Enjoy a soft and brownie-like chocolate cookie rolled into graham cracker crumbs and topped with melty marshmallows. Like regular chocolate crinkle cookies, but with the irresistible taste of a s’more.
This is my favorite chocolate cookie dough recipe and I use it for many other recipes including double chocolate chip cookies, salted caramel dark chocolate cookies, and peppermint mocha cookies. The cookie dough is quite sticky as a result of the cocoa powder and liquid, so it’s imperative that this dough chills in the refrigerator before shaping.
Roll the chilled cookie dough into balls and then coat them very well in graham cracker crumbs. So simple!
After 10 minutes in the oven, add halved mini marshmallows (the same kind we use for rice krispie treats) on top of each cookie. Then return to the oven to finish baking.
More S’mores Treats to Love
- S’mores Brownie Pie
- S’mores Cookie Bars
- S’mores Chocolate Chip Cookies
- No-Bake S’mores Cake & S’mores Chocolate Chip Cookie Cake
- S’mores Brownie Cupcakes
S’more Chocolate Crinkle Cookies
- Prep Time: 3 hours, 20 minutes
- Cook Time: 11 minutes
- Total Time: 3 hours, 35 minutes
- Yield: 20-22 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
Description
A soft and brownie-like chocolate crinkle cookie, rolled into graham cracker crumbs and topped with melty marshmallows.
Ingredients
- 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) packed light or dark brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup (125g) all-purpose flour (spooned & leveled)
- 2/3 cup (55g) unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 Tablespoon (15ml) milk
- 1/2 cup (50g) miniature marshmallows, cut in half
- 3/4 cup (75g) graham cracker crumbs (about 5 graham crackers)
Instructions
- In a large bowl using a handheld or stand mixer fitted with a paddle attachment, beat the butter, granulated sugar, and brown sugar together on medium high speed until fluffy and light in color, about 2-3 minutes. Add the egg and vanilla extract, and then beat on high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk the flour, cocoa powder, baking soda and salt together until combined. With the mixer running on low speed, slowly pour into the wet ingredients. Beat on low until combined. The cookie dough will be quite thick. Switch to high speed and beat in the milk. The cookie dough will be sticky and tacky. Cover dough tightly and chill in the refrigerator for at least 3 hours and up to 3 days. Chilling is mandatory for this sticky cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. If the cookie dough chilled longer than 3 hours, let it sit at room temperature for about 20 minutes. This makes the chilled cookie dough easier to scoop and roll.
- Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Scoop and roll dough, a heaping 1.5 Tablespoons of dough each, into balls (I use this medium cookie scoop). Roll each into graham cracker crumbs. Arrange 2-3 inches apart on the baking sheets. The cookie dough is certainly sticky, so wipe your hands clean after every few balls of dough you shape.
- Bake for 10 minutes. Remove from the oven and press 3-4 pieces of marshmallow on top of each cookie. Return to the oven for another 1-2 minutes. Remove from the oven and allow to cool on the cookie sheet for at least 5 minutes before transferring to a wire rack to cool completely. The cookies will slightly deflate as they cool.
- Cover leftover cookies tightly and store at room temperature for up to 1 week.
Notes
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Medium Cookie Scoop | Cooling Rack
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: S’more Chocolate Crinkle Cookies
Super tasty! I used vegan butter so these could be dairy free for a friend and the consistency was perfect without the addition of a milk product!
★★★★★
Hi! I am wondering if it is OK to freeze these after they are baked? Thank you!
Hi Cassie! Definitely 🙂
Any advice for make ahead dough? Can I store it in the fridge for couple of days?
Yep! Up to 3-4 days.
Just made these and they came out great!
I made these without the marshmallows and graham crackers and they were delicious chocolate cookies! Their smell is AMAZING!
Made these cookies for my sons for a 4th of July treat and they were a huge hit! I crushed the graham crackers in a bag rather than with a food processor, and I liked the extra texture appearance even better. These cookies are so adorable and absolutely delicious. The texture and flavor are perfect! Thanks for yet another favorite recipe from your blog! I will definitely make these again!
These are fantastic! They are super cute, cooked so consistently, and taste amazing. Thanks for another fun recipe!
I made larger versions of these on top of half sheets of graham crackers. It helps add the crunch and ratio of a smore.
I noticed this made me add about two more minutes in the oven since the graham cracker insulated the cookie from the pan’s heat. (I did them side-by-side with ones without graham crackers for comparison) I then added an additional few minutes in the oven on broil to toast the marshmallows and continue cooking the large cookies. Turned out nicely.
In. Love your all your recipes each one I try are always a hit.
But these s’more chocolate crinkle cookies have to be my favorite they came out so soft I couldn’t stop eating them☺️.
Really happy to have discovered your blog
Thank you for all your great recipes.
These are awesome. I appreciate that I can consistently follow your recipes to the T and they come out & look exactly like your photo. (Now, I can’t take a photo that looks half as good as your photo.. But, at least it looks that good in real life… And, tastes delish.) 😉
Hi, I was just wondering whether you had any tips for knowing when the cookies are done. I think my oven usually bakes a little faster than the recipe says, but I’m not sure.
Usually when the edges of the cookies have set. I would bake them for 10 minutes total (so 8 minutes, add marshmallows, and then 2 minutes)
Hi! Tried out this recipe for the first time. I followed your temp and time but mine came out too soft? It’s gooey. Is that how it’s supposed to be?? They taste awfully good though.
I suggest baking for an extra minute or two.
I’m making these right now (the dough is currently chilling in the fridge). I hope mine turn out as delicious as yours look!
Hello Sally! I just made these and they turned out AMAZING!!!! They are absolutely perfect and they have the exact consistency I look for in a cookie! I realized once they were in the oven that it was the same recipe of your dark chocolate salted caramel cookies (which I made a while ago), so I knew they would have been a win! Thank you so much for the recipe I will definately make them again! 🙂
Hi Mélanie! I recommend coating the balls in the graham cracker crumbs BEFORE freezing. 🙂