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S'mores Chocolate Chip Cookies
I'm a firm believer that s'mores aren't just for summer campfires, which is precisely why I had to transform my Brown Butter Chocolate Chunk Cookies into these insanely delicious s'mores cookies. By swapping in graham cracker crumbs and stuffing each cookie with a gooey marshmallow, these homemade s'mores cookies capture all that classic s'mores flavor in cookie form. They're crispy on the edges, perfectly chewy in the middle, and when you break them open? That Instagram-worthy marshmallow stretch is absolutely everything!
The best part? It's a small batch recipe, making just 8 perfect cookies. As much as I love having cookies around, sometimes you want that freshly-baked experience without dozens hanging out on your counter for days. Plus, since these are stuffed with marshmallows, they're really best enjoyed while they're still slightly warm, and the centers are perfectly gooey. Trust me... once you try a warm cookie with melty chocolate chunks and that toasted marshmallow center, you'll understand why these disappear so quickly!
And if you're as obsessed with s'mores as I am, you're in luck! This recipe joins my growing collection of s'mores-inspired treats, including my fudgy S'mores Brownies, cozy S'mores Banana Bread, and decadent S'mores Cupcakes. Each one brings a unique twist to those classic campfire flavors we all love.
What You'll Need
- Unsalted butter: We're browning this butter to add an incredible nutty flavor! If you only have salted butter, that's fine - just reduce the added salt to ⅛ teaspoon.
- Nonfat dry milk powder: Here's a pro baker's secret - adding milk powder while browning butter intensifies that toasty, nutty flavor. It's like brown butter amplified!
- Brown sugar: Either light or dark works here - it adds moisture and that subtle molasses flavor that makes cookies irresistible.
- Granulated sugar: Works with the brown sugar to create the perfect texture and sweetness level.
- Egg: Just one large egg helps create that perfect chewy texture.
- Vanilla: I prefer vanilla bean paste for those gorgeous flecks, but vanilla extract works beautifully too.
- Dark chocolate: Treat yourself to good chocolate here - I love using Lindt dark chocolate bars for those perfect melty puddles throughout the cookies.
- Bread flour: The higher protein content gives these cookies an amazing chewy texture. No bread flour? All-purpose works too!
- Baking soda: Helps with browning and provides just the right amount of lift.
- Salt: Don't skip it! Salt balances the sweetness and makes all the flavors pop.
- Graham crackers: Crushed into fine crumbs, these bring that classic s'mores flavor right into the cookie dough.
- Jumbo marshmallows: Be sure to use the big ones - mini marshmallows just disappear into the cookie while baking!
The Secret to Perfectly Round Cookies
Due to the graham cracker pieces, marshmallows, & chocolate chunks, these cookies naturally spread unevenly and come out of the oven looking a bit wonky. But don't worry! You can easily transform them into picture-perfect circles right after they come out of the oven. While the cookies are still hot and pliable, use a large round cookie cutter (or even a small bowl) to swirl around each cookie gently. This motion neatly tucks in any uneven edges before the cookie sets. Since you'll need space to swirl the cutter around each cookie, I recommend baking just 4 cookies per sheet, keeping them well away from the edges.
Pro tip: Work quickly while the cookies are still hot, moving from one cookie to the next. The more they cool, the harder they'll be to reshape.
Why Baking by Weight Matters
I develop and test all recipes using weight measurements (grams) because it's the most precise way to bake. While you'll find volume measurements in the recipe card (just click "US Customary"), investing in a kitchen scale will transform your baking results. Not only do measuring cups vary in size around the world, but even the way you scoop flour can significantly change the amount used. Kitchen scales are affordable and will help you recreate these cookies exactly as intended – giving you consistently perfect results every time you bake.
Gooey Marshmallow-Stuffed S'mores Cookies (Small Batch)
Ingredients
- 8 jumbo marshmallows
- 113 g unsalted butter
- 30 g nonfat dry milk powder
- 110 g light brown sugar
- 50 g granulated sugar
- 1 large egg (≈ 50g)
- 1 tablespoon vanilla bean paste
- 110 g bread flour
- 30 g graham cracker crumbs (approx. 2 full-sheet graham crackers), plus more for garnish
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 100 g 70% cacao dark chocolate chopped
Instructions
- Place the marshmallows in the freezer.
- Cube the butter and place in a light-colored skillet. (Light-colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring constantly.
- Once melted, add the milk powder and stir until evenly incorporated (don't worry if some of the milk powder clumps together). Keep stirring. After 5-8 minutes, the butter will begin browning; you’ll notice lightly browned specks begin to form at the bottom of the pan, and you'll begin to smell a nutty aroma. Once browned, immediately remove from heat and pour into a heat-proof bowl. (You should have ~120 grams of brown butter).
- To the brown butter (which should look like dark, wet sand), add the brown sugar and granulated sugar and whisk until evenly combined. Add the egg and vanilla and whisk again until well combined.
- Add the flour, graham cracker crumbs, baking soda, and salt to the wet ingredients and mix until just combined; be sure not to overmix! Fold in most of the chocolate chunks (reserve some for the next step) until incorporated.
- Remove the marshmallows from the freezer. Using a 3-tablespoon spring-loaded scoop, scoop the dough into balls and place dough balls on a lined baking sheet.
- Gently flatten each dough ball into a disc, then place a marshmallow in the center and wrap the dough around the marshmallow so just a bit is peeking out at the top. Top with remaining chocolate chunks, then place in the refrigerator to chill for at least 30 minutes, though an hour of chilling will give you the best results.
- Preheat the oven to 350°F (180°C). Line another baking sheet with parchment paper and set aside.
- Bake the cookies, 4 at a time, for 12-13 minutes, or until browned on the sides; the centers will look gooey. Remove from the oven and sprinkle the tops with additional graham cracker crumbs. Allow to cool on the baking sheet completely.
Marc
Can I refrigerate the dough before I make the cookies and bake?
Mike Johnson
Absolutely! Chilling the dough is actually a great idea for these cookies. You can refrigerate the dough for up to 3 days or even freeze it for up to 3 months.
marc d.
wow!.....im a baker and came by this recipe in looking for a s'mores cookie recipe. It does not disappoint. when making this recipe it may seem like something is off but it is not. The dry milk powder is a great addition. I'm on my third batch this week.
Mike Johnson
So glad you trusted the process even when it seemed different - that dry milk powder really is the secret weapon, isn't it? Three batches in one week is quite the endorsement! Made my day to hear they're working so well for you! 😊
Marc d
Hey Mike these coookies are going like hotcakes…. Can I refrigerate the cookies before baking them? I need to make like 50 for a party and I can’t do it on one day
Mike Johnson
That's awesome that they're such a hit! And yes, absolutely - you can definitely refrigerate these before baking, which is perfect for making 50 cookies manageable.
I'd recommend assembling all the cookies (with the marshmallows stuffed inside), then placing them on parchment-lined baking sheets. Cover tightly with plastic wrap and refrigerate for up to 3 days. The dough will firm up, which actually makes them easier to handle and helps prevent spreading too much during baking. When you're ready to bake, you can bake them straight from the fridge - just add an extra 1-2 minutes to the baking time since they'll be cold.
50 cookies sounds like one lucky party - those guests have no idea what they're in for! Let me know how your cookie marathon goes!
Angela
This looks so good! Cannot wait to try them.