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! (Perhaps with a batch of s’mores puppy chow, too?)
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.
The process of making these is similar to how we make marshmallow-surprise hot cocoa cookies. 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! 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
- Maple Brown Sugar Cookies
- Homemade Thin Mint Cookies
And if you need even more summer cookie inspiration, today’s cookies join 25+ others on my Summer Cookie Recipes collection page.
Print
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
Description
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!
Ingredients
- 3/4 cup (12 Tbsp; 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
Instructions
- 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.
Notes
- 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.
Reader Comments and Reviews
This recipe is delicious! So easy to follow along and to make. It’s a fun spin on your every day chocolate chip cookie.
Love these cookies! My family devoured them and then asked for more. They are very easy to make which is definitely an added bonus!
Delicious! Mine turned out a little dark on top due to the broil but still tastes great!
Cute, easy, tasty addition to our house favorite Sally’s Chewy Chocolate chip cookies, especially for a campfire cook-out gathering. Only 4 stars, because my marshmallow averse husband wanted to know why I was ruining the chocolate chip cookies, even though I left plenty plain for him! 😉
This was such an AMAZING recipe!! It was super simple and very delicious. Everyone i. my family said it was one of their favorite cookies ever. It was my first time broiling to get the marshmallows to be golden brown and it worked fabulously. Would make again!!
Super easy and absolutely delicious
So so good. I left them broiling slightly too long and it burnt the marshmallow but that actually made them even better! Will definitely make again
This recipe was easy to make and turned out so good!
Very rich and soft cookies. I needed a little bit more chocolate than the 4oz bar, maybe two of them, to totally cover the tops. They still turned out delicious and husband approved!
Very easy but looks like you worked hard to make them fancy. Got 5 stars from all my co-workers and my teens.
These were delicious! We loved how the outside was crunchy, yet the inside was soft. Will definitely make again!
These cookies are delicious! They’re a wonderful upgrade from the chocolate chip cookie
This is the cookie of my dreams! Sally’s delicious and perfect chocolate chip cookies, topped with melty chocolate and crunchy graham crackers! Just WOW! I resist this amazing combo!!
Oops! I forgot the word can’t!
I can’t resist this amazing combo!!
One of the first recipes on this site that was just okay. The cookie dough was great but I wish the marshmallow and graham cracker had been more integrated. I also needed double the amount of chocolate listed to put a dollop on each of the cookies. I should have baked longer than the 10 mins, under the broiler the outside of the cookie got crispy while the middle was still close to raw.
These are fantastic! My family gobbled them up!! Thank you Sally and your team for this recipe.. it was a definite hit and not hard to do!
Delicious! These are truly the best cookies I’ve ever made. The marshmallow center is my favorite! Will definitely make these again.
These were amazing! They were so easy to make. I added a piece of graham cracker under each cookie before baking. The dough also froze beautifully! Such a fun recipe and I will definitely be making these again!
Such a tasty and chewy chocolate chip cookie!
This is a fun twist for National Chocolate Chip Cookie Day! The recipe is perfect as-is, but since my elderly father-in-law (who will be eating the majority of these) detests anything “messy”, I added a little warm cream to the chocolate to make a ganache in place of the drizzly chocolate. Just keeps it in place instead of running down the sides. Delicious either way. ☺️
Wow. Eating this cookie was like stepping into a time machine back to my childhood—sitting around a campfire, watching the flames flicker, and eating a gooey s’more… but in cookie form! The flavor, texture, and nostalgia are absolutely incredible.
My friends devoured them and unanimously agreed: skip cooling the chocolate drizzle. It’s even better warm and gooey, just like a real s’more. This recipe is definitely a keeper!
Delicious! Such a tasty treat and very popular. Will be making again
These are delicious! What a fun twist on a chocolate chip cookie. Great summer pick!
My daughter loved these so much! I think I might have broiled them a little too much though..
Cookies turned out great! With my cookie scooper I made 16 bug cookies. These were very popular at my house!
This recipe was super easy and delicious. A perfect summer treat!
Some of my favorite cookies yet, WOW! These are fantastic, taste just like a smore. My niece is here and doesn’t usually love marshmallows…however, these won even her over!
Will dandies marshmallows work/melt just the same? (Better ingredients than standard marshmallows)
I want to make these for my nieces visit next weekend!
We haven’t tested those specific marshmallows on these cookies so can’t say for sure, but imagine they should work just fine here. Hope the cookies are a hit with your nieces, Dani!
Hi! So excited to try these! If the dough is chilled for more than an hour, how long should they sit on the counter for? Thanks!
Hi Lily, about 10 minutes is usually sufficient, but it could be a bit longer depending on the exact temperature of your kitchen. We hope you enjoy the cookies!
These cookies are out of this world! I made them for the family and they were an instant hit!
Good recipe but the first batches did spread out and merge together a bit 🙁 I don’t know if that was from the recipe or if I did something wrong but then I only baked 2 at a time and they didn’t merge as much as turned out well!