The first sign that these cookies are working is a little golden color around the edges while the centers still look soft. The marshmallows stay tucked inside, then turn into warm, gooey pockets as the cookies bake. I like that you get the chocolate-and-graham flavor of a s’more without having to build one over a fire.
For these Chocolate Chip Smores Cookies, the marshmallows go inside the dough instead of being mixed through it. That keeps them from melting straight onto the baking sheet, but it does mean each portion needs a careful seal. I flatten the dough, share the marshmallows evenly, and pinch the dough closed all the way around.
Coarse graham cracker pieces give each bite a little crunch against the soft cookie and melted chocolate. Pull the sheets when the edges are golden, and the centers still look slightly underdone.
Kitchen Note
Give the filled portions a full 30 minutes in the refrigerator before they go into the oven. That firm, cold dough is easier to handle and helps the cookies keep their shape while the centers bake.
Save these Chocolate Chip Smores Cookies for a batch with crisp graham bites, melted chocolate, and marshmallow tucked into every cookie.
Why the Graham Crackers Should Stay in Pieces
It’s easy to think of the graham crackers as just another mix-in, but their texture is what makes these cookies read as s’mores rather than plain chocolate chip cookies with marshmallows. Coarsely broken pieces leave distinct bites of graham cracker throughout the dough. If they’re crushed down to fine crumbs, they blend into the cookie instead of giving you those little crisp, toasty pockets.
That contrast matters because the dough itself is soft and rich from butter, eggs, and sugar. Big pieces give it a bit of crunch, while the chocolate chips melt into small pockets and the marshmallows stay tender in the middle. I fold the graham cracker pieces in with the chocolate chips after the flour has just disappeared into the dough. A few uneven pieces are welcome; turning the crackers into dust isn’t the goal. You want to spot pieces in the dough before you portion it.
This balance also explains why I keep the graham cracker pieces coarse rather than piling on extra crumbs. The cookies should still hold together like cookies, with the graham flavor appearing in each bite instead of taking over the dough.
What the Butter, Chocolate, and Marshmallows Each Bring
- All-purpose flour, baking soda, and salt — Flour gives the cookies their structure, baking soda helps them spread and brown, and salt keeps the sweet ingredients from tasting flat. Measure the flour without packing it down; too much flour makes the dough stiff and the baked cookies less tender. The baking soda should be fresh so it can do its part in the oven.
- Softened unsalted butter — Butter carries the dough’s rich flavor and creams smoothly with the sugars when it’s pliable but not greasy. If it looks shiny or feels nearly melted, it’s too warm for the creaming stage. Unsalted butter also lets the salt in the dough stay consistent.
- Light brown and granulated sugar — Brown sugar brings moisture and a gentle molasses note, while granulated sugar helps the edges brown. Keep the brown sugar packed when measuring it. If it’s hard in the pantry, soften it before measuring so you don’t end up with too little.
- Eggs and vanilla — Eggs bind the dough and add richness; vanilla rounds out the chocolate and graham flavors. Use eggs at room temperature if you can, since they blend more evenly into the creamed butter. Pure vanilla is lovely, but a standard vanilla extract works well here.
- Semisweet chocolate chips — Their sweetness sits comfortably beside the marshmallows and brown sugar, and chips hold their shape enough to leave pockets of chocolate in each cookie. Use a brand you enjoy eating, but there’s no need to buy a specialty chocolate for this dough.
- Graham crackers — Fresh crackers have a clearer toasted flavor and a pleasant crisp bite. Stale crackers taste flat and can feel tough in the baked cookies. Break them by hand into uneven pieces rather than crushing them finely.
- Mini marshmallows — Their small size makes it practical to divide the filling among the dough portions. Choose fresh, soft marshmallows; ones that have dried out are harder to tuck inside and won’t give you the same tender center.
How to Cream, Fill, and Bake These Cookies Without Losing the Marshmallows
Build a Light, Evenly Mixed Dough
Heat the oven to 350°F and line two baking sheets with parchment paper. Whisk the flour, baking soda, and salt together in a medium bowl so the leavener is distributed before it meets the butter mixture. In a large bowl, beat the softened butter with both sugars until light and fluffy, about 2 minutes; the mixture should look lighter and creamy rather than greasy. Beat in the eggs one at a time, then mix in the vanilla.
Fold in the Dry Ingredients and Mix-Ins
Add the flour mixture to the butter mixture and mix on low just until no dry flour remains. Stop as soon as the last floury streak disappears; continuing to beat at this point can make the cookies tougher. Fold in the chocolate chips and graham cracker pieces with a spatula, turning the dough gently so the crackers stay in pieces. The mixture will be thick, with the chips and graham visible throughout.
Enclose the Marshmallows in Each Portion
Divide the dough into 24 portions and flatten each one enough to hold its filling. Divide the mini marshmallows evenly among the portions, then bring the dough up around them and seal each portion well. Check the seams before setting the dough down: even a small opening can let a marshmallow melt out during baking. Arrange 12 portions on each prepared sheet, leaving about 2 inches between them.
Chill, Then Bake One Sheet at a Time
Chill the filled portions for 30 minutes, then bake one sheet at a time for 11 to 13 minutes. Watch the edges for a golden color while the centers still look slightly underdone; waiting for the centers to look firm in the oven can leave the cookies overbaked after they cool. Let each sheet rest on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to cool. They’ll be delicate straight from the oven, so give them that brief rest before moving them.
Easy Ways to Adjust These S’mores Cookies
Make them gluten-free
Replace the all-purpose flour with a cup-for-cup gluten-free baking flour blend that includes xanthan gum, and use gluten-free graham crackers. The cookies may bake up a little more tender or crumbly, but the chocolate and marshmallow centers still fit the same s’mores idea.
Use chopped semisweet chocolate
Swap the semisweet chips for the same amount of chopped semisweet chocolate. The chopped pieces melt into more varied pools, so some bites will have a little more chocolate while others keep the graham and marshmallow in the lead.
Go for a finer graham-cracker bite
Break the graham crackers into smaller pieces before folding them into the dough, while keeping some texture rather than grinding them into crumbs. That spreads the toasted graham flavor more evenly and gives you fewer distinct crunchy bites.
Storage and Reheating
- Refrigerator: Store in an airtight container for up to 5 days; the cookies and marshmallows will firm up, so room-temperature storage is better for texture.
- Freezer: Freeze fully cooled cookies in an airtight freezer-safe container for up to 2 months, separating layers with parchment. Thaw at room temperature before serving; the marshmallow centers may be a little chewier.
- Reheating: Warm a cookie in the microwave for about 5 to 8 seconds to soften the chocolate and marshmallow. Use short bursts; too long can make the filling very hot and the cookie overly soft.
Questions That Come Up While Baking These S’mores Cookies
Chocolate Chip Smores Cookies
Ingredients
Equipment
Method
- Heat the oven to 350°F.
- Line two baking sheets with parchment paper.
- Whisk the flour, baking soda, and salt together in a medium bowl.
- Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in the eggs one at a time, then mix in the vanilla.
- Add the flour mixture and mix on low just until no dry flour remains.
- Fold in the chocolate chips and graham cracker pieces.
- Divide the dough into 24 portions and flatten each portion.
- Divide the mini marshmallows evenly among the portions.
- Enclose the marshmallows in the dough and seal each portion well.
- Arrange 12 dough portions on each prepared baking sheet, spacing them about 2 inches apart.
- Chill for 30 minutes.
- Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers look slightly underdone.
- Let the cookies cool on the baking sheets for 5 minutes.
- Transfer the cookies to a wire rack to cool.
