Name: S'mores cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: american
Ingredients: 120 g (1/2 cup) Butter - unsalted and softened; 100 g (1/2 cup) Light brown sugar; 50 g (1/4 cup) Sugar - granulated; 1 Egg - large at room temperature; 2 tsp Vanilla extract; 220 g (1 3/4 cups) Flour - Cake flour; 1 tsp Baking powder; 1/2 tsp Baking soda; 2 pinch Fleur de sel - sea salt; Mini Marshmallows; 5 Graham crackers sheets; 150 g (1 cup) Chocolate chips - semi-sweet

Jump to Recipe·Print Recipe· 5 from 1 review

Cow to make S'mores cookies as chewy and soft as my favorite chocolate chip cookies recipe with a gooey marshmallow center.

This recipe is super easy to make at home for delicious cookies with mini marshmallows, crunchy graham crackers pieces and chocolate chunks.

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Why you'll love this recipe
Ingredients you need
How to Make Easy S’mores cookies recipe
Tips for this recipe
Storage instructions
Variations & Substitutions
Recipe Questions
More Cookie Recipes
S'mores cookies

These delicious and irresistible S'mores cookies are simply the combination of a version of my chocolate chip cookies recipe with all the flavor of S'mores treats.

The ultimate cookie texture with crisp edges and a soft and chewy heart stuffed with gooey marshmallows and chocolate chunks, just the right way to get the flavor of a campfire at home.

Why you'll love this recipe

Easy recipe with this simple step-by-step recipe and my tips for making them.
Thick cookies with a soft, chewy center and crunchy edges.
Plenty of gooey marshmallows, big dark chocolate chunks and crunchy graham crackers.

Craving for more marshmallow recipes? Give these a try: Homemade hot chocolate with marshmallows, hot chocolate bombs, Oreo Hot chocolate, hi-hat cupcakes, marshmallow frosting, hot chocolate cookies.

Ingredients you need

You need these ingredients to make these marshmallow chocolate chip cookies:

Butter: Use only unsalted butter which should be well softened, not melted butter, consider taking it out in advance or use the microwave to soften it a bit.
Sugar: A mixture of white granulated powdered sugar and flavored sugar such as dark brown sugar or light brown sugar.
Egg: large and at room temperature, if you didn't have time to take it out of the fridge then leave it for a few minutes in a bowl of hot water.
Flour: Cake flour or possibly all-purpose flour.
Yeast: a mixture of baking powder and baking soda.
Vanilla and salt: Pure vanilla extract for fragrance and fleur de sel to bring out the flavors.
Shortbread cookies: Preferably graham cracker pieces (no graham cracker crumbs) that you can substitute with other cookies, like Oreo cookies or biscoff cookies.
Chocolate: chocolate chunks, you can use semi-sweet chocolate chips or milk chocolate chips.
Marshmallow: If possible, use mini marshmallows, but if you don't have any, you can simply cut your large marshmallows into small pieces with scissors.

S'mores cookies with gooey marshmallows on a table

How to Make Easy S’mores cookies recipe

Here are some quick visual instructions. Don't forget that full recipe instructions with exact ingredients can be found in the recipe card below!

Step 1: Mix the softened butter with the granulated sugar and brown sugar in a bowl for about 2-3 minutes with an electric mixer until smooth and creamy.

Step 2: Add the egg and vanilla extract and mix again for 1 minute to incorporate.

Step 3: Add the dry ingredients, flour, baking powder, baking soda and salt and mix gently with a spatula or wooden spoon.

Step 4: Finish by adding the remaining ingredients, crushed graham crackers pieces, dark chocolate chips, and mini marshmallows.

Step 5: Form dough into balls and place on a parchment paper-lined baking sheet. Place the cookie sheet in the refrigerator for 30 minutes or in the freezer for 10 minutes before baking.

Bake cookies

Step 6: Preheat the oven to 350°F / 180°C and put the cookies in the oven at half height for about 12 to 17 minutes depending on the diameter until they are golden brown around the edges.

Enjoy! Let them cool a little on the baking sheet before moving them to a cooling rack to cool completely.

Tips for this recipe

Use ingredients at the right temperature: To have a delicious and homogeneous cookie batter, use ingredients at the same temperature.
Enclose the Marshmallow: Wrap the marshmallow chunks tightly inside the cookie dough ball to prevent them from melting and escaping during baking, you can also add marshmallow chunks to the top of the cookies just before they finish baking.
Be careful with the cooking: The cookies are ready when they are lightly browned on the edges but remain soft in the center, as they cool they will firm up.

Storage instructions

Room temperature: Store S’mores cookies in an airtight container or away from moisture for about 1 week.

How to freeze? When they are completely cooled, place them in storage bags and keep them in the freezer for up to 3 months, let them defrost at room temperature or use your microwave to go faster.

Raw Freezing: After shaping the cookie dough balls, place them in the freezer in storage bags. When you are ready to bake them, let them thaw for 1 hour at room temperature before following the baking instructions.

Variations & Substitutions

Edible marshmallow cookie dough: like my easy cookie dough recipe, or this recipe for chocolate chip cookie dough bites.
Double Chocolate S'mores Cookies: Add cocoa powder to the dough for a rich chocolate flavor, and include chocolate chips along with the marshmallows and graham crackers.
S'mores Cookie Bars: Press the dough into a baking dish, layer with marshmallows and crushed graham crackers, and bake into delicious bars.
Peanut Butter S'mores Cookies: Add peanut butter chips or a peanut butter drizzle to the cookie dough for a unique twist on s'mores.
S'mores Skillet Cookie: Bake the dough in a skillet, and top it with marshmallows and chocolate chips, serving it warm with graham crackers for dipping like Giant chocolate chip cookie
Vegan S'mores Cookies: Make s'mores cookies using vegan marshmallows and dairy-free chocolate for a plant-based version.
S'mores Cookie Cups: Create cookie cups in a mini muffin tin and fill them with marshmallow fluff and chocolate ganache.

Recipe Questions

Can I use regular marshmallows in s'mores cookies?
Yes, regular marshmallows work well, but mini marshmallows or marshmallow fluff are easier to mix into the dough and distribute evenly.

How do I prevent marshmallows from melting too much?
To keep the marshmallows from melting and spreading, gently press them into the cookie dough after baking for a few minutes, or freeze the marshmallows beforehand.

Can I use a different type of chocolate?
Absolutely! You can use milk chocolate, dark chocolate, or even chocolate chunks or chips depending on your preference.

I hope you love these S'more chocolate chip cookies. If you make it, be sure to leave a comment and a rating so I know how you liked it. Happy Baking!

S'mores cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Fade
Total Time: 30 minutes
Yield: 12 cookies

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Description

Recipe for S'mores cookies with Chocolate Chip , graham crackers and Marshmallow (makes about 16 cookies)

Instructions

Mix together in a bowl the dry ingredients, flour, baking powder, baking soda and sea salt.
Place the softened butter in a large bowl with the light brown sugar and granulated sugar and beat with an electric whisk for 2-3 minutes until creamy.
Add the egg and vanilla extract and mix for 1 more minute to incorporate.
With a spatula or wooden spoon, add the flour mixture and mix just until smooth.
Add the mini marshmallows pieces, chocolate chips, and graham crackers pieces and mix coarsely to incorporate.
Using an ice cream scoop or your hands, form balls of dough and place on a baking sheet lined with parchment paper (make sure the marshmallows are enclosed in the center and space each cookie at least 5 cm apart)
Place in the fridge for about 30 minutes or 15 minutes in the freezer.
Preheat the oven to 350°F/ 180°C and bake the S'mores cookies for about 12-17 minutes (depending on the diameter) until the cookies are golden brown but still soft to the touch, they will firm up as they cool.
Let them cool down a bit before moving them, sprinkle them with a little sea salt, and enjoy.