If you want all the flavor of S’mores without the campfire, these S’more Chocolate Chip Cookies will hit the spot! Classic brown sugar-based chocolate chip cookies stuffed with marshmallow and topped with crispy chunks of real graham cracker.
It’s no secret that I love the graham cracker + marshmallow + chocolate combo! Seriously, the Marley’s Menu community has been ALL OVER these S’mores Cookie Cups and Toasted S’mores Brownies!
I wanted to make a simpler recipe that helps you capture the essence of the iconic trio in the comfort of your own kitchen.
These cookies require no chilling time, come together in less than 30 minutes from start to finish, use only one mixing bowl, and call for just 10 ingredients.
Inspired by my education in environmental health science (and let’s face it, my sheer laziness), I love recipes that require only one bowl to mix up! Less clean-up means I’m saving both on time and water.
Green tip: Speaking of cleanup, if you have a dishwasher-use it! Comparing dishwashing to handwashing, using an efficient dishwasher uses 1/6th the amount of water to get your dishes clean!
Chocolate Chip S’more Cookies Ingredients
Here’s everything you need:
- Unsalted butter. If you only have salted butter, that’s totally fine. Just omit the added salt.
- Light brown sugar. Dark brown sugar works, too.
- Egg.
- Vanilla extract.
- All-purpose flour. Bread flour works too for an even chewier cookie.
- Baking soda.
- Salt.
- Chocolate Chips. I use dark chocolate chips.
- Marshmallows. One large marshmallow per cookie or 3 minis.
- Graham Crackers.
How to Make S’mores Cookies
Start with a Simple Chocolate Chip Cookie Dough
For best results, make sure your butter is softened! Not melted, and not too cold and solid. If you don’t have time to let the butter naturally come to room temperature, check out this article on how to soften butter quickly.
The key to the best chocolate chip cookies is creaming your butter and sugar together. The sugar cuts into the butter, adding little air bubbles that ultimately bakes into softer and chewier cookies.
Use a hand mixer on high to whip the softened butter and brown sugar together for 2-3 minutes, until it’s smooth and fluffy.
Next, mix in the egg and vanilla extract until well-combined. Then, add the flour, salt, and baking soda and mix again. Use a rubber spatula to scrape the sides, ensuring no ingredients are left behind.
Lastly, fold in the chocolate chips.
Crush Your Graham Crackers Next
I recommend crushing your own graham crackers rather then buying the pre-crushed graham crackers, as we want some larger chunks.
I typically just place my graham crackers on a baking trat and use a rolling pin to lightly smash them. Grab a handful of crushed graham cracker and set it aside.
Add the rest (including all the fine, sand-like pieces) directly into the dough.
How to Prep S’more Chocolate Chip Cookies for the Oven
Here’s where we transform these from chocolate chip cookies to s’more chocolate chip cookies. In a nutshell, we want to stuff the cookie dough with marshmallow and top them with more graham cracker bits.
I find the easiest way to do this is to divide your dough into 10 equal parts using a large cookie scoop or 2 heaping tablespoons. Roll them into 10 roughly equal-sized cookie dough balls.
Make sure to leave room between each cookie when you line them up on a baking sheet, as they will spread a little bit. I usually only bake 6 per sheet, and I line the sheet with a reusable baking mat.
Once you have your cookie dough balls, use the palm of your hand to press them flat. Then, add a marshmallow to the center of each one. Now, you can easily fold the dough up over the marshmallow, completely encasing it in cookie.
Roll the marshmallow-stuffed cookie dough balls between two hands until they are perfectly round. Then, place them back on your cookie sheet and press some crushed graham cracker into the top.
Bake on the top rack of your preheated 375°F oven for 8-10 minutes. Make sure you give them a chance to cool at least a little bit before diving in (or, if you can’t wait, use a fork! When they’re still super-hot they’ll likely fall apart if you try to grab ’em).
How to Freeze Chocolate Chip Cookie Dough
If you want cookie dough on hand for when the craving hits, I highly recommend only baking what you want, and freezing the rest. That way, you can have freshly baked cookies whenever you want!
Shape all 10 s’mores cookies, but only bake as many as you want in the moment. Store the rest in a freezer safe storage bag (consider reusable storage bags for a more sustainable option!) for up to 12 months until you’re ready to bake!
Watch them closely when you bake them—you’ll probably want to add a couple extra minutes to the baking time.
How to Properly Store Homemade Cookies
At room temperature, these chocolate chip s’mores cookies will last for 5-7 days when covered or stored in an airtight container. In the fridge, they will last up to three weeks.
Quick tip: Storing your cookies with a piece of bread will keep them softer and chewier. Moisture from the bread prevents them from drying out—the perfect use for that end piece!
You can also freeze them once they’re baked for up to a year, but I recommend freezing the unbaked dough as mentioned above.
Green tip: Of the billions of tons of food wasted annually, 50% of food waste happens at home. Reduce your contribution to food waste by properly storing baked goods!
S’more Chocolate Chip Cookies
SAVE RECIPE TO COLLECTION PIN PRINT RATEEquipment
- Large Cookie Scoop (optional)
- Reusable Baking Mat (optional)
Ingredients
- ½ cup unsalted butter, softened
- 1 cup light brown sugar (tightly packed)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 ¾ cup all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup chocolate chips (I used dark)
- 2 graham crackers
- 10 full-sized marshmallows
Instructions
- Preheat your oven to 375°F and line a baking sheet (consider this reusable baking mat for a more sustainable option).
- To a large mixing bowl, add the softened butter and sugar. Use a hand mixer on high to cream together until smooth and airy (this may take up to 5 minutes, don't move to the next step until it's smooth).
- Add the egg and vanilla extract and use your hand mixer on low to combine.
- Add the flour, salt, and baking soda and mix to combine. Use a rubber spatula to scrape the sides of the bowl, making sure no ingredients are left behind.
- Use a spatula to fold in the chocolate chips.
- Crush the graham crackers into bite-sized pieces (I use a rolling pin!). Set about half of the larger bits of crushed graham cracker aside and fold the rest into the dough.
- Use a large cookie scoop or 2 heaping tablespoons of dough to form your cookies, adding them to the prepared baking sheet. Leave at least an inch of space in between each cookie. Use the palm of your hand to press the cookie dough down flat.
- Press a marshmallow into the center of each flattened cookie dough ball, then fold the cookie dough around the marshmallow and roll the dough with your hands so that the marshmallow is encased in cookie dough.
- Press the remaining graham cracker pieces into the top of your cookies.
- Bake for 8-10 minutes on the top rack. Enjoy!
Pro Tips
- You can freeze excess cookie dough before baking it to give you fresh baked cookies every time when the craving hits! Just bake them as normal straight out of the freezer.
