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These Chewy S’mores Cookies are made with graham crackers and chocolate chips, then stuffed with good ‘ole marshmallow fluff for some of the best chewy cookies ever (i.e. the boyfriend’s ALL TIME favorite cookie)!
This post was originally published on August 4, 2017. It’s been updated with some new photos and content.
Delicious gooey marshmallow, soft melted chocolate, honey graham crackers, all baked to chewy perfection.
That’s right guys. We are making chewy S’mores cookies. These are hands down the best cookies I’ve ever made.
They are literally the boyfriend’s favorite cookies ever. He talk about them CONSTANTLY. Sometimes it’s even kinda annoying. LOL.
**The boyfriend is also pretty in love with these super amazing Caramel Marshmallow Crunch Brownies. They just happen to be some of my favorite too…**
None of these ingredients are unusual and *should be pretty easy to find. I say should, because I’m not sure of the availability of ingredients in other parts of the world (not the U.S.).
What is Marshmallow Creme (Fluff)?
Marshmallow creme is made with basically the same ingredients as marshmallows, but typically uses egg whites instead of gelatin as a stabilizer. This causes it to set differently than marshmallows, giving it a creamy (and sticky) texture.
Can I Use Marshmallows Instead of Marshmallow Fluff (Creme)?
Of course you can! If you choose to use marshmallows, go with the mini version and mix them in along with the chocolate chips. Use about 1/2 to 1 cup of mini marshmallows, depending on preference. In this case, you won’t need to stuff the cookies, you can just roll them into balls and bake them.
Shortening vs. Butter in Cookies
First off, they are both fats. Butter has more flavor; shortening does not have a flavor. 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. I recommend going with a half and half mixture, which is what is used in this recipe.
You can get all the ingredients from the store, but you can also buy them through the Amazon links below if you just can’t get motivated to run up and down the aisles… (affiliate links – I earn a small commission if you buy through these links so I can afford to make delicious cookies):
- Brown sugar
- Graham crackers
- Baking soda
- Chocolate chips
- Marshmallow fluff
- Parchment paper
How to Make S’mores Cookies
**SEE STEP BY STEP PHOTOS BELOW**
Preheat the oven to 350 degrees.
Cream the butter and shortening, then add the sugars and beat for one minute. Add the eggs and vanilla and beat for another minute.
Combine the dry ingredients (flour, baking soda, salt) in a separate bowl, then 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.
Fold in the chocolate chips and the crumbled graham crackers 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.
Roll the dough into 1 inch balls and smash into a flat disk. Place about 1-2 teaspoons of marshmallow fluff on the disk (see photos below) and top with another disk.
Press together and seal the edges. Ideally, no marshmallow fluff should show through once you’ve sealed it. But, as you can see, I have a hard time doing that myself and the cookies come out just fine. Do the best you can.
Place the cookies 2 inches apart on a parchment paper lines baking sheet.
Bake the cookies for 10-12 minutes, until they are just slightly browned around the edges. Remove from oven and let them cool for 5 minutes before removing from the baking sheet.
Transfer to a baking rack to cool completely. If you can make it that far without eating them. I challenge you. Me? I already lost. Once I saw those gooey cookies come out of the oven, I had to try just one. Ok, maybe two, but no more. Or maybe just one more…but who’s counting?
Don’t miss out on these other super yummy treats:
Caramel Marshmallow Crunch Brownies
Sweet Korean Pancakes with Brown Sugar & Walnut Filling
Meyer Lemon Souffle
Easy Strawberry Shortcake
Gooey Pecan Pie Bars
Banana Nutella Pastries
Classic Mexican Wedding Balls
The Easiest Homemade Peanut Butter Fudge
White Chocolate Cranberry Sugar Cookies
Did you make these S’mores cookies? Rate it and leave a comment below to let me know what you think!
The Best Chewy S'mores Cookies
- Beat the butter, shortening and sugar until light and fluffy, about 1-2 minutes.
- Add the eggs 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.
- Fold in the chocolate chips and the crumbled graham crackers 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 degrees. Roll the dough into 1 inch balls and smash into a flat disk. Place 1/2 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 2 inches apart on baking sheet and bake for 10-12 minutes, until edges are golden brown.
- Let the cookies cool for 5 minutes on baking sheet then transfer to rack to cool completely.
- 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.
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