S’mores Chocolate Chip Cookies
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These S’mores Chocolate Chip Cookies are soft, gooey, and loaded with melted marshmallows, graham crackers, and pools of chocolate in every bite. They have all the flavor of a classic campfire s’more packed into a thick homemade chocolate chip cookie.
The marshmallow melts into the center while the graham crackers stay slightly crisp underneath, giving these cookies that perfect mix of chewy, gooey, and crunchy textures. They’re one of my favorite summer cookies for cookouts, parties, camping weekends, or honestly anytime I want something nostalgic and fun.
If you love baking cookies, you can find more of my favorite cookie recipes here.
The S’mores Cookies I Make Every Summer
S’mores are one of those flavors I never get tired of. The melted chocolate, gooey marshmallow, and graham cracker combo just works every single time. These cookies take everything good about classic campfire s’mores and turn it into a soft bakery-style chocolate chip cookie.
Why You’ll Love S’mores Chocolate Chip Cookies
- Soft and chewy chocolate chip cookies with gooey marshmallow centers
- Made with homemade cookie dough
- Loaded with melted chocolate chips and graham crackers
- Easy to make ahead
- Perfect summer dessert for parties and cookouts
- Classic s’mores flavor without needing a campfire
What Makes These S’mores Cookies So Good
- The texture is what makes these cookies stand out. The cookie dough bakes up soft and chewy while the marshmallow melts into the center. The graham cracker adds a slight crunch underneath and helps give these cookies that true s’mores flavor.
- Using both semi-sweet and bittersweet chocolate chips keeps the cookies rich without becoming overly sweet.
- Chilling the dough also gives the cookies a thicker bakery-style texture with better flavor.
Ingredients Needed To Make S’mores Chocolate Chip Cookies
Make sure to scroll all the way down to the recipe card for the exact measurements and instructions!
- Butter: Use room temperature butter so it creams properly with the sugars.
- Brown sugar: Adds moisture and helps create chewy cookies.
- Granulated sugar: Helps the cookies spread slightly while baking.
- Kosher salt: Balances the sweetness.
- Egg: Helps bind the cookie dough together.
- Vanilla extract: Adds warmth and flavor.
- All-purpose flour: Gives the cookies structure. You can also use a 1:1 gluten-free flour blend.
- Arrowroot powder: Helps create a softer texture.
- Baking soda: Helps the cookies rise properly.
- Semi-sweet chocolate chips: Adds classic chocolate chip cookie flavor.
- Bittersweet chocolate chips: Adds deeper chocolate flavor and balances the sweetness.
- Graham cracker squares: Adds crunch and classic s’mores flavor.
- Large marshmallows: Creates the gooey center inside the cookie
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make S’mores Chocolate Chip Cookies
Make the Cookie Dough:
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Mix for about 5 minutes, until light and fluffy.
- Add the egg and vanilla extract. Mix until fully combined.
- Add the flour, arrowroot powder, and baking soda. Mix just until incorporated, being careful not to overmix.
- Fold in the semi-sweet chocolate chips and bittersweet chocolate chips.
- Cover the dough and refrigerate for 24 hours.
Prepare the Baking Sheets:
- When ready to bake, preheat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Place 6 graham cracker squares on each baking sheet, leaving space between them.
- Top each graham cracker square with a marshmallow.
Assemble the Cookies:
- Use a 2-inch cookie scoop to portion the chilled cookie dough into equal-sized balls.
- Flatten each dough ball slightly, then wrap the dough around the marshmallow and graham cracker. Make sure the marshmallow is mostly covered with dough.
Bake the Cookies:
- Bake for 10 to 13 minutes, or until the edges are lightly golden brown.
- For bakery-style cookies, use a large round cookie cutter to gently shape the cookies while they are still warm.
- Let the cookies cool on the baking sheet for several minutes before transferring to a cooling rack.
Tips for the Best S’mores Chocolate Chip Cookies
- Chill the dough overnight for thicker cookies with better flavor
- Freeze the marshmallows for 15 to 20 minutes before baking to reduce spreading
- Use parchment paper so melted marshmallows do not stick
- Do not overbake the cookies or the centers will lose their gooey texture
- Shape the cookies immediately after baking while still warm
How To Store S’mores Chocolate Chip Cookies
- Store the cookies in an airtight container at room temperature for up to 3 days.
- To reheat, microwave a cookie for about 10 seconds to soften the marshmallow center again.
Can You Freeze S’mores Cookies?
- Yes. Both the baked cookies and the cookie dough freeze well.
- Freeze baked cookies in an airtight container for up to 2 months.
- You can also freeze the assembled cookie dough balls before baking. Bake directly from frozen and add 1 to 2 extra minutes to the baking time.
S’mores Chocolate Chip Cookies
Equipment
- 2-inch cookie scoop
- Large round cookie cutter (optional)
Ingredients
For the Cookie Dough
- 1/2 cup butter (room temperature)
- 1/2 cup packed brown sugar
- 1/3 cup granulated white sugar
- 1/2 tsp kosher salt
- 1 large egg
- 1 1/2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
- 2 tsp arrowroot powder
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup bittersweet chocolate chips
For the S’mores Filling
- 12 graham cracker squares
- 12 large marshmallows
Instructions
Make the Cookie Dough
- Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Mix for about 5 minutes, until light and fluffy.
- Add the egg and vanilla extract. Mix until fully combined.
- Add the flour, arrowroot powder, and baking soda. Mix just until incorporated.
- Fold in the semi-sweet chocolate chips and bittersweet chocolate chips.
- Cover the dough and refrigerate for 24 hours.
Prepare the Baking Sheets
- Preheat the oven to 350°F.
- Place 6 graham cracker squares on each baking sheet for a total of 12 cookies.
- Top each graham cracker square with a marshmallow.
Assemble and Bake
- Use a 2-inch cookie scoop to portion the chilled cookie dough into equal-sized balls.
- Flatten each dough ball slightly and wrap it around the marshmallow and graham cracker.
- Bake for 10 to 13 minutes, or until the edges are lightly golden brown.
- Optional: Use a large round cookie cutter to shape the cookies while still warm.
- Let the cookies cool on the baking sheet for several minutes before transferring to a cooling rack.
Notes
- Chilling the dough overnight creates thicker bakery-style cookies.
- Freeze the marshmallows before baking for less spreading.
- Store in an airtight container for up to 3 days.
- Cookie dough can be frozen before baking.
Nutrition
Frequently Asked Questions
Yes, but large marshmallows work best for creating a gooey center.
This usually happens if the marshmallow is not fully covered with cookie dough before baking.
Yes. The dough can be refrigerated for up to 48 hours before baking.
They soften slightly while baking but still keep some texture inside the cookie.
Yes. Use a 1:1 gluten-free flour blend and gluten-free graham crackers.
If you love s’mores flavors, make sure to also try:
S’mores Pretzel Lush Pie
Gooey S’mores Banana Cookies
S’mores Cinnamon Roll Sliders
Campfire S’mores Cobbler
S’mores No Bake Cheesecake
Toasted S’mores Layer Cake
