S'mores Cookies are a delicious twist on the traditional campfire treat. They have a gooey marshmallow center, crunchy graham crackers, and lots of chocolate. Best of all, they're easy to make, and you don't need to start a fire to enjoy them.
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Marshmallow Chocolate Chip Cookies
Our family enjoys sitting around a bonfire throughout the year, making s'mores, and catching up on life. Toasted marshmallows, melted chocolate, and graham crackers are timeless flavors. So, I wanted to include them in a stuffed cookie.
I have been experimenting with different versions of my thick chocolate chip cookies, and this s'mores variation has quickly become one of my favorites. They are thick and gooey with a marshmallow center, the perfect combination of a s'more and a cookie.
Why You'll Love This S'mores Cookie Recipe
If you love marshmallows and chocolate chip cookies, you'll adore our gooey s'mores cookies! They are a great treat for when you want something sweet but don't want to start a fire.
- Gooey Marshmallow Surprise. The best part of these cookies is the ooey, gooey marshmallow inside. It melts down while baking, creating a sweet surprise in the middle of each cookie.
- S'mores All Year Round. These s'mores-inspired cookies can be enjoyed without starting a fire. The mix of chocolate chips, marshmallows, and graham crackers brings the camping classic into the kitchen.
- Easy to Make. These cookies are not only delicious but also fun to make. This easy recipe creates a delicious treat for parties, family events, or holidays.
Main Ingredients
Rest assured, this recipe is incredibly easy to make with essential pantry items.
- Unsalted Butter: Adds a rich flavor to the dough. For this recipe, you want slightly cold butter. Before making the dough, take it out of the fridge for about 30 minutes.
- Sugar: Add sweetness and moisture to the dough by combining granulated and light brown sugar.
- Large Eggs: Cold eggs keep the dough colder, so there is less spreading.
- All-Purpose Flour: Stabilizes the dough and controls the cookies' thickness. Spoon and sweep the flour to avoid adding too much.
- Cinnamon: The secret ingredient that makes the dough taste like graham crackers.
- Cornstarch: Helps baked goods bake up soft and chewy.
- Leavening: The combo of baking powder and baking soda allows the cookies to spread and puff.
- Chocolate Chips: I like to use milk chocolate chips because they make the cookies taste like a classic s'mores treat. Dark or semisweet chocolate chips can be used because they balance out the sweetness of the other ingredients.
- Graham Cracker Sheets: Each cookie gets a square cracker baked into the bottom of it.
- Marshmallows: The regular marshmallows add a big pocket of sweet goo to each dough ball. For best results, please place them in the freezer before making the dough.
- Hershey Chocolate Bar: These are optional, but I enjoy the extra chocolate kick. It also enhances the appearance of the baked goods.
BruCrew Tip: Use leftover ingredients to make s'mores cookie cups or s'mores cookie bars.
How To Make S'mores Cookies
This awesome recipe calls for basic chocolate chip cookie dough and a frozen marshmallow for each cookie. The best part is that you don't need to chill the dough.
- Mix the wet ingredients. Use an electric or stand mixer to beat the butter in a large bowl until it is light and fluffy. Add the brown and granulated sugar and mix until creamy, then add the eggs and vanilla.
- Add the dry ingredients. Slowly beat in the dry ingredients until a soft dough forms. Gently stir in the chocolate chips.
- Fill the balls of dough. Use a large scoop to make 15 cookie dough balls. Press each one flat, then place a frozen marshmallow on it. Wrap the dough around a large marshmallow, leaving a little showing on top.
- Bake and cool. Place graham crackers on a baking sheet, then put a dough ball on each one. Place in the oven and bake until the edges are golden brown, but the centers will still look undone. Press extra chocolate chips into the top of the cookies and chocolate bars on the gooey marshmallows.
Storage Recommendations
Store the marshmallow-stuffed cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container.
Tips and Tricks
- Do not use room-temperature butter. When making this dough, start with slightly cold butter. Set it out for 20-30 minutes before making the dough to keep the cookies from spreading too much during baking.
- Use a cookie scoop. Scoop the dough onto the baking sheet in equal portions so the cookies bake evenly.
- Add a graham cracker: To enjoy the full s'mores experience, place dough balls on a whole graham cracker before baking.
- Don't overbake. Keep a close eye on your chunky cookies. Remove the edges from the oven when the edges are set, but the centers still look slightly underbaked. They continue to bake on the baking sheet after you take them out.
- Fix uneven edges. Swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
- Enjoy with friends. Serve with a s'mores latte or a big glass of milk.
FAQs
You can, but they might not create that big, gooey center. If using minis, pack a few together in the middle to get that gooey effect.
Not for this recipe. Leave the graham crackers whole. The cookie dough bakes right on top, creating a nice, crunchy base that holds everything together.
Form the dough into balls, stuff them with marshmallows, and freeze them on a baking sheet. Once frozen, transfer them to a zip-top bag. Bake them directly from frozen—add a couple extra minutes to the baking time.
Yes, divide the dough into 30 balls, then fill each one with half a frozen marshmallow. Bake for 8 minutes.
More S'mores Treats
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Recipe
S'mores Chocolate Chip Cookies
S'mores Cookies are a delicious twist on the traditional campfire treat. They have a gooey marshmallow center, crunchy graham crackers, and lots of chocolate. Best of all, they're easy to make, and you don't need to start a fire to enjoy them.
Ingredients
- 1 cup butter, softened 20 minutes
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 2 cold eggs
- 1 tablespoon ground cinnamon
- 1 tablespoon cornstarch
- 1 teaspoon table salt
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- 3 ½ cups all purpose flour (420 g)
- 2 cups milk chocolate chips
- 15 large marshmallows, frozen
- 15 square graham crackers
- 2 Hershey's Bars, broken into pieces
Instructions
- Preheat oven to 375°F. Line a sheet pan with a Silpat or parchment paper.
- Beat the butter and sugars until smooth and creamy. Add the eggs and vanilla and beat again.
- Add the cinnamon, cornstarch, salt, baking powder, baking soda, and half the flour, then mix slowly.
- Once that is incorporated, add the rest of the flour and mix until a soft dough forms. Do not overmix.
- Mix in the chocolate chips. Use a 4-tablespoon scoop to make 15 large dough balls weighing 3.3 ounces each. Roll each one into a round ball.
- Press five balls flat and place a frozen marshmallow in the center of each one. Wrap the dough around the marshmallow, leaving a little showing on the top.
- Place five graham crackers on the prepared pan and place the filled dough balls on top of them. Bake in the preheated oven for 11-12 minutes. Remove the pan from the oven. To fix uneven edges, immediately place a large cup around the outside of each hot cookie and do circles around the edges.
- Let the cookies rest on the hot pan for 3 minutes before gently moving them to a sheet of parchment paper on the counter.
- Press a few extra chocolate chips into the tops of the cookies and a Hershey bar into the pocket of the marshmallow while they are still warm.
- Once the cookies have completely cooled, place them in an airtight container.
Notes
- Do not use room-temperature butter. When making this dough, start with slightly cold butter. Set it out for 20-30 minutes before making the dough to keep the cookies from spreading too much during baking.
- Use a cookie scoop. Portion your dough onto the baking sheet for even cookies that bake uniformly.
- Add a graham cracker: To get the whole s'mores experience, place the dough balls on top of an entire graham cracker before baking. This adds some crunch and gives you all those classic s'mores flavors.
- Don't overbake. Keep a close eye on your chunky cookies. Remove the edges from the oven when the edges are set, but the centers still look slightly underbaked. They continue to bake on the cookie sheet after you take them out.
- Fix uneven edges. Swirl a large cup around each hot cookie to even up the edges, then let them cool on the hot pan for a few minutes.
- Enjoy with friends. Serve with a s'mores latte or a big glass of milk.
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Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 509Total Fat: 21gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 62mgSodium: 403mgCarbohydrates: 73gFiber: 2gSugar: 38gProtein: 7g
Nutrition facts are an estimate and are not guaranteed to be accurate. If you need special diet advice, please see a registered dietician.
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