S’mores cookies are thick, soft and buttery chocolate chip cookies made with graham cracker crumbs mixed into the dough. These homemade smores cookies are then stuffed with a graham cracker, a piece of milk chocolate bar and a fluffy marshmallow. Make these decadent chocolate chip s’mores cookies the next time you want a classic cookie with a delicious flavor twist, no campfire required.
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Why Should You Make This Recipe
S’mores is a classic summertime flavor. Crumbly graham crackers topped with melted chocolate and gooey toasted marshmallows is a classic campfire treat. I have several s’mores recipes on the blog that I absolutely love. Make sure to check out my S'mores Brownies, S’mores Tahini Cookie Bars, S’mores Dip, Easy S’mores Truffles and S’mores Whoppie Pies. I am so excited to add these thick, soft and chewy smores cookies to the blog. I know you will love them as much as I do!
- Layers of flavors and textures. From the soft, thick and buttery chocolate chip cookie dough filled with cozy graham cracker crumbs to the surprise s’mores stuffed center of melty milk chocolate bars and gooey marshmallows, these s’mores filled cookies are a intensely flavorful delight.
- Easy to make, bake and eat. These s’more stuffed chocolate chip cookies can be made in one mixing bowl. Simply mix the dough, chill while the oven preheats, scoop, stuff, roll bake and enjoy.
Ingredients
This recipe for coconut chocolate chip cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, baking soda, baking powder, salt and graham cracker crumbs.
- Wet Ingredients: Gather unsalted butter, granulated sugar, light brown sugar, eggs, vanilla extract, semi sweet chocolate chips, marshmallows and small milk chocolate bars (like Hershey’s).
Substitutions
These chocolate chip cookies with coconut are as easy to make as they are delicious. Here are my recommended substitutions to make these indulgent s’mores stuffed chocolate chip cookies.
- All purpose flour: Make these cookies, gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off weight (330 g) rather than cup for cup.
- Baking Soda and Baking Powder: These cookies have not been tested with just baking powder or baking soda. It is recommended to use both leaveners in these smores cookies.
- Granulated Sugar and Light Brown Sugar: Maple sugar would also work well to make these chocolate cookies with graham crackers and marshmallows refined sugar free.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Egg: This recipe has not been tested without eggs.
- Vanilla Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients.
- Chocolate Chips: Feel free to use any combination (or just one) kind of chocolate chips or bars. Dark chocolate would be especially delicious.
- Marshmallows: For a more pronounced marshmallow crack in the middle of the chewy chocolate cookie, use a regular sized marshmallow. For gooey marshmallows in every bite, use 6 - 7 mini marshmallows.
- Graham Crackers: Use your preferred graham crackers. This recipe requires 4 - 8 “sheets” of graham crackers.
- Hershey’s Milk Chocolate Bars: These giant s’mores cookies would be truly smores cookies without the classic milk chocolate bar. Feel free to use your preferred milk chocolate bars if you would like.
Variations
- S’mores Topped Cookies: Prepare the graham cracker and chocolate chip cookie recipe as written through the chilling step. Rest the cookie dough for 30 - 60 minutes or until the cookie dough is no longer overly sticky. Scoop the dough into 2 tablespoon size cookie dough balls and bake for 10 -11 minutes or until the edges are lightly golden brown. Carefully pull the cookies from the oven and turn the broiler on high. Press a regular sized marshmallow cut in half on top of the mostly baked cookie. Return the marshmallow topped cookies to the oven, under the broiler to bake an additional 1- 2 more minutes or until the marshmallow is toasted to your liking.. Cool the cookies and top with melted chocolate and graham cracker crumbs.
- Store Bought Cookie Dough S’mores Cookies: Use your favorite store bought cookie dough and go straight to the stuffing step. Scoop 5 tablespoons of cookie dough. Press into a flat disk. In the center place a small piece of graham cracker, a piece of chocolate and half of a regular marshmallow. Follow the rest of the baking directions as written in the recipe. Once the cookies are baked, top with another small piece of chocolate and graham cracker crumbs.
How To Make
Learn how to make s’mores cookies in a few easy steps.
Make the Cookie Dough
- Place 4 “sheets” of graham crackers into a plastic bag. Crush the crackers until the cracker turns into crumbs. Measure out ½ cup (60 g) of graham cracker crumbs. In a mixing bowl whisk together the flour, baking soda, baking powder, salt and the crushed graham cracker until well combined. Set aside for now.
- In a large mixing bowl fitted with paddle attachment, cream the butter with the light brown and granulated sugars on medium speed for 2 - 3 minutes until light and well combined. On low mix in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the chocolate chips. Cover the mixing bowl with plastic wrap or wrap the dough in plastic wrap.
Stuff the Cookie Dough with a S'more
3. When you are ready to bake the cookies, preheat the oven to 375 F (190 C). Line two baking sheets with parchment paper. Using a large cookie scoop (3 tablespoons, 45 ml), scoop the graham cracker and chocolate chip cookie dough into the palm of a clean hand. Gently press the dough into a disk. Place a small piece of graham cracker into the center of the cookie dough disk. Top the graham cracker with a small piece of chocolate and half of a regular marshmallow. Gently lift the sides of the cookie dough up and around the s’more in the center of the cookie dough. Roll the cookie dough into a ball and place on the prepared baking sheet.
Bake and Serve the S'mores Stuffed Cookies
4. Bake at 375 F (190 C) for 11 - 13 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Some of the cookies will have split down the center exposing the marshmallow. Some will not, but that’s perfectly ok. Reshape any cookies into a more round shape if you like. After reshaping the cookies, top with one more small piece of chocolate and more graham cracker crumbs. Cool the giant s’more cookie on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool until the cookies are set enough to pick up and enjoy.
How To Make Ahead, Store, Freeze and Thaw
- Make Ahead: Prepare the chocolate chip and graham cracker cookie dough to the chilling step. Store the cookie dough covered in the fridge for 1- 2 days. For longer cookie dough storage, transfer to the freezer.
- Store: Place the baked chocolate chips cookies in an airtight container. Store at room temperature for up to one week. Cookies taste best when enjoyed within the first 2 - 3 days. I highly suggest warming up the cookies in the microwave for about 20 - 30 seconds once they have cooled.
- Freeze Baked Cookies: I don’t recommend freezing these cookies after baking. They will still be delicious, but the texture will change. To freeze, place each of the cookies in a freezer proof container in a single lined with parchment paper between each layer. Freeze for up to three months.
- Freeze Cookie Dough: Scoop the cookie dough into balls and place on a lined baking sheet or large plate. Flash freeze in the freezer for 20 minutes. Remove the cookie dough balls and transfer to an air tight, freezer safe container for up to 2 months. Thaw the cookie dough in the fridge overnight. Resume making the cookies at the “stuffing” step.
M’s Expert Tips
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Rest the cookie dough. Rest the dough while the oven preheats. Resting the dough allows the cookie dough to set enough to more easily flatten into a disk and roll around the marshmallow.
- Cover the marshmallow(s). Make sure to fully cover the marshmallow(s). Press any cracks in the cookie dough back together so the marshmallow is completely covered by the cookie dough.
- Give your cookies a “cookie scoot.” Within the first 3 - 5 minutes of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
I find that a large cookie scoop, with about 3 tablespoons of cookie dough makes the perfect cookie for stuffing. I don’t recommend making these cookies smaller if you plan on stuffing them with a s’more.
If you’re craving something salty and sweet, any kind of cracker along the same texture as graham crackers works well here. Ritz crackers is an especially delicious choice.
Milk chocolate has a higher cocoa butter fat content than dark chocolate. For this reason, it tends to melt more easily than dark chocolate which is perfect for s’mores.
Rather than cutting the regular marshmallow in half, you can use a full marshmallow. However the suggested amount of cookie dough won't cover the entire marshmallow. Just push the cookie dough up as far as it can. It's fine if the top of the marshmallow is exposed.
Other Marshmallow Stuffed Cookie Recipes to Try
If you try this S’mores Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
S'mores Cookies Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 ziplock bag optional to crush graham crackers
- 1 large cookie scoop (3 tbsp, 45 ml)
- 2 large baking sheets
- 2 sheets parchment paper
Ingredients
- 2¾ cups (330 g) all purpose flour
- ½ (60 g) graham cracker crumbs about 4 "sheets"
- 1 teaspoon cornstarch
- ¾ teaspoon baking soda
- 1 teaspoon salt
- 1 cup (226 g) unsalted butter, room temperature but cool to the touch
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- 1½ cups (255 g) chocolate chips or chopped chocolate bars
- 5 oz. Hershey's milk chocolate bar, divided
- 8 regular marshmallows, halved
- 2 graham crackers, broken into pieces
Instructions
- Place 4 “sheets” of graham crackers into a plastic bag. Crush the crackers until the cracker turns into crumbs. Measure out ½ cup (60 g) of graham cracker crumbs.½ (60 g) graham cracker crumbs
- In a mixing bowl whisk together the flour, baking soda, baking powder, salt and the crushed graham cracker until well combined. Set aside for now.2¾ cups (330 g) all purpose flour, 1 teaspoon cornstarch, ¾ teaspoon baking soda, 1 teaspoon salt
- In a large mixing bowl fitted with paddle attachment, cream the butter with the light brown and granulated sugars on medium speed for 2 - 3 minutes until light and well combined. On low mix in the eggs and vanilla extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. I like to do this about ½ of the dry ingredients at a time. Fold in the chocolate chips.1 cup (226 g) unsalted butter, room temperature , 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar, 2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract, 1½ cups (255 g) chocolate chips or chopped chocolate bars
- Cover the mixing bowl with plastic wrap or wrap the dough in plastic wrap.When you are ready to bake the cookies, preheat the oven to 375 F (190 C). Line two baking sheets with parchment paper.
- Using a large cookie scoop (3 tablespoons, 45 ml), scoop the graham cracker and chocolate chip cookie dough into the palm of a clean hand. Gently press the dough into a disk. Place a small piece of graham cracker into the center of the cookie dough disk. Top the graham cracker with a small piece of chocolate and half of a regular marshmallow. Gently lift the sides of the cookie dough up and around the s’more in the center of the cookie dough. Roll the cookie dough into a ball and place on the prepared baking sheet.5 oz. Hershey's milk chocolate bar, divided, 8 regular marshmallows, halved
- Bake at 375 F (190 C) for 11 - 13 minutes or until the edges of the cookies are set and are a light golden brown. The center of the cookies will be slightly puffed up. Some of the cookies will have split down the center exposing the marshmallow. Some will not, but that’s perfectly ok.
- Reshape any cookies using a biscuit or cookie cutter slightly wider than the cookie as soon as the cookies are removed from the oven. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape. After reshaping the cookies, top with one more small piece of chocolate and more graham cracker crumbs. Cool the giant s’more cookie on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool until the cookies are set enough to pick up and enjoy.2 graham crackers, broken into pieces, 5 oz. Hershey's milk chocolate bar, divided
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