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!
Why This Recipe Works
- Brown butter- This recipe has half softened butter and half melted brown butter. It creates richness and nuttiness inside the cookie!
- Chocolate chip cookie- These chocolate chip cookies are such a classic, but they taste amazing!
- Graham cracker pieces- You can't have s'mores without graham crackers!
- Gooey Marshmallows- The marshmallow in the center is amazing. When they are still warm, you can get a great marshmallow pull.
- Chewy texture- The inside of these cookies is chewy, but they still have crisp edges.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Half of the butter gets pulled out 2 hours before baking. The other half gets melted in a pan and browned.
- Brown sugar- I used light brown sugar.
- Eggs- Pull the large eggs out 2 hours before baking.
- Chocolate chips- Use semi-sweet chocolate chips or dark chocolate chips. I don't recommend milk chocolate chips because it will be too sweet.
- Graham crackers- You can use graham crackers or digestive biscuits. They should be small pieces.
- Marshmallows- Use regular sized marshmallows.
Step By Step Instructions
Here is how to make and bake these chocolate chip cookies. You will be a stand mixer with a paddle attachment or a hand mixer (electric mixer). You will also need a large bowl, frying pan, and a rubber spatula.
STEP 1: Brown the butter. In a large frying pan over medium heat, melt the butter. Then, stir until the milk deposits separate and turn an amber color. Remove from heat and let it cool completely to room temperature.
STEP 2: Mix the dry ingredients. In a medium bowl, sift the all-purpose flour. Then, add the baking soda and salt.
Use a food processor or a freezer bag with a rolling to smash the graham crackers into small pieces.
STEP 3: Mix butter and sugars together. Using a mixer in a large bowl, beat the butter, browned butter, brown sugar, and white sugar. Beat this on high speed for 2 minutes.
Then, add in the eggs and vanilla extract and mix on medium speed until combined.
STEP 4: Add the flour mixture. Next, add the dry ingredients, chocolate chips, and graham cracker pieces. Mix on low speed until just combined.
STEP 5: Chill. Chill the dough for 30 minutes.
STEP 6: Scoop. Use a large 3oz cookie scoop to scoop the cookie dough. Make sure it is not a heaping scoop. Place your thumb into the cookie dough to create a hole while the cookie dough is still in the scoop.
Then, stuff it with a marshmallow. Take the cookie dough out of the scoop and use your hands to press the cookie dough around the sides of the marshmallow, Part of the top will be showing, like the picture below.
STEP 7: Bake. Bake for 13-15 minutes. While the cookies are warm, place extra chocolate chips and graham cracker pieces or crumbs on top of each cookie.
STEP 8: Cool. Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack.
Expert Baking Tips
- 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.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. The cookie dough balls need to be cold before going in the oven. If the cookies are still spreading too much, add an extra 1-2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
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.
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.
Other Cookie Recipes To Try
- 1 cup Unsalted butter room temperature. Half of it will be browned.
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- ½ teaspoon Ground cinnamon
- 1 ½ cups Semi-sweet chocolate chips
- 1 cup Graham cracker pieces small pieces
- 19 Marshmallows
- 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 ½ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt, ½ teaspoon 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, ½ cup White granulated sugar, 1 teaspoon 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 ½ 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.