Gooey S’mores Cookies Without Eggs are everything you love about classic campfire s’mores… just baked into a soft, chewy cookie with melty chocolate, pockets of marshmallow, and crisp little bits of graham cracker in every bite. These are the cookies I make when I want something fun and nostalgic but don’t feel like dealing with a mixer full of raw eggs, and they always come out perfectly gooey with that unmistakable s’mores flavor. They’re the kind of cookies that somehow disappear the second they hit the cooling rack — my husband immediately goes for the ones with the biggest chocolate pools, and Ariya can spot a melty marshmallow from across the kitchen. And since they’re egg-free, they’re great for families with allergies or whenever I’m running low on ingredients but still want something sweet and homemade.
Whether you’re baking for movie night, sending treats to school, or just want a cookie that tastes like summer no matter what month it is, these Gooey S’mores Cookies always hit the spot. Soft centers, golden edges, and all the s’mores goodness without ever lighting a fire.
What Is This Recipe Exactly? (Gooey S’mores Cookies Without Eggs)
Gooey S’mores Cookies Without Eggs are soft, chewy, bakery-style cookies packed with everything you love about classic s’mores — melty chocolate, stretchy mini marshmallows, and crunchy bits of graham cracker all folded into a buttery, egg-free cookie dough. They bake up golden on the edges with soft, gooey centers and the perfect mix of texture in every bite. It’s basically a campfire treat baked into a thick, cozy cookie… minus the smoke, the mess, and the whole “standing outside with a stick” part.
Why This Recipe Works
This recipe works because the base dough is designed to stay soft and chewy without needing eggs. The applesauce acts as a moisture booster and binder, keeping the cookies tender while still holding their shape. Shortening helps them bake up thick instead of spreading flat — which is huge when you’re mixing in marshmallows that like to melt. Graham crackers add structure, chocolate melts into pools, and the marshmallows create those gooey pockets everyone loves. It’s the perfect balance of chewy, melty, and crunchy, and it bakes consistently every single time.
Ingredient Breakdown: What They Do
All-purpose Flour: Creates the structure of the cookie so they bake thick instead of spreading out.
Baking Soda: Helps give the cookies light lift and a soft texture.
Salt: Balances the sweetness and boosts all the s’mores flavors.
Shortening: Keeps the cookies thick, tender, and evenly chewy — and prevents over-spreading.
White & Brown Sugar: White sugar helps them get lightly crisp edges, while brown sugar keeps the centers soft and adds that caramel flavor.
Applesauce: Replaces the eggs and adds moisture so the cookies stay soft.
Vanilla Extract: Enhances the marshmallow, chocolate, and graham flavors.
Mini Marshmallows: Melt into gooey pockets throughout the cookie.
Hershey’s Chocolate Bars: Give classic s’mores flavor with melty chocolate pools.
Graham Crackers: Add crunch, texture, and that unmistakable s’mores taste.
When to Serve / Serving Ideas
These cookies work for just about anything —
- Movie nights when you want a cozy, chocolatey treat.
- Kids’ sleepovers because s’mores anything is an instant hit.
- Afternoon snacks with a cup of coffee or hot cocoa.
- Summer parties when you want s’mores flavor without pulling out a fire pit.
- Holiday cookie trays — the marshmallow + chocolate combo always stands out.
They’re also great slightly warmed so the chocolate gets melty again… microwave for 5–7 seconds and thank me later.
Make Ahead & Storage Tips
Make-Ahead Dough:
Roll the dough into balls and store them in the fridge for up to 48 hours. Let them sit at room temperature for 10 minutes before baking so they spread evenly.
Freezing Dough:
Freeze the dough balls on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen — just add 1–2 minutes to the bake time.
Storing Baked Cookies:
Keep baked cookies in an airtight container for 3–4 days. The marshmallows stay soft, and the chocolate stays melty with a quick warm-up.
Freezing Baked Cookies:
They freeze surprisingly well! Freeze in layers with parchment between them. Thaw at room temp or warm gently in the microwave.
Why You’ll Love This Recipe
You’ll love this recipe because it gives you the full s’mores experience in a soft, chewy cookie that doesn’t require eggs, special equipment, or a campfire. The marshmallows get gooey, the chocolate melts into ribbons, and the graham crackers add little bits of crunch that make every bite feel nostalgic. They’re easy, fun, kid-approved, allergy-friendly, and the kind of cookie people keep asking you to make again. It’s the perfect mix of simple and indulgent — exactly what a s’mores cookie should be.
FAQ Section
Why did my cookies spread too much while baking?
When a cookie dough contains marshmallows, you’ll almost always see a little spreading — but excessive spreading usually means one of three things: the shortening was too soft, the marshmallows were too close to the edges, or the dough was too warm going into the oven. Since the marshmallows melt fast, they can create little “steam pockets” that widen the cookie.
To prevent this, chill the dough balls for 15–20 minutes before baking, and try to tuck most of the marshmallows inside the dough ball rather than on the outside. Using a round cookie cutter to gently scoot the cookies back into shape right when they come out of the oven is also a great baker’s trick for picture-perfect, thick cookies.
Why are the marshmallows melting out of the cookies?
Mini marshmallows melt aggressively at high heat, especially when they’re peeking out of the dough. If they’re fully exposed, they caramelize and sometimes ooze out onto the pan. It’s totally normal, but you can minimize it by pulling the marshmallows apart so they’re sticky and easy to “hide” in the dough. Folding them into the center helps create gooey pockets rather than crispy edges. Another tip: line your baking sheet with parchment so the melted marshmallow doesn’t glue itself to the pan.
Why do you use applesauce instead of eggs?
Applesauce acts as a binder and adds moisture, giving the cookies their soft, chewy texture without needing eggs. It keeps the dough thick enough to hold the marshmallows and s’mores mix-ins and helps the cookies stay soft for days. It’s a great alternative for anyone with allergies or for days when you’re just out of eggs. The flavor doesn’t make the cookies taste like apples — it simply blends into the background while doing all the structural work eggs would normally do.
Can I make these ahead of time for a party or event?
Yes! These cookies are excellent for make-ahead baking. You can prep the dough days in advance and refrigerate it, or freeze the dough balls for months. Because they stay soft, you can bake them a day ahead and they’ll still taste freshly made. If you want them extra gooey for serving, warm them for 5–7 seconds before plating.
Can I freeze these cookies?
Absolutely. Freeze the dough balls on a sheet tray, then transfer to an airtight freezer bag. Bake from frozen with a tiny increase in bake time. Already baked cookies also freeze well — layer them between parchment and freeze for up to 2 months. Thaw at room temperature or warm gently to revive the chocolate and marshmallow.
What chocolate is best for s’mores cookies?
Hershey’s chocolate bars are ideal because they melt the same way they do in real s’mores — softer and creamier than chocolate chips. Chocolate chunks also work, but the flavor won’t be as “authentic” to that classic campfire taste. Whatever you choose, keep pieces medium-sized so they melt into perfect pools in the center.
Variations & Substitutions
- Use chocolate chunks, milk chocolate chips, or dark chocolate.
- Add chopped pretzels, toffee bits, or mini chocolate chips for more texture.
- Swap marshmallows for marshmallow bits for less melt and more shape.
- Make them gluten-free by using a 1:1 gluten-free flour blend.
- Make them dairy-free with vegan shortening and dairy-free chocolate.
- Add more graham flavor by mixing in an extra crushed cracker.
How to Give Them as Gifts to Friends & Family
These cookies make adorable homemade gifts because they look fun, smell amazing, and feel nostalgic. They’re perfect for holidays, teacher gifts, sleepovers, care packages, or just dropping off for someone who needs a pick-me-up.
To package them nicely:
- Place 4–6 cookies in a kraft bakery box lined with parchment paper.
- Add a little square of chocolate or a mini graham cracker for decoration.
- Tie the box with twine and a handwritten tag — “Gooey S’mores Cookies (Egg-Free!)”.
- Add a ribbon or cinnamon stick bundle for holiday gifting.
They stay soft for days, so they travel well.
Budget Breakdown
Approximate cost using average grocery prices:
- Flour: $0.40
- Baking soda/salt: $0.10
- Shortening: $1.00
- White sugar: $0.40
- Brown sugar: $0.40
- Applesauce: $0.40
- Vanilla: $0.40
- Mini marshmallows: $1.00
- Hershey bars: ~$2.50
- Graham crackers: $0.80
Estimated total: ~$8.40
Cost per cookie: ~$0.25–$0.30
Much cheaper than bakery versions that sell for $3–$5 each.
Troubleshooting Tips
- If cookies are too flat → chill dough 15–20 minutes.
- If cookies are too puffy → add 1–2 tablespoons extra applesauce or lightly flatten dough balls.
- Marshmallows burning → tuck them deeper into the dough.
- Edges crisp too fast → lower oven temp slightly to 365°F.
- Dough too dry → add 1 tablespoon applesauce.
- Dough too wet → add 1–2 tablespoons flour.
Nutrition Information (Approximate per cookie)
Based on 24 cookies:
- Calories: ~155
- Fat: 7g
- Carbs: 22g
- Sugar: 13g
- Protein: 1.5g
- Sodium: 145mg
Why Make Them Without Eggs? Who Is This For? Does It Change the Taste?
These cookies are great for anyone with egg allergies, parents baking for school events, families with dietary restrictions, or honestly just anyone who wants a safe, egg-free dough without needing special ingredients. Applesauce makes the cookies soft and chewy without adding apple flavor — it blends right into the dough. The taste stays completely s’mores-focused: chocolate, marshmallow, and graham cracker. Making them egg-free also makes them perfect for gifting, sharing, or baking with kids.
S’mores Cookies Texture Guide: Soft vs. Chewy vs. Gooey
When you bake any s’mores-inspired cookie, the texture is everything. Some people want that soft bakery-style center, others want a chewy, hold-its-shape bite, and some want over-the-top gooey marshmallow pockets. This recipe can actually swing in any of those directions depending on a few simple adjustments — and understanding those options will help you customize your perfect cookie!
For Soft S’mores Cookies:
Soft cookies come from moisture retention. Using applesauce instead of eggs already helps keep these extra soft, and pulling the cookies out of the oven as soon as the edges are set keeps the centers tender. Slightly underbaking is the secret for that melt-in-your-mouth cookie texture without losing structure.
For Chewy S’mores Cookies:
A longer chill time (40–60 minutes), plus letting the cookies sit on the baking sheet for the full 10 minutes after baking, develops a chewier bite. The warm sheet continues cooking the cookies from the bottom, giving you that bend-but-not-break chewy texture people love.
For Extra Gooey Cookies:
Gooey cookies are all about marshmallow placement and shorter bake times. Tucking a few marshmallow pieces deep inside the dough helps create molten pockets that stay creamy inside while the outer coating gets toasty. Only bake until the tops look set but still appear soft in the center.
How to Prevent the Marshmallows From Melting Out
One of the biggest frustrations with s’mores cookies is that the marshmallows can melt into a sticky puddle or leak out onto the baking sheet. Not only does it affect texture, but it also creates that over-browned edge marshmallow that turns rock hard once cooled. So I have included my “how to get perfect molten pockets every single time” section for you lovely readers!
1. Chill the Dough Well
Warm dough encourages marshmallows to ooze out. Chilled dough holds its shape longer in the oven, keeping the marshmallow contained until the cookie sets.
2. Tuck the Marshmallows Deep Into the Center
Instead of pressing marshmallows on top, wrap the dough fully around them. Marshmallows on the surface always melt outward. Marshmallows buried in the center melt inward, creating gooey pockets without leaks.
3. Use Mini Marshmallows or Torn Marshmallows
Large marshmallows expand too aggressively. Mini or torn marshmallows melt more predictably and distribute better, giving cookies that classic gooey pull while staying contained.
4. Don’t Overbake
Once the marshmallow expands too long in the oven, it liquifies and spills out. Pulling the cookies as soon as the edges set prevents this. The marshmallow will continue to set as the cookie cools.
5. Use Parchment Paper
If a little does leak out, parchment prevents sticking and makes cleanup way easier. It also prevents the caramelized sugar from turning gritty or burning on the pan.
My Personal Kitchen Notes
I always pull the marshmallows apart before folding them in — the sticky edges cling to the dough and help keep them from melting out. I also like saving a few chocolate pieces to press on top of the dough balls before baking so the cookies look bakery-style with big melty chocolate patches. If I want them extra gooey, I take them out about 30 seconds early because they continue setting as they cool.
My Final Thoughts
These Gooey S’mores Cookies Without Eggs are such a fun treat to bake — they’re soft, chewy, nostalgic, and packed with everything you love about a classic s’mores. They’re easy, kid-friendly, allergy-friendly, and perfect for everything from parties to cozy nights at home. They turn out consistently delicious every time, and once you try them warm with the chocolate still soft, it’s honestly hard not to make another batch right away.
More S’more Recipes
S’mores Cookies without Eggs
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup shortening
- ¾ cup white sugar
- ¾ cup brown sugar
- ½ cup applesauce
- 1 teaspoon vanilla extract
- 1 ½ cups mini marshmallows pulled apart
- 12 snack-size Hershey’s chocolate bars broken into pieces
- 3 full-size graham crackers broken into pieces
Instructions
- Preheat Oven: Set the oven to 375°F and line your baking sheet with parchment paper.
- Dry Ingredients: In a medium bowl, mix flour, baking soda, and salt, and set aside.
- Wet Ingredients: In a stand mixer, cream together shortening, white sugar, and brown sugar. Scrape down the bowl. Add applesauce and vanilla extract, mixing well.
- Combine: Add the flour mixture in batches, 1 cup at a time, mixing on low speed and scraping the sides of the bowl as needed.
- Add S'mores Ingredients: Gently fold in mini marshmallows, broken chocolate pieces, and graham crackers.
- Form Cookies: Roll dough into tablespoon-sized balls and place them on the prepared baking sheet, leaving about 2 inches between each ball.
- Bake: Bake in the preheated oven for 8 minutes.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a cooling rack.
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