These gooey s’mores chocolate chip cookies are perfect for summer! They’re everything you love about a s’more, minus the campfire!
I LOVE classic chocolate chip cookies, but I also love many variations of chocolate chip cookies! Some of my favorites are double peanut butter chocolate chip cookies, and of course today’s recipe, s’mores chocolate chip cookies!
Sweet S’mores Cookies
This summer has been pretty busy for our little family. We’ve been traveling and spending lots of time taking little trips around Utah… none of which included a bonfire or campfire. I’m super nervous about having wee ones around giant flames. Can you blame me?
However, I’ve really been craving something with toasty mallows, melty chocolate, and crunchy graham crackers. This recipe is totally kid-friendly and can easily be made without a giant open flame!
How to Make S’mores Cookies
I used a standard chocolate chip cookie base but folded in some finely ground graham cracker crumbs to give these cookies a little extra flavor. Such a good idea!
Then I quartered some mini marshmallows so that there was just enough in the dough to get that caramelization when the cookies baked, but not enough to make the cookies flat and funky. Along with the mallows I added some coarsely chopped chocolate so that it would get really melty inside.
About halfway through baking, I removed the cookies and pressed some marshmallows, graham cracker chunks and chocolate chunks on top then returned the cookies to the oven. This allowed the marshmallows to puff up and turn golden brown without melting them and it allowed the chocolate to get soft.
Once the cookies cooled off for a few minutes, they were devoured!
Can you make these stuffed with marshmallows? To stuff the cookies with marshmallows it takes a lot of planning beforehand. The cookie top needs to be slightly thinner than the cookie bottom so that the marshmallow doesn’t leak out the bottom. To do this, form two balls of dough, flatten them and then place a small handful of mini marshmallows in between the two and seal the seams!
S’more Tips + FAQ
Tips:
- A convection oven will more successfully bake these cookies than a non-convection oven.
- Change it up with the chocolate chips you use: try dark chocolate, or white chocolate, or even Reese’s peanut butter chips!
- Use a food processor or blender to pulse the graham crackers into coarse crumbs!
- You could use marshmallow cream but it will give you a thick layer of cream, whereas the mini marshmallows will give the cookies delightful pockets of gooey marshmallows!
Storing:
- Cookie dough will stay good in the refrigerator for up to 5 days
- You can freeze the dough for up to 3 months- just roll them into balls, freeze them and then transfer them to a freezer-safe Ziploc bag
- Just pull them from the freezer and cook- no defrosting necessary, but they may need an extra minute or two!
These s’mores chocolate chip cookies were a huge hit with our family. I hope they’ll be a hit with yours too. Enjoy & happy baking!
For more S’mores recipes:
- S’mores layer cake
- S’mores muddy buddies
- S’mores skillet cookie cake
- Mini Nutella s’mores cheesecake
- Fudgy s’mores bars
Print (email required)S'mores Chocolate Chip Cookies Recipe
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.Pin RateServings: 36 cookiesCalories: 230kcalRecommended Products
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.
NOTES
-Use a kitchen torch after baking for golden, toasty marshmallows right on top. 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.Nutrition
Serving: 1cookie | Calories: 230kcal | Carbohydrates: 31g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 27mg | Sodium: 180mg | Potassium: 93mg | Fiber: 1g | Sugar: 19g | Vitamin A: 215IU | Calcium: 30mg | Iron: 1mg
Definitely needed more flour.
Followed this recipe as stated (even refrigerating for 72 hrs) and they came out flat, undercooked and stuck to the pan. I’m assuming the recipe portions are incorrect – so disappointing! Eating the rest of the dough and unfortunately ditching this recipe.
These are amazing!! We love anything s’mores!! They are so good in cookie form! Way to addicting!
These are heavenly. Just the right amount of everything! Made them for my family and they disappeared quickly!
these came out SO perfect and delicious. I skipped 2 steps out of pure laziness: I didn’t cut up the mini marshmallows and I just let them cook through for 14 min without adding any extra toppings. Delicious!
Thank you Lesia!!