I reimagined S’mores Chocolate Chip Cookies using an unexpected pantry swap and a clever baking trick that reveals a neat kitchen secret.

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I always thought a campfire treat could live in a cookie, but then I made these S’mores Chocolate Chip Cookies and it blew my lazy snack expectations. They stuff semisweet chocolate chips and mini marshmallows into a chewy, slightly crunchy bite that kinda tricks you into thinking you’re roasting something, even though you’re not.

Call them Chocolate S’more Cookies if you like, they still hit with that toasted marshmallow goo and graham cracker snap. I mess around with extra chips on top and somehow it just gets better, you’ll wanna try one to see what I mean.

Ingredients

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All purpose flour: mainly carbs, some protein, gives structure yet can make cookies slightly dense.
Butter: pure fat, adds richness and tenderness, makes cookies spread and taste buttery.
Brown sugar: sweet, adds moisture, caramel notes, keeps cookies soft, chewy.
Eggs: provide protein and moisture, bind ingredients, help cookies rise and hold shape.
Semisweet chocolate chips: give chocolate flavor, some antioxidants, mostly sugar and fat.
Crushed graham crackers: add crunchy texture, mild honey flavor, mostly carbs and little fiber.
Mini marshmallows: just sugar and air, make gooey pockets, dont add real nutrition value.

Ingredient Quantities

2 1/4 cups all purpose flour

1 tsp baking soda

1/2 tsp salt

1 tsp cornstarch (optional)

1 cup unsalted butter (2 sticks) softened at room temp

3/4 cup granulated sugar

3/4 cup packed light brown sugar

2 large eggs

1 tsp vanilla extract

1 1/2 cups semisweet chocolate chips

1 cup crushed graham crackers (about 8 full sheets)

1 1/2 cups mini marshmallows

How to Make this

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1. Preheat oven to 350F (175C) and line baking sheets with parchment paper or a silicone mat, that keeps the bottoms from burning and makes cleanup easy.

2. Whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt and 1 tsp cornstarch if using, set aside. The cornstarch gives a softer, cakier cookie but you can skip it.

3. In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and slightly pale, about 2-3 minutes; scrape the bowl once so it mixes evenly.

4. Add 2 large eggs one at a time, beating after each, then stir in 1 tsp vanilla extract. Don’t overbeat, just mix until combined.

5. Fold the dry mixture into the wet ingredients until just combined, stop when you don’t see streaks of flour. Overmixing makes tough cookies.

6. Gently fold in 1 1/2 cups semisweet chocolate chips, 1 cup crushed graham crackers (about 8 sheets) and 1 1/2 cups mini marshmallows. Tip: toss the graham crumbs with a little flour before adding so they don’t disappear into the dough, and add the marshmallows last so they don’t totally melt while you’re still handling the dough.

7. Chill the dough in the fridge for at least 30 minutes, up to 2 hours. Chilling helps control spread and concentrates flavor, so don’t skip it if you can help it.

8. Scoop rounded tablespoons or use a medium cookie scoop, place 2 inches apart on the prepared sheets. If you want ooey gooey marshmallow tops press a few extra mini marshmallows and a couple extra chips onto each cookie just before baking.

9. Bake 10-12 minutes until edges are set and centers still look a bit soft. Let cookies cool on the sheet 5 minutes (they finish cooking) then transfer to a wire rack to cool more. Sprinkle a pinch of flaky salt on top while warm if you like that sweet-salty vibe.

Equipment Needed

1. Baking sheets (2) — lined with parchment paper or silicone mats so bottoms don’t burn and cleanup is easy.
2. Parchment paper or silicone baking mats (extra sheet or mat for each tray) helps prevent sticking.
3. Large mixing bowl plus a medium bowl for dry ingredients — makes folding stuff in way less messy, trust me.
4. Electric hand mixer or stand mixer (or a sturdy whisk if you gotta) for creaming the butter and sugars.
5. Measuring cups and spoons (dry and liquid) — accurate measuring keeps cookies from turning weird.
6. Rubber spatula and wooden spoon for scraping the bowl and folding without overmixing.
7. Medium cookie scoop or rounded tablespoon for uniform cookies that bake evenly.
8. Wire cooling rack so cookies finish cooking and don’t get soggy on the sheet.
9. Small bowl for tossing graham cracker crumbs with a little flour and for holding extra marshmallows/chips you’ll press on top.

FAQ

Q: How long and at what temperature should I bake these cookies? A: Bake at 350°F for about 10 to 12 minutes on a lined or greased sheet. The edges should be set and lightly golden while the centers still look a bit soft. They firm up as they cool so dont overbake if you want gooey centers.

Q: My marshmallows melt into a big gooey blob how do I keep them looking like marshmallows? A: Fold minis in last minute of mixing so they dont get crushed, or press a few on top of each dough ball just before baking. Use mini marshmallows not large ones. If they still collapse add some marshmallows after baking and quickly toast with a kitchen torch or a few seconds under the broiler.

Q: How do I make the cookies chewy instead of cakey? A: Use more brown sugar than white, chill the dough 30 to 60 minutes, add the optional cornstarch and pull them out of the oven when centers still look slightly soft. Those little steps make them thicker and chewier.

Q: Can I freeze the dough or baked cookies? A: Yes. Scoop dough balls onto a tray, freeze until solid then transfer to a freezer bag for up to 3 months. Bake from frozen adding 1 to 2 minutes to the time. Baked cookies also freeze well, just thaw and warm a few minutes in the oven before serving.

Q: Do I have to use cornstarch and what does it do? A: No its optional. A teaspoon helps keep the cookies tender and a bit puffier, making them softer inside. If you dont have it your cookies will still turn out fine but might be a touch flatter.

Q: Can I swap ingredients like butter or chocolate? A: Yes with small adjustments. If you use salted butter cut back on added salt. Chopped chocolate works great instead of chips, and milk or dark chocolate both work. For gluten free use a 1 to 1 cup for cup flour blend but results can vary so test one batch first.

S’mores Chocolate Chip Cookies Recipe Substitutions and Variations

All purpose flour: swap for whole wheat pastry flour 1:1. It gets a bit nuttier and denser, you might add 1 to 2 tbsp milk if the dough seems dry.
Unsalted butter (soft): use solid coconut oil 1:1 by volume. Cookies will be chewier and have a hint of coconut, or use salted butter 1:1 and cut the added salt to 1/4 tsp.
Semisweet chocolate chips: use a chopped chocolate bar instead, about 8 to 9 oz chopped equals 1 1/2 cups chips. Chunks give gooey pockets and a more rustic look.
Mini marshmallows: replace with about 12 regular marshmallows, chopped, or stir in 1/2 cup marshmallow fluff after baking for ooey gooey centers that won’t burn.

Pro Tips

1) Chill the dough longer than 30 minutes if you can, even overnight. it concentrates the flavors and stops the cookies from spreading, and if you scoop and freeze the balls for 15-20 minutes they stay tall and chewy instead of flat.

2) Toss the graham crumbs with a little flour like the recipe says, but also toast them in a dry pan for 2 minutes first to bring out way more flavor. toasted crumbs give a nuttier, almost caramel note that makes these taste like s’mores but better.

3) Add a few extra mini marshmallows and chocolate chips on top right as they go into the oven so you get those gooey, photogenic peaks; if you want the marshmallows even more melty, press them on again right when they come out of the oven. dont leave it to chance, doing this makes your cookies look and taste way nicer.

4) Use room temp butter but dont overbeat the dough once you add the eggs, overmixing = tough cookies. also measure flour by spooning it into the cup and leveling or better yet weigh it if you can, fluffy flour = softer cookies.

S'mores Chocolate Chip Cookies Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I reimagined S'mores Chocolate Chip Cookies using an unexpected pantry swap and a clever baking trick that reveals a neat kitchen secret.

Servings

servings

Calories

254

kcal

Equipment: 1. Baking sheets (2) — lined with parchment paper or silicone mats so bottoms don’t burn and cleanup is easy.
2. Parchment paper or silicone baking mats (extra sheet or mat for each tray) helps prevent sticking.
3. Large mixing bowl plus a medium bowl for dry ingredients — makes folding stuff in way less messy, trust me.
4. Electric hand mixer or stand mixer (or a sturdy whisk if you gotta) for creaming the butter and sugars.
5. Measuring cups and spoons (dry and liquid) — accurate measuring keeps cookies from turning weird.
6. Rubber spatula and wooden spoon for scraping the bowl and folding without overmixing.
7. Medium cookie scoop or rounded tablespoon for uniform cookies that bake evenly.
8. Wire cooling rack so cookies finish cooking and don’t get soggy on the sheet.
9. Small bowl for tossing graham cracker crumbs with a little flour and for holding extra marshmallows/chips you’ll press on top.

Ingredients

2 1/4 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 tsp cornstarch (optional)
1 cup unsalted butter (2 sticks) softened at room temp
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 tsp vanilla extract
1 1/2 cups semisweet chocolate chips
1 cup crushed graham crackers (about 8 full sheets)
1 1/2 cups mini marshmallows

Directions

Preheat oven to 350F (175C) and line baking sheets with parchment paper or a silicone mat, that keeps the bottoms from burning and makes cleanup easy.
Whisk together 2 1/4 cups all purpose flour, 1 tsp baking soda, 1/2 tsp salt and 1 tsp cornstarch if using, set aside. The cornstarch gives a softer, cakier cookie but you can skip it.
In a large bowl beat 1 cup softened unsalted butter with 3/4 cup granulated sugar and 3/4 cup packed light brown sugar until creamy and slightly pale, about 2-3 minutes; scrape the bowl once so it mixes evenly.
Add 2 large eggs one at a time, beating after each, then stir in 1 tsp vanilla extract. Don’t overbeat, just mix until combined.
Fold the dry mixture into the wet ingredients until just combined, stop when you don’t see streaks of flour. Overmixing makes tough cookies.
Gently fold in 1 1/2 cups semisweet chocolate chips, 1 cup crushed graham crackers (about 8 sheets) and 1 1/2 cups mini marshmallows. Tip: toss the graham crumbs with a little flour before adding so they don’t disappear into the dough, and add the marshmallows last so they don’t totally melt while you’re still handling the dough.
Chill the dough in the fridge for at least 30 minutes, up to 2 hours. Chilling helps control spread and concentrates flavor, so don’t skip it if you can help it.
Scoop rounded tablespoons or use a medium cookie scoop, place 2 inches apart on the prepared sheets. If you want ooey gooey marshmallow tops press a few extra mini marshmallows and a couple extra chips onto each cookie just before baking.
Bake 10-12 minutes until edges are set and centers still look a bit soft. Let cookies cool on the sheet 5 minutes (they finish cooking) then transfer to a wire rack to cool more. Sprinkle a pinch of flaky salt on top while warm if you like that sweet-salty vibe.

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.