I just made S’mores Chocolate Chip Cookies that hide toasted marshmallow pockets and molten chocolate centers and honestly I can’t let you scroll past this.

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Okay, I’m obsessed with S’mores Chocolate Chip Cookies in a stupid way. I want that chewy edge, the gooey marshmallow pull and chocolate melting into crumbs.

I love that they remind me of camping but without bugs and cold. But mostly I love the mess: toasted marshmallow bits everywhere, graham crumbs under your nails, pockets of melted chocolate.

These Smores Cookies are the candy-bar shortcut I dodge calories for and then happily regret. Mini chocolate chips and mini marshmallows make the chaos perfect.

Eat one hot and sticky. Or eat three.

No judgment here. Trust me, it’s really worth it.

Ingredients

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Flour: the cookie’s backbone, gives structure so it holds all that gooey stuff.
Basically cornstarch: makes cookies extra soft and a little cake-like, kind of dreamy.
Baking soda: helps cookies puff and spread just right, light and slightly chewy.
Salt: balances sweetness, brings out chocolate and graham flavors without being salty.
Butter: adds rich, tender mouthfeel and that classic homemade cookie flavor you crave.
Granulated sugar: gives sweetness and slight crunch at the edges, classic cookie note.
Brown sugar: brings chew, moisture, and a warm caramel hint to every bite.
Eggs: bind everything together and give structure so cookies don’t fall apart.
Vanilla: a cozy background note, rounds flavors and makes it taste homemade.
Mini chocolate chips: melty chocolate pockets, tiny bursts of fudgy happiness throughout.
Crushed graham crackers: adds toasty crunch and that unmistakable s’mores flavor, yum.
Mini marshmallows: gooey, pillowy pockets that get delightfully toasted and melty.
Plus coarse sea salt: optional sprinkle for contrast, makes sweetness pop a bit.

Ingredient Quantities

2 1/4 cups all purpose flour

1 tablespoon cornstarch (optional, for extra soft cookies)

1 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (2 sticks) unsalted butter, softened

3/4 cup granulated sugar

3/4 cup packed brown sugar

2 large eggs, room temperature

2 teaspoons vanilla extract

1 cup mini chocolate chips

3/4 cup crushed graham crackers (about 6 full sheets)

1 1/2 cups mini marshmallows (or 12 large marshmallows torn into pieces)

Coarse sea salt for sprinkling, about 1/2 teaspoon (optional)

How to Make this

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1. Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.

2. Whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch (if using), 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set aside.

3. In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and creamy, about 2 to 3 minutes.

4. Add 2 large room temperature eggs, one at a time, beating after each, then mix in 2 teaspoons vanilla extract until combined.

5. Gradually fold the dry ingredients into the butter mixture until just combined; do not overmix or the cookies will get tough.

6. Gently stir in 1 cup mini chocolate chips and 3/4 cup crushed graham crackers until evenly distributed.

7. Fold in 1 1/2 cups mini marshmallows (or 12 large marshmallows torn into pieces) last, mixing just enough to incorporate so they don’t melt into the dough.

8. Scoop about 2 tablespoon-sized portions of dough (or
1.5 inch cookie scoops) onto the prepared sheets, spacing 2 inches apart; optionally press a few extra mini chips or marshmallow bits on top and sprinkle a little coarse sea salt about 1/2 teaspoon total.

9. Bake 9 to 11 minutes, until edges are golden and centers still soft. If you want gooey marshmallow pockets, err on the shorter time. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.

10. Tip: chill dough for 30 minutes if you want thicker cookies, and use mini marshmallows so they blend better into the cookie. Cookies are best the same day but will keep in an airtight container for 3 days.

Equipment Needed

1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (or a sturdy whisk)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for folding
7. Cookie scoop (1.5 inch) or tablespoon and a small spoon
8. Wire cooling rack

FAQ

Q: Can I prevent the marshmallows from melting into a gooey mess while baking?

A: Yes. Toss the mini marshmallows in a tablespoon of flour so they don't all melt into one big blob, and fold them in at the very end so they spend less time in the oven. If you use large marshmallows tear them into pieces first. They’ll still get melty and oozy but not disappear completely.

Q: Do I have to chill the dough?

A: You don’t have to, but chilling for 30 minutes to an hour firms the dough and helps the cookies stay thick and not spread too much. If you’re impatient bake right away but watch them closely and maybe use a scoop to keep them uniform.

Q: Can I swap mini chips or graham crackers for something else?

A: Absolutely. Use regular chocolate chips if you like bigger chocolate bits, or crushed graham crumbs for more crunch. You can also sub crushed cookies like golden Oreos, but adjust amount cause other cookies can be sweeter or absorb more butter.

Q: How do I get soft but slightly chewy cookies every time?

A: Use room temperature eggs, don’t overmix once you add the flour, and bake until edges are set but centers still look a little underbaked. Let them sit on the hot sheet for 2 minutes before moving to a rack. The cornstarch in the recipe helps keep them extra soft.

Q: What’s the best way to store leftovers?

A: Keep them in an airtight container at room temp for up to 3 days. If they get a bit firm, microwave a cookie for 8 to 10 seconds to revive the marshmallow goo. You can also freeze baked cookies up to 3 months, or freeze dough balls on a tray then store in a bag for baking later.

Q: Any tips for topping with sea salt or making them less sweet?

A: Sprinkle a tiny pinch of coarse sea salt right after they come out of the oven so it sticks. If you want less sweet, cut the granulated sugar by 2 tablespoons or add a little extra graham cracker for more savory crunch. Taste as you go, but don’t overdo it or the texture can change.

S’mores Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap with whole wheat pastry flour for a nuttier, slightly denser cookie, use it cup for cup but chill the dough a bit longer so they don’t spread too much.
Unsalted butter: use equal parts vegan buttery spread or refined coconut oil for dairy free cookies. Coconut oil will make edges crisper, so chill the dough if you want them softer.
Eggs: replace each large egg with 1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit 5 minutes til gelled. Works great for binding but the cookies can be a bit chewier.
Crushed graham crackers: you can use crushed digestive biscuits or vanilla wafers instead, same amount. If they’re sweeter than grahams cut back a tablespoon of sugar to keep balance.

Pro Tips

1) Chill the dough for at least 30 minutes if you want thicker, chewier cookies. If you forget, pop the scooped balls in the freezer for 10 minutes right before baking and theyll still puff up nicely.

2) To keep marshmallows from turning into one big gooey blob, toss them in a tiny bit of flour or fold them in at the very last second. Using mini marshmallows helps them distribute better, but if you use big ones tear them into smaller pieces.

3) Press a few extra chocolate chips and marshmallow bits on top of each cookie right before baking so they look bakery-fresh. Sprinkle a tiny pinch of coarse sea salt on top after they come out of the oven to boost the flavors.

4) Bake on a room temperature baking sheet and rotate the pans halfway through baking for even coloring. If you like gooey centers, take them out at the lower end of the time range and let them finish setting on the hot sheet for 5 minutes.

S'mores Chocolate Chip Cookies Recipe

Recipe by Louise Nightin

0.0 from 0 votes

I just made S’mores Chocolate Chip Cookies that hide toasted marshmallow pockets and molten chocolate centers and honestly I can't let you scroll past this.

Servings

servings

Calories

230

kcal

Equipment: 1. Oven
2. Two baking sheets lined with parchment paper or silicone mats
3. Mixing bowls (one large, one medium)
4. Electric hand mixer or stand mixer (or a sturdy whisk)
5. Measuring cups and spoons
6. Rubber spatula or wooden spoon for folding
7. Cookie scoop (1.5 inch) or tablespoon and a small spoon
8. Wire cooling rack

Ingredients

2 1/4 cups all purpose flour
1 tablespoon cornstarch (optional, for extra soft cookies)
1 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
1 cup mini chocolate chips
3/4 cup crushed graham crackers (about 6 full sheets)
1 1/2 cups mini marshmallows (or 12 large marshmallows torn into pieces)
Coarse sea salt for sprinkling, about 1/2 teaspoon (optional)

Directions

Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mats.
Whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch (if using), 1 teaspoon baking soda and 1/2 teaspoon fine salt in a bowl; set aside.
In a large bowl, beat 1 cup (2 sticks) softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed brown sugar until light and creamy, about 2 to 3 minutes.
Add 2 large room temperature eggs, one at a time, beating after each, then mix in 2 teaspoons vanilla extract until combined.
Gradually fold the dry ingredients into the butter mixture until just combined; do not overmix or the cookies will get tough.
Gently stir in 1 cup mini chocolate chips and 3/4 cup crushed graham crackers until evenly distributed.
Fold in 1 1/2 cups mini marshmallows (or 12 large marshmallows torn into pieces) last, mixing just enough to incorporate so they don't melt into the dough.
Scoop about 2 tablespoon-sized portions of dough (or
5 inch cookie scoops) onto the prepared sheets, spacing 2 inches apart; optionally press a few extra mini chips or marshmallow bits on top and sprinkle a little coarse sea salt about 1/2 teaspoon total.
Bake 9 to 11 minutes, until edges are golden and centers still soft. If you want gooey marshmallow pockets, err on the shorter time. Let cookies cool on the baking sheet for 5 minutes to set, then transfer to a wire rack to cool completely.
Tip: chill dough for 30 minutes if you want thicker cookies, and use mini marshmallows so they blend better into the cookie. Cookies are best the same day but will keep in an airtight container for 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.