Gooey marshmallow center, chunks of graham cracker, melted chocolate, and a chewy double chocolate cookie — the perfect s’mores cookies every time.
- When it comes to a s’mores cookie, there are 3 main components we are looking for
- Tips for the perfect s’mores cookies
- FAQs
- Could I make the s’mores cookies with another cookie dough?
- Does the s’mores cookie dough need to be refrigerated?
- What if I only have mini marshmallows?
- Which type of chocolate chips do you use in the s’mores cookies?
- Which type of cocoa powder did you use in the s’mores cookies?
We’re big fans of anything s’mores. The classic combination of toasted marshmallow, melted chocolate and graham crackers is irresistible, so we merged that nostalgic treat with a cookie to create an indulgent s’mores cookie. The result is a chewy double chocolate cookie stuffed with a molten marshmallow center and crunchy graham cracker pieces — a cookie that delivers the best parts of a campfire s’more in every bite.
These s’mores cookies are a cross between a rich chocolate cookie and a classic s’more. The base is a fudgy, double chocolate cookie made with cocoa powder and chocolate chips. Each cookie is filled with a marshmallow that melts as it bakes and scattered with broken graham cracker pieces for texture and authentic s’mores flavor. The contrast of chewy chocolate, sticky marshmallow and crisp graham cracker makes these one of our favorite cookie recipes.
When it comes to a s’mores cookie, there are 3 main components we are looking for:
- Gooey Marshmallow: The marshmallow should melt into a sticky center when the cookie is pulled apart. To achieve that pull, we fully enclose a full-sized or halved jumbo marshmallow inside each cookie ball so it melts during baking and creates the classic gooey core.
- Chocolate and more chocolate: These are double chocolate cookies — cocoa powder for a deep chocolate base plus chocolate chips for pockets of melted chocolate. The combination gives an intense chocolate flavor and the familiar melted-chocolate element of s’mores.
- Graham cracker crunch: Small broken pieces of graham crackers are folded into the dough to add crunch and authentic s’mores flavor. The bits provide subtle texture and a hint of sweetness in each bite.
Tips for the perfect s’mores cookies:
- Chill the dough: Chilling the dough for about 30 minutes makes it much easier to shape and wrap completely around the marshmallow. The dough is sticky when warm, and chilling firms it up so you can form neat balls without exposing the marshmallow.
- Use full-sized marshmallows: Full-sized (or halved jumbo) marshmallows are essential for that molten center. Mini marshmallows will mix in but won’t create the same gooey pull when the cookie is broken open.
- Choose good cocoa powder: Cocoa powder defines the cookie’s chocolate flavor. We prefer Dutch-processed unsweetened cocoa for a richer, darker taste, though quality natural or Dutch-processed unsweetened cocoa will both work.
FAQs:
Could I make the s’mores cookies with another cookie dough?
Yes. We prefer a double chocolate chip dough for the intense chocolate flavor, but you can adapt the method to other cookie doughs. If you use a different recipe, follow its instructions for mixing and chilling, then place a marshmallow in the center of each dough ball before sealing it. Different doughs may change texture and bake time slightly, so test one or two first.
Does the s’mores cookie dough need to be refrigerated?
Yes — chill for about 30 minutes. Chilling firms up the dough so you can press it into a disc, set the marshmallow in the center and seal the edges without the marshmallow peeking through. It reduces stickiness and makes shaping quicker and cleaner.
What if I only have mini marshmallows?
Mini marshmallows won’t create the same gooey center. You can stir minis into the dough for added marshmallow flavor and texture, but the dramatic molten pull comes from full-sized or halved jumbo marshmallows. For the classic effect, use regular-sized marshmallows.
Which type of chocolate chips do you use in the s’mores cookies?
We used 60% dark chocolate chips for a deep, slightly bitter chocolate balance. If you prefer sweeter cookies, use milk chocolate chips or chopped chocolate bars — any good-quality chocolate will work.
Which type of cocoa powder did you use in the s’mores cookies?
We use unsweetened Dutch-processed cocoa powder for a rich, dark chocolate flavor without added sweetness. Any unsweetened cocoa powder—Dutch-processed or natural—will work, though the flavor and color may vary slightly.
S’mores Cookies
Ingredients
- 3/4 cups white sugar
- 1 cup brown sugar
- 1 cup salted butter softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 sleeve of graham crackers 8 full sheets broken into pieces about the size of a dime
- 8-9 jumbo marshmallows halved or 16-18 large marshmallows
Instructions
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In the base of a stand mixer or with a hand mixer, cream together the butter and sugars on medium-high speed until light and fluffy, about 2–3 minutes.
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Add the eggs and vanilla and beat on medium-high for 1–2 minutes until combined.
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Add the dry ingredients (flour, cocoa powder, baking soda, and salt) and mix on low just until combined.
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Fold in the chocolate chips and broken graham crackers until evenly distributed.
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Scoop the dough into 16–18 balls (about 75 grams each to ensure enough dough to cover a marshmallow). Chill the dough for 30 minutes.
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Preheat the oven to 350°F (175°C).
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Flatten each dough ball into a roughly 4-inch disc, place a marshmallow in the center, then pinch the dough edges together to fully enclose the marshmallow. Roll gently to form a smooth ball with no marshmallow exposed.
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Place the sealed cookie balls on a parchment-lined baking sheet and press down slightly to flatten the top.
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Repeat until all 16–18 cookies are formed.
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Bake at 350°F for about 12 minutes, until the cookies are set but still soft in the center.
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Let the cookies cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling.
