This post may contain affiliate links. Please read my disclosure policy.

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.

stack of s'mores chocolate crinkle cookies on a wood board
s'mores chocolate crinkle cookies on a white plate

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.

hand rolling chocolate crinkle cookie dough ball in a bowl of graham cracker crumbs in a bowl

Roll the chilled cookie dough into balls and then coat them very well in graham cracker crumbs. So simple!

s'mores chocolate crinkle cookie dough balls on a silpat baking mat

After 10 minutes in the oven, add halved mini marshmallows on top of each cookie. Then return to the oven to finish baking.

hand placing marshmallows on top of s'mores chocolate crinkle cookies on a silpat baking mat
s'mores chocolate crinkle cookies on a white plate

More S’mores Treats to Love

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
stack of s'mores chocolate crinkle cookies on a wood board

S’more Chocolate Crinkle Cookies

  • Author: Sally
  • Prep Time: 3 hours, 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 3 hours, 35 minutes
  • Yield: 2022 cookies 1x
  • 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

Scale
  • 1/2 cup (115g) 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 (spoon & 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

  1. In a large bowl using a hand-held 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.
  2. 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.
  3. 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.
  4. Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Scoop and roll dough, a heaping 1.5 Tablespoons of dough each, into balls. 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.
  6. 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. 
  7. Cover leftover cookies tightly and store at room temperature for up to 1 week.

Keywords: S’more Chocolate Crinkle Cookies

Reader Questions and Reviews

  1. 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! 🙂

  2. I’m making these right now (the dough is currently chilling in the fridge). I hope mine turn out as delicious as yours look!

  3. 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.

  4. 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.

    1. 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)

  5. 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.) 😉

  6. 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.

  7. 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.

  8. These are fantastic! They are super cute, cooked so consistently, and taste amazing. Thanks for another fun recipe!

  9. 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!

  10. I made these without the marshmallows and graham crackers and they were delicious chocolate cookies! Their smell is AMAZING!

  11. Hello sally! I would like to bake this cookies for the office holiday party and I was wondering if it’s possible to freeze dough balls (to bake at a later time)? And if yes, should I coat them in graham cracker crumbs before I freeze them? Thanks 🙂

    1. Hi Mélanie! I recommend coating the balls in the graham cracker crumbs BEFORE freezing. 🙂

  12. Hi! I am wondering if it is OK to freeze these after they are baked? Thank you!

  13. 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!

Leave a Review!

Your email address will not be published.

Recipe rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.