These utterly decadent s’mores chocolate chip cookies are out of this world! Inspired by those nostalgic campfire s’mores, they bring together crunchy graham crackers, gooey marshmallows, and generous pools of melted chocolate, all wrapped up in an irresistible cookie.
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One bite of these s’mores chocolate chip cookies brings me back straight to those cozy nights in the woods making campfire s’mores. These vivid memories are tightly connected to these camping trips I made in the United States and in Canada over the years. But there’s even better than s’mores: turn them into decadent chocolate chip cookies and make them directly from the comfort of your home anytime of the year.
For this recipe I used my favorite chocolate chip cookie dough that yields some generous soft and chewy cookies with crispy edges and puddles of melty chocolate (choose high quality chocolate!). Add graham crackers biscuits, giant marshmallows, and you’ve got it all!
Why you’ll LOVE S’more chocolate chip cookies
- Nostalgic campfire s’mores turned into a bakery-style cookie!
- The perfect texture: soft, chewy and crunchy all at once!
- A melty marshmallow center with pools of melted chocolate
- Prepared with our signature cookie dough
What goes into s’mores chocolate chip cookies
- Graham crackers. Or other similar biscuits, such as Digestive crackers or butter cookies (ex. Lu Tea Biscuits, Petit Beurre, etc.).
- Marshmallows. I recommend regular-size marshmallows for this recipe.
- Chocolate. We use two types of chocolate in these s’mores chocolate chip cookies: a mix of semi-sweet or dark chocolate chips and high quality chocolate feves (Valrhona’s 70% Chocolate Feves), turning each cookie into a bakery-style treat with a rich and intense chocolate flavor.
- Our signature chocolate chip cookie dough ingredients. This involves softened brown butter, granulated sugar AND light brown sugar, egg, vanilla, flour, baking soda, baking powder and salt.
The right choice of chocolate
I used two different kinds of chocolate in these s’mores cookies: some chocolate chips, that hold their shape while baking and spread out nicely in the cookie dough, and some chocolate feves to create melty puddles of chocolate. Make sure you use both for best results!
- Chocolate chips. Choose semi-sweet or dark chocolate chips, regular in size. While I add them directly in the cookie dough, I often sprinkle a few additional ones on top of each cookie toward the end of baking or right after they’re out from the oven.
- Chocolate feves (or chocolate bars). With these ones, you want to create puddles of melted chocolate on top of each cookie. I also use some chocolate feves in between the graham cracker biscuits and the marshmallows for an additional layer of chocolate inside the cookies.
So which chocolate feves/bars to choose? To create the melted chocolate effect, I swear by Valrhona Guanaja 70% Cocoa Feves, the brand’s signature dark chocolate. I admit this is a little pricey but it creates a complex blend of different aromatic profiles, making these cookies taste like they’re coming straight from heaven! A slightly cheaper and totally acceptable alternative would be to use large square of chocolate bars, something like Lindt Excellence 70% Dark Chocolate Bars. Note that you cannot achieve the melted chocolate effect with chocolate chips, which hold their shape while baking.
How to make the BEST s’mores cookies
- Start by making the brown butter and allow to soften. This step can be made an hour ahead of time or even the day before. Just bring it back to room temperature before using.
- Now prepare the cookie dough, following the recipe instructions and allow to chill in the refrigerator for about an hour before using.
- Assemble your s’mores chocolate chip cookies. This is the best part! Lay out 8 graham cracker squares onto the baking sheet, add a chocolate square (or 2 cocoa feves) and top with a marshmallow. Scoop out a large ball of cookie dough and flatten it with your hands. Then, wrap the cookie dough around it, ensuring the marshmallow is fully enclosed, and add a piece of chocolate on top. Bake, and enjoy!
Pro tips for the BEST S’mores Chocolate Chip Cookies
- Prepare the softened brown butter ahead of time. This recipe calls for brown butter, which is a simple technique I’m confident you can achieve easily. Once ready, you need to wait until it solidifies enough to become softened. Because this process is time sensitive, I recommend you prepare the brown butter up to a day or two in advance, and then bring it back to room temperature before using. You could instead go for regular softened butter but you would miss the nutty flavors that enhance the dark chocolate to perfection.
- Chill the cookie dough before using. You don’t need much chilling time, but respecting it ensures the right texture for your cookies.
- Adapt the baking time as needed. At first, you’ll notice a crazy high cookie in your oven, but don’t panic, it will flatten out once the marshmallow softens. Each oven being different from each other, you may need to prolong or shorten the baking time by a minute or two. You want the cookies to be crispy and slightly golden on the edge but with soft centers. When removing from the oven, allow to cool onto the baking sheet for a couple of minutes until set.
- Sprinkle additional chocolate chips on top of the warm baked cookies. Doing this right after baking ensures a great distribution of chocolate chips over the cookies. Plus, you’ll get to enjoy slightly melty warm chocolate chips in each bite. Heaven!
- Make perfectly round cookies and create puffy craters. Use a cookie ring or a bowl to twirl around the warm cookies to create puffy craters. This step must be done when cookies are still warm.
- Choose the right biscuits. Graham Crackers is best (use 2 pieces to create a square), but you can replace with similar biscuits: Digestives in Europe, Petits Beurre in France, or other small tea biscuits.
Storing and freezing instructions
Storing. S’mores cookies are best eaten freshly out from the oven, when still warm and oozing with melty marshmallows and chocolate. You can store them in an airtight container for a day or two, and re-heat individually in the microwave for a few seconds to soften the marshmallows again.
Freezing. I recommend freezing the unbaked s’mores cookies. Place them in a ziploc bag after the chilling time, and bake in small batches whenever you have a little cookie craving. Decrease the oven temperature to 325°F (160°C) and bake directly from frozen for roughly the same amount of time.
You may also like…
- Chocolate Chip Skillet Cookie
- Soft Chocolate Chip Cookies
- Festive Birthday Desserts + Funfetti Cookies
- Easy Baking Recipes
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- Fun Recipes To Bake With Kids
S’Mores Chocolate Chip Cookies
- Prep Time: 30 mins
- Chilling Time: 1 hour
- Cook Time: 12 mins
- Total Time: 1 hour 42 minutes
- Yield: 8 large cookies 1x
- Category: Cookies and Bars
These utterly decadent s’mores chocolate chip cookies are out of this world! Inspired by those nostalgic campfire s’mores, they bring together crunchy graham crackers, gooey marshmallows, and generous pools of melted chocolate, all wrapped up in one irresistible cookie.
Email me this recipe
We’ll send it straight to your inbox, along with weekly food inspiration!
Ingredients
- ⅔ cup (160g) unsalted butter, diced
- 1 ¼ cup (150g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- ¾ cup (135g) light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 3.5 ounces (100g) semi-sweet or dark chocolate chips +extra for sprinkling*
- 3.5 ounces (100g) dark chocolate feves or bars*
- 8 graham crackers squares**
- 8 marshmallows
- ½ teaspoon sea salt, for sprinkling over the cookies
Instructions
For the cookie dough:
- Start with the brown butter. Place diced butter in a heavy saucepan over medium heat, swirling the pan from time to time (do not stir). Once melted, it will foam up and then subside, and the milk solids will begin to separate, creating brown bits in the bottom of the pan. Swirl the pan regularly, until the butter turns a dark caramel color and a nutty aroma. Remove from the heat and pour into a glass measuring jar. Cool to room temperature, seal, then cool in the refrigerator for 1 hour, until almost completely softened.
- Whisk the flour, baking soda and baking powder and salt in a medium bowl.
- In a large mixing bowl, whisk together the softened brown butter and sugars for at least 2 minutes, until pale and fluffy, using an electric hand mixer. Add the egg, vanilla extract, and mix until combined.
- Switch to a rubber spatula and add the dry ingredients to the bowl in two or three addition, mixing well. Fold in the chocolate chips only, and mix until evenly distributed.
- Cover the bowl with plastic wrap and place in the refrigerator for 30 minutes, up to 1 hour.
For assembling the s’mores chocolate chip cookies:
- Preheat the oven to 350°F (180°C) and line a large baking sheet with parchment paper.
- Place 8 square of graham crackers onto the baking sheet. Top each of them with 2 cocoa feve or one large chocolate square, then add the marshmallow on top.
- Using an ice cream scoop, scoop a large ball of cookie dough and flatten it with your hands. Then, carefully wrap the cookie dough all around the marshmallow and graham cracker. Place a chocolate feve or square on top and flatten slightly. Repeat with the other cookies.*
- Bake for about 12 minutes, or until the center are soft and melty while the edges are golden and slightly crispy. The cookies will be very tall in the oven at first but will deflate while baking. Remove from the oven and sprinkle a few additional chocolate chips onto the cookies.
- Leave on the countertop for about a minute, then use a round cookie cutter (or a bowl) slightly larger than the cookie to scoot them into a perfectly round shape and give it some puffy craters on top. Sprinkle with sea salt. Cool on the baking sheet for 10 minutes, and transfer the cookies to a cooling rack, or eat them immediately while still warm and oozing with marshmallows and melty puddles of chocolate.
Notes
* Read carefully my note about chocolate to ensure you use the right kind one for each part of the recipe. In other words, use the chocolate chips for the cookie dough, then two chocolate feves on top of the graham crackers and an additional one on top of each cookie.
** If using regular Graham crackers, you need 2 pieces graham crackers to create a square.
Did you make this recipe?
Lastly, if you make this S’Mores Chocolate Chip Cookies, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
