Chewy S’mores Chocolate Chip Cookies
These s’mores chocolate chip cookies bring campfire flavors into a soft, chewy cookie loaded with graham cracker crumbs, melted chocolate, and gooey marshmallow pockets. No fire pit, no skewers, just a reliable cookie that tastes like a real s’more.
The graham cracker in the dough adds a toasty, nutty backdrop that plain chocolate chip cookies never reach, and the mini marshmallows stay tucked inside instead of scorching into a sticky mess on the pan.
What Makes These Cookies So Good
I love how the graham cracker crumbs turn the dough into something that really tastes like a s’more, not just a cookie with a few add-ins. The marshmallows melt into little pockets of caramelized sugar, so every bite has that toasted marshmallow taste without any burning.
The bittersweet chocolate keeps the sweetness in check, and the cookies stay soft for days because the marshmallows add extra moisture. This is the version I keep coming back to, the one that actually reminds me of a campfire s’more.
Ingredients
- 1 cup (120 g) graham cracker crumbs: finely crushed, use honey or cinnamon grahams
- 1 1/4 cups (160 g) all-purpose flour: spooned and leveled, not scooped
- 1/2 tsp baking soda
- 1/2 tsp salt: balances the sweetness
- 1/2 cup (113 g) unsalted butter, softened: let it sit out until it yields to a gentle press
- 1/2 cup (100 g) packed brown sugar: dark or light, both work
- 1/4 cup (50 g) granulated sugar
- 1 large egg: at room temperature for easier mixing
- 1 tsp vanilla extract
- 1 cup (170 g) semisweet chocolate chips: use bittersweet for less sweetness
- 1 cup (40 g) mini marshmallows: do not use large marshmallows, they melt out
Variations / Substitutions
- Use milk chocolate chips: for a sweeter cookie closer to a classic s’more
- Swap in dark chocolate chunks: gives you big, melty pockets and a deeper cocoa taste
- Make them gluten free: sub the all-purpose flour with a 1-to-1 gluten-free baking blend and use gluten-free graham crackers
- Brown the butter first: cook the butter until it smells nutty, then chill it back to softened state before creaming; it adds a rich toffee note
- Add a pinch of cinnamon: stir 1/4 tsp into the dry mix for a subtle warmth
- If you like a classic base, the same dough minus the graham and marshmallows works as our regular chewy chocolate chip cookies.
How to Make S’mores Chocolate Chip Cookies
Step 1: Whisk the Dry Mix
In a medium bowl, whisk together the 1 1/4 cups flour, 1 cup graham cracker crumbs, 1/2 tsp baking soda, and 1/2 tsp salt. The graham crumbs will separate into fine specks among the flour, which is exactly what you want.
Step 2: Cream the Butter, Sugars, and Egg
In a large bowl, beat the 1/2 cup softened butter, 1/2 cup brown sugar, and 1/4 cup granulated sugar with an electric mixer on medium speed for about 2 minutes, until the mixture looks fluffy and light. Add the egg and 1 tsp vanilla, then beat for another 30 seconds until the dough turns smooth and glossy.
Step 3: Add the Dry Ingredients
Pour the dry mixture into the butter mixture and stir with a wooden spoon or spatula just until no streaks of flour remain. The dough will feel thicker than a regular chocolate chip cookie dough because of the graham crumbs, and that thickness helps keep the marshmallows from leaking.
Step 4: Fold in the Chocolate and Marshmallows
Switch to a spatula and gently fold in the 1 cup chocolate chips and 1 cup mini marshmallows. Stop as soon as they are evenly distributed. Overmixing at this point can crush the marshmallows and smear chocolate into the dough, so a light hand works best.
Step 5: Scoop and Chill the Dough
Line two baking sheets with parchment paper. Scoop the dough into 1 1/2-tablespoon portions, rolling each gently between your palms into a ball, and place them about 2 inches apart on the sheets. For thicker cookies that hold their shape, chill the dough balls for 20 minutes in the fridge while you preheat the oven to 350°F (180°C). If you do not chill them, the marshmallows may spread more and caramelize into little crispy edges, which is also delicious.
Step 6: Bake and Cool the Cookies
Bake one sheet at a time on the middle rack for 10 to 12 minutes, until the edges are set and lightly golden but the centers still look soft and puffy. The marshmallow bits near the surface will toast into golden brown spots. Let the cookies rest on the sheet for 5 minutes before moving them to a wire rack. They firm up as they cool, so a warm, soft middle is normal.
A Few Notes Before You Bake
- Use mini marshmallows, not standard ones. Large marshmallows puff up and melt into a sticky puddle that makes the cookies hard to remove from the pan.
- Press a few extra chocolate chips and a couple of marshmallow pieces onto the tops of the dough balls right before baking so every cookie looks loaded.
- Underbake by a minute if you like an extra gooey center. The residual heat on the sheet will keep cooking them.
Bake times by scoop size:
| Scoop Size | Bake Time | Note |
|---|---|---|
| 1 tbsp (small) | 8 to 10 mins | Watch closely, edges brown fast |
| 1 1/2 tbsp (medium) | 10 to 12 mins | Standard for this recipe |
| 2 tbsp (large) | 12 to 14 mins | Centers stay very soft |
Storing Leftovers
- Refrigerate: Store baked cookies in an airtight container at room temperature for up to 5 days. A slice of bread in the container keeps them soft.
- Reheating: Pop a cookie in the microwave for 8 to 10 seconds to remelt the chocolate and make the marshmallows gooey again.
Frequently Asked Questions
Can I use regular marshmallows instead of mini?
No, large marshmallows will melt into a sticky mess that spreads across the pan. Stick with mini marshmallows so they stay in pockets inside the cookie.
How do I keep the marshmallows from melting out?
Chilling the dough for 20 minutes before baking helps the cookies hold their shape. Also, burying the marshmallows deep inside each dough ball instead of leaving them on the surface reduces leakage.
Can I freeze the dough?
Yes, shape the dough into balls and freeze them on a lined sheet until solid, then transfer to a zip-top bag. Bake straight from frozen, adding 2 to 3 minutes to the bake time.
Why did my cookies spread too much?
Soft butter or skipping the chill step can cause excess spreading. Make sure your butter is softened but still cool (around 65°F) and give the shaped dough at least 20 minutes in the fridge if your kitchen is warm.
S’mores Chocolate Chip Cookies Recipe
Ingredients
Method
- Whisk together the flour, graham cracker crumbs, baking soda, and salt in a medium bowl.
- Beat the butter, brown sugar, and granulated sugar until fluffy, about 2 minutes. Add the egg and vanilla and beat until smooth.
- Stir the dry mixture into the butter mixture just until combined.
- Gently fold in the chocolate chips and mini marshmallows.
- Scoop 1 1/2-tablespoon portions, roll into balls, and place 2 inches apart on parchment-lined sheets. Chill for 20 minutes, then preheat the oven to 350°F (180°C).
- Bake one sheet at a time for 10 to 12 minutes, until edges are golden and centers look soft. Cool on the sheet for 5 minutes, then transfer to a wire rack.
