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 (spoon & 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 hand-held 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. (Always recommended for cookies.) 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.
- 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!
- 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
These were so fun! They were rich, chocolatey and perfect for a summer bbq. The perfect upgraded chocolate chip cookie! Thanks for another great recipe Sally!
can i double the recipe
Hi Kassie, for best results, we recommend making two separate batches.
It’s ok to put the silpat with the cookies under the broiler? Won’t damage the silpat?
Hi Sharon! We’ve never had an issue as the cookies are only under the broiler for a minute or two. But if you’re concerned you can definitely remove the silpat before the broiling step. Hope you love these cookies!
Can i use stevia instead of sugar?
Hi Elaheh! We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
Huge hit with my family! As a s’more lover this recipe hit the spot! Passing this recipe to everyone I know!!
What to substitute to broiling if my oven has no broil function? Hope you answer. Thank you so much
Hi Liezl! Do you happen to have a kitchen torch? You could use that instead. Otherwise you could just pop the cookies topped with marshmallows back in the oven to melt them for a minute or two, but the marshmallow won’t get toasted, just slightly softer.
These cookies were a HUGE hit for a recent dinner with friends. Both with adults and kids. This is on my regular rotation for cookies now.
Hey Sally! My dough was super wet and not crumbly at all, even after adding a little more flour. What did I do wrong? Also, would be super helpful to have a UK equivalent for things like broiling (didn’t even know what that was haha) ie a temperature in the oven and also a grams weight for the marshmallows as I have no clue what a regular marshmallow size is over the pond 🙂 we also don’t have graham crackers and not sure what the equivalent is here in UK either. This looks so delicious – I’m trying it at the moment and it’s in the oven – wish me luck! 🙂
Hi Sally! If I wanted to make the cookies graham cracker chocolate chip cookies, how much crumbs would I need to put in without changing the texture but still having the graham cracker taste? Or do you think it wouldn’t really change the texture?
Thanks!! I love your recipes so much!!
We haven’t tried adding crumbs to these cookies, but I think you will love these S’more Cookie Bars which are made with graham cracker crumbs! Let us know if you give them a try!
By far the best s’mores cookies I have ever made. The soft cookie topped with marshmallow and chocolate was perfect. Thanks for the recipe!
These were so fun to bake with the kids and a huge crowd pleaser. I will be making them again for my son’s end of the year baseball party. I do recommend waiting until they cool down to eat because the marshmallows are more gooey.
I tried making this recipe and it turns out great but unable to have a gooey cookie, I think because of the heat of the range oven that I have? I tried following the temperature but it doesn’t turn well and my cookies tend to burn fast. Any suggestions? Can I also use a dark chocolate compound substitute for the chips? Thank you!!!
Hi Pearl, You can certainly try lowering your oven temperature. We also recommend getting an oven thermometer if you don’t already have one. See tip #7 in these Top 10 Baking Tips.
Could 3 miniature marshmallows be substituted for 1 regular?
I adapted these to be gluten free with a swap of the flour and graham crackers, and my non-gluten free husband said they are amazing! We can’t stop eating them. I’ll be making more soon for some of my friends. Delicious!
My 10y old daughter made them for me to take into work, they were delicious!
These are SO good!! My picky husband says they are the best cookies he’s ever had. Everyone I’ve shared with so far loves them. Thanks, Sally!
I just finished making these (on a snow day, perfect time for cookies!) and they are amazing. My husband ate 3 straight from the oven. The flavors are wonderful, and the gooey-ness of the marshmallow (I used fresh, homemade marshmallows, great flavor and texture) it was just perfect. I think I’m going to make these for my daughter’s first birthday in July. Thank you for such a great recipe!
Looks amazing! Can I use homemade marshmallows for this recipe?
Did you use homemade marshmallows? How did it turn out?
I did! I’ve done it 3 times now with homemade marshmallows. Each time, absolutely amazing results! I highly recommend! (Both this recipe and homemade marshmallows)
Hi Sally! this is my very first comment here but I’ve been a huge fan for a long time – your recipes have given me quite the reputation among my friends haha!
Quick question – since the cookies are very soft in the middle coming out of the oven, and since I wanna double this recipe and make quite a few cookies (so changing oven between high temperature and broil will take some time), would it make more sense to bake all the cookies in batches and then put them in with the marshmallow on top after?
Or is it better to put them in right away? If so, would the cookies not overcook when broiling since the oven is still quite hot?
Thanks a lot!
Hi Raluca! I’m happy to help. For this recipe, you could do it any way– baking all the cookies THEN the marshmallow step for all or baking each batch completely, including the marshmallow step. I see no problem with either.
My kids and me baked those cookies yesterday. They are so yummy! Our version didn’the look as good as yours (little flat), but maybe next time we will take a bit more flower ?! Whole family loves the taste !!!
I made these cookies and everyone loved them! The only problem is that the cookies were hard can you tell my why?
Hi Lulu, Sounds like they were just baked a minute or two too long!
Have you ever made a cookie that resembles a hostess snowball. Several years ago I tasted one at a graduation but they wouldn’t give up their recipe.
I haven’t, no! Would be so good though.
Me and my family went camping this weekend and I made these for National s’mores day. They taste so amazing and were so easy to make! I love them so much and will be making them again soon!
I know this isn’t the same, however I’ve bought a package that has little pieces of graham crackers, marshmallows and chocolate chips in it. I use my regular chocolate chip recipe and add a bag of these. The chips aren’t the best, however my daughter, and my sister, absolutely love the cookies! I might try a small batch with your directions! Thanks!
Question… can you use a torch to melt the marshmallows or will they not melt even enough? These look fun!!
Hi Sylvia! They’ll just toast– they won’t really melt.
What is the best way you have found to transport cookies such as this with a soft top? I’ve tried wax or parchment paper in between layers but they still smoosh and don’t look as pretty. So then I just gave a bunch of containers. So how do you transport to your cookout if you don’t mind sharing? Thank you!
Once the chocolate is completely set, you can stack them with no problem! I kept the container in the refrigerator until ready to transport, so they didn’t get ruined at all.
Well that makes sense. Both what you said and how I would never know this bc I’m always running late and procrastinating on making stuff until the last minute. I never have the time to give it to set up . Thank you!
WOW! These look amazingly rich. My husband would love them I am sure.
These cookies look marvelous! Can’t wait to try this recipe – so decadent ♥
These turned out so good! The only thing I did differently was that I sprinkled crushed graham crackers on top of the chocolate. 🙂
Made these the other night for a family get together. We ate them right out of the oven – they were awesome! Very rich tho- I am chocolate lover and could only eat one!