These s'mores chocolate chip cookies have all the nostalgia of your favorite campfire treat... because there's an entire s'more baked inside! I tested this recipe to perfection to ensure we get chewy chocolate chip cookies packed with toasty marshmallow, crisp graham cracker, and melty chocolate in every bite.
If you love s'mores as much as I do, then you'll agree that these cookies are almost too good to be true!
Many of the recipes I found for s'mores cookies simply added mini marshmallows and graham cracker crumbs to a chocolate chip cookie, and that's not what I was craving. I knew these s'mores cookies needed to be a little over-the-top, with a golden brown marshmallow and a snappy graham cracker just like a real s'more.
This recipe took lots of trial and error to get just right. I tested everything from assembly methods to whether or not to chill the dough to cookie size to bake time. These cookies had to be perfect, and the extra rounds of testing were well worth the effort!
My method for assembling the cookies is the key to their awesomeness. We start by layering a s'more: a graham cracker square, a couple pieces of Hershey's chocolate, and a marshmallow. Then we'll add a ring of cookie dough that hugs the marshmallow - allowing it to peek through and create that toasty marshmallow center - and sits right on top of the graham cracker and chocolate. The graham cracker crumbs on top and extra chocolate bar pieces make these cookie picture-perfect.
These bakery-worthy cookies will be the best s'more you've ever had!
And if you love chocolate chip cookies with a little something extra, you'll want to check out my brown butter toffee chocolate chip cookies and my chocolate chunk pretzel cookies, too. And don't miss this post with ALL of my best chocolate chip cookie recipes made using my trusted no-chill chocolate chip cookie dough.
Ingredient Notes & Substitutions
See recipe card at the bottom of this post for full ingredient list and measurements.
Graham crackers - We're using whole graham crackers for the base of each cookie and graham cracker crumbs to decorate the tops. I used Honey Maid graham crackers.
Marshmallows - Regular-sized marshmallows work best for creating that golden-brown cookie center. I used Jet-Puffed marshmallows.
Milk Chocolate Bars - Classic Hershey's milk chocolate is the move here for that authentic s'mores flavor. There are pieces of chocolate bar baked inside each cookie and pressed on top for that picture-perfect look.
Butter - Melted butter helps to create a chewy cookie (and it means we don't have to wait for it to come to room temperature before we start baking).
Dark Brown Sugar - The higher molasses content in dark brown sugar adds extra moisture and a deeper flavor that pairs beautifully with the chocolate and marshmallow. I really prefer dark to light brown sugar in this recipe, but light brown sugar will work in a pinch.
Cornstarch - A small amount of cornstarch in the dough helps create a tender, soft texture. My no chill chocolate chip cookies use the same trick, and I use it for these s'mores cookies too because it really works.
Special Equipment
You don't need any special tools to make this recipe, though a medium-sized (1 ½ Tablespoons) cookie scoop does come in handy for scooping the cookie dough into uniform sizes.
Step-By-Step Recipe Instructions
See recipe card at the bottom of this post for detailed recipe instructions.
Step 1: Make the cookie dough. Whisk to combine melted butter, white sugar, brown sugar, and vanilla. Add egg and whisk well until the mixture is glossy and a bit lighter in color.
Step 2: In a separate bowl, whisk to combine flour, cornstarch, baking soda, and salt.
Step 3: Add the flour mixture to the butter mixture and stir gently until just a few streaks of flour remain. Fold in chocolate chips.
Step 4: Assemble the cookies. Place graham cracker squares onto a tray. Place 2 rectangles of a Hershey bar onto each graham cracker followed by one marshmallow half per cookie.
Step 5: Scoop a 1 ½ Tablespoon ball of dough and use your thumbs to press a hole into the middle so that the dough is donut shaped. Place the ring of dough over the marshmallow. Repeat for each cookie.
Step 6: Smash a couple of graham crackers into crumbs in a sealed bag using a rolling pin. Sprinkle the crumbs over the cookie dough balls. Chill the cookies for 30 minutes.
Step 7: Bake the cookies at 350°F on baking sheets lined with parchment paper for 10 to 12 minutes or until the edges are golden and the marshmallows are toasty. Immediately press a rectangle of milk chocolate onto each cookie.
Allison's Top Tips
The dough ring doesn't need to be perfect! If the dough seems too sticky to shape around the marshmallows, trying chilling it in the fridge for 10-30 minutes to firm it up a bit first.
Don't skip chilling the assembled cookies. It keeps both the cookie dough and marshmallow from spreading too much when the cookies bake.
Don't crowd the pan. Baking only 6 cookies at a time leaves room for hot air to circulate and the cookies to spread without bumping into each other.
Have your Hershey's rectangles ready to go before the cookies come out of the oven. You want to press them on immediately while the cookies are still hot so the chocolate settles into the marshmallow before it sets.
Storage Instructions
These cookies stay fresh for 4 days stored in an airtight container at room temperature. And in case you were worried, no, the graham cracker on the bottom doesn't get soggy, even after a few days. 😉
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Recipe
S'mores Chocolate Chip Cookies
Special Equipment
Ingredients
- ½ cup (113 grams) unsalted butter melted
- ½ cup (107 grams) dark brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 ½ teaspoons (7 grams) vanilla extract
- 1 large egg room temperature
- 1 ⅛ cups (135 grams) all-purpose flour
- 1 teaspoon (3 grams) cornstarch
- ½ teaspoon (3 grams) baking soda
- ½ teaspoon (3 grams) fine sea salt
- 1 cup (180 grams) semisweet chocolate chips
- 20 graham cracker squares
- 4 ½ milk chocolate Hershey bars
- 9 marshmallows cut in half
Instructions
Make the cookie dough.
- In a large bowl, add melted butter, both sugars, and vanilla and whisk to combine.½ cup (113 grams) unsalted butter, ½ cup (107 grams) dark brown sugar, ¼ cup (50 grams) granulated sugar, 1 ½ teaspoons (7 grams) vanilla extract
- Add egg and whisk well until the mixture is glossy and a bit lighter in color, about 1 minute. Let the mixture stand for about 5 minutes while you prepare the next ingredients.1 large egg
- In a medium bowl, add flour, cornstarch, baking soda, and salt and whisk to combine.1 ⅛ cups (135 grams) all-purpose flour, 1 teaspoon (3 grams) cornstarch, ½ teaspoon (3 grams) baking soda, ½ teaspoon (3 grams) fine sea salt
- Give the sugar mixture a quick whisk and then add the flour mixture. Use a wooden spoon or a spatula to gently stir the flour mixture into the sugar mixture. Stir just until mixed.
- Add chocolate chips and stir just until blended.1 cup (180 grams) semisweet chocolate chips
Assemble the cookies.
- Place graham cracker squares onto a tray. Place 2 rectangles of a Hershey bar onto each graham cracker followed by one marshmallow half per cookie.18 graham cracker squares, 9 marshmallows, 3 milk chocolate Hershey bars
- Scoop a 1 ½ Tablespoon ball of dough and use your thumbs to press a hole into the middle so that the dough is donut shaped. Place the ring of dough over the marshmallow so it peeks through the center, pressing the sides down towards the graham cracker. Repeat for each cookie.
- Place the remaining graham cracker squares in a sealed plastic bag and use a rolling pin or measuring cup to gently smash the cookies to crumbs. Sprinkle the crumbs over the cookie dough balls.2 graham cracker squares
- Chill the assembled cookies in the fridge for 30 minutes. While the unbaked cookies chill, preheat the oven to 350°F.
Bake the cookies.
- Bake the cookies 6 at a time on baking sheets lined with parchment paper for 10 to 12 minutes. The cookies should appear just golden around the edges with toasty marshmallows in the center. Immediately press a rectangle of milk chocolate onto each cookie.1 ½ milk chocolate Hershey bars
- Let the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.
Donna Reed says
These cookies turned out very well and can be frozen once cooled. Tips for baking. You MUST chill the dough prior to constructing the cookie. I found instead of making a ball and placing a hole in the middle that taking that ball and rolling it like a snake in my hands, and then wrapping it around the marshmallow worked better for me. Then of course you must refrigerate prior baking as directed.
Allison Ferraro says
Hi Donna! So glad your cookies turned out well, and your tips are so helpful for other bakers!
- Allison