S’mores Cookies

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Summer’s ultimate cookie? The s’mores cookie! Picture this: a chewy double chocolate cookie embracing a gooey marshmallow center, scattered with chunks of graham cracker and melted chocolate. It’s a s’mores lover’s dream!

Who doesn’t adore s’mores? That irresistible combo of toasted marshmallows, melted chocolate, and graham crackers takes us back to childhood bliss. So, we thought, why not combine the goodness of a cookie with the magic of s’mores? Thus, the decadent s’mores cookie was born.

Here are some tips to nail the perfect batch of s’mores cookies:

  • Chilling the dough for 30 minutes makes shaping the cookies a breeze. Trust us, it’s worth the wait!
  • Use full-sized marshmallows for that gooey center. Mini marshmallows just won’t cut it.
  • Opt for high-quality cocoa powder, like Dutch processed cocoa, for an intense chocolate flavor.

Now, onto some FAQs:

  • Can you use a different cookie dough? Absolutely! Experiment with your favorite, though we recommend a double chocolate chip dough.
  • Does the cookie dough need refrigeration? Yes, for about 30 minutes. It makes shaping the cookies much easier.
  • What if you only have mini marshmallows? While they’re tasty, they won’t give you that gooey center. Stick to regular-sized marshmallows for the best results.
  • What kind of chocolate chips do we use? We prefer 60% dark chocolate chips, but feel free to use milk chocolate if that’s your jam.
  • And the cocoa powder? We use unsweetened, Dutch processed cocoa powder for that rich, deep flavor.

S’mores Cookies

Prep Time 20 minutes
Cook Time 12 minutes
Cooling 15 minutes
Course Dessert


  • – 3/4 cup white sugar
  • – 1 cup brown sugar
  • – 1 cup softened salted butter
  • – 2 large eggs
  • – 2 teaspoons pure vanilla extract
  • – 2 cups all-purpose flour
  • – 2/3 cup unsweetened cocoa powder
  • – 1 teaspoon baking soda
  • – 1/2 teaspoon salt
  • – 2 cups chocolate chips
  • – 1 sleeve of graham crackers broken into dime-sized pieces
  • – 8-9 jumbo marshmallows halved (or 16-18 large marshmallows)


  • Cream together butter and sugars until fluffy.
  • Add eggs and vanilla, beat until combined.
  • Mix in dry ingredients until just combined.
  • Fold in chocolate chips and graham cracker pieces.
  • Scoop dough into balls, chill for 30 minutes.
  • Preheat oven to 350°F.
  • Flatten dough balls, place marshmallow in the center, and encase marshmallow completely.
  • Bake for 12 minutes.
  • Let cool before indulging in gooey, chocolaty bliss!

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