These chewy smores cookies are made with chewy chocolate chip cookie dough, graham crackers chunks, chocolate chips, and mini marshmallows, and stuffed with a large marshmallow in the middle of the cookie.
These cookies are the perfect summer cookie. These are perfect for any occasion like a summer party, pool party, snack, etc!
We love making chocolate chip cookies with different flavors, you should try our brown butter pecan cookies, biscoff butter cookies, brookies cookies, chewy chocolate cookies, and our brown butter chocolate chunk cookies.
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Why this recipe works
- Ease-Â these cookies are surprisingly easy to make and come together in just one bowl!
- Marshmallow stuffed cookies- These are stuffed with a marshmallow that is toasted into a melty center!
- Smores flavor- Filled with graham cracker pieces, chocolate chips, and mini marshmallows to give a smores flavor.
- Texture-Â these cookies have the perfect cookie texture with crispy edges and a chewy center and gooey and melty chocolate chips and melted marshmallows.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of these delicious cookies.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking soda – baking soda helps the cookies rise and spread. Make sure that your baking soda isn't expired. Don't replace baking soda with baking powder!
Cornstarch-Â cornstarch helps to create a crumbly and tender texture for these cookies, plus, it keeps the cookie thick and soft.
Sugar- we used granulated sugar for this recipe. You can use caster sugar as well.
Brown sugar- adds a caramelly flavor and chewy texture to the cookies.
Eggs- you will need 2 large eggs for this recipe. Make sure that your egg is at room temperature.
Egg yolk- egg yolk gives this cookie a chewier texture.
Vanilla extract- adds extra flavor.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
Graham crackers- If you don’t have graham crackers, you can use tea biscuits, vanilla wafers, and digestive biscuits.
Mini marshmallows- we added mini marshmallows to the batter of the cookie dough for an extra smores flavor!
Chocolate chips- you can use any kind of chocolate chips for these cookies, we like to use either dark chocolate chips or semisweet chocolate chips.
Marshmallows- use regular-sized marshmallows. You can cut them in half as we did or keep them whole.
Instructions
Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
Add the eggs and the egg yolk, and mix until combined and creamy.
Then, add the flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
Add the chocolate chips, mini marshmallows, and graham cracker chunks, and fold with a spatula until the mixture is just combined.
Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
Make a hole using your thumb in the middle of the cookie dough ball and stuff it with the marshmallow. We used ½ a marshmallow per cookie dough ball, but you can use a whole marshmallow.
Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 11-12 minutes. Immediately top them with more chocolate chips.
Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookie scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be firmer and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
Faq's
These cookies will last for up to 4 days stored at room temperature in an airtight container.
Yes! If you can't find mini marshmallows, simply skip it. The marshmallow in the middle will do the job.
Yes! We love using chocolate bars, chopping them, and adding them to the cookie dough. Use your favorite type of chocolate for these.
This usually means that there is too much flour in the dough. It is very important to measure your flour correctly. Check out our instructions for how to measure flour correctly in the expert tips.
Storing
It’s okay to store these cookies at room temperature. Make sure that you store them in an airtight container so they won't dry out.
Freezing
Follow the instructions as written and make the marshmallows stuffed dough balls, then transfer the dough balls into a freezer-friendly airtight ziplock bag, and freeze the cookie dough ball for up to 3 months.
When ready to bake the cookies, bake them right away, no need to thaw. Add an extra minute or so for the baking time.
Variations
Cinnamon- add ½ teaspoon of cinnamon to the cookie dough to add a delicious cinnamon flavor.
Chocolate- swap the chocolate chips with milk chocolate chips, dark chocolate chips, chocolate chunks, or your favorite kind of chocolate!
Substitutions
Dairy-free- it’s easy to make this recipe dairy-free. Simply replace the butter with vegan butter.
Gluten-free- you can swap the flour with gluten-free flour to make these gluten-free. I never tested this recipe with gluten-free flour, but it should work.
Chocolate- instead of using chocolate chips, use Hershey's milk chocolate bars and chop it into pieces.
Tools
- Mixing bowl (set of 3)
- Whisk Set (pack of 3) to whisk the ingredients together
- Baking sheet and rack set (our fave)
- Cookies scoop set of 3 (the best cookie scoop we used)
More cookies recipes
Nutella stuffed cookies- These Nutella stuffed cookies are made with our favorite chocolate chip cookie dough and stuffed with frozen Nutella that gives these cookies a gooey Nutella filling.
Brownie cookies- These brownie cookies are rich, fudgy, and full of chocolate flavor. These have a crackly top and a fudgy center that tastes just like a brownie!
Lemon cooler cookies- These lemon cooler cookies are made with fresh lemon zest and lemon juice, making the lemon flavor pop!
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📖 Recipe
Best S'mores Cookies
Ingredients
- ¾ cup Butter
- 1 teaspoon Vanilla extract
- ½ cup Granulated sugar
- 1 cup Brown sugar
- 2 Eggs
- 1 Egg yolk
- 2 tablespoon Cornstarch
- 2 cups Flour plus 2 tbsp
- 1 teaspoon Baking soda
- ½ teaspoon Kosher salt
- 1 ½ cups Chocolate chips
- ½ cup Mini marshmallows
- 1 cup Graham crackers chopped
- 24 Marshmallows
Instructions
- Into a big mixing bowl, add the room temperature butter, sugar, brown sugar, and vanilla extract, and cream it with an electric hand mixer for 2-3 minutes or until it's creamy and light in color.
- Add the eggs and the egg yolk, and mix until combined and creamy.
- Then, add the flour, cornstarch, baking soda, and kosher salt, and mix with the hand mixer until almost combined.
- Add the chocolate chips, mini marshmallows, and graham cracker chunks, and fold with a spatula until the mixture is just combined.
- Cover the bowl with plastic wrap and let the dough rest in the fridge for at least an hour. We let the dough rest in the fridge overnight.
- Use a large cookie scooper to scoop out the cookies or scoop the cookies with a regular tablespoon, 3 tablespoons at a time.
- Make a hole using your thumb in the middle of the cookie dough ball and stuff it with the marshmallow. We used ½ a marshmallow per cookie dough ball, but you can use a whole marshmallow.
- Place the cookie dough balls onto a parchment paper-lined baking sheet and bake in a 180c (350f) preheated oven for 11-12 minutes. Immediately top them with more chocolate chips.
- Let the cookies cool for 5 minutes, and then transfer them to a wire rack to cool completely.
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have moist cookies and not dense and dry cookies.
- Make sure that your butter is at room temperature. An hour or two before making these cookies, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the dough.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Line your sheet pan with parchment paper or a silicone mat! This step helps the cookies to bake evenly, and it makes sure that your cookies release easily from the pan.
- Use a cookies scoop to scoop out the cookies, that way you will have even-sized cookies, plus it ensures that your cookies bake evenly.
- Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
- Chill the dough! This step is crucial and prevents the cookies from spreading out too much. After making the cookie dough, cover the bowl with plastic wrap or a clean towel, and chill the dough in the fridge for at least 1 hour.
- Be patient! I know it’s extremely tempting to eat these cookies as they are pulled out of the oven, but let these cookies cool for at least 15 minutes so they will be more firm and won’t crumble up.
- We suggest letting these cookies cool for 5 minutes and then transferring them to a wire rack to cool for at least 10 more minutes. This step ensures that the bottom of your cookies will not be soggy from the steam.
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