A sweet and salty twist on the classic s’mores, these RITZ S’mores Cookies come together in minutes and deliver the perfect combination of buttery crunch, gooey marshmallow, and melty chocolate. Whether I use the microwave or the oven, I always end up with a treat that’s impossible to resist. They’re a hit at parties, quick to whip up, and fun to customize with toppings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
24 RITZ crackers (12 for base, 12 for tops)
12 large marshmallows
12 pieces of milk chocolate (or chocolate chips)
2 tablespoons melted butter (optional, for brushing)
Optional toppings:
Crushed graham crackers
Sea salt flakes
Caramel or chocolate drizzle
Directions
Microwave Version (Quick & Easy):
I lay 12 RITZ crackers on a microwave-safe plate, flat side up.
I place a piece of chocolate and one marshmallow on each cracker.
I microwave for 10–12 seconds, just until the marshmallows puff and the chocolate starts to soften.
I quickly press a second cracker on top of each one to make a sandwich.
I let them cool slightly before enjoying.
Oven-Toasted Version (Golden & Crunchy):
I preheat my oven to 375°F (190°C) and line a baking sheet with parchment paper.
I arrange 12 RITZ crackers on the sheet and top each one with chocolate and a marshmallow.
I bake them for 5–6 minutes, until the marshmallows are puffed and slightly golden.
I remove the tray and press a second cracker on top of each to complete the cookie.
For extra flavor, I sometimes brush them with melted butter and sprinkle on toppings like crushed graham crackers or sea salt flakes.
Servings and timing
Servings: 12 cookies
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Calories: Approximately 120 kcal per cookie
Variations
I sometimes use dark chocolate or peanut butter cups for a richer twist.
For a nutty flavor, I add a dab of peanut butter under the marshmallow.
I swap in flavored marshmallows like strawberry or chocolate for extra flair.
For holiday fun, I drizzle colored candy melts on top.
I use gluten-free crackers for a gluten-free version.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the microwave for about 5–7 seconds if I want that gooey texture again. However, they’re just as tasty at room temp with a slightly chewy marshmallow.
FAQs
How do I keep the marshmallows from getting too sticky?
I find that letting the cookies cool for a minute or two after assembling helps the marshmallows firm up a bit, making them less messy to eat.
Can I make these ahead of time?
Yes, I often make them a few hours ahead. I just keep them in an airtight container and avoid stacking them to prevent sticking.
What type of chocolate works best?
I usually use milk chocolate squares or chocolate chips, but dark chocolate or white chocolate work great too depending on what I’m craving.
Can I toast the marshmallows separately?
If I want that extra golden touch, I use a kitchen torch to toast the marshmallows before sandwiching them between the crackers.
Are these safe for kids to make?
Absolutely! With a little supervision for the microwave or oven part, kids love assembling these and adding their own toppings.
Conclusion
RITZ S’mores Cookies are my go-to when I need something quick, fun, and satisfying. They combine all the best parts of s’mores with the buttery crunch of RITZ crackers—and I can make them in just minutes. Whether I’m hosting, baking with kids, or just need a sweet bite, these are always a winning choice.
📖 Recipe:
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Ritz S’mores Cookies
- Total Time: 10 minutes
- Yield: 12 cookies
- Diet: Vegetarian
Description
A sweet and salty twist on the classic s’mores, RITZ S’mores Cookies combine buttery RITZ crackers with gooey marshmallows and melty chocolate. Quick to make in the microwave or oven, they’re perfect for parties, snacks, or fun desserts.
Ingredients
24 RITZ crackers (12 for base, 12 for tops)
12 large marshmallows
12 pieces of milk chocolate (or chocolate chips)
2 tablespoons melted butter (optional, for brushing)
Optional toppings:
Crushed graham crackers
Sea salt flakes
Caramel or chocolate drizzle
Instructions
- Lay 12 RITZ crackers on a microwave-safe plate, flat side up.
- Place a piece of chocolate and one marshmallow on each cracker.
- Microwave for 10–12 seconds, until marshmallows puff and chocolate softens.
- Quickly press a second cracker on top to make a sandwich. Let cool slightly before serving.
- For oven version, preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Arrange 12 crackers on the sheet, each topped with chocolate and a marshmallow.
- Bake for 5–6 minutes, until marshmallows are puffed and lightly golden.
- Remove from oven and press another cracker on top to complete the sandwich.
- Optionally, brush tops with melted butter and add toppings like crushed graham crackers, sea salt, or drizzle.
Notes
Use dark chocolate or peanut butter cups for variation.
Add peanut butter under the marshmallow for a nutty twist.
Try flavored marshmallows for added flair.
Use gluten-free crackers for a gluten-free version.
Store in airtight container for up to 2 days.
Microwave 5–7 seconds to reheat for gooey texture.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: Microwave or Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 5mg
