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.
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!
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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
- 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.
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.
Step 2: In a large bowl, whisk together the melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla extract until fully combined.
Step 3: Add the flour mixture and use a rubber spatula to gently mix together until combined.
Step 4: Then fold in the chocolate chips and graham cracker pieces.
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.
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.
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.
Recipe FAQs
Use large marshmallows instead! The mini ones seem to melt way too quickly, causing them to ooze out in a very messy way.
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.
📖 Recipe
The Best S'mores Chocolate Chip Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
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.
So good!!! I can't wait to try them
Look
Yummy gotta try this recipe
Oh yum! Now I need to go to the store and get some more chocolate chips!
Enjoy! I love chocolate chips in this recipe!
My son loves baking cookies. I think he would love to try this recipe!
Fun!! 🙂
These sound delicious and fun to make. Great idea! 🙂
Thank you so much!!
These look yummy! I’m going to try this out next time I bake.
Awesome! Happy baking! 🙂
They look so scrumptious! I would need to try this recipe!
Thank you!! S'mores cookies are so good!