The Best Chocolate Chip S’mores Cookies You’ll Ever Bake
If you love chocolate chip cookies and s’mores, then this recipe is about to become your new favorite.
I still remember the first time I thought about mixing the two together—it was one of those late-night cravings when I couldn’t decide between baking cookies or making s’mores. So, I combined them.
The result? Gooey, chocolatey, marshmallow-filled cookies that taste like a campfire treat but baked right in your kitchen.
Trust me, once you try these chocolate chip s’mores cookies, you won’t go back to plain cookies. They’re warm, chewy, sweet, and just the right amount of messy—exactly how a good dessert should be.
Why You’ll Love These Cookies
There are plenty of cookie recipes out there, but these stand out. Here’s why:
- Two desserts in one – You get the classic taste of chocolate chip cookies mixed with s’mores.
- Perfectly gooey – The marshmallows melt into little pockets of sweetness.
- Simple ingredients – No fancy stuff; you probably already have everything in your pantry.
- Crowd-pleaser – Whether it’s a family night, party, or holiday, everyone grabs one.
Ingredients You’ll Need
Before you start, grab these simple ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- ½ cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 ½ cups chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed graham crackers
That’s it—simple, pantry-friendly items that turn into something magical.
Step-By-Step Instructions
1. Cream the Butter and Sugars
Mix butter, brown sugar, and white sugar until smooth and creamy. This step makes the cookies soft and chewy.
2. Add Eggs and Vanilla
Beat in eggs one at a time, then add vanilla. This adds richness and a sweet flavor.
3. Mix Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt. Slowly add this to your wet mixture.
4. Add the S’mores Magic
Stir in chocolate chips, mini marshmallows, and crushed graham crackers. Don’t overmix—just fold them in gently.
5. Scoop and Bake
Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 9–11 minutes, until edges are golden but centers are soft.
6. Cool and Enjoy
Let them rest for a few minutes so the marshmallows set. Then, dig in while they’re still warm and gooey.
Tips for the Perfect S’mores Cookies
- Don’t overbake – Pull them out when the edges are golden, even if the center looks soft.
- Use mini marshmallows – They melt better and spread nicely.
- Extra gooey? Add a marshmallow on top of each cookie halfway through baking.
- Chill the dough – If you want thicker cookies, chill for 30 minutes before baking.
Variations to Try
Want to mix it up? Here are a few ideas:
- Peanut Butter S’mores Cookies – Add ½ cup peanut butter to the dough.
- Dark Chocolate Twist – Swap regular chocolate chips for dark chocolate chunks.
- Stuffed Version – Place a mini marshmallow inside each cookie dough ball for a surprise center.
- Holiday Edition – Add crushed candy canes or drizzle with white chocolate.
Storing and Freezing
- Room Temperature: Keep in an airtight container for up to 5 days.
- Freezing Dough: Scoop balls of dough, freeze them, and bake later.
- Freezing Baked Cookies: Wrap and freeze for up to 2 months. Just warm them up in the oven when ready.
Why These Cookies Are a Must-Try
This recipe isn’t just about cookies—it’s about fun. They remind me of summer nights around a campfire but without leaving the house. You’ll love the mix of crunchy graham crackers, melty marshmallows, and rich chocolate all wrapped in a chewy cookie. Honestly, it’s hard to stop at just one.
FAQs About Chocolate Chip S’mores Cookies
Q: Can I use regular marshmallows instead of mini?
Yes, but cut them into small pieces so they melt evenly.
Q: My marshmallows melted too much—what happened?
They may have been too close to the edges of the cookies. Try tucking them inside the dough.
Q: Can I make these ahead of time?
Yes! The dough can be chilled for up to 48 hours before baking.
Q: What if I don’t have graham crackers?
You can use digestive biscuits or any crunchy cookie as a substitute.
Q: Can I double the recipe?
Absolutely. These cookies disappear fast, so doubling is actually a smart move.
