These chocolate chip s'mores cookies are the iconic campfire treat in cookie form. They're made with a brown butter chocolate chip cookie base, crushed graham crackers, and a gooey toasted marshmallow in the middle of each cookie.
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Why you'll love this recipe
- Easy to make. You can make these s'mores cookies in an hour with no hand mixer needed.
- Classic chocolate chip cookies. With a twist! They're everything you love about cookies with a giant marshmallow in the middle.
- Gooey marshmallow topper. The marshmallows give these cookies a satisfying chewy texture.
Ingredient notes
- Unsalted butter - We'll be browning the butter for extra flavour and to make it easy to make these cookies without a hand mixer. Roughly cube the butter into smaller pieces to help it melt and brown evenly.
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Brown sugar - Brown sugar will make these cookies chewier than granulated sugar.
- Egg
- Vanilla extract
- Dark chocolate or semi-sweet chocolate - Use whichever chocolate you prefer. I like dark chocolate because it's not too sweet, especially when paired with the marshmallows. Roughly chop the chocolate into small chunks.
- Graham crackers - You can't have s'mores without graham crackers so we're going to add it to the cookie dough. The effect is subtle but you can always add larger pieces on top of the cookies if you like.
- Large marshmallows - Large-sized marshmallows are a good size for these cookies if you're using a 4-tablespoon cookie scooper. If you're making smaller cookies, consider using medium or small marshmallows.
Chocolate chips vs chocolate chunks
Although I call these classic browned butter chocolate chip cookies, anytime a recipe calls for chocolate chips, I almost always use chocolate chunks made by roughly chopping up a bar of chocolate. Chocolate chips usually have a coating that helps them hold their shape while baking whereas chopped chocolate chunks melt into pools of chocolate which I love in my cookies.
You can still use chocolate chips in these cookies if you want and they'll taste just as great or you can even use a mix of both chocolate chips and chocolate chunks for the best of both worlds. I also highly recommend opting for dark chocolate in this recipe to balance out the sweeter marshmallow centre.
How to make chocolate chip s'mores cookies
Prep: Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
Brown butter: In a small saucepan, brown the butter by cooking on medium heat, stirring occasionally, until the milk solids separate and turn a golden brown colour and the butter smells nutty, about 13-15 minutes. Pour 125g of this browned butter into a large mixing bowl and let cool slightly for about 10-15 minutes.
Dry mixture: Meanwhile, stir together flour, baking powder, baking soda, and salt in a small bowl and set aside.
Wet mixture: Add the brown sugar to the browned butter and whisk together until combined. Add the egg and vanilla extract and whisk until the mixture becomes a light brown colour, about 3 minutes.
Combine wet and dry mixtures: Add in the flour mixture and fold together using a spatula until semi-incorporated but still with patches of flour. Add the crushed graham crackers and chopped chocolate and finish folding until incorporated and no dry patches of flour remain. Don't overmix.
Scoop cookie dough: Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough and place them onto your lined baking sheet, leaving about 2" in between each one to account for spreading. Firmly press a marshmallow on top of each cookie dough mound, creating an indentation where the marshmallow can sit.
Bake: Bake cookies for 9-10 minutes or until the marshmallows are puffy and lightly browned on top but the cookies are still very soft. After taking them out of the oven, use a fork to push in any uneven edges or swirl the cookies around inside a large round cutter for perfectly round cookies (optional). Let the cookies cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely or enjoy warm.
Storage
These chocolate chip s'mores cookies can be stored in an airtight container at room temperature for up to 5 days.
Freezing
You can freeze both the unbaked cookie dough and the baked cookies for up to 3 months.
To freeze the dough: Scoop out cookie dough balls onto a baking sheet and press marshmallows on top of each one. Shape the dough ball around the marshmallow to hold it in place. Place the baking sheet in the freezer for about 30 minutes until the dough has hardened up. Transfer the cookie dough balls to a freezer-safe ziploc bag and freeze for up to 3 months. Let them thaw slightly on the counter before baking and bake for a few minutes longer.
To freeze the baked cookies: Seal the baked cookies in a freezer-safe ziploc bag and freeze for up to 3 months. Thaw the frozen cookies at room temperature for 1-2 hours or warm them up in the microwave or oven before eating.
Tips for making the best chocolate chip s’mores cookies
- Adding the marshmallows: There are a few different ways you could add the marshmallows to these cookies. After testing various methods, I found that scooping the cookie dough, pressing an indentation in the middle of it, and then just laying the marshmallow in the dent was the easiest way and best way to keep the cookie from falling apart when baked and to prevent the marshmallow from falling off onto the baking sheet during baking.
- Marshmallow size: The marshmallows will puff up and double in size during baking. You can use large or medium marshmallows but jumbo-sized marshmallows will likely be too big (you can always cut your marshmallows in half if they're too big).
- Perfectly circular cookies: After baking, use a spatula or back of a spoon to gently press the puffed up marshmallow down so that it melds into the cookies. Use a cookie cutter or upside-down bowl that's slightly bigger than your cookies to "scooch" (vigorously swirling each cookie in circles within the cutter until any irregular edges are pushed in) your cookies into perfect circles, if you'd like.
Frequently asked questions
If you don't have graham crackers on hand, you can replace them with a similar cracker such as digestive biscuits or Lotus biscuits. Note that if you omit them completely, you'll need to replace the volume with some flour otherwise the cookie dough will be too wet.
Chocolate chips tend to have a higher sugar to cocoa content than regular chocolate, will distribute more uniformly throughout the cookies, and will hold their shape during baking. Chocolate chunks made by roughly chopping a bar of chocolate will result in varying sizes of chocolate pieces and they will melt into chocolate puddles throughout the cookies. I always prefer to use chopped chocolate chunks whenever a recipe calls for chocolate chips.
More s'mores recipes to try
Recipe
Chocolate Chip S’mores Cookies
Equipment
Ingredients
- 150 g unsalted butter, roughly cubed
- 180 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g brown sugar
- 1 large egg, room temperature
- 2 teaspoons vanilla extract
- 100 g dark chocolate or semi-sweet chocolate, roughly chopped
- 50 g graham crackers, roughly crushed by hand (about 3-4 cracker sheets or 8 squares)
- 12 large marshmallows
Instructions
- Prep: Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
- Brown butter: In a small saucepan, brown the butter by cooking on medium heat, stirring occasionally, until the milk solids separate and turn a golden brown colour and the butter smells nutty, about 13-15 minutes. Pour 125g of this browned butter into a large mixing bowl and let cool slightly for about 10-15 minutes.
- Dry mixture: Meanwhile, stir together flour, baking powder, baking soda, and salt in a small bowl and set aside.
- Wet mixture: Add the brown sugar to the browned butter and whisk together until combined. Add the egg and vanilla extract and whisk until the mixture becomes a light brown colour, about 3 minutes.
- Combine wet and dry mixtures: Add in the flour mixture and fold together using a spatula until semi-incorporated but still with patches of flour. Add the crushed graham crackers and chopped chocolate and finish folding until incorporated and no dry patches of flour remain. Don't overmix.
- Scoop cookie dough: Use a 4-tablespoon cookie scooper to scoop out balls of cookie dough and place them onto your lined baking sheet, leaving about 2" in between each one to account for spreading. Firmly press a marshmallow on top of each cookie dough mound, creating an indentation where the marshmallow can sit.
- Bake: Bake cookies for 9-10 minutes or until the marshmallows are puffy and lightly browned on top but the cookies are still very soft. After taking them out of the oven, use a fork to push in any uneven edges or swirl the cookies around inside a large round cutter for perfectly round cookies (optional). Let the cookies cool on the baking sheet for at least 5 minutes before carefully transferring them to a wire rack to cool completely or enjoy warm.
Notes
- Browned butter: The process of browning butter causes the water content in the butter to evaporate. Different brands or batches of butter contain different amounts of water. We're starting with 150g of butter and in the end, you should have 125g of browned butter for the cookie dough. If you have less than that, melt some additional butter in the warm browned butter until it reaches 125g.
- Marshmallows: I found large-sized marshmallows to be a good size for these cookies when using a 4-tablespoon cookie scoop. Use your judgement if you're making smaller cookies. The marshmallows will puff up when baked so feel free to cut the marshmallows in half if you like. They may also slide off the cookies during baking. Not to worry - just use a spatula to push it back on top of the cookie.
Kuak says
I love it. This recipe is my go to. Whenever I crave some I use this and I customize it however I like
Mugen B. says
First time making cookies period. Came out great! Wish the measurements could be done in cups and what not. Thankfully google really helped. Easy and yummy! Thanks!
Vic says
delicious! brought them to work and they were a hit! I mixed some mini marshmallows into the batter as well and it worked out in case anyone wants a little more marshmallows too