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January 6, 2017

S’mores Chocolate Chip Cookies

S’mores Chocolate Chip Cookies are thick, chewy, and loaded with gooey mini marshmallows! If you love cookies and s’mores, you have to try this great recipe!

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness!

S’mores Cookies

Happy (belated) New Year, my friend! Here we are… 5 days into 2017. How’s it going? Are you showing those resolutions who’s boss? Struggling a little? Feeling glad you didn’t make any to begin with?

I for one am feeling incredibly thankful this morning. After 8 days of tissues, TV, and maybe a few tears, I’ve finally kicked the flu to the curb!!! I’m one of those people who rarely gets sick, so this down time really rocked my world. But the silver lining? It also gave me time to rest, reevaluate, and think deep on my resolutions for 2017. While I won’t go into detail on my personal and professional goals for this year, I will say that there’s a lot of exciting and delicious projects (including a website redesign) coming your way. I’m not only excited, but honored, to share this year with you! To grow with you, as human beings and as bakers. From the bottom of my heart, thank you for being here and making this dream job of mine possible.

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness!

S’mores Chocolate Chip Cookies

These EPIC cookies are loaded with gooey marshmallow, rich chocolate, and crunchy graham crackers. But the best part? The cookie dough doesn’t require chilling any dilling so you can just roll and bake! So you can have these on your table in less than 30 minutes. Bliss!

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness!

Tips and Tricks for Recipe Success:

  • Bring your eggs and butter to room temperature! You’ll know the butter is soft enough when you can press your finger into the top and an indentation is effortlessly made. Cold butter as well as melted butter should never be used when making these cookies; it will not work.
  • For this recipe you’ll need graham cracker crumbs. You can buy them from the store, or make your own by pulverizing a few sheets of graham crackers in a food processor or blender. Just make sure they’re in very fine crumbs.
  • Don’t over bake! The cookies should still be slightly soft in the center; they’ll firm up as they cool.
  • Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don’t fall apart as your transfer them.
  • If you’d like your cookies to look like the ones you see in my photos, press a few marshmallows on top of each ball of cookie dough before baking, then press a few chocolate chips on top of the baked cookies right after they come out of the oven.

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness!

When it comes to cookies, there’s always room for s’more…

↑ Couldn’t resist 😉 Enjoy! xoxo

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness!

More S’mores Recipes:

  • Nutella Stuffed S’mores Cupcakes
  • S’mores Pie
  • Chocolate Covered S’mores

If you try these Chocolate Chip S’mores Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with gooey mini marshmallows! If you love cookies and s'mores, you have to try this great recipe!

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness!

25 votes

Print

S’mores Chocolate Chip Cookies

Prep 18 mins

Cook 12 mins

Total 30 mins

Author Ashley Manila

Yield 2 dozen

S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness. Easy to make and no chilling required!

Ingredients

  • 2 and 1/3 cups all-purpose flour
  • 1/2 cup graham cracker crumbs, very finely crushed (see post for more on this)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 teaspoons vanilla
  • 2 large eggs, at room temperature
  • 2 cups semi-sweet chocolate chips
  • 1 cup mini marshmallows
  • 2 sheets graham crackers, roughly chopped (about 1/2 cup)

Instructions

  1. Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars; beat on medium-speed for 2 to 3 minutes, or until light and fluffy. Add the vanilla and beat smooth. Beat in the eggs, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in the flour mixture. Be sure not to over beat here! Turn mixer off. Using a sturdy spatula or wooden spoon, fold in chocolate chips, marshmallows, and graham crackers.
  3. Roll 3 tablespoon sized portions of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave 2" between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 11 to 12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.

Courses Dessert

Cuisine American

Nutrition Facts

Serving Size 1 or 2 cookies

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Filed Under: Chocolate, Cookies Tagged With: chocolate chip cookies, cookies, marshmallow, s'mores

Reader Interactions

Comments

  1. Brenda says

    January 6, 2017 at 5:32 am

    I’m sorry you were so sick! I’m glad you’re feeling better. Those cookies look delicious!

    Reply
  2. Lori says

    January 7, 2017 at 3:37 am

    I made these and they turned out in a flat mess. Sad face. I thought I did everything right but I guess not.

    Reply
    • bakerbynature says

      January 7, 2017 at 4:39 pm

      Hi Lori. I’m so sorry to hear your cookies didn’t turn out! A few questions: did you make sure the 1/2 cup of graham crackers were very fine crumbs (almost like a graham cracker flour?), was your butter at room temperature? Butter that’s too soft will cause cookies to spread all over the pan? I’d love to help figure out what went wrong!

      Reply
      • Jamie Roby says

        December 29, 2017 at 8:06 pm

        Mine came out perfect! Followed your recipe to a T!

        Reply
    • Tonya Brown says

      October 7, 2017 at 3:39 pm

      I got the same results

      Reply
    • Joy says

      November 2, 2018 at 1:59 pm

      You should also check your baking soda because expired baking soda can cause spreading too

      Reply
  3. Kayle (The Cooking Actress) says

    January 26, 2017 at 12:03 am

    yum yum yummmmmm!!!!! I love s’mores and cookies so much and these are the perfect combo!

    Reply
  4. eileen says

    June 15, 2017 at 5:17 pm

    Recipe looks Delic Is it possible to use less sugar & substitute the butter with either avocado or applesauce
    I am trying to bake somewhat healthier.
    Since choc chips and marshmallows have sugar i thought to ask
    Thanks

    Reply
    • Jazzly says

      May 27, 2020 at 7:57 pm

      I- I’m calling the police

      Reply
      • Kat says

        July 20, 2020 at 12:51 am

        Ill add to that & calling the Recipe manager
        -Karen
        2020

        ——
        Will try making this for my nieces!Yum!

        Reply
  5. Michelle says

    October 2, 2017 at 2:42 pm

    Confused…recipe reads that butter should be room temp and graham crackers roughly chopped but one of your messages contradicts those instructions. Don’t want to waste all the ingredients!

    Reply
    • Joy says

      November 2, 2018 at 2:05 pm

      Read the ingredients again. It calls for both finely crushed graham cracker crumbs and two sheets of coarsely chopped graham crackers. And the butter thing isn’t contradictory either because room temperature butter, and butter that’s soft because it’s sat out for a few days are different things.

      Reply
  6. Mike says

    November 30, 2017 at 9:57 pm

    I made these today for okie exchange. I did two thonlgs differently and they turned out great.
    First, I had the butter at room temperature but the first pan came out a mess, they spread too much. I refrigerated the dough for a while to firm up and they baked great.
    Second, I added a couple marshmallows to the top before baking but they melted and did not look great. Instead, as soon as I took them out of the oven I added two chocolate chips, two marshmallows, and a sprinkle of graham crackers. They set in while they cooled.
    As is says, let these cool to firm up before koving.

    Reply
  7. Stephanie Young says

    December 22, 2017 at 4:04 am

    Mine also came out terrible. All the marshmallows melted and created holes. I had to hand pick all the marshmallows out of the dough. Delicious but mine looked ugly.

    Reply
    • Laura says

      July 4, 2018 at 4:54 am

      You might have pushed the marshmallows too deeply into the cookie. Try pushing them only halfway in 🙂

      Reply
      • Shaylene says

        November 8, 2018 at 8:17 pm

        Try placing the marshmallows into the freezer overnight before placing them into the cookie dough. It keeps them from completely melting away and also helps hold their shape

        Reply
        • Andrea says

          October 4, 2019 at 3:52 am

          This really helps! I just made them today and was wondering how to keep the shape for the marshmallows! Will do next time.

          Reply
  8. Joie says

    December 28, 2017 at 7:43 am

    I made these! They turned out good! The rexipe is perfect! The marshmallows melted thoug, you can just put some with chocolate chips after they come out from the oven then cool them off. My dad doesn’t have a sweet tooth, he said they were too sweet. Can I reduce the amount of brown shugar into a half cup only?

    Reply
  9. Richie says

    January 15, 2018 at 6:09 pm

    These are good. I feel I could have used better chocolate chips than the unsweetened morsels I conveniently had on hand. Think the milk choc morsels would have given that extra flavor. But besides that these need more than a half cup of graham crackers. It seemed like a missing component cause I didn’t even get a hint of it. But awesome recipe and thanks for sharing

    Reply
  10. Kayla says

    January 20, 2018 at 12:15 am

    Can you freeze the dough? Just wondering since the marshmallows in them!

    Reply
    • bakerbynature says

      January 20, 2018 at 8:54 pm

      I think it should freeze fine 🙂

      Reply
  11. Jordan Tipton says

    February 1, 2018 at 1:02 am

    How long will these cookies last since they have marshmallows? I just know if marshmallows are left out n not air tight, they go hard.

    Reply
  12. Beth says

    May 31, 2018 at 4:59 pm

    Our new *FAVORITE* cookie! These were just eye crossingly outrageous. My son made them, and they were exactly as promised: thick, chewy and delicious.

    Reply
  13. Alma says

    June 1, 2018 at 1:01 am

    Cookie came out tasty but my marshmallows completely melted and spread everywhere

    Reply
  14. Vanessa says

    July 15, 2018 at 4:27 pm

    Didn’t turn out great. So disappointed as I love s’mores.

    Reply
  15. Jasmine says

    August 18, 2018 at 11:59 pm

    Piece if advise friends don’t use extra marshmallows 🙂

    Reply
  16. Bryn says

    February 3, 2019 at 6:46 pm

    Made these and they turned out AHMAZING!! I put them in for 8 minutes instead of 11 and it was perfect.
    I folded in the marshmallows and chocochips and chunks of graham cracker after making my dough and the marshmallows did awesome. I think they should look a lil melted like they would when you make s’mores. I also added in marshmallows and a couple choco chips per cookie right out of the oven to make them “picture perfect” 😉 will definitely be using this recipe for future references!!!! Thank you!!!!

    Reply
  17. B th says

    March 17, 2019 at 4:01 am

    Mad th we for a group of 17 year old boys. Huge hit. Make sure of read he hints and put extra marshmallows on

    Reply
  18. Ciara says

    April 15, 2019 at 9:27 pm

    My cookies came out great.they were not very pretty but as soon as I took them out I added marshmellows and choc.chips.that made them beautiful.thank uf for the great recipe..

    Reply
  19. Reem says

    April 23, 2019 at 11:20 am

    Made these today and they are delicious, my first batch spread too much so I chilled the rest for 30+ mins and they held their shape better, I would definitely make them again but make time for chilling. Thank you for the recipe!

    Reply
  20. Afton says

    July 14, 2019 at 4:08 am

    This is one of our favorite recipes in my house, but I always have issues with the marshmallows. And I do half chocolate chips and half peanut butter chips and takes them over the top amazing!

    Reply
  21. Liz says

    July 31, 2019 at 12:07 pm

    These cookies look absolutely amazing!! I love making s’mores desserts for when I have summer bbqs and get-togethers! I’m adding these to my next menu!

    Reply
  22. Andrea says

    October 4, 2019 at 3:50 am

    I have a question. My cookies came out fluffy and very delicious the only down side was that my marshmallows melted. How did you get yours to stay in place and still have that toasty look?

    Reply
  23. Lisa says

    November 25, 2019 at 2:04 pm

    Can baked cookies be frozen?

    Reply
  24. Sue says

    January 17, 2020 at 12:50 am

    Mine turned out great and no chilling the dough required. Third time I’ve made them-easy!

    Reply
  25. Lana says

    February 9, 2020 at 8:20 pm

    These turned out amazing and super cute. I kept the mini marshmallows out and just pressed them on top of each cookie two minutes before they were ready to come out. I kept the dough in the freezer between batches. Also, ran out of brown sugar and substituted it with a cup of raw honey which worked great. Love this recipe!!

    Reply
  26. Christina says

    March 4, 2020 at 5:37 am

    These are bomb! Just finished making a batch.Came across this recipe on Pinterest and they are to die for thank you xo

    Reply
  27. Alison says

    March 11, 2020 at 3:33 am

    These are amazing! Made them tonight! Thanks.

    Reply
  28. Sabrina Brooks says

    April 25, 2020 at 4:04 pm

    Well mine came out flat too! Disappointed! Very fine graham crackers, new baking soda, soft butter but not too soft!

    Reply
  29. Anita says

    May 6, 2020 at 12:45 am

    Amazing!!!!! I loved the recipe! So delicious 🙂

    Reply
  30. Jbennie617 says

    May 25, 2020 at 1:32 am

    This recipe is phenomenal! I made the s’mores chocolate chip cookies morning and everyone in my household loved them! I also took some to a small gathering and they loved them too. Thanks for sharing the recipe! We have a new favorite 🙂

    Reply
  31. Viri says

    June 25, 2020 at 9:51 pm

    I loved these cookies! I had some trouble with the last batch, but I think it might just have been that the dough had been sitting out longer than the first batch. They were delicious 🙂 I hope to improve how they look as I keep practicing. Thanks for sharing this recipe!

    Reply
  32. Laura says

    July 9, 2020 at 12:53 am

    Suck good cookies! I thought they weren’t going to turn out good because I read the comments while they were baking and I didn’t exactly follow the recipe, but they turned out so good!!!

    Reply
  33. Tessa Jacomina says

    August 5, 2020 at 5:43 am

    I loved this recipe! Thank you sharing it! I scooped the dough right after blending all the ingredients and popped it in the freezer for 20 minutes before baking. They absolutely looked gorgeous fresh out of the oven and looked even more gorgeous after topping it with more marshmallows and chocolate chips.
    I cut the sugars in half.. and the overall sweetness was just right for us!

    Reply
  34. JB says

    September 24, 2020 at 4:32 pm

    I’ve made these several times and they are always delicious. I love to share them with friends and they are always a hit!

    Reply
  35. Lauren says

    December 1, 2020 at 10:32 pm

    These turned out great, I don’t have good luck with baking but these were a hit 🙂

    Reply
  36. Robin says

    December 21, 2020 at 8:13 pm

    I made these a few times and they are delicious. I always make a few different cookie doughs at a time, fscoop out and freeze to bake as needed. These come out perfectly every time. Who knows, maybe the marshmallows being frozen first helps? Idk, but these are great.

    Reply
  37. Ginelle Tok says

    December 22, 2020 at 5:35 am

    The base of the cookie is soft right ? I finished baking and the base was soft

    Reply
  38. Amanda says

    February 15, 2021 at 7:43 pm

    These are amazing! I LOVED them! I made 4 dozen with one batch, because I made them smaller. My advice is to try and keep the marshmallows inside the ball of dough. The ones that were on the outside stuck to the pan and hardened on. Also I kept the butter a bit colder than room temperature, and that worked well. Thanks for sharing this recipe!

    Reply
  39. Nicole says

    February 16, 2021 at 10:43 am

    These were really yummy. However, the marshmallows totally melted a few minutes after taking them out of the oven. I tried the second batch for less time, and they still melted/caramalized into nothingness. After that they tasted like chocolate chip cookies with a mega punch of sweetness.

    Reply
    • Amanda says

      February 16, 2021 at 8:29 pm

      Try to keep the marshmallows inside the balls of dough. I tried that, and it seemed to work quite well. Mine came out great, and tasted like s’mores! Maybe this won’t work for you, but I hope it does. My ones with the marshmallows on the outside crystalized into nothing too. The rest were fine though.

      Reply
  40. Amanda says

    March 18, 2021 at 9:06 pm

    Definitely use the parchment paper!!! It’s a HORRIBLE mess without it!

    Reply
  41. Catherine says

    April 8, 2021 at 6:41 pm

    Mine turned out great!!! Can the unbaked dough be frozen?

    Reply

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Meet Ashley

Hey! I’m Ashley, a creative spirit with a major sweet tooth. Most days you can find me in my happy place: the kitchen. If I’m not there, I’m probably snapping photos of food, planning a party… or dreaming about my next trip to Paris (AKA my favorite place in the entire world). I’m a story teller, recipe developer, and photographer who firmly believes that a homemade life is a happy life. Learn More.

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