Name: Chocolate S’mores Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 55 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour (spooned and leveled); 3/4 cup Dutch-process cocoa powder (can substitute with unsweetened cocoa); 1 teaspoon baking soda; 1/2 teaspoon kosher salt; 1 cup unsalted butter (at cool room temperature); 1 cup granulated sugar; 1 cup packed light brown sugar; 2 large eggs; 2 teaspoons pure vanilla extract; 1 cup chocolate chips or chocolate chunks; 1 cup chopped graham crackers; 15 large marshmallows (cut in half); Flaky sea salt (for sprinkling on cookies); Chocolate candy bar pieces; Extra graham cracker pieces

Jump to Recipe· 3.9 from 79 reviews

If you have a soft spot for all things chocolatey and nostalgic, then this Chocolate S’mores Cookies Recipe is about to become your new obsession. Imagine biting into a cookie that marries rich cocoa goodness with melty marshmallow centers and the unmistakable crunch of graham crackers—a perfect twist on that classic campfire treat. These cookies bring the warmth and sweetness of s’mores indoors, giving you that gooey, chocolatey delight anytime you want, with a texture and flavor combo that’s downright irresistible.

Ingredients You’ll Need

The image shows a flat lay of baking ingredients on a white marbled surface. In the center is a white bowl filled with flour. Surrounding it are multiple bowls and plates: at the top left, a white bowl with dark brown chocolate chunks; next to it, a white bowl with cocoa powder; two small wooden bowls with white baking soda and salt; a light wooden plate holding two brown eggs and a small white cup of dark vanilla extract; a small white bowl of coarse salt on the top right; a small brown bowl filled with brown sugar below the eggs; a white bowl of broken light brown graham crackers on the bottom right; a small plate with a mix of broken graham crackers and dark chocolate pieces to its left; a white bowl filled with white marshmallows; a white bowl with white sugar; and a small wooden plate holding two sticks of butter near the left center. The arrangement is neat and evenly spaced. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Chocolate S’mores Cookies Recipe plays a crucial role, creating a balanced harmony of flavor and texture with every bite. From the deep cocoa powder to the crunchy graham crackers and soft marshmallow centers, these simple staples come together beautifully.

All-purpose flour (2 1/4 cups): The sturdy base that holds the cookie’s shape and provides chewiness.

Dutch-process cocoa (3/4 cup): Offers a rich, smooth chocolate flavor—unsweetened cocoa works if you prefer a slightly different chocolate profile.
Baking soda (1 teaspoon): Helps the cookies rise just enough for a tender bite.
Kosher salt (1/2 teaspoon): Enhances sweetness and balances flavors perfectly.

Unsalted butter (1 cup): Adds luscious richness and keeps cookies soft.
Granulated sugar (1 cup): Sweetens while contributing a slight crisp edge to the cookie.
Light brown sugar (1 cup, packed): Brings moisture and a subtle caramel undertone.

Large eggs (2): Bind the ingredients together and ensure a tender crumb.
Pure vanilla extract (2 teaspoons): Deepens flavor with warm, inviting notes.
Chocolate chips or chunks (1 cup): Bursts of melty chocolate throughout the cookies.

Chopped graham crackers (1 cup): Imparts that classic s’mores crunch and slight sweetness.
Large marshmallows (15, halved): The gooey, delightful center that makes these cookies truly special.
Flaky sea salt (for sprinkling): Adds a touch of sophisticated saltiness that elevates every bite.

Chocolate candy bar pieces and graham cracker pieces (for garnish): Optional, but they amp up the cookie’s charm and texture.

How to Make Chocolate S’mores Cookies Recipe

A clear glass mixing bowl holds three visible layers on a white marbled surface: a dark brown chocolate batter forming the base layer, a generous pile of large dark chocolate square chunks on the left side, and broken light tan graham cracker pieces covering the right side. Smears and spots of the dark batter cling to the inside of the bowl, showing the mixing process. In the background, white marshmallows sit in a white bowl to the left, and a few other small bowls hold chunks of chocolate and broken graham crackers, slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Step 1: Prep Dry Ingredients

Start by whisking together the all-purpose flour, Dutch-process cocoa, baking soda, and kosher salt in a medium bowl. This dry mix ensures the flavors are evenly distributed and lays the groundwork for that perfect chocolatey base.

Step 2: Mix Wet Ingredients

In a large bowl, cream together the unsalted butter with both granulated and light brown sugars until smooth and fluffy. Be sure to scrape the bowl occasionally so everything folds in nicely. Next, beat in your eggs one at a time for maximum moisture, finishing off with the vanilla extract for that lovely aroma.

Step 3: Combine Dough

Turn off your mixer before adding the dry ingredients to the wet. Mix gently on low until just combined—overmixing can make the cookies tough. Then, fold in those luscious chocolate chips and crunchy graham cracker bits, distributing them evenly without deflating the dough.

Step 4: Short Chill

Cover and chill the dough for 30 minutes. This step is key because it firms up the dough, making it easier when you wrap it around each marshmallow later on.

Step 5: Fill & Shape

Scoop about 2 1/2 tablespoons of dough, flatten it gently in your palm, and nestle a marshmallow half in the center. Wrap the dough completely around the marshmallow, sealing it well and rolling it into a ball, leaving just a little marshmallow peeking on top for that irresistible gooey peek.

Step 6: Chill Dough Balls

Place the shaped dough balls in the fridge for 1 hour to an entire day. Chilling helps them stay round and prevents too much spreading in the oven. If chilling longer than an hour, store the dough balls in a sealed container for freshness.

Step 7: Bake Cookies

Preheat your oven to 350°F. Space the dough balls about two inches apart on parchment-lined baking sheets. Bake for 10 minutes, watching for set edges and melty marshmallows that promise the perfect bite.

Step 8: Finish & Garnish

When the cookies are hot from the oven, use a spatula to nudge and shape them into perfect circles if needed. Top each with chocolate candy bar pieces and extra graham cracker chunks, then sprinkle with flaky sea salt while warm. Let them cool for about 5 minutes on the pan before transferring to a wire rack so they’re easy to handle.

How to Serve Chocolate S’mores Cookies Recipe

Garnishes

Adding chocolate candy bar pieces and extra graham cracker chunks on top brings added crunch and a delightful visual appeal. A slight sprinkle of flaky sea salt contrasts the sweetness beautifully, turning these cookies into a gourmet treat you’ll want everyone to try.

Side Dishes

Pair these gooey Chocolate S’mores Cookies Recipe treats with a cold glass of milk or creamy hot chocolate for a comforting dessert experience. For adults, a cup of robust coffee or a smooth, velvety latte complements the rich chocolate flavors really well.

Creative Ways to Present

Try stacking a few cookies with a scoop of ice cream tucked between for a decadent s’mores-inspired cookie sandwich. Or, place the cookies on a festive platter surrounded by mini marshmallows and chocolate chunks to mimic a cozy campfire vibe perfect for sharing at gatherings.

Make Ahead and Storage

Storing Leftovers

Keep leftover cookies in an airtight container at room temperature for up to 4 days. This keeps the marshmallow centers soft and melty while preserving that slightly crisp cookie edge.

Freezing

To freeze, place the dough balls on a baking sheet and freeze until solid, then transfer to a resealable freezer bag or container. Cookies can be baked directly from frozen, just add a couple of extra minutes to baking time. This is ideal if you want fresh-baked cookies on demand.

Reheating

Warm cookies in a preheated 300°F oven for about 3–5 minutes to revive that gooey marshmallow center and soften the chocolate once more. Avoid microwave reheating as it can make the marshmallow too rubbery.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can, but the flavor will be slightly brighter and more acidic. Dutch-process cocoa is smoother and less bitter, which pairs wonderfully with the sweet marshmallows.

What if I don’t have graham crackers?

If you’re out of graham crackers, you can substitute with digestive biscuits or a crunchy cereal like honeycomb for a similar texture and sweetness.

Can these cookies be made gluten-free?

Absolutely! Swap the all-purpose flour for a 1:1 gluten-free baking flour blend. Just make sure your blend includes xanthan gum or add a little extra to help with texture.

Do I have to chill the dough for so long?

Chilling the dough ensures the cookies don’t spread too much and helps in shaping around the marshmallow. A minimum of 30 minutes is best, but longer chilling is fine and can even improve flavor.

Can I use mini marshmallows instead of large ones?

Large marshmallows work best here, as they create the gooey center that’s signature to these cookies. Mini marshmallows may melt completely, losing that wonderful gooey surprise inside.

Final Thoughts

This Chocolate S’mores Cookies Recipe is one of those magical creations that brings happiness with every bite. It’s nostalgic, comforting, and downright delicious, perfect for sharing or indulging all by yourself. Give it a try and watch how quickly it becomes a beloved staple in your baking repertoire!