S’mores Chocolate Chip Cookies

August 10, 2020

It doesn’t get any better than an ooey, gooey, ultra chewy s’mores chocolate chip cookie loaded with crunchy graham crackers […]

It doesn’t get any better than an ooey, gooey, ultra chewy s’mores chocolate chip cookie loaded with crunchy graham crackers and pools of marshmallow fluff. Say hello to your new favorite cookie!

Hey friends!

It’s been a hot minute since I’ve posted here on the blog and I’ve missed showing up here on my little corner of the internet. Between blog work and client work and a super fun secret project I’m diving into, I was running on empty just before we left town. Turns out a little break was just what I needed. The whole fam took a week off to enjoy a little change of scenery a few hours north and it was everything we didn’t know we needed. Nothing like a little quality time with the ones you love to recharge your battery. It’s a brand new week and I’m back feeling rested and refreshed and super excited to share the recipe for these s’mores chocolate chip cookies with you for National S’mores Day. Yep. It’s a thing and I am ready for it!

Truth be told, there are a fair amount of foodie holidays I’m happy to skip all together, but National S’mores Day isn’t one of them. S’mores are pretty much synonymous with summertime and what better time to enjoy an ooey, gooey, ultra chewy chocolate chip cookie loaded with crispy graham crackers and pools of marshmallow fluff?

Sign. Me. Up!

This twist on the classic chocolate chip cookie is seriously the best thing ever. I’m all about those toasty, gooey marshmallow puddles and crispy graham cracker bits paired with pools of melted chocolate. Ohhhmmmgeeee! These cookies are beyond delicious and the best part is there is no campfire required. Pretty sure these cookies are going to be on repeat long after the dog days of summer are gone. Let me tell you how to make them.


Flour. Just your basic all purpose will do for this recipe. If you want to make these cookies gluten free, swap the all purpose flour for a 1-to-1 gluten free baking flour. Make sure the flour blend includes xanthum gum and if not, add 1/2 teaspoon to the dry ingredients.

Butter. Call me crazy but I use salted butter for this chocolate chip cookie recipe. If you only have unsalted butter, you can add 1/2 teaspoon of salt to the dry ingredients to help balance the sweetness of the cookie. Be sure your butter is at room temperature for best results. Cold butter won’t incorporated well with the other ingredients and can lead to over mixing.

Sugar. You’ll need both granulated sugar and light brown sugar for this recipe. Dark brown sugar works too so don’t make a special trip to the store if that’s all you have on hand.

Eggs. Just one egg is all you need for this easy peasy recipe. Like the butter, make sure you egg is at room temperature. In a hurry for that cookie fix? Place your cold egg in a bowl of warm water for 10 minutes and you’re good to go!

Graham crackers. I’m about as lazy a baker as can be so I like to use the packaged graham cracker crumbs that you find in the baking aisle. If you are crushing whole graham crackers, pulse them in a food processor until finely ground. Or you can put the graham crackers on a ziplock bag and use a rolling pin to crush them. Pro-tip: kids love this job so delegate this task and pay in cookies!

Marshmallows. I used homemade marshmallows that I made from scratch for this recipe and I’m not kidding when I say that the flavor can’t be beat. However, homemade marshmallows have to cure for several hours which isn’t really ideal when you want a s’mores cookie and you want it now. Thankfully store bought marshmallows get the job done. Buy the regular size, not the mini, and slice them in half with a sharp knife before stuffing inside the cookie dough.

Chocolate chips. I’m a big fan of variety when it comes to chips of the chocolate variety. I like to toss in a mix of milk and dark chocolate of various sizes so that no two bites are the same. My go-to chocolate chips are Ghirardelli 60% Bittersweet Chocolate Chips. They add the most delicious depth of flavor to cookies that keep me coming back for seconds (and thirds!).


Use room temperature ingredients. Just like most chocolate chip cookie recipes, you’ll want to use room temperature butter and eggs for this recipe. Set your ingredients out ahead of time.

Chill the dough. I know,I know. This tip is not everyone’s favorite since sometime those cookie cravings just can’t wait. But these cookies are exponentially more delicious if you chill the dough first. Three hours is good, overnight is even better. This helps to prevent the dough from spreading too much in the oven which makes for one big oozy marshmallowy mess. If you do not chill the dough the cookies will still taste all kinds of crazy good, but be sure to space the dough out on the cookie sheet as the cookies will spread and bake up flat.

Do not over bake. These cookies are meant to be slighty under baked which gives them that dangerously delicious chewy, gooey texture we all know and love from a traditional s’mores. Keep your eye on the oven and remove the cookies when the edges are set but the center is still a bit gooey. The cookies will continue to bake on the cookie sheet once it’s removed from the oven so don’t be tempted to over bake them.

Use a variety of chocolate chips. Variety is the spice of  life I always say and these are words to live by when it comes to chocolate chip cookies. I used a combination of milk chocolate, semi sweet chocolate, and bittersweet chocolate chips in these cookies for the most amazing, mouth watering flavor that is pretty irresistible if I do say so myself. Mix the sizes and varieties of chocolate chips any way you like. White chocolate chips would be a solid choice here too!


One of the reasons I adore these s’mores chocolate chippers so much is that they stay fresh for daaayyyys! That ooey marshmallow-y center stays gooey and chewy long after they come out of the oven. Just store the cookies tightly covered at room temperature and enjoy a cookie {or two} whenever the craving strikes. These cookies freeze perfectly too if you want to stash away a batch for a rainy day.

I can’t think of a better way to celebrate National S’mores Day – or any day really. Bring the outdoors in and bake up a batch of these s’mores chocolate chip cookies.

Happy baking!

If you love these S’mores Chocolate Chip Cookies, you’ll also love:

Caramel Popcorn Cookies

4th of July Monster Cookies

The Best Cookies To Bake With Kids

The Ultimate S’mores Brownie Cupcakes

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S’mores Chocolate Chip Cookies

  • Author: Browned Butter Blondie
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 18-20 1x
  • Category: Cookies


It doesn’t get any better than these ooey, gooey, ultra chewy s’mores chocolate chip cookies loaded with crunchy graham crackers and pools of marshmallow fluff. Say hello to your new favorite cookie!


  • 3/4 cup unsalted butter (1 1/2 sticks), softened to room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 1 large egg, plus one egg yolk, room temperature
  • 1 1/2 tsp vanilla extract
  • 1 1/2 cups all purpose flour, spooned and leveled
  • 1 1/4 cups finely ground graham cracker crumbs
  • 1/2 tsp baking soda
  • 1/2 tsp salt (only if unsalted butter is used)
  • heaping 1/2 cup semi-sweet chocolate chips
  • heaping 1/2 cup milk chocolate chips
  • about 10 full size marshmallows


  1. *Note: this recipe requires that the dough be chilled before baking. Allow time for refrigeration.
  2. Line a large baking sheet with parchment paper. Set aside.
  3. In the bowl of a stand mixer, cream together the butter and sugars for 2-3 minutes or until light and fluffy.
  4. Add the egg and egg yolk, mixing on low speed until fully incorporated.
  5. Add the vanilla and mix thoroughly.
  6. Scrape down the sides of the bowl.
  7. In a medium bowl, combine the flour, graham cracker crumbs, and baking soda until well combined.
  8. Add the dry ingredients to the butter and egg mixture in three batches, mixing on low speed until just barely incorporated. A few streaks of flour should remain.
  9. Remove the bowl from the mixer and use a spatula or wooden spoon to stir in the chocolate chips. Do not over mix.
  10. Use a 2 TBSP cookie scoop to scoop rounds of cookie dough from the bowl. Weigh each cookie to be 1.5 ounces if large cookies are desired.
  11. Separate the cookie dough in half though the middle and place one half a marshmallow in the center between the two pieces. Use your hands to press the cookie dough around the marshmallow, fully surrounding it. Add more chocolate chips to the top of each ball if desired.
  12. Place the cookie dough ball on the prepared baking sheet. Repeat with remaining cookie dough and marshmallows.
  13. Cover the top of the baking tray with plastic wrap and chill for 3 hours or overnight for best results.
  14. When ready to bake, preheat the oven to 350 degrees.
  15. Place the cookie dough balls on a parchment lined baking sheet at least two inches apart and bake for 10-12 minutes or until the edges are slighty golden brown but the centers are not completely set.
  16. Do not over bake. The cookies will continue to bake once removed from the oven.
  17. Keep the chilled cookie dough balls in the fridge while waiting to bake off each tray.
  18. Allow cookies to cool on the cookie sheet for 5 minutes before transferring to a cooling rack to cool completely.


Cookies and cookie dough may be frozen tightly wrapped for up to three months.
Store baked cookies tightly wrapped at room temperature for up to 5 days.


  • Reply
    January 9, 2021 at 1:05 pm

    I loved this recipe it is so nice and easy

    • Reply
      Heather Mubarak
      January 10, 2021 at 4:38 am

      So happy you love it!! Thanks for trying my recipe!

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