These s'mores chocolate chip cookies are loaded with graham cracker crumbs, chocolate chips, and gooey marshmallows. Plus, these cookies are no chill, so you can bake them right away!
This recipe was originally published in July of 2020, but was updated on July 30, 2022 with newer content and fresh pictures.
These s'mores cookies are inspired by my classic chocolate chip cookies but have all of the flavors of a s'more.
I used semi-sweet chocolate chips but you could certainly use a hershey's chocolate bar broken up into chunks. Also, instead of mini marshmallows, I use a large one that has been cut in half and stuffed into the middle of the cookie.
Why You'll Love These Cookies
- They're both soft and chewy.
- A large marshmallow is stuffed into the center.
- Each bite is ooey-gooey.
- All you need are simple ingredients.
- Everything you love about s'mores minus the campfire!
I love a good chewy cookie, but I also love it when they're soft. You get the best of both inside these chewy chocolate chip cookies!
Plus, the marshmallow in the middle creates an awesome marshmallow pull when they're still warm!
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- All-Purpose Flour: Be sure to properly measure your flour (check out Expert Baking Tips above).
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Make sure to use unsalted butter and that it's at room temperature before baking.
- 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.
Here are the step by step instructions on how to make these soft and chewy s'mores cookies.
Step 1: Dry ingredients. Whisk together the flour, corn starch, baking soda, and salt together in a medium or large bowl. Set aside.
Step 2: Beat together the butter and sugars. In the bowl of a stand mixer using the paddle attachment, cream together the butter, brown sugar, and white sugar on medium-high speed for at least 3 minutes.
Step 3: Wet ingredients. Add the vanilla extract, egg, and egg yolk on medium speed and mix for 1 minute.
Step 4: Combine ingredients: Add the flour mixture and mix on low speed just until combined (be careful not to overmix). Then mix in the chocolate chips and graham cracker pieces.
Step 5: Scoop the dough. 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.
Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Step 6: Bake. Place the cookie dough balls onto the prepared cookie sheet and bake for 10-14 minutes. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a cooling rack.
TIP! Add an extra piece of chocolate or graham cracker crumbs to the top of each cookie as they come out of the oven.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Expert Baking Tips
- Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with silicone baking mats. You can also line each pan with parchment paper.
- Room Temperature Ingredients: We want the butter, egg, and egg yolk to be at room temperature before baking. I recommend taking these ingredients out of the refrigerator 1 hour before you want to start.
- 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.
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.
It brings me so much joy to see you make my recipes. 🙂
More Cookie Recipes
S'mores Chocolate Chip Cookies
- Silicone Baking Mats
- Baking Sheet
- Electric Stand Mixer
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ½ cup sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup graham crackers, crushed into small pieces
- 12 large marshmallows, cut in half
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until fully combined and creamy (about 3-4 minutes). Add the egg, egg yolk, and vanilla extract and mix on medium speed for 1 minute (scrape down the sides of the bowl if needed).
- Add the dry ingredients and mix on low speed just until combined (be careful not to overmix). Then mix in the chocolate chips and graham cracker pieces just until combined.
- 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. 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.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.