S’mores Chocolate Chip Cookies are loaded with gooey marshmallows, rich chocolate, and graham cracker crumbs. They bake up soft, chewy, and full of that classic summer campfire flavor.
These S’mores Chocolate Chip Cookies combine everything you love about classic chocolate chip cookies with the gooey, toasty flavors of a campfire s’more. Soft, chewy cookies are packed with melty chocolate, marshmallows, and crunchy graham cracker pieces for a delicious mix of textures in every bite. They’re rich, nostalgic, and perfect for summer gatherings, parties, or anytime you want a fun twist on a traditional cookie.
I love all things s’mores, especially in the summertime! For more s’more recipes you have to check out my Biscoff S’mores, S’mores Ice Cream, and Nutella Filled S’mores Cupcakes.
Table of Contents
Why You’ll Love These S’mores Chocolate Chip Cookies
- By using graham cracker crumbs in the dough give every cookie toasted honey flavor instead of only using it as the topping.
- Chocolate chips and chopped chocolate allow for gooey chocolate flavor in every bite!
- The dough can chill longer or freeze in portions, making this recipe convenient for advance baking.
Recipe Ingredients
Semi-Sweet Chocolate Chips – Bring classic cookie flavor and melty chocolate goodness. Use your favorite brand—Guittard, Ghirardelli, and Trader Joe’s all melt nicely.
Mini Marshmallows – These melt into gooey pockets of sweetness that mimic a real s’more.
Unsalted Butter – Use room-temperature butter for creaming—it traps air and creates structure. Both unsalted and salted work, but reduce added salt slightly if using salted butter.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Use Chocolate Chunks or Bars – Instead of semi-sweet chips and chunks, try chopped dark chocolate or milk chocolate bars. They melt into bigger puddles and look great on top of the cookies.
Make It Dairy-Free with Plant-Based Butter – Swap the regular butter with a dairy-free alternative like Earth Balance or Miyoko’s. Choose sticks over tubs for better structure, and keep them at room temperature for creaming.
How to Make S’mores Cookies
Step 1: In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and sea salt. Set aside.
Step 2: In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3–4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With the mixer on low speed, gradually add the dry ingredients and mix until just combined.
Step 3: Quarter ⅓ cup of the mini marshmallows (I used kitchen scissors), then fold in the marshmallows, chocolate chips, and half of the chocolate chunks along with any “shavings” you may have created while chopping the chocolate. Place the dough into an airtight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes—I chilled mine for 72 hours.
Step 4: When ready to bake, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
Step 5: Using a standard-size cookie scoop (1.5 tbsp), place the cookie dough balls onto the prepared baking sheets (12 per sheet). Bake for 6 minutes, then remove and press in some marshmallows, chocolate chunks, and graham cracker chunks. Return to the oven and bake for 5–7 more minutes, or until golden brown on the edges and lightly golden on top. The cookies should look slightly soft in the centers but should not be doughy. Remove from the oven and let cool for 5 minutes on the baking sheets before transferring to a wire cooling rack to cool completely.
FAQs
Yes! You can buy graham cracker crumbs at the store, or make your own by pulverizing a few sheets of graham crackers in a food processor or blender. Just make sure they’re ground into very fine crumbs so they mix evenly into the dough.
Right after the cookies come out of the oven, place a round bowl, cup, or biscuit cutter slightly larger than the cookies over them and gently swirl. An oven thermometer also helps with even baking.
Storage Information
STORE these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Cookie dough keeps in the refrigerator for up to 5 days.
You can also FREEZE the dough in the freezer for up to 3 months—roll into balls, freeze on a baking sheet, then store in a zip-top bag. Bake straight from frozen; just add a minute or two to the bake time. To REHEAT baked cookies, warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 4–5 minutes or microwave for 10–15 seconds.
More Delicious S’mores Recipes
S’mores Chocolate Chip Cookies Recipe
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Ingredients
- 3 cup all-purpose flour
- 2/3 cup graham cracker crumbs - finely crushed
- 1 1/2 tsp baking powder
- 1 1/4 tsp baking soda
- 1 1/2 tsp kosher sea salt
- 1 1/4 cup unsalted butter - (2 ½ sticks), room temperature
- 1 1/3 cup brown sugar
- 1 cup granulated sugar
- 2 1/4 tsp vanilla extract
- 2 eggs
- 1 1/3 cup mini marshmallows - divided
- 1 1/2 cup semi-sweet chocolate chips
- 4 oz semi-sweet chocolate - chopped into coarse chunks, divided
- sea salt - to sprinkle over balls of dough before baking
- 1/2 cup coarse graham cracker chunks
Instructions
- In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and sea salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter and sugars until light and fluffy, about 3–4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With the mixer on low speed, gradually add the dry ingredients and mix until just combined.
- Quarter ⅓ cup of the mini marshmallows (I used kitchen scissors), then fold in the marshmallows, chocolate chips, and half of the chocolate chunks along with any "shavings" you may have created while chopping the chocolate. Place the dough into an airtight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes—I chilled mine for 72 hours.
- When ready to bake, preheat the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
- Using a standard-size cookie scoop (1.5 tbsp), place the cookie dough balls onto the prepared baking sheets (12 per sheet). Bake for 6 minutes, then remove and press in some marshmallows, chocolate chunks, and graham cracker chunks. Return to the oven and bake for 5–7 more minutes, or until golden brown on the edges and lightly golden on top. The cookies should look slightly soft in the centers but should not be doughy. Remove from the oven and let cool for 5 minutes on the baking sheets before transferring to a wire cooling rack to cool completely.
Your recipe is killing me. At first I was like “marshmallow ? but I’m veggie I can’t eat marshmallows” and then boom vegan marshmallows ! Cookies sent from heaven !
Mine came out completely flat and crunchy. Even when I adjusted the timing on each batch, they still ended up so thin and crispy. I was so disappointed:(
Well I was really excited to make these for a family event tomorrow but they are turning out to be a complete disaster. I made the dough yesterday, chilled over night, followed all the directions to a T and my first 12 cookies came out flat, uncooked, marshmallows exploded and just plain ugly. What a shame 🙁
Wow, these look so delicious! I would maybe add some sea salt on top to give it a sweet and salty combo! Love it!!
Yes, that would make these extra amazing!!
I’ll take the dough! YUM!