S’mores Cookies
These s’mores cookies are the perfect chewy and gooey cookie! They are a chewy chocolate chip cookie full of brown butter and graham cracker pieces. There is a marshmallow stuffed inside. As it bakes, the marshmallow makes the cookies really gooey!
You guys are going to love these s’mores cookies! When I was first recipe testing them, I added mini marshmallows to the cookie dough. However when they baked, the marshmallows melted and they became a crispy cookie.
So, I decided to use one regular sized marshmallow in the center. That way it doesn’t melt completely in the oven. In a s’mores cookie, the marshmallow is the best part! These are seriously the ultimate s’mores cookies!
I have tips and tricks and process photos to easily help you make this recipe! If you love s’mores desserts, you have to try my s’mores cake.
Tips for making the cookies
Here are my tips, so yours turns out like this recipe! See my post on how to make brown butter for more tips!
- Tip 1: Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour. Compacted flour can cause the cookies to not spread.
- Tip 2: Make sure the butter is browned until the milk deposits separate and turn amber in color. You will have a bunch of brown specks at the bottom of the butter.
- Tip 3: Make sure to freeze the marshmallows. Cold marshmallows will prevent the marshmallows from melting completely.
- Tip 4: When filling the cookies, stick your thumb into the cookies scoop, place the marshmallow in the hole, and then use your hands to press the dough around the marshmallow.
FAQ’s
No, because the cookies will be too small to hold the marshmallow. Bake them large! It will be worth it!
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight.
Save this Recipe!
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Storing and Freezing
Store these s’mores cookies in an airtight container up to 5 days at room temperature.
Freeze the baked cookies in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.
For more s’mores recipes, check out my
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
S’mores Cookies
Ingredients
- 1 cup Unsalted butter, room temperature. Half of it will be browned.
- 1 cup Brown sugar, packed light or dark
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Salt
- 1/2 tsp Ground cinnamon
- 1 1/2 cups Semi-sweet chocolate chips
- 1 cup Graham cracker pieces, small pieces
- 19 Marshmallows
Instructions
- In a frying pan over medium heat, melt the half of the butter. (The other half needs to be softened to be beaten into the cookie dough). Stir the melted butter until the milk deposits separate and turn amber in color. Pour the hot butter into a bowl and let cool until room temperature.1 cup Unsalted butter
- In a medium bowl, mix the flour, baking soda, salt, and cinnamon. Set aside. Using a food processor, blend the graham crackers until small pieces are formed. Don't blend all the way to a crumb.2 1/2 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt, 1/2 tsp Ground cinnamon, 1 cup Graham cracker pieces
- Using a mixer, beat the butter, browned butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.1 cup Unsalted butter, 1 cup Brown sugar, 1/2 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients and mix on low until just combined. Scrape the bowl. Add the graham cracker pieces and chocolate chips and mix on low until just combined.1 cup Graham cracker pieces, 1 1/2 cups Semi-sweet chocolate chips
- Chill the dough for 40 minutes.
- Use a large cookie scoop (3oz) and scoop the cookie dough. (make sure the dough is flush with the scoop no heaping scoops) Press your thump into the scoop to form a hole. Top with a marshmallow. Take the cookie dough ball out of the scoop and gently form the dough around the marshmallow. Keep part of the marshmallow showing. See pictures in blog post.19 Marshmallows
- Place parchment paper on two cookie sheets. Place 6 cookie dough balls per cookie sheet. Preheat the oven to 350°F. Place the first sheet of cookies into the freezer while the oven preheats. The dough balls should be cold. Place the rest of the cookie dough balls in the fridge.
- Bake for 12-14 minutes. Bake until the edges are golden brown, the marshmallow will be puffed up. Use a fork or a large biscuit cutter to scoot the cookies to a perfect circles. Top with extra graham cracker pieces and chocolates chips.
- Let cool on the hot cookie sheets for 2 minutes before transferring to a cooling rack. Cool completely.
This is a great recipe! I was wondering if I could use mini marshmallows as that’s all I could find and if so how many/ quantity in grams
First time making them and they came out great! Thank you so much for taking the time and breaking down the directions it truly helped so much. My husband and I love them. Can’t wait to try more recipes.
Can these cookies be frozen ?
Yes they can!
Made them this weekend and they were a big hit!! My families new favorite cookie!
How should I store these if I plan on making them the day before I want to serve them?
I store mine in a ziplock bag or even a tupperware.
These cookies are absolutely amazing! My two favorite things are chocolate chip cookies and s’mores! I couldn’t think of a better pairing. The recipe was super easy to follow, I can’t wait to make them again! They were a huge hit!
This cookie recipe of the s’mores was bomb!!! Easy to follow and came out so delicious! Would it come out just as good if I did smaller size cookies and using mini marshmallows??? 🤔
These are so good! S’mores and cookies are my favorite things, so what could be better than them combined into one? I will definitely make these again, and want to try so many more of your recipes!
Hi
Please could you do the metric version for these? They look incredible. I’ll need to find a substitute for the Graham crackers too!
Thanks
I added the metric measurements. Instead of graham crackers, use digestive biscuits!
These cookies are spectacular! I don’t care for s’mores personally, but my husband loves s’mores and chocolate chip cookies so I initially made them for him. These cookies exceeded expectations and are both of our new favorite chocolate chip cookie recipe. The graham crackers and brown butter add a depth of flavor and the marshmallow is so good. They’re also the perfect texture, slightly crispy on the outside and soft on the inside. This recipe will be one that is made on repeat when we want a sweet treat in our house.
This looks amazing! I have to try this!
Thank you!