I combined classic s’mores with my go-to chocolate chip cookie recipe to make Homemade Smores Cookies that hide marshmallows and chocolate chips for a playful twist you’ll want to read about.

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I kept thinking about combining campfire s’mores with a classic cookie, so I baked Chocolate Chip S’Mores Cookies. I fold in semisweet chocolate chips and crunchy graham cracker pieces that surprise you mid-bite, like a secret tucked inside.

Theyre messy in the best way, a little stubborn, and somehow they make late night snacking feel like a small adventure. Im always pushing cookie ideas and this one sits proudly among my Chocolate Chip Baking experiments and feels exactly right for Homemade Smores Cookies lovers who want something unexpected.

If you like novelty and comfort at once, these will do the trick.

Ingredients

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All purpose flour: Gives structure, mostly carbs with some protein, low fiber, kinda plain but filling.
Brown sugar: Adds caramel like sweetness, keeps cookies moist, mostly simple carbs, not healthy.
Butter: Makes cookies rich and tender, lots of fat, great flavor, not heart friendly.
Eggs: Bind and add protein, a little fat, help rise and brown the dough.
Chocolate chips: Sweet, melty pockets, some antioxidants maybe, mostly sugar and fat, pure indulgence.
Graham crackers: Crunch and toasty flavor, mostly carbs, gives the s’mores vibe, slightly fibrous.
Marshmallows: Gooey, sweet, almost entirely sugar, no protein, makes that toasted, stringy chew.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 tablespoon cornstarch

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon fine salt

3/4 cup (150 g) packed light brown sugar

1/2 cup (100 g) granulated sugar

1 cup (226 g) unsalted butter, softened, room temp

2 large eggs, room temp

2 teaspoons vanilla extract

1 1/2 cups (255 g) semisweet chocolate chips or chopped chocolate

1 cup graham cracker pieces (about 8 sheets smashed into chunks)

1 to 1 1/2 cups mini marshmallows or 10-12 large marshmallows chopped

3 (1.55 oz) Hershey’s milk chocolate bars, broken into squares (optional)

How to Make this

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

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

3. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes; add 2 large eggs one at a time then stir in 2 teaspoons vanilla extract.

4. Fold the dry ingredients into the wet just until combined, dont overmix or you’ll get tough cookies.

5. Gently stir in 1 1/2 cups semisweet chocolate chips, about 1 cup graham cracker pieces, and 1 to 1 1/2 cups mini marshmallows (or 10-12 chopped large marshmallows). Tip: reserve a handful of marshmallows and some chocolate squares to push on top after baking so they stay gooey.

6. Chill the dough 30 to 60 minutes if you have time, this keeps the cookies from spreading too much. Quick hack: if your marshmallows melt into the dough, try briefly freezing the dough balls 10 minutes before baking.

7. Using a 2 tablespoon scoop or spoon, portion dough onto prepared sheets about 2 inches apart; if using Hershey squares tuck one square into the center of some dough balls for a melty surprise.

8. Bake 10 to 12 minutes until edges are set and centers still look slightly soft, rotate pans halfway through if needed. Right when they come out press reserved marshmallows and any extra chocolate squares onto the warm cookies so they stick and get gooey.

9. Let cool on the baking sheet 5 minutes then transfer to a rack to finish cooling. Store airtight with a slice of bread to keep marshmallows soft, or gently reheat in microwave for 5 to 8 seconds to revive gooeyness.

Equipment Needed

1. Oven (preheat to 350°F)
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls — one large and one medium
4. Electric mixer (hand or stand) or a sturdy whisk if you dont have a mixer
5. Measuring cups and spoons (kitchen scale optional)
6. Rubber spatula and a wooden spoon for folding and scraping
7. 2-tablespoon cookie scoop or a tablespoon plus a spoon for portioning
8. Cooling rack to finish the cookies
9. Knife or kitchen scissors to chop graham crackers, marshmallows or chocolate squares

FAQ

Can I use regular large marshmallows instead of minis? Yes, but chop large marshmallows into pieces so they distribute better; they melt faster though, so either fold them in at the very end of mixing or add them on top for the last 1 to 2 minutes of baking so they dont turn into a gooey puddle.

Why do my cookies spread too much? Too-soft butter, over-creaming the sugar and butter, or warm dough cause spreading. Chill the dough 30 to 60 minutes, use butter thats softened but not melted, and dont overmix. The cornstarch in the recipe helps keep them thick, so dont skip it.

How do I get gooey toasted marshmallow tops without burning them? Bake the cookies until edges are set then press a few marshmallows on top and broil for 20 to 40 seconds watching closely, or use a kitchen torch. You can also warm the cookie in a 300 F oven for a couple minutes after adding marshmallows so they puff but dont char.

Can I swap the chocolate chips for a chocolate bar or different chocolate? Totally. Chopped chocolate bars melt differently and give big pockets of goo, which is great. Hershey squares pressed into cookie centers work awesome if you want classic s'mores bites. Dark, milk or semi sweet all work, pick what you like.

How should I store or freeze these cookies? Store baked cookies in an airtight container at room temp up to 2 to 3 days, marshmallows will get a bit chewy. For longer keep, freeze baked cookies up to 1 month in a freezer bag. For best results freeze dough balls on a tray, then transfer to a bag for up to 3 months and bake from frozen, adding 2 to 4 minutes to baking time.

My marshmallows sink to the bottom, what gives? If you fold marshmallows into warm dough or overmix they can lose structure and sink. Use colder dough, fold them in gently at the end, or add marshmallows on top of scooped dough so they stay on the surface.

Chocolate Chip S’Mores Cookies Recipe Substitutions and Variations

All purpose flour: Swap cup for cup with a gluten free all purpose flour blend that includes xanthan gum. If your blend lacks xanthan, add about 1/2 teaspoon per cup. Dough may be a bit more crumbly, chill 30 minutes before baking.
Unsalted butter: Use salted butter 1:1 but cut the recipe salt by about 1/4 teaspoon. For a dairy free option, use solid coconut oil 1:1, though cookies might spread a little more and taste faintly of coconut.
Eggs: Replace each egg with 1 tablespoon ground flax mixed with 3 tablespoons water, let sit 10 minutes. Good for binding, but cookies can be slightly denser and chewier.
Graham cracker pieces: Substitute crushed digestive biscuits or crushed vanilla wafers in equal volume, or use gluten free graham crackers if needed. Texture and flavor stay pretty close.

Pro Tips

1. Save a handful of marshmallows and some chocolate squares to press onto the cookies right when they come out of the oven, they look and taste so much better gooey like that.
2. If the marshmallows start melting into the dough, freeze the scooped dough balls for about ten minutes before baking, it really keeps the chunks intact.
3. Dont overmix the dough or youll get tough cookies, fold the dry stuff in just until it comes together and stop, cornstarch helps keep them soft so dont skip it.
4. Store airtight with a slice of bread to keep the marshmallows soft, or warm a cookie in the microwave for 5 to 8 seconds to bring back that molten center.

Chocolate Chip S'Mores Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I combined classic s'mores with my go-to chocolate chip cookie recipe to make Homemade Smores Cookies that hide marshmallows and chocolate chips for a playful twist you'll want to read about.

Servings

servings

Calories

273

kcal

Equipment: 1. Oven (preheat to 350°F)
2. Two baking sheets lined with parchment paper or silicone baking mats
3. Mixing bowls — one large and one medium
4. Electric mixer (hand or stand) or a sturdy whisk if you dont have a mixer
5. Measuring cups and spoons (kitchen scale optional)
6. Rubber spatula and a wooden spoon for folding and scraping
7. 2-tablespoon cookie scoop or a tablespoon plus a spoon for portioning
8. Cooling rack to finish the cookies
9. Knife or kitchen scissors to chop graham crackers, marshmallows or chocolate squares

Ingredients

2 1/4 cups (280 g) all purpose flour
1 tablespoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon fine salt
3/4 cup (150 g) packed light brown sugar
1/2 cup (100 g) granulated sugar
1 cup (226 g) unsalted butter, softened, room temp
2 large eggs, room temp
2 teaspoons vanilla extract
1 1/2 cups (255 g) semisweet chocolate chips or chopped chocolate
1 cup graham cracker pieces (about 8 sheets smashed into chunks)
1 to 1 1/2 cups mini marshmallows or 10-12 large marshmallows chopped
3 (1.55 oz) Hershey's milk chocolate bars, broken into squares (optional)

Directions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats, set aside.
Whisk together 2 1/4 cups all purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder and 1 teaspoon fine salt in a bowl, set aside.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup packed light brown sugar and 1/2 cup granulated sugar until light and a bit fluffy, about 2 to 3 minutes; add 2 large eggs one at a time then stir in 2 teaspoons vanilla extract.
Fold the dry ingredients into the wet just until combined, dont overmix or you'll get tough cookies.
Gently stir in 1 1/2 cups semisweet chocolate chips, about 1 cup graham cracker pieces, and 1 to 1 1/2 cups mini marshmallows (or 10-12 chopped large marshmallows). Tip: reserve a handful of marshmallows and some chocolate squares to push on top after baking so they stay gooey.
Chill the dough 30 to 60 minutes if you have time, this keeps the cookies from spreading too much. Quick hack: if your marshmallows melt into the dough, try briefly freezing the dough balls 10 minutes before baking.
Using a 2 tablespoon scoop or spoon, portion dough onto prepared sheets about 2 inches apart; if using Hershey squares tuck one square into the center of some dough balls for a melty surprise.
Bake 10 to 12 minutes until edges are set and centers still look slightly soft, rotate pans halfway through if needed. Right when they come out press reserved marshmallows and any extra chocolate squares onto the warm cookies so they stick and get gooey.
Let cool on the baking sheet 5 minutes then transfer to a rack to finish cooling. Store airtight with a slice of bread to keep marshmallows soft, or gently reheat in microwave for 5 to 8 seconds to revive gooeyness.

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.