If you love classic s’mores by the campfire, you will definitely enjoy these homemade eggless s’mores cookies.

They have all the best parts of the treat, including toasted marshmallows, melted chocolate, and graham cracker crumbs mixed right into the dough.

Best of all, this recipe is completely eggless. It is a great option if you have an egg allergy or simply ran out of eggs in your kitchen.

The cookies turn out soft, thick, and chewy with just a short chill in the fridge before baking.

I like to make a batch on weekends whenever I want a cozy treat that feels a little special.

Why You’ll Love It

Campfire Flavor Indoors – You get the classic taste of toasted marshmallows, graham crackers, and melted chocolate without needing a real campfire.

Zero Eggs Required – This recipe uses milk and melted butter to create a rich, chewy dough without using any eggs.

Real Graham Cracker Texture – Mixing actual graham cracker crumbs directly into the flour adds an authentic flavor and a delicious bite.

Ingredient List

1/2 cup Unsalted Butter, Melted
2/3 cup Brown Sugar, Packed
1/4 cup Granulated Sugar
3 tbsp Milk
1 1/2 tsp Vanilla Extract
1 cup All-Purpose Flour
3/4 cup Graham Cracker Crumbs
1 tsp Cornstarch
1/2 tsp Baking Soda
1/2 tsp Ground Cinnamon
1/2 tsp Salt
1 cup Milk Chocolate Chips
1 cup Mini Marshmallows
2 Milk Chocolate Bars, Broken Into Squares

Directions

Step 1

In a large bowl, whisk the slightly cooled melted butter, brown sugar and granulated sugar for about 1 minute, until smooth. Whisk in the milk and vanilla until combined.

Step 2

In a separate bowl, whisk together the flour, graham cracker crumbs, cornstarch, baking soda, cinnamon and salt. Stir into the butter mixture until no dry streaks remain, then fold in the chocolate chips.

Step 3

Cover and chill the dough for 45 minutes. This firms up the butter and lets the graham crumbs absorb moisture, so the cookies stay thick and chewy.

Step 4

Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough into 2 tbsp balls and place them 2 inches apart.

Step 5

Bake for 8 minutes, until the edges are just starting to set.

Step 6

Remove the sheets from the oven and gently press 4-5 mini marshmallows and a chocolate square into the top of each cookie. Return to the oven for 2-3 minutes, until the marshmallows are puffed and soft and the edges are golden.

Step 7

Cool on the baking sheet for 10 minutes so the marshmallows can set, then transfer to a wire rack. Makes about 16 cookies.

Tips

Cool the Melted Butter First

From my experience, you should never pour hot butter straight into the sugars. Let it cool on the counter for about five to ten minutes until it feels barely warm to the touch.

If the butter is still hot, it will dissolve the sugar crystals too fast and cause your cookies to spread into thin puddles.

Keeping it lukewarm also stops the cold milk from curdling when you whisk the liquids together for this eggless base.

Grind the Graham Crackers Finely

I recommend crushing your graham crackers into fine, sandy crumbs before you measure them.

Large cracker chunks will keep the dry ingredients from blending properly. Because this is an eggless recipe, fine crumbs act like extra flour to build structure and keep the cookies chewy.

You can run whole crackers through a blender or food processor to get that smooth texture in seconds.

Do Not Skip the Chilling Time

You will get the best results if you give the dough the full 45 minutes in the fridge.

This resting period gives the graham cracker crumbs time to soak up the milk and melted butter. That hydration creates a thick, tender cookie center instead of a crumbly mess.

Chilling also firms up the butter so the dough balls hold their shape in the oven instead of melting flat.

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Questions You Might Have

What holds these cookies together without any eggs?

This eggless recipe uses the moisture from the milk and melted butter to bind the dry ingredients into a sturdy dough.

The cornstarch works alongside the flour to lock in softness, which keeps the cookies chewy instead of dry and crumbly.