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    Home » Recipes » Cookies

    The Best S'mores Chocolate Chip Cookies

    Modified: May 18, 2025 · Published: Jul 30, 2022 by Karissa Parrish · This post may contain affiliate links

    Jump to Recipe Print Recipe

    These are the best s'mores chocolate chip cookies because they are loaded with graham cracker crumbs, chocolate chips, and has a gooey marshmallow center! Not only are they no chill and can be baked right away, but they're ready to eat in just 45 minutes.

    A bite taken out of a gooey s'mores chocolate chip cookies with graham cracker pieces on top.

    Get ready for your new favorite s'mores cookies that's also perfect for summer baking!

    These cookies are a delicious twist on a classic s'more, but without the campfire. You've got the crunchy graham crackers, rich chocolate chips, and ooey gooey marshmallows all packed into a delicious chocolate chip cookie.

    I absolutely love s'mores recipes, including these double chocolate s'mores cookies and s'mores filled cupcakes. They just taste like summertime!

    Jump to:
    • Ingredients for S'mores Cookies
    • How to Make S'mores Chocolate Chip Cookies
    • Storing & Freezing
    • Expert Baking Tips
    • Recipe FAQs
    • More S'mores Desserts
    • 📖 Recipe

    For me, it's hard to pass on a good chewy cookie, but I also love it when they're soft. These cookies are very similar to my marshmallow chocolate chip cookies where you get the best of both.

    As a home baker, I love it when cookies have a marshmallow center because then you get that awesome marshmallow pull! These easy pumpkin s'mores cookies and double chocolate marshmallow cookies also have a marshmallow filling.

    These cookies make about 20 large bakery-style cookies, which makes them perfect for holiday gatherings (like fourth of July), BBQs, or when you're just craving a really good homemade chocolate chip cookie.

    Ingredients for S'mores Cookies

    Ingredients for S'mores cookies: flour, baking soda, corn starch, salt, egg yolk, egg, butter, vanilla, sugar, brown sugar, graham crackers, chocolate chips, and marshmallows.
    • All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips below).
    • Corn Starch: Helps the cookies to be soft and tender.
    • Unsalted Butter: So many cookie recipes call for room temperature butter, but I really love to use melted butter. It helps to create even softer and chewier cookies.
    • Eggs: Helps to bind all of the ingredients together and the extra egg yolk adds chewiness.
    • Graham Crackers: Make sure that the graham cracker pieces have been crushed up.
    • Marshmallows: Use large marshmallows that have been cut in half with scissors. Don't use mini marshmallows as they will melt too quickly in the oven.
    • Chocolate Chips: I used semi-sweet, but you could also use milk or dark chocolate chips.

    See the recipe card for the full ingredients list and the exact amounts.

    How to Make S'mores Chocolate Chip Cookies

    Follow along below for the step-by-step process.

    Dry flour ingredients in a bowl with a whisk.

    Step 1: In a small bowl, melt the butter and cool on the counter for 10 minutes.

    In a medium bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.

    Wet ingredients for chocolate chip cookies being whisked together in a large bowl.

    Step 2: In a large bowl, whisk together the melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla extract until fully combined.

    Cookie dough in a large bowl with a rubber spatula.

    Step 3: Add the flour mixture and use a rubber spatula to gently mix together until combined.

    Chocolate chips and crushed graham cracker pieces added to cookie dough in a bowl.

    Step 4: Then fold in the chocolate chips and graham cracker pieces.

    S'mores chocolate chip cookie dough in a cookie scoop with a marshmallow in the center.

    Step 5: Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Use your thumb to press into the dough and place half of a large marshmallow into it.

    Cookie dough balls with a marshmallow in the center on a parchment paper lined baking sheet.

    Step 6: Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).

    Place the cookie dough balls onto the prepared baking sheets and bake for 10-14 minutes.

    Baked s'mores cookies sitting on a cookie sheet.

    Step 7: Allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.

    Storing & Freezing

    Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.

    Expert Baking Tips

    • Baking Sheet: Only bake 8 cookies per baking sheet and be sure that the pan is lined with parchment paper.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Cookie Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.
    • Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
    The best s'mores chocolate chip cookies laying on a wire rack with graham cracker pieces all around.

    Recipe FAQs

    How Do You Keep Marshmallows From Melting In Cookies?

    Use large marshmallows instead! The mini ones seem to melt way too quickly, causing them to ooze out in a very messy way.

    What Size Cookie Scoop Should I Use?

    I used a medium-sized cookie scoop (2.7 tablespoons) and don't recommend anything smaller or else the large marshmallow half won't fit.

    More S'mores Desserts

    • Pumpkin S'mores Cookies
    • A bite taken out of a chocolate mini pie with graham cracker crumbs.
      Mini S'mores Pies Recipe (6 Ingredients!)
    • S'mores Cupcakes
    • Double Chocolate S'mores Cookies

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    📖 Recipe

    The Best S'mores Chocolate Chip Cookies

    Karissa Parrish
    These are the best s'mores chocolate chip cookies because they are loaded with graham cracker crumbs, chocolate chips, and has a gooey marshmallow center! Not only are they no chill and can be baked right away, but they're ready to eat in just 45 minutes.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 25 minutes mins
    Cook Time 12 minutes mins
    Total Time 45 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 Large Cookies

    Equipment

    • Parchment paper
    • Baking Sheets
    • Mixing Bowls
    • Cookie Scoop

    Ingredients:
     
     

    • 2 ⅓ cups all-purpose flour
    • 2 teaspoons corn starch
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • ¾ cup unsalted butter, melted & cooled for at least 10 minutes
    • ¾ cup brown sugar
    • ½ cup sugar
    • 1 large egg
    • 1 egg yolk
    • 1 teaspoon vanilla extract
    • 1 ¼ cups semi-sweet chocolate chips
    • 4 graham crackers, crushed into smaller pieces
    • 10 large marshmallows, cut in half

    Instructions:
     

    • Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
    • In a microwaveable-safe bowl, melt the butter and let it cool on the counter for at least 10 minutes (do not skip this step!).
    • In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
    • In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, egg, egg yolk, and vanilla extract until fully combined.
    • Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chocolate chips and crushed graham cracker pieces.
    • Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
    • Place the cookie dough balls onto the prepared baking pans, only placing 8 dough balls on each pan. Bake for 10-14 minutes, or just until the edges of the cookies start to turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
    • Keep any leftover cookies in an airtight container on the counter for up to 7 days.

    Notes:

    • Baking Sheet: Only bake 8 cookies per baking sheet and be sure that the pan is lined with parchment paper.
    • Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
    • Cookie Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.
    • Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
    •  
    Storing: Keep any leftover cookies in an airtight container on the counter for up to 7 days.
    Freezing: To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
     

    Nutrition

    Serving: 1cookieCalories: 260kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 37mgSodium: 115mgPotassium: 102mgFiber: 1gSugar: 20gVitamin A: 244IUCalcium: 23mgIron: 2mg
    US Customary - Metric
    Tried this recipe?Let us know how it was!
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    • Pistachio Chocolate Chip Cookies (No Chill)
    • Chocolate Peppermint Blossom Cookies
    • Pumpkin Cheesecake Cookies
    • Pumpkin Oatmeal Cookies

    Comments

    1. Megan says

      July 29, 2020 at 10:29 am

      So good!!! I can't wait to try them

      Reply
    2. Steve Patterson says

      July 28, 2020 at 2:34 am

      5 stars
      Look
      Yummy gotta try this recipe

      Reply
    3. Alyssa says

      July 27, 2020 at 6:35 pm

      5 stars
      Oh yum! Now I need to go to the store and get some more chocolate chips!

      Reply
      • Ginger Snap says

        July 27, 2020 at 7:45 pm

        Enjoy! I love chocolate chips in this recipe!

        Reply
    4. Holly says

      July 27, 2020 at 11:57 pm

      My son loves baking cookies. I think he would love to try this recipe!

      Reply
      • Ginger Snap says

        July 29, 2020 at 8:40 pm

        Fun!! 🙂

        Reply
    5. Robyn Jones says

      July 27, 2020 at 5:51 pm

      These sound delicious and fun to make. Great idea! 🙂

      Reply
      • Ginger Snap says

        July 27, 2020 at 7:43 pm

        Thank you so much!!

        Reply
    6. Jeh-C says

      July 27, 2020 at 5:27 pm

      These look yummy! I’m going to try this out next time I bake.

      Reply
      • Ginger Snap says

        July 27, 2020 at 5:42 pm

        Awesome! Happy baking! 🙂

        Reply
    7. Magali says

      July 27, 2020 at 5:24 pm

      They look so scrumptious! I would need to try this recipe!

      Reply
      • Ginger Snap says

        July 27, 2020 at 5:42 pm

        Thank you!! S'mores cookies are so good!

        Reply
    5 from 5 votes (3 ratings without comment)

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    Hi, I'm Karissa! I am the professional home baker and food photographer here at Ginger Snap's Baking Affairs. I have 6+ years of experience creating easy desserts that every home baker can make in their own kitchens! You'll find many desserts here, including cakes, cupcakes, frostings, and cookies. I'm so glad you're here and happy baking!

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