S’mores Cookies with Chocolate and Marshmallow Chunks
Chewy s’mores cookies filled with gooey marshmallows, melted milk chocolate, graham crackers, and baked to a golden brown.
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These might become your favorite chocolate chip cookies of the summer! Gooey s’mores cookies with chocolate chunks, yes please! Graham cracker–flavored cookies packed with melted marshmallows and chunks of milk chocolate.
Who doesn’t love a classic s’more around the campfire during the summer months? I’ve heard the name “s’mores” is a contraction of “some more,” which makes perfect sense once you taste one. Apparently, the original treat was so beloved that people were always asking for “some more.”
Here’s the classic lineup:
A toasted marshmallow
A square of milk chocolate (traditionally Hershey’s)
Sandwiched between two graham crackers
Simple, sweet, and a little messy — s’mores is a staple of American camping culture and summer gatherings with friends.
But what if you could enjoy that nostalgic flavor all year long, straight from your kitchen? That’s where this s’mores cookies recipe comes in. These chewy cookie bites have all the texture you love: crispy edges, soft centers, gooey melted marshmallow, and melty milk chocolate chips. They’re the perfect cookie to bring to barbecues, beach trips, or simply enjoy warm on the couch.
I highly recommend using a cookie scoop to portion out your dough for even baking. Once scooped, chill the balls of dough in an airtight container or on a cookie sheet wrapped in plastic wrap if you’re not baking right away. When you’re ready to bake, line a prepared baking sheet or cookie sheet with parchment paper — it’s the best way to avoid sticking and cleanup.
What Makes These S’mores Cookies So Special?
Graham cracker flavor: Instead of simply just pressing graham crackers on top, this recipe uses crushed graham crackers as part of the flour base. It adds a subtle nutty, toasty flavor that screams s’mores, but in cookie form.
Melted chocolate chunks: You can use semisweet or milk chocolate chips, but for that nostalgic Hershey-bar melt, I recommend chopping up a Hershey’s chocolate bar or using high-quality chocolate from the baking aisle. They get extra gooey and make the cookies truly decadent.
Frozen mini marshmallows: Freezing them before folding into the dough helps prevent them from completely melting away during baking. Instead, they puff up slightly and create gooey, toasted centers right in the middle of your cookies.
The Ingredients You’ll Need
This recipe comes together with mostly pantry staples. Here’s the full rundown:
Dry Ingredients
- 1 cup (120g) all-purpose flour
- 1 cup (100g) graham crackers, pulsed into fine crumbs (about 8 full sheets)
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp kosher salt (trust me, that little amount of salt makes everything taste sweeter)
Wet Ingredients
- 1/2 cup (113g) unsalted butter, softened
- 1/2 cup (100g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Mix-ins
- 3/4 cup (130g) semisweet or milk chocolate chips — or chopped milk chocolate bars
- 1/2 cup (80g) mini marshmallows, frozen at least 30 minutes
- Optional: Extra graham cracker pieces, and extra chocolate chunks or Hershey’s squares for topping
How to Make the Cookies
1. Freeze the Marshmallows This is key. Spread your mini marshmallows out on a small parchment-lined tray and pop them in the freezer for at least 30 minutes. This keeps them from melting too quickly while baking.
2. Mix the Dry Ingredients In a medium bowl, whisk together your flour, graham cracker crumbs, baking soda, baking powder, and salt.
3. Cream the Butter and Sugars
In a large bowl, cream the softened butter with both sugars until light and fluffy — about 2–3 minutes using an electric hand mixer on medium speed. Be sure to scrape down the sides of the bowl for even mixing.
4. Add Egg and Vanilla Beat in the egg and vanilla extract until the mixture is smooth and creamy.
5. Combine Wet and Dry
Slowly add the dry mixture to the wet mixture, mixing just until combined. Don’t overmix — we want soft, chewy cookies, not tough ones.
6. Fold in the Good Stuff Gently fold in the chocolate and frozen marshmallows. If you’ve got extra graham cracker pieces or extra chocolate chips, toss those in too. For a finishing touch, press a few onto the tops before baking.
7. Chill the Dough (optional but highly recommended)
Let the dough chill in the fridge for 30 minutes to 1 hour. This helps the flavors meld and makes the cookies bake up thicker.
8. Bake
Preheat your oven to 350°F (175°C). Line your cookie sheet or lined baking sheet with parchment. Scoop your dough into 2-tablespoon portions, spacing them about 2 inches apart. Press in any extra toppings, then bake for 9–11 minutes, or until the edges are golden and the centers are just set.
9. Cool and Enjoy
Let the cookies cool on the tray for 5 minutes before transferring them to a cooling rack. These are best enjoyed warm, when the marshmallows are gooey and the chocolate is melty.
Tips and Tricks
- Messy marshmallows? If you find the marshmallows oozing too much, you can lightly coat them in flour before mixing into the dough. This helps them hold their shape better in the oven.
- Storage: Keep these in an airtight container at room temp for up to 3 days, or freeze them for longer. They reheat beautifully in the microwave for about 10 seconds — gooey perfection.
Want to Make More Chewy Chocolate Chip Cookies?
Try my soft chocolate chip cookies — they’re the best cookies for everyday baking and made with simple pantry staples.
These delicious cookies are easy to make, and trust me — once that first cookie bakes, your kitchen will smell like a dream.
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