet with butter.
- Whisk together melted butter and brown sugar, then stir in egg and vanilla.
- Mix in flour, baking soda, and salt until just combined, then fold in chocolate chips and crushed graham crackers.
- Spread dough evenly into the skillet and press mini marshmallows into the top.
- Bake for 20 to 22 minutes until edges are set and golden but the center is still slightly soft.
- Serve warm directly from the skillet with scoops of vanilla ice cream.
7. S'mores Graham Cracker Cookie Cups
Cookie cups are just cookies shaped into a muffin tin so they have a little pocket in the middle — easy to do and they look way fancier than they are. Fill that pocket with chocolate ganache and a toasted marshmallow and you have a party-worthy dessert that actually takes less than an hour start to finish.
S’mores Graham Cracker Cookie Cups
Ingredients
Method
- Preheat oven to 350°F and grease a standard 24-cup mini muffin tin well.
- Beat butter and both sugars, then add egg and vanilla and mix until smooth.
- Stir in flour, graham cracker crumbs, baking soda, and salt to form a dough.
- Roll dough into 24 balls, press each into a mini muffin cup, and bake for 10 to 12 minutes until set.
- While still warm, use a small spoon to press an indentation into each cup, then let cool.
- Heat heavy cream until hot, pour over chocolate chips, let sit 2 minutes, then stir into smooth ganache and spoon into each cup.
- Top each cup with a marshmallow and broil for 1 minute until toasted.
8. S'mores Layer Cake with Toasted Marshmallow Frosting
This one is a project, but it's the kind you do on a Saturday afternoon when you want something to be proud of. Chocolate cake layers, graham cracker filling, and a marshmallow frosting you toast with a kitchen torch right before serving. It photographs beautifully and tastes exactly like you want it to.
S’mores Layer Cake with Toasted Marshmallow Frosting
Ingredients
Method
- Bake chocolate cake according to package directions in two 9-inch round pans and let cool completely.
- Mix graham cracker crumbs, melted butter, and 2 tablespoons sugar to form a crumble and set aside.
- Place egg whites, granulated sugar, and cream of tartar in a heatproof bowl over simmering water, whisking constantly until sugar dissolves and mixture reaches 160°F.
- Remove from heat, beat with a hand mixer on high for 5 to 7 minutes until stiff glossy peaks form, then beat in vanilla.
- Place one cake layer on a plate, spread a thick layer of marshmallow frosting, and press graham cracker crumble into the frosting.
- Add the second cake layer and frost the entire outside of the cake with remaining marshmallow frosting.
- Use a kitchen torch to toast the outside of the frosting, then drizzle with melted chocolate before serving.
9. S'mores Cupcakes with Marshmallow Buttercream
These cupcakes have a graham cracker base pressed right into the liner before the batter goes in, so every component is built into one tidy package. The marshmallow buttercream is not complicated — it uses marshmallow fluff right from the jar, no candy thermometer needed. These are great for bake sales, birthday parties, or just Tuesday.
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S’mores Cupcakes with Marshmallow Buttercream
Ingredients
Method
- Preheat oven to 350°F and line a 24-cup muffin tin with paper liners.
- Combine graham cracker crumbs and melted butter, press about 1 tablespoon into the bottom of each liner, and bake for 5 minutes.
- Prepare chocolate cake batter according to package directions and fill each cup two-thirds full over the graham crust.
- Bake for 16 to 18 minutes until a toothpick comes out clean, then cool completely.
- Beat butter until fluffy, add powdered sugar and marshmallow fluff, and beat until light and smooth, adding heavy cream as needed for consistency.
- Pipe frosting onto cooled cupcakes and top with chocolate shavings and a pinch of crushed graham crackers.
10. S'mores Poke Cake
Poke cakes are genuinely one of the most underrated easy-dessert moves. You bake a chocolate cake, poke holes in it while warm, pour chocolate pudding over the whole thing so it soaks in, and then pile marshmallow fluff on top. It's crowd-size, no special equipment, and feeds a lot of people without a lot of stress.
S’mores Poke Cake
Ingredients
Method
- Bake chocolate cake in a 9×13 inch pan according to package directions and let cool for 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the surface of the warm cake, spacing them about an inch apart.
- Whisk pudding mixes with milk for 2 minutes until slightly thickened, then pour immediately over the cake so it seeps into the holes.
- Refrigerate for at least 1 hour until pudding is fully set.
- Fold marshmallow fluff into whipped topping and spread evenly over the top of the cake.
- Sprinkle with crushed graham crackers and mini chocolate chips before serving.
11. No-Bake S'mores Icebox Cake
This is your hot-weather hero — no oven, no fuss, just layers of whipped cream, chocolate pudding, and graham crackers that soften overnight into something that actually tastes like a real cake. Make it the night before an event and pull it out of the fridge looking like you really tried. You didn't. That's the beauty of it.
No-Bake S’mores Icebox Cake
Ingredients
Method
- Whisk pudding mixes with cold milk for 2 minutes until thickened and set aside.
- Beat heavy cream, powdered sugar, and vanilla to stiff peaks, then fold half into the pudding mixture.
- Spread a thin layer of pudding mixture on the bottom of a 9×13 inch dish, then layer graham crackers in a single layer on top.
- Spread half the remaining pudding mixture over the crackers, then drop spoonfuls of marshmallow fluff and spread gently.
- Add another layer of graham crackers, then the remaining pudding mixture.
- Spread reserved whipped cream over the top, scatter mini marshmallows, and drizzle with chocolate syrup.
- Cover and refrigerate at least 6 hours or overnight before serving.
12. S'mores Dip
You literally just need a cast iron skillet, three ingredients, and 10 minutes. Layer chocolate chips on the bottom, pile marshmallows on top, bake until it's bubbly and golden, and put it in the center of the table with graham crackers for dipping. It's a party trick that costs almost nothing.
S’mores Dip
Ingredients
Method
- Preheat oven to 450°F.
- Rub the inside of a 10-inch oven-safe skillet or baking dish with butter.
- Spread chocolate chips in an even layer across the bottom of the skillet.
- Pile mini marshmallows on top in a thick, even layer covering all the chocolate.
- Bake for 8 to 10 minutes until marshmallows are puffed and golden and chocolate is melted underneath.
- Bring directly to the table in the skillet and serve immediately with graham crackers for dipping.
13. No-Bake S'mores Pie
A graham cracker crust from the store does most of the work here, so you're really just making a chocolate filling and topping it with marshmallows. The whole thing chills in the fridge and you broil the marshmallow top right before serving so it gets that toasted look without heating up the whole kitchen.
No-Bake S’mores Pie
Ingredients
Method
- Heat heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Pour hot cream over chocolate chips in a heatproof bowl, let sit for 2 minutes, then stir until smooth.
- Stir in butter and vanilla until fully incorporated, then pour ganache into the graham cracker crust.
- Refrigerate for at least 3 hours until the filling is firm.
- When ready to serve, scatter mini marshmallows over the top in an even layer.
- Broil on high for 1 to 2 minutes until marshmallows are golden, watching constantly, then slice and serve immediately.
14. S'mores Parfaits
Parfaits are great because they're individually portioned, no slicing required, and everyone gets their own. Layer chocolate pudding, crushed grahams, and whipped cream with mini marshmallows in a clear glass and they look impressive without any real technique. These can be made ahead and refrigerated up to a day in advance.
S’mores Parfaits
Ingredients
Method
- Whisk pudding mix with cold milk for 2 minutes and refrigerate until thickened, about 5 minutes.
- Beat heavy cream, powdered sugar, and vanilla to stiff peaks.
- Spoon a layer of crushed graham crackers into the bottom of 6 glasses.
- Add a layer of chocolate pudding, then a layer of whipped cream, then a few mini marshmallows.
- Repeat the layers until glasses are filled, finishing with whipped cream and mini marshmallows on top.
- Drizzle with chocolate syrup and serve immediately or refrigerate up to 24 hours.
15. S'mores Mug Cake
This is a one-person, five-minute dessert you make at the end of a long day when you just need something chocolate and the kids are finally asleep. Mix a handful of ingredients in a mug, microwave for 90 seconds, add marshmallows on top, and zap for another 15 seconds. Done.
S’mores Mug Cake
Ingredients
Method
- Add flour, sugar, cocoa powder, and baking powder to a large microwave-safe mug and stir to combine.
- Add milk and vegetable oil and stir until smooth and no dry streaks remain.
- Stir in crushed graham crackers and chocolate chips.
- Microwave on high for 60 to 90 seconds until the cake is just set in the center — it should still look slightly moist on top.
- Immediately pile mini marshmallows on top and microwave for another 10 to 15 seconds until marshmallows puff.
- Eat directly from the mug while warm.
16. S'mores Ice Cream
No ice cream machine required here — this is a no-churn situation that uses whipped cream and sweetened condensed milk as the base. Swirl in marshmallow, chocolate fudge, and graham cracker pieces before freezing and you get something that tastes like it came from a scoop shop. It needs at least six hours in the freezer, so start it the morning before you need it.
S’mores Ice Cream
Ingredients
Method
- Beat heavy cream to stiff peaks in a large bowl.
- Fold sweetened condensed milk and vanilla into the whipped cream gently until just combined.
- Pour half the mixture into a 9×5 inch loaf pan.
- Drop spoonfuls of marshmallow fluff and hot fudge over the surface, then sprinkle with half the graham crackers and chocolate chips.
- Pour remaining ice cream mixture over the top and repeat with remaining marshmallow fluff, fudge, graham crackers, and chocolate chips.
- Use a knife to gently swirl the toppings into the mixture, then cover tightly and freeze at least 6 hours or overnight.
- Let sit at room temperature for 5 minutes before scooping.
17. S'mores Milkshake
Blend ice cream, milk, chocolate syrup, and graham crackers and you're halfway there — the marshmallow fluff stirred in at the end is what pushes it from chocolate milkshake into full s'mores territory. It's thick, it's ridiculous in the best way, and it takes about four minutes to make. A weekend treat the kids will absolutely lose their minds over.
S’mores Milkshake
Ingredients
Method
- Combine chocolate ice cream, milk, chocolate syrup, and graham crackers in a blender.
- Blend on high for 30 to 45 seconds until smooth.
- Add marshmallow fluff and pulse 3 to 4 times just to swirl it in without fully blending.
- Pour into tall glasses and top with whipped cream and mini marshmallows.
- Serve immediately with a wide straw.
18. S'mores Stuffed French Toast
Thick-cut bread stuffed with a chocolate and marshmallow filling, pan-fried until golden, and dusted with crushed graham crackers — this is the weekend breakfast that makes everybody think you did something special. You didn't spend that much more time than you would on regular French toast, but nobody needs to know that.
S’mores Stuffed French Toast
Ingredients
Method
- Spread chocolate chips and mini marshmallows on 4 slices of bread and press remaining slices on top to make sandwiches.
- Whisk eggs, milk, vanilla, and cinnamon together in a shallow dish.
- Dip each stuffed sandwich into the egg mixture, letting it soak for about 20 seconds per side.
- Melt butter in a large skillet or griddle over medium heat.
- Cook stuffed sandwiches for 3 to 4 minutes per side until golden brown and the chocolate and marshmallow inside are melted.
- Immediately press each cooked French toast into crushed graham crackers to coat the outside.
- Serve with powdered sugar and maple syrup.
Hopefully one of these 18 recipes hit the spot. Save your favorites, pin the ones you want to try, and let us know in the comments which one wins this week.
