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!

For more s'mores recipes, try S'mores Cupcakes, Pumpkin S'mores Cookies, and S'mores Cookie Bars.

Jump to:

• Why This S'mores Cookie Recipe Works
• Step By Step Recipe Video
• Ingredient Notes for S'mores Cookies
• Step By Step Instructions
• Expert Baking Tips
• FAQ
• Storing and Freezing
• 📖 Recipe

Why This S'mores Cookie 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.

Step By Step Recipe Video

Ingredient Notes for S'mores Cookies

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.

FAQ

Storing and Freezing

Store these s'mores cookies in an airtight container up to 5 days at room temperature.

Freezing

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

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.

📖 Recipe