Thick, chewy chocolate chip cookies loaded with gooey marshmallows and crunchy graham cracker crumbs – these S'mores Chocolate Chip Cookies are everything you love about campfire s'mores, baked into the perfect cookie. No fire required.
Imagine the classic campfire s'more – toasted marshmallow, melted chocolate, and crunchy graham cracker – transformed into a thick, chewy chocolate chip cookie. That's exactly what these S'mores Chocolate Chip Cookies are. They're loaded with semi-sweet chocolate chips, gooey mini marshmallows, and crunchy graham cracker crumbs, all wrapped up in a buttery, chewy cookie dough. The marshmallows melt into gooey pockets, the chocolate chips stay perfectly melty, and the graham crackers add that signature crunch.
This recipe is foolproof and comes together in one bowl. The dough comes together quickly, and a quick chill in the fridge helps prevent spreading and concentrates the flavours. Whether you're baking for a summer party, a cosy night in, or just because you're craving something nostalgic, these cookies are guaranteed to disappear.
🔥 Ingredients
- 2¼ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp cornstarch (optional – for a softer, cakier cookie)
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1½ cups semi-sweet chocolate chips
- 1 cup crushed graham crackers (about 8 full sheets)
- 1½ cups mini marshmallows
👩🍳 Step‑by‑Step Instructions
- Preheat & prepare: Preheat your oven to 175°C (350°F). Line two large baking sheets with parchment paper or silicone mats.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cornstarch (if using). Set aside.
- Cream butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and slightly pale – about 2–3 minutes. Scrape down the sides of the bowl once to ensure even mixing.
- Add eggs and vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Don't overbeat – just mix until combined.
- Add dry ingredients: Fold the dry mixture into the wet ingredients until just combined. Stop when you don't see streaks of flour – overmixing makes tough cookies.
- Fold in the add-ins: Gently fold in the chocolate chips, crushed graham crackers, and mini marshmallows. Pro tip: Toss the graham crumbs with a little flour before adding so they don't disappear into the dough. Add the marshmallows last so they don't melt while you're handling the dough[reference:0].
- Chill the dough: Refrigerate the dough for at least 30 minutes, up to 2 hours. Chilling helps control spread and concentrates the flavour[reference:1].
- Scoop and bake: Scoop rounded tablespoons (or use a medium cookie scoop) of dough onto the prepared baking sheets, leaving about 5 cm (2 inches) between each cookie. Bake for 10–12 minutes, until the edges are golden brown but the centres still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
💡 Pro tip: For the most gooey marshmallow experience, press a few extra mini marshmallows and chocolate chips into the tops of the cookies immediately after they come out of the oven[reference:2]. They'll melt beautifully and make every cookie look bakery-style.
❓ Tips & Variations
- Marshmallow tips: For the best results, use mini marshmallows – they melt more evenly than large ones[reference:3]. Avoid all-natural marshmallows as they don't melt well in the oven[reference:4]. If you want extra gooey centres, try stuffing a halved large marshmallow into each cookie dough ball before baking[reference:5].
- No chill time? You can bake these cookies immediately, but chilling the dough for at least 30 minutes is highly recommended to prevent excessive spreading[reference:6].
- Graham cracker swap: If you don't have graham crackers, you can use crushed digestive biscuits or Teddy Grahams[reference:7]. For an extra crunchy texture, reserve some crushed graham crackers to press on top before baking[reference:8].
- Flavour twists: Swap semi-sweet chocolate chips for dark chocolate, milk chocolate, or chopped Hershey's bars for a more authentic s'mores flavour[reference:9]. Add a pinch of cinnamon to the dough for a warm, spiced note.
- Storage: Keep in an airtight container at room temperature for up to 5 days – they stay wonderfully chewy. Freeze baked cookies for up to 3 months.
- Yield: Makes about 24–30 cookies.
All the campfire flavour, baked into the perfect chewy cookie. 🔥🍪
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