There’s a certain kind of magic that happens when you combine the buttery, salty crunch of a Ritz cracker with the gooey, sweet nostalgia of a s’more. It’s the kind of treat that feels like a warm hug on a chilly afternoon, a little nod to campfire nights spent under a blanket of stars. I first stumbled upon this genius combination at a friend’s potluck, tucked amongst an array of decadent desserts, and I knew right then I had to bring this little piece of joy into my own kitchen.

These Ritz S’mores Cookies are the perfect bridge between elegant and easy, fancy and fun. They’re wonderfully simple to throw together, yet they deliver that spectacular “wow” factor that makes everyone think you spent hours in the kitchen. So, put the kettle on, my dear, and let’s bake up a batch of these irresistible delights together.

Gathering Your Cozy Ingredients

One of the best things about this recipe is that you likely have most of these ingredients already waiting in your pantry. It’s a beautiful symphony of simple, classic flavors.

• 1 sleeve of Ritz crackers (about 36 crackers): The star of the show! Their signature buttery and slightly salty profile is the perfect contrast to the sweet marshmallow.
• 1 cup of semi-sweet chocolate chips: I love the rich depth of semi-sweet here, but milk chocolate would be wonderfully nostalgic too.
• 1 cup of mini marshmallows: The “mini” size is key—they melt perfectly without creating a huge, oozing mess.
• 1/2 cup (1 stick) of unsalted butter, softened: For that rich, classic cookie base.
• 1/2 cup of granulated sugar: For sweetness and helping to create a lovely crisp edge.
• 1/2 cup of packed light brown sugar: This adds a beautiful molasses note and makes the cookies wonderfully chewy.
• 1 large egg, at room temperature: Always room temperature! It blends into the batter so much more smoothly.
• 1 teaspoon of pure vanilla extract: The soul of so many baked goods. That warm, aromatic flavor is non-negotiable for me.
• 1 1/2 cups of all-purpose flour: The foundation of our cookie.
• 1/2 teaspoon of baking soda: Our little leavening agent to give the cookies a bit of lift.
• 1/4 teaspoon of salt: To balance all the sweetness and enhance every single flavor in the bowl.

Let’s Start Baking: A Step-by-Step Guide

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper. There’s nothing cozier than a warm oven waiting for something delicious.

First, in a medium bowl, whisk together your flour, baking soda, and salt. Setting these dry ingredients aside now means one less step to worry about later. In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), cream together the softened butter, granulated sugar, and brown sugar on medium speed for about 2-3 minutes. You want it to be light and fluffy—this is what creates that perfect cookie texture!

Next, beat in the egg and vanilla extract until everything is beautifully combined. Now, with your mixer on low, gradually add the flour mixture. Mix just until the flour disappears into the dough—overmixing is the enemy of a tender cookie! Gently fold in the chocolate chips and mini marshmallows with a spatula. They’ll be peeking out from every scoop, promising pockets of melty goodness.

Here comes the fun part! Take a heaping tablespoon of dough and place it on your prepared baking sheet. Now, gently press a Ritz cracker right into the top of the dough ball. You don’t need to submerge it completely; just a light press so it adheres. This little crown is what makes them so special. Repeat, spacing the cookies about 2 inches apart to allow for spreading.

Bake for 9-11 minutes, or until the edges are a gorgeous golden brown and the centers look just set. The marshmallows will be puffy and toasted—pure heaven. Let them cool on the baking sheet for 5 minutes; this is crucial as they continue to set up. Then, transfer them to a wire rack to cool completely… if you can wait that long!

Pro Tips & Cozy Variations

For an even more intense s’mores experience, try using a kitchen torch to lightly toast the marshmallows on top of the baked cookies for 30 seconds. It adds that authentic campfire flavor! If you’re feeling adventurous, a sprinkle of flaky sea salt on the warm cookies is absolutely divine. For a fun twist, you could substitute the semi-sweet chocolate for chopped up peanut butter cups or a dark chocolate bar for a richer bite.

The Perfect Pairing

These cookies are a dream alongside a steaming mug of classic English Breakfast tea—its robust flavor stands up beautifully to the sweetness. For a truly decadent treat, serve them slightly warm with a scoop of vanilla bean ice cream. They also make a wonderful addition to a dessert board, paired with fresh berries and a dollop of whipped cream.

Keeping Them Fresh & Cozy

To keep your cookies soft and chewy, store them in an airtight container at room temperature for up to 4 days. If you want to enjoy that just-baked warmth, simply pop a cookie in the microwave for 10-15 seconds. The chocolate will become blissfully melty all over again. You can also freeze the baked cookies for up to 3 months; just thaw them at room temperature whenever a cookie craving strikes.

Your Questions, Answered

Can I use large marshmallows instead of mini?
I wouldn’t recommend it. Large marshmallows don’t distribute as well and can create overly gooey, unstable spots that burn more easily. The minis are perfect for pocket-sized melty goodness in every bite.

My crackers sunk into the dough! What happened?
This usually means the dough was a bit too soft. Chilling the dough for 20-30 minutes before scooping and adding the crackers can help firm it up and prevent the Ritz from disappearing.

Can I make the dough ahead of time?
Absolutely! You can prepare the dough (without adding the Ritz topping), cover it tightly, and refrigerate it for up to 48 hours. Let it sit at room temperature for 15-20 minutes before scooping and baking as directed.

Are these cookies very crunchy from the Ritz?
The cracker softens slightly during baking, landing in a wonderful place between soft and crisp. It adds a delightful textural contrast and that iconic buttery, salty flavor without being hard.

And there you have it, my dear—a little recipe that brings the magic of a campfire right into your kitchen. I hope these Ritz S’mores Cookies bring as much joy to your home as they have to mine. There’s something so special about sharing a treat that’s both whimsical and wonderfully simple. Until next time, may your home be warm and your oven always full of something delightful.

Now that you’ve got the base recipe down, let’s talk about how to make these Ritz S’mores Cookies truly your own. A little baker’s intuition goes a long way!

Pro Tips & Creative Twists

For the absolute best results, here are a few things I’ve learned in my kitchen:

• Chill the Dough: If you have the time, chilling the cookie dough for 30 minutes before baking helps prevent overspreading, giving you a thicker, chewier cookie.
• Press Gently: When you place the Ritz cracker on top, give it a very gentle press to adhere it to the dough, but don’t push it all the way down. You want it to sit proudly on top!
• Go Gourmet: Swap the standard milk chocolate for a dark chocolate bar for a richer, less sweet flavor, or use a flavored marshmallow for a fun twist.
• Gluten-Free Friendly: This recipe is wonderfully adaptable! Simply use your favorite 1:1 gluten-free flour blend and ensure your Ritz crackers (or a similar buttery GF cracker) are gluten-free.

The Perfect Pairings

While these cookies are a star all on their own, they love company. I love serving them still slightly warm with a tall glass of cold milk—a classic for a reason. For a truly decadent dessert, crumble one over a scoop of vanilla bean ice cream. And for the adults, a cup of strong, dark roast coffee or a rich stout beer cuts through the sweetness beautifully.

Keeping Them Fresh & Gooey

To keep that just-baked texture, store your cooled cookies in an airtight container at room temperature. They’ll stay delicious for up to 3 days.

The best way to reheat? Pop a cookie in the microwave for a mere 8-10 seconds. It’s just enough time to make the chocolate and marshmallow wonderfully soft and gooey again, as if it just came out of the oven. Pure magic!

Your Ritz S’mores Cookie Questions, Answered

Can I use marshmallow fluff instead of a marshmallow?
You can! Simply place a dollop (about a teaspoon) of marshmallow fluff on the center of the dough ball right before baking. It might spread a bit more, but it will be deliciously messy and gooey.

My marshmallow disappeared! What happened?
It likely melted completely into the cookie. This can happen if the marshmallow is particularly fresh or soft. It will still taste amazing, but for a more defined look, try using a slightly staler marshmallow or freezing them for 10 minutes before chopping.

Can I make the dough ahead of time?
Absolutely. You can scoop the dough balls (without the toppings) and keep them in an airtight container in the fridge for up to 2 days. Let them sit at room temperature for 15 minutes before adding the toppings and baking.

Why did my cookies spread so much?
This is usually due to butter that was too warm. Ensure your butter is just softened, not melted. Chilling the dough, as mentioned above, is the best defense against spreading.

There’s something so special about a recipe that brings together such simple, humble ingredients and turns them into pure joy. These Ritz S’mores Cookies are more than just a treat; they’re a little edible hug, a moment of sweet nostalgia, and a guaranteed smile-maker for anyone lucky enough to try one. I hope your kitchen fills with the wonderful smell of baking cookies and that you share them with someone you love. Happy baking!