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
A bit sweet for me, but it is reminiscent of a smores.
This cookie was so easy to make and tasted delicious!
I made these as the alternate recipe for the August 2026 Baking Challenge. They were so easy and so delicious! The only change I made was using bigger graham cracker chunks on top versus crumbs since I wanted that graham taste to really come through.
Can I use marshmallow creme instead of marshmallows?
Hi Erin, you could pipe the marshmallow fluff/meringue on top of the cookies.
They work so well! I didn’t smoosh the snores and instead let them cool so they deflated. Perfect for dipping into caramel! Family is already begging for more
Honestly I panicked as it looked like a darker cookie base compared to other sally rwvipies Iv tried. I had no reason to fear but I will say when it says “room temture” uk weather is not room tempture. I also let the marshmallows naturally colapse after cooling before adding chocolate on top! All n all a fun recipie with a cookie base I’m going to use again
Delicious!! I gave one to my mom and she said “these are so freaking good!” I win in my book! Will make again!
Love the recipe and they are delicious with or without the chocolate on top
Oh my – this recipe was so good! I was concerned about the number of steps, but it turned out to be fairly easy and the end result was wonderful – the chocolate and marshmallow and texture were so tasty! These were well received, and I will definitely make them again.
These s’more chocolate chip cookies are delightful and so easy to make! The chocolate chip cookies on their own are chewy and delicious and then the s’more components take them over the top. They are best warm with the gooey marshmallow but I also enjoyed them cold straight out of the fridge. Will definitely be making these again!
Omg these are so good! I used globs of marshmallow fluff instead of marshmallow halves and that worked perfectly
Excellent cookie recipe! Simple but looks very intricate. Tastes amazing!!
This is such a fun remix on classic desserts! I used a homemade marshmallow fluff instead for a more even spread, and my office loved these!
These are great! Got lots of compliments from my coworkers. Personally I think they’re best fresh from the oven while they’re still gooey, just like a s’more would be.
This recipe was so fun and easy to make! Those marshmallows do rust quickly, so don’t walk away to do dishes! The cookies were also perfectly soft!
This were absolutely amazing and easy to make!
These were very fun and I felt so cool bringing them to a picnic. Using the broiler was a fun skill to learn too!
My only difficulty was the chocolate. To make it easier to spread I had to make more of a ganache.
I also read the total time and thought it’d only take 1.5 hours, but got to the “chill in the fridge for a day part.” I actually just froze them for 15 minutes and they ended up being fine. I wish there was a heads up on the prep time.
I’m a beginner when it comes to cookies. I have a tendency to burn them, but it usually because I’m not listening to the timer buzzer. This recipe was sooo easy. The cookie dough came together quick. Scooped it (ended up with 20 cookies) and baked them. Put the marshmallows on and broiled them for 3.5 minutes for a light brown toasting. Melted the chocolate in the microwave to save on dishes. Smashed the graham crackers in a ziploc and sprinkled it on top of the melted chocolate. The aroma in the house is wonderful!
These cookies are so delicious! They blow boring campfire s’mores out of the water!
So moist and delicious! Way better than a smore!!!
These cookies were absolutely delish!!! I baked all by myself (13yrs) and they turned out AMAZING!!! I’ve always loved to bake and Sally’s Baking is my new favourite baking site! I absolutely love all the recipes I’ve made so far and you can just taste the passion in the cookies!!! I highly recommend!!!
I love this recipe, first time making these s’mores chocolate chip cookies. They were so delicious and everyone loved them.
Made these without chocolate (my family doesn’t like it) but we’re still incredibly tasty! Loved how the marshmallow got toasty and soft!
Since my children are out of the house and on their own, I made these delightfully delicious S’mores Chocolate Cookies for my neighbors’ children to help them get ready for S’more learning after their summer break! They all loved them and ate them as soon as they got them.
Recipe was a huge hit at my book club!
I used dark chocolate for both the chocolate chips and drizzle, and thought it was perfect.
Watch the marshmallows, the broil is fast like the recipe says!
Best cookies I have ever made! I made the chiffon cake for my daughter’s 18th birthday yesterday with family. Then chose to make a cookies tower for her birthday with friends. The S’mores cookies were a big hit. Everyone loved them. The struggle was when to stop eating them
These came out so cute and so delicious!
These were a big hit at my house !!
The S’mores Chocolate Chip Cookies recipe is a delightful blend of classic campfire flavors with the comforting goodness of homemade cookies. Each bite offers a perfect mix of gooey marshmallow, rich chocolate, and crunchy graham cracker, making them truly irresistible. These cookies are a fun twist on a traditional treat!
I made this to give to the staff at the rec center where I do water aerobics. I’m sure they’ll be a huge hit! They came out wonderful. Soft, chewy, delicious. I may try them with dark chocolate next time since they were very sweet, but the recipe is definitely a keeper