These s’mores cookies are chewy chocolate chip cookies filled with milk chocolate and graham crackers, then stuffed with gooey marshmallow in the middle. The cookies have a the perfect texture with all the flavor of a classic s’more!

These s’mores chocolate chip cookies combine classic, chewy chocolate chip cookies and gooey campfire s’mores. The recipe starts with an easy chocolate chip cookie dough. The cookies are extra chewy, thanks to a few key ingredients and just the right amount of flour. Then tons of milk chocolate chips and graham crumbs are mixed into the dough. The cookie dough is wrapped around a marshmallow – or dollop of marshmallow fluff – then baked.

I often add an extra square of Hershey’s milk chocolate and a sprinkle of graham crumbs on top of each cookie for the perfect “eat me” look – but that’s optional. As the cookies bake, the marshmallow often slightly explodes out of the cookie dough – leaving you with a gooey, chewy cookie with oozing marshmallow and melty milk chocolate.

Making S’mores Cookie

While this recipe isn’t difficult – it does require a little extra time. If you plan to use marshmallow fluff, chilling is required.

If using marshmallow fluff, you’ll first dollop spoonfulls of fluff onto a cookie sheet or plate lined with wax paper. Then pop in the freezer.

For making the dough, it’s just like your typical chocolate chip cookie recipe.

1. Whisk together the dry ingredients: flour, cornstarch, baking soda, baking powder, and salt. Set aside. The cornstarch really makes the cookies chewier.
2. Cream the butter and sugars. The butter should be slightly softened but not starting to melt or turn slimy.
3. Mix in the eggs and vanilla extract into the butter mixture.
4. Beat the dry ingredients into the butter mixture. Note that the dough will be thick.
5. Mix in the chocolate chips and graham cracker pieces. You want the graham crackers to be in pieces that are about the size of the chocolate chips.

Then it’s time to assemble the dough balls and stuff them with marshmallow.

1. Scoop about 1 1/2 tablespoons of dough and flatten into a disc shape. Slightly pinch the sides, to create a small bowl.
2. Place a marshmallow or dollop of fluff in the middle of the bowl. Pinch the dough around the marshmallow.
3. Scoop out a little more dough – about 1/2 tablespoon – flatten into a disc and place on top of the marshmallow where it’s exposed.
4. Pinch the cookie dough around the marshmallow so that it’s entirely covered in dough, then roll into a ball.

Pop the dough balls in the freezer for at least 30 minutes, or place in a freezer bag and freeze for up to 2 months.

Baking Tips & Tricks

• This recipe is baked at 375F (190C). The slightly higher temperature leads to thicker cookies.
• Make sure to line the cookie sheets. Because the marshmallow can explode from the cookie dough balls (which I personally like the look of), if your cookie sheets aren’t lined you will have a hard time transferring the baked cookies to a cooling rack.
• When the cookie dough balls come out of the oven, grab a large, round biscuit/cookie cutter. It should be larger than the cookies. Place it around each cookie, and gently trace a circular motion. This will mold the cookies into perfect circles.
• Optionally, place a square of Hershey’s milk chocolate on top of each warm cookie when they’re fresh from the oven, and sprinkle a few graham crumbs on top.
  • If you want the chocolate to hold it’s shape (ie not just melt immediately and lose the quintessential Hershey’s lettering), place the chocolate in the freezer first so that it’s frozen when it hits the chocolate.

Note: Even though the marshmallow will be completely wrapped in cookie dough when you form the dough into balls, they will likely start to peak out the top/explode out the top as the cookies bake in the oven.

An Important Note about Marshmallows

I tested this recipe using regular marshmallows, vegan marshmallows and marshmallow fluff/creme.

Often when marshmallows are mixed into cookie dough or brownie batter, they will melt into the dough as the cookie/brownie bakes, leaving you with no apparent sign of the marshmallow that was once there, and a sticky, hard texture to your baked good. I definitely didn’t want that to happen.

First, I found that stuffing the cookies with marshmallow – instead of stirring mini marshmallows into the dough – drastically reduced the likelihood of the marshmallows melting and disappearing.

Here’s the rundown of which marshmallows had the best results:

• Marshmallow Fluff:
  • Pros: Didn’t melt into the dough or disappear whatsoever.
  • Cons: More difficult to work with (ie sticky fingers) and definitely more likely to have your cookies explode with marshmallow. I personally like the appearance of the marshmallow showing through on top, but if you want the marshmallow middle hidden – then this wouldn’t be the choice for you.
• Regular Marshmallows:
  • Pros: Easy to work with.
  • Cons: While unlikely to completely melt into the cookie dough, it did sometimes happen if I made extra large cookies that needed a longer bake time.
    • If using mini marshmallows, use 3-4 mini marshmallows per cookie.
• Vegan Marshmallows:
  • Pros: Did not melt or disappear.
  • Cons: These marshmallows completely held their shape and didn’t melt or ooze whatsoever. I was left with cookies that were oddly shaped and didn’t have that deliciously gooey center I was looking for.

Personally, I preferred the results of using marshmallow fluff. But if you’re short on time and don’t like sticky fingers, then using regular marshmallows is the way to go.

More S’mores Recipes to Love

• S’mores Cookie Bars
• Golden Graham S’mores Bars – an easy, no bake, cereal treat
• Peanut Butter S’mores Bars