Chocolate S’mores Cookies are chewy, gooey, and truly irresistible! Loaded with rich chocolate, bites of graham crackers, and gooey marshmallow centers, these bakery-style cookies deliver classic campfire flavor in every bite.
These decadent Chocolate S’mores Cookies are everything you love about s’mores, but with no campfire needed! They’ve got that deep chocolate flavor, with a soft and gooey marshmallow center, and a little graham cracker crunch for that classic s’mores flavor.
Thankfully they’re quick and easy to make, so you can whip up a batch whenever the craving strikes! They are so good, I can almost guarantee you won’t be able to resist eating at least a couple of cookies warm, straight off the tray.
“This is like summer in a cookie! These s’mores cookies truly have all the flavors of s’mores in one ooey gooey cookie form. Super easy to make and absolutely addicting. We made a double batch and used the leftovers the next night with toasted marshmallows sandwiched in the middle. SO GOOD – I highly recommend trying it!” — Brittany, home cook, homesteader, and recipe tester.
Key Ingredient Notes
Find the full printable recipe with specific measurements below.
- Unsalted Butter: It needs to be softened. If using salted butter, reduce the added salt in the recipe slightly. Don’t forget to let it adjust to room temperature for an hour prior to using.
- All-Purpose Flour: The best way to measure flour is to spoon it into the measuring cup! If you dunk the cup straight into the bag, you end up really packing it in there (which results in too much flour).
- Cocoa Powder: Dark cocoa powder will create a richer chocolate cookie base, but regular cocoa powder will work just fine. You can also use Dutch process cocoa powder.
- Graham Crackers: I like to keep the graham crackers roughly chopped so you get a nice crunchy texture in each cookie. It also adds to the aesthetic look of the cookies.
- Hershey Bars: You’ll need 2 full-size bars. Of course, you can feel free to swap these with any other chocolate bars you prefer, we just like to use Hershey’s for that classic flavor.
- Marshmallows: You want to use regular size marshmallows, not jumbo ones. You can also use 3 to 4 mini marshmallows per cookie, but these tend to spread more in the oven.
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These smores cookies are all about that nostalgic campfire flavor, and a few small tips go a long way to making them truly special. Please scroll down to the printable recipe card for full instructions!
Don’t over mix the dough. Stop mixing as soon as everything comes together to keep the cookies soft and tender.
Use a mixture of small crumbs and chunkier bits of graham crackers. This will add both flavor and a great crunch to your cookies!
Don’t fully enclose the marshmallow in the dough. You want to mostly wrap the dough, but let a little marshmallow peek through. This gives you that gooey, toasted effect on top that’s totally irresistible. You can see a few of my cookies on the right side don’t show any marshmallow, those are the ones I wrapped the dough fully around the marshmallow.
These cookies spread when baked! The marshmallows will cause your cookies to spread a fair amount, so make sure you space your cookies at least 2 inches apart! I fit 6 cookies on a 9×13 inch baking sheet.
Press a few extra pieces of chocolate and graham cracker on top of each cookie for a bakery style finish. You can do this before or immediately after baking. I personally prefer to do this after they have baked so I can see exactly where the cookies need a little extra pizazz. Don’t worry, the cookies are warm enough to melt the chocolate and make them look like they baked that way!
I always make a double batch of this cookie dough. That way, I can enjoy some now and also save some for the future me who craves cookies at 9pm! 😉
Make Dough Up To 3 Days In Advance: Prepare the dough, wrap it tightly in plastic wrap, and chill it for up to 3 days before forming and baking the cookies as directed.
Freeze Cookie Dough: Shape the dough around the marshmallows (with the top peeking out), then freeze the unbaked dough balls on a sheet pan for 30 minutes. Transfer to a freezer safe bag to store for up to 3 months.
Bake Frozen Dough: When you’re ready to bake, place the frozen dough balls on prepared baking sheets. Bake as directed, but add about 2 extra minutes to the bake time.
Ingredients
- ½ cup salted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ½ cups all purpose flour
- ½ cup cocoa powder, use dark cocoa powder for richer cookies
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- 1 cup roughly chopped graham crackers
- 1 cup chopped Hershey bars, about 2 full size candy bars
- 12 large marshmallows
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Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats.
- Add your softened butter and both sugars to a large mixing bowl. Use an electric hand mixer to cream the ingredients together on medium-high speed until smooth. Whisk in the egg and vanilla until the egg is fully incorporated with the creamed sugar.
- Reduce the speed of your hand mixer and gently whisk in the cocoa powder, baking powder, baking soda, and flour. Fold in the chopped graham crackers and Hershey bars.
- Using a medium cookie scoop (about 2 tablespoons of dough), scoop and drop balls of cookie dough onto a baking sheet. Flatten each ball with your hands and place a marshmallow in the center of each cookie. Mostly wrap the dough around the marshmallow, leaving just a little of the top of the marshmallow peeking through. This will ensure the marshmallow is visible once baked.
- Bake your cookies for 10 to 12 minutes, until the edges are set (the centers will still be gooey). Let cookies cool on the pan for a few minutes to set up, before transferring them to a wire cooling rack to cool completely.
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Notes
Nutrition
- Craving more marshmallow + chocolate cookie combos? My fudgy chocolate marshmallow cookies are a personal favorite, but you also can’t go wrong with these chocolate chip marshmallow cookies!
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- Sometimes, you just need a classic – like easy chocolate chip cookies or snickerdoodle cookies.
- These chewy peanut butter cookies are one of my most popular recipes!
- Brookie cookies combine my two greatest loves – brownies and chocolate chip cookies.
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