These s’mores chocolate chip cookies combine soft homemade cookies with toasted marshmallows, melted chocolate, and graham cracker crumbs. This is a fun and easy way to dress up an ordinary chocolate chip cookie!
Looking back over the years, I’ve made more s’more desserts than I can count. This is a very popular “flavor” that isn’t scooting out of the way anytime soon. From no bake s’mores cake to s’mores brownie pie, the combination of marshmallows, chocolate, and graham crackers can be used in many different ways. There’s even elevated s’mores such as making the campfire treat with peanut butter cups instead of the traditional Hershey’s bar.
These s’mores chocolate chip cookies are a favorite from my blog archives, so I remade them with a couple updates. Now I toast the marshmallows and top the cookies with crushed graham crackers. I brought a double batch to a pool party the other weekend and each cookie disappeared faster than I could say “grab a napkin, they’re sticky!” 😉
By the way, August 10th is National S’mores Day. I hope you celebrate appropriately!
Video Tutorial: How to Make S’mores Chocolate Chip Cookies
Use Soft Chocolate Chip Cookies
Start the batch with your favorite chocolate chip cookies. I highly recommend using my soft chocolate chip cookies because they remain soft even after the marshmallows go under the broiler, an important step in the recipe. The cookie dough comes together with familiar ingredients including butter, sugars, vanilla, egg, flour, chocolate chips, and a few others.
4 Cookie Success Tips:
- Use room temperature butter.
- More brown sugar than white sugar promises a softer texture.
- Cornstarch adds extra softness.
- To prevent the cookies from over-spreading, chill the cookie dough.
Cookie dough is soft, creamy, and loaded with chocolate chips. The colder the cookie dough, the less the cookies will over-spread. Chilling is key. If you’re interested, here are my 10 tips on how to prevent cookies from spreading.
How to Make S’mores Chocolate Chip Cookies from this Dough
Let’s break down each step:
- Cut 12 marshmallows in half. Set aside.
- Roll chilled cookie dough into balls, about 1.5 Tablespoons of dough each.
- Bake the cookies for only about 10 minutes.
- Remove cookies from the oven and place halved marshmallows on top.
- Turn the oven to broil and place pan in the oven for 1-2 minutes.
- Remove from the oven and cool for a few minutes.
- Melt 4 ounces of pure chocolate. Spoon over marshmallow.
- Top with crushed graham crackers.
My toasted s’mores chocolate chip cookies are similar, but I use mini marshmallows and larger chunks of graham crackers. I also have a recipe for super easy s’mores cookie bars, too! And for my fellow peanut butter lovers out there, you’ll love these s’mores peanut butter cookies (made from the same base dough as my favorite peanut butter cookies). Can’t forget my s’mores rice krispie treats either. If you can s’mores-ify it, I’ve done it.
Can I Make These Cookies Ahead?
Yes! You can make these s’mores chocolate chip cookies 1 day ahead of time. Cover and store the cookies at room temperature or in the refrigerator overnight, then bring to room temperature prior to serving. The chocolate sets and the marshmallow stays gooey. If you’re really thinking ahead, you could also bake and cool the chocolate chip cookies, then freeze them. On the day of serving or 1 day before, top with the marshmallow, chocolate, and graham cracker crumbs.
These are ALWAYS a hit and I say that after making them for 7 years straight!
Even More Cookie Recipes
- Giant Chocolate Chip Cookies
- Iced Oatmeal Cookies
- Peanut Butter Cookie Sandwiches
- Black and White Cookies
- Maple Brown Sugar Cookies
- Homemade Thin Mint Cookies
S’more Chocolate Chip Cookies
- Prep Time: 1 hour, 25 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour, 40 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
These s’more chocolate chip cookies combine soft homemade cookies with toasted marshmallows, melted chocolate, and graham cracker crumbs. This is a fun and easy way to dress up an ordinary chocolate chip cookie!
- 3/4 cup (1.5 sticks or 170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 2 cups (250g) all-purpose flour (spooned & leveled)
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/4 cup (225g) semi-sweet chocolate chips
- 12 regular marshmallows, cut in half
- one 4 ounce (113g) semi-sweet chocolate bar, finely chopped
- 1/3 cup (35g) crushed graham cracker crumbs
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda and salt. Pour dry ingredients into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
- Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls. (I like to use this medium cookie scoop.)
- Bake for 10-11 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven.
- Turn the oven up to high broil. (If you know your oven gets overly hot on high, turn on a low broil. I usually broil on high.)
- Top each cookie with a marshmallow half, sticky side of the marshmallow down on the cookie. Return to the oven for only 1-2 minutes or until the broil setting lightly toasts the marshmallow. Keep a very close eye on it—it toasts FAST!
- Remove cookies from the oven and cool for 5 minutes on the cookie sheet as you prepare the chocolate. Using the back of a spoon, press the marshmallow down if it didn’t melt down on its own. (Sometimes it holds its taller shape, but gently pressing down flattens it out.)
- Melt the chocolate: You can melt the chocolate in a double boiler or the microwave. If using the microwave: place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Spoon evenly over marshmallow. Top with graham cracker crumbs.
- Allow chocolate to completely set at room temperature, about 60 minutes, or in the refrigerator, about 30 minutes.
- Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3. Baked and cooled cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough. Once baked, continue with step 6. I don’t recommend freezing the cookies with the marshmallow and chocolate on top. The marshmallow never thaws very nicely!
- Special Tools (affiliate links): Electric Mixer (Handheld or Stand) | Glass Mixing Bowl | Whisk | Baking Sheets | Silicone Baking Mats or Parchment Paper | Double Boiler
- Chocolate: For the best results, use 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need one 4 ounce bar for this recipe. You can use semi-sweet, milk chocolate, or even white chocolate. Candy melts or almond bark work too, but they don’t taste like real chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency.
- Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
Keywords: s’mores cookies
Reader Comments & Reviews
I loved this recipe so much
Is it ok if I replace the regular chocolate chips with white chocolate chips?
Never mind, I actually have chocolate chips. I was just asking this because I didn’t have regular chocolate chips and wanted to make these.
These are one of the best deserts I’ve ever had!
BEST COOKIES I EVER HAD! I could eat a million of these! and a perfect midnight snack.
These were great! I cooled the dough for an hour and didn’t have the patience to cool again after pouring chocolate, and they were a huge hit. No issues with spreading.
Question, i am sending these to my daughter in college and i would like to freeze first.Since marshmallow does not thaw well,if i sent mm separately and told her to put them on cookie and heat on low or defrost in micro,do you think that would work or would it alter cookie,i feel like a brief low heat would be ok.Thanks.
Hi Lisa, It should be fine for her to broil the marshmallows on the cookies when she is ready to eat them. Hope she loves them!
I make these regularly & freeze for care packages. My hack is using 5 mini marshmallows instead of half a large, and drizzle chocolate over. Freeze flat then package in stacks of 6 in cello bags with parchment squares between each cookie. They defrost at room temperature in 10 minutes, and are as light and fluffy as fresh baked.
My cookies were very flat and spread. I measured the flour by weight and my baking soda was fresh, so I don’t know why this happened. They looked horrible, buy they were still delicious.
Can I make this recipe with potato starch? Cornstarch isn’t really available in my country.
Hi Vera, you can skip the cornstarch if you don’t have any. No need to replace with anything.