I baked these chocolate chip s’mores cookies with a gooey homemade marshmallow center and rich chocolate spread tucked inside. One bite reveals a molten, bakery-style cookie that looks almost too good to be real.

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I’m obsessed with these S’mores Cookies because they hit every craving at once: chewy cookie, melty chocolate, gooey marshmallow, and that gritty little graham cracker crunch I cannot stop picking at. I love how the semisweet chocolate chips puddle into the homemade chocolate spread situation, while the marshmallow filling pulls apart in the messiest, best way.

But honestly, the graham crackers are what make me lose it. They give the whole cookie that campfire-dessert attitude without tasting like a gimmick.

And yes, I will absolutely eat one straight from the tray. Maybe two.

No shame, not even a little.

Ingredients

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Flour gives the cookies structure, so they’re chewy, not a gooey mess.
Baking soda helps them spread and brown just enough around the edges.
Salt keeps all that sweetness from getting too wild.
Butter brings rich flavor and that soft, bakery-style bite.
Granulated sugar adds crisp edges, which I’m always here for.
Brown sugar makes the centers softer, chewier, and a little caramel-y.
The egg holds everything together and adds a bit of richness.
Vanilla makes the cookie dough taste warm, cozy, and less flat.
Chocolate chips melt into little pockets of classic s’mores goodness.
Graham cracker crumbs add that campfire crunch without needing a fire pit.
Gelatin makes the marshmallow filling fluffy, bouncy, and honestly pretty fun.
Corn syrup keeps the marshmallow smooth instead of gritty or weird.
Plus, the chocolate spread turns these into full-on dessert sandwiches.
Heavy cream makes the filling silky, rich, and super spreadable.
Basically, extra butter in the filling means more glossy chocolate magic.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

1 teaspoon baking soda

1/2 teaspoon fine salt

3/4 cup (170 g) unsalted butter, softened

3/4 cup (150 g) granulated sugar

3/4 cup (165 g) packed light brown sugar

1 large egg

1 teaspoon vanilla extract

1 cup (170 g) semisweet chocolate chips

1 cup (about 8 full sheets) graham crackers, finely crushed

For the homemade marshmallow filling: 3 tablespoons (about 3 packets or 21 g) unflavored gelatin

1/2 cup cold water, plus 1/4 cup water for the sugar syrup

1 1/2 cups (300 g) granulated sugar for the marshmallow syrup

1 cup light corn syrup for the marshmallow syrup

Pinch of salt for the marshmallow

1 teaspoon vanilla extract for the marshmallow

For the chocolate spread filling: 1 cup (170 g) semisweet chocolate chips

1/3 cup (80 ml) heavy cream

1 tablespoon unsalted butter

How to Make this

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1. Make the marshmallow filling: sprinkle 3 tablespoons unflavored gelatin over 1/2 cup cold water and let bloom 5 minutes. In a small saucepan combine 1/4 cup water, 1 1/2 cups granulated sugar, and 1 cup light corn syrup; heat to 240 F (soft ball stage) while stirring occasionally. With mixer running on low, slowly pour the hot syrup into the bloomed gelatin, then whip on high until thick and glossy, about 7 to 10 minutes; add a pinch of salt and 1 teaspoon vanilla and mix briefly. Transfer to a bowl and let cool until pipeable or scoopable.

2. Make the chocolate spread: heat 1/3 cup heavy cream until just simmering, pour over 1 cup semisweet chocolate chips and 1 tablespoon unsalted butter; let sit 1 minute, then stir until smooth. Cool until thick but spreadable.

3. Prepare dry ingredients for the cookie dough: whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.

4. Crush graham crackers finely so they measure about 1 cup (about 8 full sheets) once crushed; set aside.

5. Cream the butter and sugars: in a large bowl beat 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.

6. Add wet ingredients: beat in 1 large egg and 1 teaspoon vanilla extract until combined.

7. Combine dough: gradually add the dry flour mixture to the butter mixture and mix until just combined. Fold in the 1 cup (170 g) semisweet chocolate chips and the crushed graham crackers; do not overmix. Chill the dough 30 minutes to 1 hour to make it easier to shape.

8. Assemble cookies: preheat oven to 350 F (175 C) and line baking sheets. Scoop about 2 tablespoon-sized portions of dough, flatten each into a disk, place about 1 teaspoon of chocolate spread and 1 teaspoon of marshmallow filling in the center, then fold dough around the fillings and roll into a ball, sealing the edges so the fillings stay inside. Place balls 2 inches apart on the baking sheet and slightly flatten.

9. Bake and cool: bake cookies 10 to 12 minutes until edges are set and tops are lightly golden. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely so the marshmallow sets. Store in an airtight container.

Equipment Needed

1. Stand mixer or electric hand mixer with whisk and paddle attachments
2. Candy thermometer
3. Saucepan (for sugar syrup) and small saucepan or microwave-safe bowl (for heating cream)
4. Mixing bowls (small and large)
5. Silicone spatula and a whisk
6. Food processor or rolling pin plus a heavy-duty zip-top bag for crushing graham crackers
7. Measuring cups and spoons and a kitchen scale for accuracy
8. Cookie scoop (about 2 tablespoons) and spoon or piping bag for fillings
9. Baking sheets lined with parchment paper and a wire cooling rack

FAQ

Can I use store bought marshmallows instead of making the marshmallow filling? Yes. Chop or flatten large marshmallows and sandwich them into the cookies in place of the homemade filling for a quicker option.

How do I prevent the cookies from spreading too much? Chill the cookie dough for 30 to 60 minutes before baking and scoop slightly taller mounds. Using properly measured flour and chilled dough keeps the cookies thick and chewy.

How should I bake and assemble so the marshmallow does not melt out? Bake cookies until edges are set but centers are still soft, let cool slightly, then sandwich a spoonful of chocolate spread and a dollop of marshmallow filling between two cookies. If you want a toasted top, briefly brown the marshmallow with a kitchen torch or under a very hot broiler for a few seconds while watching closely.

Can I make components ahead of time? Yes. Cookie dough can be refrigerated up to 72 hours or frozen up to 3 months. Homemade marshmallow and chocolate spread keep in airtight containers at room temperature or refrigerated for up to 1 week; gently rewhip the marshmallow if needed before using.

How do I store finished S'mores Cookies? Store assembled cookies in an airtight container at room temperature for up to 2 days to preserve texture. For longer storage, freeze assembled cookies layered with parchment for up to 1 month and thaw at room temperature before serving.

Any easy substitutions for graham crackers or chocolate chips? You can use digestive biscuits or graham cracker crumbs from prepackaged crumbs for the graham element. Swap semisweet chips for milk or dark chocolate chips depending on sweetness preference.

S’mores Cookies! Recipe Substitutions and Variations

All purpose flour: substitute 1-to-1 with a gluten free all purpose flour blend (ensure it contains xanthan or add 1/4 teaspoon xanthan per cup) for gluten free cookies.
Unsalted butter: use equal weight vegan butter or solid coconut oil (chill if needed to mimic creamed butter texture) to make cookies dairy free.
Large egg: replace with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, rest 5 minutes) for a vegan binder; texture will be slightly denser.
Light corn syrup (for marshmallow syrup): use light golden syrup or an equal-weight honey substitute; golden syrup gives closest texture, honey adds flavor and is a touch thinner so boil briefly to reach correct syrup stage.

Pro Tips

1. Chill the dough until firm but still pliable. It will be much easier to shape around the fillings and less likely to burst open in the oven.

2. When enclosing the fillings, moisten the dough edges very lightly with water and pinch firmly to seal. Roll the seam into the bottom of the ball so the top stays smooth and the fillings stay centered.

3. Let both fillings cool to a spreadable but not runny consistency before assembly. If the marshmallow or chocolate is too warm the cookies will spread and leak; if they are too cold they can tear the dough when you shape them.

4. Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They finish setting as they cool and this keeps the marshmallow gooey without collapsing the cookies.

S'mores Cookies! Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

701

kcal

Equipment: 1. Stand mixer or electric hand mixer with whisk and paddle attachments
2. Candy thermometer
3. Saucepan (for sugar syrup) and small saucepan or microwave-safe bowl (for heating cream)
4. Mixing bowls (small and large)
5. Silicone spatula and a whisk
6. Food processor or rolling pin plus a heavy-duty zip-top bag for crushing graham crackers
7. Measuring cups and spoons and a kitchen scale for accuracy
8. Cookie scoop (about 2 tablespoons) and spoon or piping bag for fillings
9. Baking sheets lined with parchment paper and a wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
1 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup (170 g) unsalted butter, softened
3/4 cup (150 g) granulated sugar
3/4 cup (165 g) packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup (170 g) semisweet chocolate chips
1 cup (about 8 full sheets) graham crackers, finely crushed
For the homemade marshmallow filling: 3 tablespoons (about 3 packets or 21 g) unflavored gelatin
1/2 cup cold water, plus 1/4 cup water for the sugar syrup
1 1/2 cups (300 g) granulated sugar for the marshmallow syrup
1 cup light corn syrup for the marshmallow syrup
Pinch of salt for the marshmallow
1 teaspoon vanilla extract for the marshmallow
For the chocolate spread filling: 1 cup (170 g) semisweet chocolate chips
1/3 cup (80 ml) heavy cream
1 tablespoon unsalted butter

Directions

Make the marshmallow filling: sprinkle 3 tablespoons unflavored gelatin over 1/2 cup cold water and let bloom 5 minutes. In a small saucepan combine 1/4 cup water, 1 1/2 cups granulated sugar, and 1 cup light corn syrup; heat to 240 F (soft ball stage) while stirring occasionally. With mixer running on low, slowly pour the hot syrup into the bloomed gelatin, then whip on high until thick and glossy, about 7 to 10 minutes; add a pinch of salt and 1 teaspoon vanilla and mix briefly. Transfer to a bowl and let cool until pipeable or scoopable.
Make the chocolate spread: heat 1/3 cup heavy cream until just simmering, pour over 1 cup semisweet chocolate chips and 1 tablespoon unsalted butter; let sit 1 minute, then stir until smooth. Cool until thick but spreadable.
Prepare dry ingredients for the cookie dough: whisk together 2 1/4 cups (280 g) all purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon fine salt; set aside.
Crush graham crackers finely so they measure about 1 cup (about 8 full sheets) once crushed; set aside.
Cream the butter and sugars: in a large bowl beat 3/4 cup (170 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar and 3/4 cup (165 g) packed light brown sugar until light and fluffy, about 2 to 3 minutes.
Add wet ingredients: beat in 1 large egg and 1 teaspoon vanilla extract until combined.
Combine dough: gradually add the dry flour mixture to the butter mixture and mix until just combined. Fold in the 1 cup (170 g) semisweet chocolate chips and the crushed graham crackers; do not overmix. Chill the dough 30 minutes to 1 hour to make it easier to shape.
Assemble cookies: preheat oven to 350 F (175 C) and line baking sheets. Scoop about 2 tablespoon-sized portions of dough, flatten each into a disk, place about 1 teaspoon of chocolate spread and 1 teaspoon of marshmallow filling in the center, then fold dough around the fillings and roll into a ball, sealing the edges so the fillings stay inside. Place balls 2 inches apart on the baking sheet and slightly flatten.
Bake and cool: bake cookies 10 to 12 minutes until edges are set and tops are lightly golden. Let cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely so the marshmallow sets. Store in an airtight container.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.