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4.7 from 9 votes

S'mores Cookies Recipe

Bring the campfire dessert indoors with this S'mores Cookies recipe! Chocolate chip cookies are flecked with graham cracker crumbs and filled with a melty marshmallow center. Everything you love about S'mores--without the mess!

Prep Time
15 mins
Cook Time
15 mins
Total Time
27 mins
Servings: 20 cookies
Calories: 301 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 1 cup salted butter softened
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ cup Graham cracker crumbs
  • 1 cup semi-sweet chocolate chips
  • 1 cup milk chocolate chips
  • 1 ½ - 2 cups mini marshmallows

Instructions

    Cup of Yum
  1. Preheat oven to 350℉. Line a cookie sheet with parchment paper. Set aside.
  2. With an electric mixer, beat butter and sugars until light and fluffy. Add eggs and vanilla and beat well. Add flour and baking soda half at a time, until well combined.
  3. Fold in graham cracker crumbs and chocolate chips, reserving some chips to press into the tops of the cookies.
  4. Using a 1 Tablespoon cookie scoop, scoop cookie dough into the palm of your hand and flatten into a circle (about 2-inches to 2 ½-inches). Place on parchment paper at least 4 inches apart (I put 4 cookies on a sheet at a time).
  5. Place 5-7 mini marshmallows onto the center of each cookie dough circle. Using the 1 Tablespoon scoop, grab another scoop of cookie dough, flatten in your hand and place gently over the mini marshmallows.
  6. Press edges of the top and bottom discs together so that melted marshmallow doesn't come out when baking. Repeat for remaining cookies. Press a few extra mini marshmallows and chocolate chips on top, before baking, if desired.
  7. Bake in a preheated oven for 12-14 minutes. The cookies will have lightly golden edges, but be sure to not OVERBAKE them. You want them a little soft in the center (I always err on undercooking vs overcooking).
  8. Cool on the cookie sheet until the cookies can be transferred to a cooling rack without breaking apart, about 10-15 minutes.

Notes

  • Don’t forget the parchment paper. The parchment prevents the gooey marshmallow center from sticking to your baking sheet. It helps with easy removal of the cookies after baking and easy clean up.
  • Close the sides of the cookie dough. Before baking, make sure the top and bottom sides of the cookie dough are touching. This will keep the marshmallow from leaking out of the cookie as it bakes. Gently smooth the sides together with your finger. The more rounded the findal cookie dough ball is after filling it with marshmallows, the better. It helps the cookie hold a circular shape as it bakes and flattens.
  • Storing. Transfer the cooled cookies to an airtight container. Store at room temperature and enjoy within 4-5 days for best taste.

Nutrition Information

Serving 1cookie Calories 301kcal (15%) Carbohydrates 40g (13%) Protein 4g (8%) Fat 15g (23%) Saturated Fat 9g (45%) Polyunsaturated Fat 5g Cholesterol 45mg (15%) Sodium 169mg (7%) Fiber 1g (4%) Sugar 23g (46%)

Nutrition Facts

Serving: 20cookies

Amount Per Serving

Calories 301

% Daily Value*

Serving 1cookie
Calories 301kcal 15%
Carbohydrates 40g 13%
Protein 4g 8%
Fat 15g 23%
Saturated Fat 9g 45%
Polyunsaturated Fat 5g 29%
Cholesterol 45mg 15%
Sodium 169mg 7%
Fiber 1g 4%
Sugar 23g 46%

* Percent Daily Values are based on a 2,000 calorie diet.