When we take an incredible recipe for gooey, soft chocolate chip cookies and stuff them with marshmallows and sprinkle them with graham cracker crumbs, we get Smores Cookies! This cookie recipe is the only one you need for the summer; everyone loves them.
I can't think of anything more crowd pleasing than these cookies. It's like the perfect chocolate chip cookie recipe got even better by including everyone's favorite flavors.
The minute I made my chocolate chip marshmallow cookies, I knew they could use a sprinkling of crushed graham crackers to make them taste like s'mores! So, here we are: the best cookies to ever come out of your kitchen.
Can you just taste that gooey marshmallow center in these smores cookies?
These cookies might look complicated, but I promise you that you can do it! We'll be taking two small dough balls and pressing a piece of a store-bought marshmallow in between. Before baking, we'll press a few pieces of graham cracker on top.
We're also going to sprinkle a crushed graham cracker on top right when they come out of the oven. It will stick to the warm cookie and add another level of crunchy texture.
- All-Purpose Flour
- Baking Soda
- Butter. Unsalted butter, softened to room temperature for easy creaming.
- Granulated Sugar
- Brown Sugar. Light or dark brown sugar work equally well. Don't miss my brown sugar chocolate chip cookies, also.
- Egg. Yes, one large entire egg--both the egg yolk and egg white. Most of my recipes call for part of an egg, but this one uses the whole egg.
- Vanilla Extract
- Chocolate Chips. I prefer semisweet or dark chocolate chips here, because this recipe is pretty sweet. However, milk chocolate chips seem to be a kid favorite, so use whatever you like.
- Marshmallows. We need six large (regular-sized, not mini marshmallows) for this recipe. We will snip them in half for 12 pieces to make 12 cookies. However, if you only have mini marshmallows, you can use 3 mini marshmallows per cookie, or 36 mini marshmallows total.
- Graham Crackers. We will need four full graham cracker sheets, because we will press 3 pieces of broken graham cracker into each cookie dough ball before baking.
How to Make Smores Cookies
We're making a basic chocolate chip cookie dough, but then stuffing a piece of marshmallow in the center and pushing pieces of graham crackers on top. It's really that simple. See below for step by step images to help guide you.
First, whisk together the flour, baking soda, and salt in a medium bowl. Set aside.
In a separate bowl, combine the softened butter and granulated sugar. Beat with an electric mixer on medium speed until creamy, about 1 minute.
Add the brown sugar, and beat until combined, about 30 seconds.
Next, add the egg and vanilla and beat until combined.
Add the whisked dry ingredients to the wet ingredients, and mix on low until no streaks of flour remain.
Add the chocolate chips, and stir in by hand.
Using a 1 tablespoon measure, scoop out 12 balls of dough. Press a marshmallow chunk on top of each dough ball. Place a one-tablespoon-sized dough ball on top of each marshmallow. Use your fingers to seal the edges together as best as you can, and then roll the cookie dough ball so that the marshmallow is completely hidden inside the dough ball. Repeat with the rest of the dough, making 12 cookies total.
Break 3 graham cracker sheets into 12 pieces each (break into the four quadrants following the lines on the cracker and then each quadrant into 3 smaller pieces). Press 3 small pieces of graham cracker into each cookie dough ball, so we need 36 pieces of graham cracker from 3 whole sheets. Three graham cracker sheets makes enough pieces for all 12 cookies. (The remaining graham cracker sheet will be crushed and sprinkled over the cookies after baking).
Finally, chill the dough alls in the fridge for 30 minutes while you preheat the oven to 350. I like to bake 6 on a baking sheet, so that they have plenty of room to spread and bake. I also like to press in a few extra chocolate chips before baking, just so they have that bakery look. After baking the cookies for 11-13 minutes, remove them from the oven when the edges are starting to turn golden brown, and then immediately sprinkle them with the remaining graham cracker that you crushed. Let the cookies cool completely on the baking sheet before moving to a wire rack.
Since we're baking with sticky marshmallows, I want to mention that I love my silicone baking mats for this recipe. Not only are they reusable and completely non-stick, they will ensure the marshmallow center doesn't get stuck on the sheet when you remove the cookies to cool.
How to Store Smores Cookies
These cookies kept well at room temperature (in an airtight container) for up to 3 days. I have never had them last that long in my house, but an airtight container works. I don't recommend placing them in the refrigerator, as marshmallows are hydroscopic (water-absorbing), and they will get sticky in the cold air.
You can absolutely freeze these dough balls after the graham cracker pieces have been inserted. Freeze them without touching on a baking sheet first, and then move them to a bag once frozen for easier storage. Then, add an extra 1-3 minutes to the baking time if you're baking from frozen. Remember to save an extra a graham cracker sheet to crush over the top when the cookies come out of the oven!
- 1 cup (120 grams) all-purpose flour
- ½ teaspoon (2.5 grams) baking soda
- ¼ teaspoon salt
- 6 tablespoons (3 ounces) unsalted butter, softened
- ½ cup (100 grams) granulated sugar
- 3 tablespoons (41 grams) brown sugar
- 1 large egg
- 1 teaspoon (5 mL) vanilla extract
- ¾ cup (170 grams) chocolate chips
- 6 large marshmallows, snipped in half (or 36 mini marshmallows*)
- 4 whole graham cracker sheets, divided use
1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
2. In a separate bowl, beat together the butter and granulated sugar until smooth, about 1 minute.
Then, add the brown sugar and beat until creamy, about 30 seconds.
3. Add the egg and vanilla and beat until combined.
Add the dry ingredients to the wet ingredient, and mix on low until combined and no streaks of flour remain.
4. Stir in the chocolate chips.
5. Using a 1 tablespoon measure, scoop out 6 balls of dough. Press a marshmallow chunk on top of one dough ball.
6. Place another one-tablespoon-sized dough ball on top of each marshmallow. Use your fingers to seal the edges together as best as you can, and then roll the cookie dough ball so that the marshmallow is completely hidden inside the dough ball. Repeat with the rest of the dough, making 12 cookies total.
7. Place the cookies on a plate (or keep on the baking sheet if it fits). Then, =break 3 graham cracker sheets into 12 pieces each (break into the four quadrants following the lines on the cracker and then each quadrant into 3 smaller pieces). We’re putting 3 small pieces of graham cracker in each cookie, so we need 36 pieces of graham cracker from 3 whole sheets. Each quadrant of a graham cracker makes 3 pieces for one cookie. Three sheets = enough pieces for all 12 cookies. (The remaining graham cracker sheet will be crushed and sprinkled over the cookies after baking). Press three small pieces of graham cracker into each dough ball.
8. Refrigerate the cookie dough balls for 30 minutes while you preheat the oven to 350F..
9. Space 6 cookie dough balls evenly on a large baking sheet, and add a few extra chips on top of each cookie. Bake for 11-13 minutes, until the cookies are starting to turn golden brown around the edges.
10. Right when the cookies come out of the oven, use your fingers to crush the remaining graham cracker sheet and sprinkle it over the cookies while still warm. Then, let the cookies cool completely on the cookie sheet (so that the marshmallow doesn’t stick to the pan!)
Butter: Unsalted butter.
Brown Sugar: Both light and dark brown sugar work equally well.
Chocolate Chips: Milk chocolate chips for extra sweetness; bittersweet or dark chocolate chips for a depth of flavor.
Marshmallows: Six large or 36 mini marshmallows total.
Graham Crackers: Four whole graham cracker sheets. Three for breaking into pieces and going into the dough, and one for crushing and sprinkling over the top after baking.