S’mores Chocolate Chip Cookies

These s’more marshmallow cookies are fun, easy chocolate chip cookie recipe that everyone is going to enjoy. A classic chocolate chip cookie dough sits on top of a buttery graham cracker, then gets topped with a marshmallow and chocolate square after baking for a true classic S’mores experience!, These S’mores marshmallow cookies come together in less than 30 minutes!

 

There are a few treats that make me feel like a kid again then a S’more does. I have a lot of memories (as I’m sure you might too!) of enjoying a sticky, gooey, messy S’mores in the summertime sitting next to a roaring fire. I always managed to burn my marshmallow a little too much, but that didn’t stop me from digging in and getting marshmallow all over my face.

But building a fire, and breaking out the sticks to roast a marshmallow and assemble a S’mores isn’t always an option. So I thought wouldn’t it be fun to stuff all that S’mores goodness into a chocolate chip cookie? I mean I’ve made a S’mores cheesecake, S’mores Bars and S’mores Cupcakes before on the blog, it was time for a S’mores cookie don’t you think?

This S’mores marshmallow cookie recipe starts with a simple chocolate chip cookie recipe. I used semi-sweet chocolate chips but you can use milk chocolate chips. Then to give it that true S’mores taste I scooped some cookie dough on to a buttered graham cracker . I had tried stirring ins some graham cracker crumbs, but it never gave quite the graham cracker taste I was hoping for. By scooping onto a whole graham cracker square the taste was undeniable!

See Also:

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• Grab a jar of peanut butter and make these wonderfully easy old fashioned peanut butter cookies with criss cross pattern on top!
• Make these brown sugar chocolate chips cookies made with 100% brown sugar making them wonderfully chewy!

S’mores Marshmallow Cookie – The Secret To These Cookies!

But then came the most important part. The marshmallow. I played around with the best way to add the marshmallows. I tried stuffing two scoops of cookie together with some mini marshmallows. But that ended up in one big giant cookie puddle with barely a marshmallow middle. Moving on…

I did a little sleuthing on the internet to see what others had done, and I saw some froze their marshmallows first before stuffing them in the center. That was going to take a few hours of freezing before I could enjoy these. Um, no thank you.

Then I realized my biggest mistake. I wasn’t thinking like a true S’mores fan! I needed to use large marshmallows! Those mini ones just dissolved into nothing. But one big marshmallow was just WAY too much. So the solution? Cut the marshmallows in half! So after baking the cookies I place a large marshmallow half on top and placed under the broiler for about 1 minute just until lightly toasted. When they came out of the oven, I placed a Hershey’s chocolate square on top the marshmallow.

If you wanna get really fancy, go ahead and whip up a batch of my Homemade Vanilla Marshmallows first, then use some to make these cookies. But I’m going for the store-bought ones this time…no shame in my game.

These cookies taste just like eating a real S’mores, but with a big cookie in the middle. I mean are you drooling yet? You should be.

Why You Will Love This S’mores Marshmallow Cookie Recipe

• Quick and Easy To Mix Up
• Ooey, Gooey marshmallow toasted on top
• Tastes just like a S’mores!
• Fun recipe for kids to make in the kitchen

Ingredients Needed

Here is what you need to grab from the pantry and fridge:

• All-purpose Flour – It’s important to measure your flour correctly. I recommend using a kitchen scale for best accuracy. But if using measuring cups, stir the flour first, then spoon into your measuring cup. Then level it off. Do not pack it down.
• Baking Soda – To help cookies brown, rise and spread a little. Do not confuse baking soda with baking powder! And make sure your baking soda is fresh by testing a teaspoon in a small dish with lemon juice or vinegar.
• Salt – I prefer to use sea salt for best flavor, but table or kosher salt will also work. If using salted butter you may want to reduce the added salt in the cookies.
• Unsalted butter – I always use unsalted butter vs. salted butter in my baking because I can control the amount of salt but it also contains less water than salted butter so it keeps the cookies from spreading. However if salted is all you have then be sure to reduce the salt by 1/2 teaspoon.
• Granulated Sugar – Helps makes cookies a bit crispy and keeps them tender!
• Light (or dark) brown sugar – You can use light or dark brown sugar. And if you are out of brown sugar, try making your own brown sugar in your food processor!
• Eggs – Make sure you eggs are room temperature before you begin. I place mine in a bowl of warm water for 10 minutes before using them and they’ll be at room temperature.
• Vanilla extract – I prefer to bake with pure vanilla extract but you can use imitation vanilla extract. Or make your own homemade vanilla extract.
• Chocolate chips – I like to use semi-sweet chocolate chips to help balance the sweetness of these cookies but you can use milk chocolate chips or chop up a chocolate baking bar.
• Large Marshmallows – Cut a large marshmallow on half and place on top of each cookie after baking, then broil for about 1 minute to lightly toast the marshmallows. You could also use mini marshmallows if need be.
• Graham Crackers – I used graham cracker squares, or you can use the “rectangles” and break then in half. You will lightly brush them with melted butter before scooping the cookie dough on top.
• Hershey’s Chocolate squares – Place one chocolate square on top of the marshmallows after broiling. You could also use a Hershey’s kiss instead!

How To Make These Marshmallow Cookies

Combine dry ingredients. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside. 

Cream butter and sugar. In a bowl with a hand mixer, or in your stand mixer with paddle attachment, cream the butter and sugars together on medium-high speed for about 2 to 3 minutes until light in color and fluffy. Scrape down the bowl as needed.

Add eggs and vanilla. Add in the eggs, one at a time, beating to combine. Beat in vanilla extract. Scrape down the bowl as needed. 

Add dry ingredients. On low speed, add in the dry ingredients and mix just until combined. 

Stir in chocolate chips.

Assemble cookies and bake.

Dip graham cracker squares in melted butter and place onto your parchment lined baking sheet.

Using a small cookie scoop or a tablespoon, scoop about 1 ½ tablespoons of cookie dough and place on top of the graham cracker. These cookies won’t spread as much because of the graham crackers so you don’t need to space them as far apart as normally. I was able to bake 16 cookies on one baking sheet.

Bake cookies. Bake the cookies in the center of your 375^oF preheated oven for about 9-11 minutes. The cookies won’t look quite done yet at this point.

Remove from the oven and place a large marshmallow that’s been cut in half on top of the cookie, cut side down.

Turn your broiler setting on and place the cookie sheet back in the oven to toast the marshmallow – 1-2 minutes. But keep a close eye so the cookies and marshmallows don’t burn!

Remove the cookies from the oven, and place a Hershey’s chocolate square on top of the marshmallow, pressing down slightly.

Recipe FAQ’s

More Recipes To Try

• White Chocolate Chip Cookies
• Eggless Chocolate Chip Cookies
• Small Batch Chocolate Chip Cookies
• Browned Butter Chocolate Chip Cookies
• Whole Wheat Chocolate Chip Cookies