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Chewy chocolate chip marshmallow cookies with crushed honey graham crackers, chunks of chocolate, and an ooey gooey marshmallow center...these S'mores cookies are the cookies that everyone will LOVE!
Delicious gooey marshmallow, soft melted chocolate, honey graham crackers, all baked to chewy perfection. These are hands down the best cookies I've ever made.
And if you're a marshmallow fan, you've also got to try these marshmallow brownies.
These S'mores cookies are literally the boyfriend's favorite cookies ever (this salted caramel skillet cookie is a close second). He talk about them CONSTANTLY. Sometimes it's even kinda annoying. LOL.
With just a short chilling time, these marshmallow cookies are ultra easy to make, and can even be made in advance. Just store the cookie dough in the fridge or freezer and use it when you're ready!
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Why this chocolate chip marshmallow cookies recipe works
- The cookie dough balls can be made in advance and baked when ready, just like these famous Butterfinger cookies. It can even be frozen!
- They cookies are deliciously chewy and gooey from the marshmallow and melted chocolate chunks.
- They are versatile - if you don't like chocolate you can use any kind of chips you like!
- The graham crackers make these cookies almost like S'mores cookies.
- These marshmallow cookies come out all golden browned and crisp on the edges, and nice and chewy in the center.
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The ingredients
We use light brown sugar and granulated sugar to help provide a deeper, more caramel flavor to the chocolate marshmallow cookies and also helps to keep them moist and chewy.
You can either use dark chocolate chips or chopped up chocolate bars. Either way, I recommend using a good quality chocolate for the best results.
Jet puffed marshmallows work the best for this recipe. You can also mix mini marshmallows in with the batter instead if you prefer.
Whenever we bake, we typically use salted butter. You can use unsalted butter as well, but may want to increase the salt by about 1/16 to ⅛ of a teaspoon.
The rest of the ingredients are listed in the recipe card at the bottom of the post.
Shortening vs. butter in cookies
We use a combination of butter and shortening in this recipe. Shortening will make your cookies softer and also help to prevent them from becoming a flat mess. The cookies will hold their shape better.
However, butter adds that delicious rich flavor that we love, as well as helping the cookies to brown nicely on the edges.
Variations and substitutions
- Add peanut butter chips, butterscotch chips, white chocolate chips or any other kind of baking chip instead of dark chocolate. You can use milk chocolate chips as well, but I find the results to be too sweet.
- Add a touch (¼ teaspoon) of cinnamon and/or nutmeg to give these a warm flavor. You can also use a touch of allspice and/or rum extract instead of vanilla extract for that "holiday" feel.
- Stir in pieces of caramel for extra gooey goodness. Toffee bits are really good too!
- Use mini marshmallows and mix them into the batter instead of the large jet puffed marshmallow.
- You can use any type of graham crackers you prefer - or even crushed Oreos, vanilla wafers, or other cookies. You can also omit the graham crackers if needed.
- Add a sprinkle of coarse sea salt and a mini marshmallow on top right when they come out of the oven.
Step by step instructions
- Beat the room temperature shortening, softened butter and sugar in a large bowl until light and fluffy, about 1-2 minutes.
- Add the egg, egg yolk and vanilla and beat for another minute.
- Combine the dry ingredients (flour, baking soda, salt and graham crackers) in a separate bowl.
- Combine the wet and dry ingredients, mixing until the flour is just barely streaking through. Don't over mix or your cookies will be tough.
- Stir in the chocolate chips and refrigerate for at least one hour. Typically, I make the dough the night before so I can go straight into cookie making the next day.
- Preheat the oven to 350°F. Roll the dough into 1 inch balls and smash into a flat disk. Place ½ of a marshmallow in the center of the cookie dough and wrap the dough up around the marshmallow.
- Press together and seal the edges. It's ok if some of the marshmallow shows.
- Place the cookies 2 inches apart on a cookie sheet lined with parchment paper.
- Bake the cookies for 10-12 minutes, until they are just slightly browned around the edges. Remove from oven and allow the cookies to cool completely (about 10-15 minutes) before removing them from the baking sheet.
- Transfer to a baking rack to cool completely. These are great alone, or place a scoop of ice cream in between to make the most incredible ice cream sandwich.
Expert tips to make marshmallow chocolate chip cookies
- Don't over mix the dough as it will cause the cookies to be tougher. It's ok if there are a few streaks of flour.
- Use broken chocolate bars instead of chocolate chips for a more rustic look.
- You can substitute mini marshmallows for the full marshmallows. Just mix them in with the batter.
- Make the dough the day before if you want to save some time.
- Line the baking sheet with parchment paper to avoid cleanup and help keep the cookies from sticking.
- Let the cookies cool completely before removing them from the baking sheet.
Frequently asked questions
The moisture from the marshmallows helps to keep cookies soft and chewy in the middle.
The dough should be chilled for at least 60 minutes to prevent the cookies from overspreading.
The marshmallows in this recipe will help to keep the cookies chewy. In addition, using a brown sugar instead of white sugar results in chewier cookies. You can also underbake the cookies by about 1 minutes to ensure they stay chewy.
Once they are fully cooled, leftover cookies can be stored in an airtight container at room termpature for 3-5 days. They will start to get a little stale at the 3 day mark, so I recommend eating or freezing them as soon as possible.
You can freeze cookies in an airtight container for up to 3 months. Thaw them on the counter when you're ready to eat them.
Make the cookie dough in advance, wrap it around the marshmallow (per the recipe instructions) and place on a large baking sheet. Place the baking sheet directly in the freezer for at least 3 hours, until cookie dough is frozen. Store the frozen dough balls in a freezer bag for up to 3 months.
You can bake these cookies straight from frozen by adding 1-2 minutes to the cook time. They will be lightly browned around the edges when done.
More favorite cookie recipes
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Recipe
Chocolate Chip Marshmallow Cookies
Ingredients
- 1 stick unsalted butter (8 tablespoons)
- ¼ cup shortening
- ¾ cup granulated sugar
- ¾ cup light brown sugar substitute dark brown sugar
- 2 ¼ cups flour
- ½ cup crumbled graham crackers
- 1 egg plus one yolk
- 2 teaspoons vanilla
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup chocolate chips
- 12 large marshmallows
Instructions
- Beat the butter, shortening and sugar until light and fluffy, about 1-2 minutes.
- Add the egg, egg yolk and vanilla and beat for another minute.
- Combine the dry ingredients (flour, baking soda, salt) in a separate bowl.
- Combine the wet and dry ingredients, mixing until the flour is just barely streaking through. Don't over mix or your cookies will be tough and may overspread.
- Fold in the chocolate chips and the crumbled graham crackers and refrigerate for at least one hour.
- Preheat the oven to 350°F. Roll the dough into 1 inch balls and smash into a flat disk. Place ½ of a marshmallow on the dough and roll the dough up around the marshmallow.
- Press together and seal the edges. It's ok if a little marshmallow shows through.
- Place the dough balls 2 inches apart on baking sheet and bake for 10-12 minutes, until edges are golden brown.
- Let the cookies cool for 10-15 minutes on baking sheet (until completely cool) then transfer to rack to cool completely.
Expert Tips:
- Don't over mix the dough as it will cause the cookies to be tougher. It's ok if there are a few streaks of flour.
- Use broken chocolate bars instead of chocolate chips for a more rustic look.
- You can substitute mini marshmallows for the full marshmallows. Just mix them in with the batter.
- Make the dough the day before if you want to save some time.
- Line the baking sheet with parchment paper to avoid cleanup and help keep the cookies from sticking.
- Let the cookies cool completely before removing them from the baking sheet.
Nutrition
lexxie says
I just made these and they are really good! They came out just like the picture too! I'm serving them for a little get together tomorrow! I would make these again.
Danielle says
That's great to hear! I'm so glad you like them Lexxie!
Caryn says
Do you measure the graham crackers before or after crumbling them? The way the recipe reads it looks like before, but it seems like it would be hard to measure them before they're crumbled.
Danielle says
Measure them after you crumble them. Sorry, that should be more clear!
Christine says
These look great! Would it be possible to turn them into a double chocolate cookie with chocolate batter? Do you have a suggestion on how much cocoa powder to add?
Danielle says
I don't see why not. I haven't made them like that before, but I would try and replace 1/4 cup of the flour with cocoa powder, and add another 1/4 cup of cocoa powder (total of 1/2 cup). Like I said, I've never made them chocolate before, so this is just a guess. Good luck, let me know how they turn out!
Marvellina | What To Cook Today says
I can tell you my kids are going to go crazy if I make this smores cookies!!!!! Looks sooo good!
Danielle says
Thanks Marv!! These are a pretty big hit in my house too!
Christie says
I love the fluff in these cookies!! I always have some in the pantry and never thought to put them in cookies. YUM!
Danielle says
It's so awesome in cookies - or brownies 🙂
Jacqueline Meldrum says
That's just how cookies should be with a good chew to them. My stomach is rumbling just looking at them. If only I could reach in and grab one. *drool*
Danielle says
LOL! I'm with you on the chewy cookies - they are the best!!
Danielle says
I didn’t think chocolate chip cookies could get any better, but this s’mores version really looks amazing!
Danielle says
Right? Thanks Danielle!
Kelly Anthony says
My daughters favorite dessert are smores so this is the perfect treat for her without having to make a fire. She will love these!
Danielle says
Hope you get a chance to make them Kelly!
Lisa says
These cookies are such a great idea! I love getting the taste of smores in a cookie!
Danielle says
Thanks Lisa!
Sophie says
Hmmmm they look delicious! Definitely trying them out!
Danielle@wenthere8this says
Thanks! I hope you enjoy them.
Jena Leigh says
These look delicious. Will try these one day when I have guests!
Danielle@wenthere8this says
I hope you enjoy them, let me know how they turn out when you do make them 🙂
Laurenl says
YUM! Such a creative and yummy twist on a classic b
Danielle@wenthere8this says
Thanks!