These sโ€™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!

Top view of s'mores cookies.

You guys are going to love these sโ€™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 doesnโ€™t melt completely in the oven. In a sโ€™mores cookie, the marshmallow is the best part! These are seriously the ultimate sโ€™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.

S'mores cookie split in half.

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

Can I make these into smaller cookies?

No, because the cookies will be too small to hold the marshmallow. Bake them large! It will be worth it!

Can these cookie dough balls be frozen?

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.

Can I chill the cookie dough overnight?

Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight.

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Storing and Freezing

Store these sโ€™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.

S'mores cookie split in half and on its side.
One cookie split in half.

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.

Top view of s'mores cookies.
5 from 51 reviews

S’mores Cookies

These s'mores cookies are a chewy cookie full of brown butter, graham cracker pieces, and chocolate chips. A marshmallow is stuffed in the middle of the cookie giving it a huge marshmallow pool
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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 350ยฐF. 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.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 315kcal, Carbohydrates: 42g, Protein: 3g, Fat: 15g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 192mg, Potassium: 117mg, Fiber: 2g, Sugar: 26g, Vitamin A: 306IU, Vitamin C: 1mg, Calcium: 25mg, Iron: 2mg
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