This s’mores cookie recipe turns your favorite campfire treat into a thick, bakery-style cookie filled with gooey marshmallow, crunchy graham crackers, and plenty of rich chocolate. Each jumbo cookie weighs about 4 ounces, so they are big enough to share, although you may not want to.
Why You’ll Love This S’mores Cookie Recipe
- Thick and chewy: Cornstarch helps the cookies stay soft while the edges bake until golden brown.
- Stuffed with marshmallow: A large marshmallow is hidden inside each cookie for a warm, gooey center.
- Packed with s’mores flavor: Every bite has semi-sweet chocolate chunks and pieces of graham cracker.
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What Are S’mores Cookies?
These S’mores cookies use the same base recipe as my Thick and Soft Chocolate Chip Cookies. They were inspired by the classic combination of graham crackers, chocolate, and toasted marshmallows.
Instead of mixing the s’more ingredients into the dough, I like to hand-stuffed these cookies with chunks of chocolate, graham cracker pieces, and one large marshmallow.
The result is a gooey s’mores cookie with crisp edges, a chewy center, and a melty marshmallow hidden inside.
Key Equipment
You only need a few basic baking tools for this recipe:
- Large mixing bowl or bowl of a stand mixer
- Paddle attachment or electric hand mixer
- Separate medium bowl
- Baking sheet or cookie sheet
- Parchment paper
- Kitchen scale
- Cooling rack
A kitchen scale is especially helpful because these cookie dough balls should weigh approximately 4 ounces each.
Ingredients You’ll Need
All-Purpose Flour-All-purpose flour gives these cookies enough structure to hold the marshmallow and other fillings. Measuring by weight is the most accurate option.
Cornstarch-Cornstarch helps create thick, chewy cookies with a soft center.
Baking Soda-Baking soda gives the cookies just enough spread while helping the edges become golden brown.
Butter-Use cold butter for thicker cookies.
Brown Sugar and Granulated Sugar-Light brown sugar adds moisture and helps create chewy s’mores cookies. Granulated sugar helps the edges become lightly crisp.
Semi-Sweet Chocolate-Semi-sweet chocolate chunks or semi-sweet chocolate chips will all work. Save a handful for adding to the tops of the cookies before baking.
Graham Crackers-You'll need 4 full crackers broken into small and medium-sized chunks. Save a few chunks to garnish the baked cookie.
Marshmallows-Each cookie is stuffed with a full sized marshmallow.
How to Make S’mores Cookies
1. Combine the Dry Ingredients
In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
Set the flour mixture aside while you prepare the wet ingredients.
2. Cream the Butter and Sugars
Place the cold butter, granulated sugar, and light brown sugar in a large bowl.
Using an electric hand mixer or the paddle attachment on a stand mixer, beat the mixture just until the butter and sugars are combined.
3. Add the Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition.
Mix in the vanilla extract. Scrape the sides and bottom of the bowl as needed.
4. Add the Dry Ingredients
Gradually add the dry ingredients to the wet ingredients.
Mix just until the flour mixture disappears. Avoid overmixing the cookie dough, or the baked cookies may become tough.
5. Divide the Cookie Dough
Divide the chocolate chip cookie dough into nine equal portions.
Each portion should weigh approximately 4 ounces before baking.
6. Stuff the Cookies
Flatten one portion of dough in the palm of your hand.
Place some semi-sweet chocolate chunks, a few graham cracker chunks, and one large marshmallow in the center. Bring the dough up and around the filling.
Pinch the dough together and roll it gently into a ball.
The marshmallow must be completely covered. Do not let any part of it poke through the top, bottom, or sides of the dough. An exposed marshmallow may melt onto the baking sheet.
Repeat with the rest of the dough.
7. Chill the Cookie Dough Balls
Place the balls of dough in a single layer on a parchment-lined baking sheet or plate.
Refrigerate them for at least 30 minutes. You can also cover and refrigerate them overnight.
Chilling helps the cookies hold their thick shape in the oven.
8. Bake the Cookies
Preheat the oven to 375°F.
Arrange the cold cookie dough balls on a baking sheet lined with parchment paper. Leave several inches between each cookie because they will spread.
Bake the cookies cold from the refrigerator for 15 to 18 minutes.
The edges should look golden brown, but the centers may still look slightly soft. The cookies will continue baking for a couple of minutes from the heat of the pan.
9. Cool
Allow the cookies to cool on the baking sheet for about 10 minutes.
Then, carefully move them to a cooling rack. The marshmallow inside will be very hot, so let the cookies cool slightly before serving.
Tips for Thick and Gooey S’mores Cookies
Cover the Marshmallow Completely
This is the most important step. Any exposed marshmallow can melt through the cookie and stick to the parchment paper.
After shaping each cookie, turn it over and check the bottom as well as the top.
Use Graham Cracker Chunks
Small pieces of graham cracker give these cookies more texture than fine graham cracker crumbs.
Break each sheet into smaller pieces by hand. A rolling pin or food processor can crush them too finely.
Bake the Dough Cold
Bake the cookie dough balls straight from the refrigerator. Cold dough spreads more slowly, which helps these large cookies stay thick.
Do Not Overbake
Take the cookies out when the edges are golden brown and the centers still look a little soft.
Leave Plenty of Space
These are large cookies. Bake only four or five at a time so the cookies have enough space to spread without touching.
Can I Use Mini Marshmallows?
Large marshmallows create the best melty marshmallow center. However, you can use several mini marshmallows inside each cookie if that is what you have.
Gather the mini marshmallows tightly in the middle of the dough. Make sure they are completely sealed inside.
Can I Use a Hershey’s Chocolate Bar?
Yes. A chopped Hershey’s chocolate bar will give these cookies a sweeter, milk chocolate flavor that tastes similar to traditional campfire s’mores.
You can also use:
- Semi-sweet chocolate chips
- Dark chocolate chunks
- Milk chocolate pieces
- A combination of milk and semi-sweet chocolate
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to three days.
The graham cracker pieces will soften slightly as the cookies sit, but the cookies will remain chewy.
Can You Freeze S’mores Cookies?
You can freeze the unbaked cookie dough balls.
After stuffing and shaping the cookies, place them on a parchment-lined baking sheet. Freeze until firm, then transfer them to a freezer bag.
Make sure the cookies are stored in a single layer or separated with parchment paper so they do not stick together.
Thaw the cookie dough in the refrigerator before baking. The marshmallow may change slightly after freezing, so freshly prepared dough will provide the best gooey center.
Baked cookies may also be frozen in an airtight container. Thaw them at room temperature and warm them briefly before serving.
S’mores Cookie Recipe
Ingredients
- 3 cups all-purpose flour 390 grams
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup cold butter cut into pieces
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks or chopped semi-sweet chocolate
- 4 full graham cracker sheets broken into chunks
- 9 large marshmallows
- Flaky sea salt optional
Instructions
- Whisk together the flour, cornstarch, baking soda, and salt in a medium bowl. Set aside.
- In a large mixing bowl, beat the cold butter, granulated sugar, and light brown sugar until creamy and well combined.
- Add the eggs one at a time. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients. Mix just until a thick cookie dough forms.
- Divide the dough into nine portions weighing approximately 4 ounces each.
- Flatten one portion of dough in your hand. Place chocolate chunks, graham cracker pieces, and one large marshmallow in the center.
- Bring the dough around the filling and seal it completely. Do not allow the marshmallow to poke through any part of the dough.
- Repeat with the remaining balls of dough.
- Refrigerate the stuffed cookie dough balls for at least 30 minutes or cover and chill overnight.
- Preheat the oven to 375°F. Line a baking sheet with parchment paper.
- Place the cold cookie dough balls several inches apart on the prepared baking sheet.
- Bake for 15 to 18 minutes, until the edges are golden brown and the centers are still slightly soft.
- Let the cookies cool on the baking sheet for 10 minutes before transferring them to a cooling rack.
- Add flaky sea salt while the cookies are warm, if desired.
Notes
- Make sure each marshmallow is completely sealed inside the cookie dough.
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