I packed buttery chocolate chip cookies with gooey marshmallow, melty chocolate, and graham cracker crunch for a s’mores dessert that disappears fast. One bite and I swear, regular cookies start looking a little underdressed.

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I’m obsessed with these Chocolate Chip S’Mores Cookies because they taste like my dessert brain got impatient and shoved two favorites into one ridiculous bite. I get the chewy cookie edges, the melty pockets of semisweet chocolate chips, and those gooey mini marshmallows doing their sticky little thing in the middle.

And yes, I absolutely pick at the messy bits on the pan first. These cookies are sweet, rich, a little chaotic, and impossible for me to leave alone.

But that’s the whole point. Big bakery energy, campfire flavor, zero patience required.

Just grab one and deal with the crumbs later.

Ingredients

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Butter makes these cookies rich, soft, and just a little dangerously snackable.
Granulated sugar helps the edges get that sweet, lightly crisp bite.
Brown sugar brings chewiness and that cozy, caramel-ish s’mores vibe.
Eggs hold everything together so the cookies don’t crumble apart.
Vanilla adds warmth, like the cookie version of a cozy hoodie.
Flour gives the cookies structure, so they stay thick and satisfying.
Baking soda helps them spread just enough and bake up nicely.
Salt keeps all that sweetness from getting too over-the-top.
Chocolate chips melt into little pockets of gooey, classic cookie happiness.
Graham crackers add crunch and make the whole thing scream campfire treat.
Mini marshmallows get toasty, gooey, and honestly kind of irresistible.
Plus, sea salt on top makes every bite taste a little bolder.
Basically, it’s a cookie pretending to be a s’more, and I’m into it.

Ingredient Quantities

Unsalted butter, 1 cup (226 g), softened

Granulated sugar, 3/4 cup (150 g)

Light brown sugar, packed, 3/4 cup (165 g)

Large eggs, 2

Vanilla extract, 1 teaspoon (5 ml)

All purpose flour, 2 1/4 cups (280 g)

Baking soda, 1 teaspoon (5 g)

Fine salt, 1 teaspoon (5 g)

Semisweet chocolate chips, 2 cups (340 g)

Graham crackers, crushed, 1 cup (about 8 full sheets, 120 g)

Mini marshmallows, 1 1/2 cups (about 150 g)

Optional coarse sea salt for sprinkling, 1/2 teaspoon

How to Make this

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

2. In a large bowl, cream together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.

3. Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined.

4. In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt.

5. Gradually add the dry ingredients to the butter mixture and mix until just combined; do not overmix.

6. Fold in 2 cups semisweet chocolate chips and 1 cup crushed graham crackers until evenly distributed.

7. Gently fold in 1 1/2 cups mini marshmallows, reserving a few to press onto the tops of the cookies before baking if you like extra gooey tops.

8. Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets; chill the scooped dough in the refrigerator for 20 to 30 minutes to reduce spreading if desired.

9. Bake for 10 to 12 minutes, until edges are set and tops are lightly golden but marshmallows are still soft; if you reserved marshmallows for topping, press them onto cookies immediately after removing from oven and return to oven for 30 to 60 seconds to toast slightly if desired.

10. Transfer cookies to a wire rack to cool and sprinkle with optional 1/2 teaspoon coarse sea salt while still warm.

Equipment Needed

1. Oven
2. Two rimmed baking sheets with parchment paper or silicone mats
3. Large mixing bowl and medium mixing bowl
4. Electric mixer or stiff wooden spoon
5. Measuring cups and measuring spoons
6. Whisk for dry ingredients
7. Rubber spatula for folding and scraping
8. Cookie scoop or tablespoon for portioning
9. Wire cooling rack

FAQ

How long should I bake these cookies and what texture should I aim for? Bake 10 to 12 minutes at 350 F (175 C) until edges are set and centers look slightly underbaked; cookies will firm as they cool for a soft, chewy center with crisp edges.

Can I substitute the semisweet chips or use chopped chocolate? Yes. Use milk, dark, or a mix, or roughly chop a chocolate bar for larger pockets of melted chocolate. Keep total chocolate weight about 340 g for balance.

How do I stop the mini marshmallows from burning or melting into a gooey mess? Fold most marshmallows into the dough but reserve some to press on top in the last 2 minutes of baking. This gives toasted, melty toppers without excessive spreading.

Can I make the dough ahead or freeze it? Yes. Chill dough up to 48 hours in the refrigerator or freeze scooped dough balls up to 3 months. Thaw in the refrigerator overnight before baking or add a couple extra minutes if baking from frozen.

How should I store the baked cookies and how long do they stay fresh? Store at room temperature in an airtight container for up to 3 days. For longer storage, freeze baked cookies up to 2 months; thaw at room temperature.

Any tips for crunchy graham flavor without soggy cookies? Crush graham crackers finely and fold into the flour so they distribute evenly. Avoid adding extra liquid and do not overmix to keep cookies tender rather than soggy.

Chocolate Chip S’Mores Cookies Recipe Substitutions and Variations

Unsalted butter: substitute equal weight of vegan butter or refined coconut oil (226 g) for a dairy free option; use salted butter but reduce added fine salt to 1/4 teaspoon.
Granulated sugar and light brown sugar: replace both with 1 1/2 cups (300 g) coconut sugar for a more caramel note and similar sweetness; or swap 1:1 with all brown sugar if you prefer extra molasses flavor.
All purpose flour: use a 1-to-1 gluten free all purpose flour blend by weight (280 g) for a gluten free version; note texture may be slightly different.
Mini marshmallows: use vegan marshmallows in the same volume (1 1/2 cups) for a vegan cookie, or substitute 3/4 cup marshmallow fluff folded in after baking for a gooey interior variation.

Pro Tips

1. Chill the scooped dough before baking to keep the cookies thicker and the centers chewy while the edges set up nicely.
2. Toast a few marshmallows on top right after baking with a kitchen torch or a very quick pass under the oven broiler for that irresistible s’mores look and flavor. Watch them closely so they do not burn.
3. Crush most of the graham crackers finely so they help the dough hold together, but fold in a handful of coarser crumbs for pleasant crunchy surprises.
4. Sprinkle a small pinch of coarse sea salt onto the warm cookies just out of the oven to brighten the chocolate and marshmallow flavors.

Chocolate Chip S'Mores Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

327

kcal

Equipment: 1. Oven
2. Two rimmed baking sheets with parchment paper or silicone mats
3. Large mixing bowl and medium mixing bowl
4. Electric mixer or stiff wooden spoon
5. Measuring cups and measuring spoons
6. Whisk for dry ingredients
7. Rubber spatula for folding and scraping
8. Cookie scoop or tablespoon for portioning
9. Wire cooling rack

Ingredients

Unsalted butter, 1 cup (226 g), softened
Granulated sugar, 3/4 cup (150 g)
Light brown sugar, packed, 3/4 cup (165 g)
Large eggs, 2
Vanilla extract, 1 teaspoon (5 ml)
All purpose flour, 2 1/4 cups (280 g)
Baking soda, 1 teaspoon (5 g)
Fine salt, 1 teaspoon (5 g)
Semisweet chocolate chips, 2 cups (340 g)
Graham crackers, crushed, 1 cup (about 8 full sheets, 120 g)
Mini marshmallows, 1 1/2 cups (about 150 g)
Optional coarse sea salt for sprinkling, 1/2 teaspoon

Directions

Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
In a large bowl, cream together 1 cup softened unsalted butter, 3/4 cup granulated sugar, and 3/4 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Beat in 2 large eggs, one at a time, then stir in 1 teaspoon vanilla extract until combined.
In a separate bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, and 1 teaspoon fine salt.
Gradually add the dry ingredients to the butter mixture and mix until just combined; do not overmix.
Fold in 2 cups semisweet chocolate chips and 1 cup crushed graham crackers until evenly distributed.
Gently fold in 1 1/2 cups mini marshmallows, reserving a few to press onto the tops of the cookies before baking if you like extra gooey tops.
Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets; chill the scooped dough in the refrigerator for 20 to 30 minutes to reduce spreading if desired.
Bake for 10 to 12 minutes, until edges are set and tops are lightly golden but marshmallows are still soft; if you reserved marshmallows for topping, press them onto cookies immediately after removing from oven and return to oven for 30 to 60 seconds to toast slightly if desired.
Transfer cookies to a wire rack to cool and sprinkle with optional 1/2 teaspoon coarse sea salt while still warm.

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.