Camp Recipe: S'mores Cookies

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We love sharing our special camp recipes for you to make at home whenever you’re missing Greystone, and this year, we’re taking it in a sweet direction! All year long we’ll be sharing your favorite cookie recipes so you can make them for your friends and family when the craving strikes.

First up we have a cookie that is perfect for those chilly fall days - our s’more cookie! So save this recipe, send it to your camp friends, and start making your grocery list.

Do you have a cookie recipe you want us to share this year? Let us know in the comments!

Makes 20 cookies

Disclaimer: this is the recipe that our cookies are based off of. They’re not exactly what we serve to campers.


  • 1 1/2 cups flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp corn starch
  • ¼ tsp salt
  • 10 tbsp unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 1 cup mini marshmallows, torn in half
  • 1 bar Hershey’s Chocolate, roughly chopped
  • 4 Graham crackers, roughly chopped
  • 3/4 cup semisweet chocolate chips
  1. Combine the flour, salt, baking powder, baking soda, and cornstarch in a bowl then whisk together and set aside.
  2. Using a mixer, beat butter and sugars in a bowl until creamy, about two minutes. Add in egg and vanilla and mix until combined. Scrape the bowl down and mix once more.
  3. Gradually add flour mixture to butter mixture, beating on low speed until just combined.
  4. Reserve a handful of the torn marshmallows and Hershey’s pieces and set aside. Add the remaining marshmallows, Hershey’s pieces, chocolate chips, and graham crackers to the dough and mix on low until just combined (do not over-beat). The dough will seem a little dry.
  5. Refrigerate dough for an hour.
  6. Heat oven to 350F. Portion out roughly two tablespoon-sized pieces of dough. Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
  7. Bake at 350° for 8 minutes. Top the cookies with the reserved marshmallows and Hershey’s pieces, and then return to the oven for 2-3 minutes to finish baking. Cool completely and enjoy!