These Gooey S’mores Cookies are thick, chewy chocolate-chip cookies packed with graham-cracker pieces and mini marshmallows, then baked until the edges are set and the centers remain soft. Make them with softened butter, brown sugar, chocolate, graham crackers, and mini marshmallows in about 45–60 minutes, including optional chilling time.
Every bite tastes like a campfire s’more in cookie form: buttery brown-sugar dough, creamy melted marshmallow, rich semisweet chocolate, and crisp graham-cracker texture. The secret is to chill soft dough, seal marshmallow pieces inside each cookie, and remove the cookies while the centers still look slightly underbaked.
Jump to RecipeWhy You’ll Love This Recipe
These cookies bring together the best parts of a classic s’more without needing a campfire, skewers, or a stack of napkins. The cookie base is soft and chewy from the combination of brown sugar, granulated sugar, and butter, while the graham-cracker pieces add a pleasant crunch.
Mini marshmallows melt into little pockets of sweetness as the cookies bake. Some may create a toasted, caramelized edge on the parchment, while the marshmallows sealed inside the dough stay gooey and rich.
Chocolate chips or chunks give you flexibility. Chips distribute chocolate throughout the dough, while chopped chocolate creates larger melted streaks and puddles. For another chewy cookie idea, you can also try this chewy chocolate chip cookie recipe.
- Texture: Crisp around the edges, soft in the middle, and pleasantly chewy.
- Flavor: Buttery brown sugar, semisweet chocolate, sweet marshmallow, and honeyed graham cracker.
- Ease: The dough comes together with familiar pantry ingredients and no complicated techniques.
- Yield: Expect about 18–24 cookies, depending on whether you use smaller or larger scoops.
Ingredients You’ll Need
Start with 1 cup, or 226 grams, of softened unsalted butter. Softened butter should give slightly when pressed but should not look melted or greasy, because melted butter can make the dough spread more quickly.
Light brown sugar supplies moisture and a warm molasses note, while granulated sugar helps the cookies develop lightly crisp edges. Two large eggs and vanilla extract bind the dough and round out the flavor.
The dry ingredients are simple: 2 1/2 cups (313 grams) of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Measure the flour carefully by spooning it into a measuring cup and leveling the top, or use a kitchen scale for the most reliable result.
For the s’mores filling, use 1 cup of semisweet chocolate chips or chunks, 1 cup of mini marshmallows, and 5–6 graham crackers broken into small pieces, which equals about 1 cup. Keep some graham pieces larger than crumbs so the finished cookies retain that unmistakable graham-cracker texture.
Optional toppings include extra chocolate pieces, graham crumbs, and a few mini marshmallows. These additions make the cookies look especially inviting and help everyone see what is inside before taking the first bite.
If you enjoy creamy cookie recipes as well, keep our soft cream cheese cookies on your baking list for another tender treat.
How to Make It Step-by-Step
Step 1: Heat the oven to 350°F (175°C), then line one or more baking sheets with parchment paper. The parchment helps prevent sticking and makes cleanup easier if a little marshmallow escapes during baking.
Step 2: Add the softened butter, packed light brown sugar, and granulated sugar to a large mixing bowl. Beat for 2–3 minutes, until the mixture looks light, creamy, and smooth rather than dense or lumpy.
Step 3: Beat in the eggs one at a time, mixing after each addition until incorporated. Add the vanilla and mix briefly, scraping down the sides of the bowl if needed.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing only until no obvious streaks of flour remain; overmixing can make the cookies less tender.
Step 5: Fold in the chocolate chips and graham-cracker pieces with a sturdy spatula. Add the mini marshmallows last and fold gently, since vigorous mixing can tear them apart and make the dough harder to portion.
Step 6: Check the dough before scooping. If it feels very soft or sticky, cover the bowl and chill it for 30–60 minutes; this short rest helps the cookies hold their shape and stay thick while baking.
Step 7: Scoop approximately 2 tablespoons of dough for each cookie. For a more reliably gooey center, flatten each portion slightly, place a few mini marshmallows and chocolate pieces in the middle, then bring the dough around them and seal it completely.
Step 8: Arrange the dough balls several inches apart on the prepared baking sheets. Press extra graham pieces or chocolate onto the tops, but avoid placing too many exposed marshmallows on the outside because they can melt quickly and stick to the pan.
Step 9: Bake each batch for 10–12 minutes. The edges should look set and lightly golden, while the centers should still appear a little soft; do not wait for the centers to look fully baked.
Step 10: Leave the cookies on the hot baking sheet for 5–10 minutes after removing them from the oven. They will continue setting from the residual heat, and this brief rest helps the delicate centers firm enough to transfer without losing their chewy texture.
Pro Tips for Gooey, Chewy Cookies
The most important tip is to watch the centers rather than relying only on the timer. Every oven and baking sheet behaves a little differently, so remove the cookies when the edges are set but the middle still looks slightly underdone.
Chilling is especially helpful if your kitchen is warm or the butter became too soft. A chilled dough ball spreads more slowly, giving the outside time to set while the center stays thick and soft.
Marshmallow leakage is normal with this recipe, but you can reduce it. Use smaller amounts inside each cookie, seal the dough completely around the filling, and briefly freeze the mini marshmallows before assembling if they feel very soft.
Do not crush every graham cracker into fine crumbs. A mixture of small pieces and a few larger shards gives the cookies better contrast and makes the graham flavor easier to notice.
For evenly sized cookies, use a cookie scoop and keep portions close to 2 tablespoons. Bake similar-sized portions together so some cookies do not finish long before others.
- Use parchment-lined baking sheets rather than greasing the pans heavily.
- Leave several inches between dough balls so spreading does not cause the cookies to merge.
- Shape the edges with a round cookie cutter immediately after baking if you want a more uniform outline.
- Add a few chocolate pieces to the warm tops after baking for a glossy finish.
For a peanut-butter twist on the cookie theme, take a look at these chewy peanut butter chocolate chip cookies.
Storage & Reheating
Allow the cookies to cool completely before storing them. Place them in an airtight container at room temperature and enjoy them within several days for the best texture.
If the cookies become less soft after storage, warm one briefly in the microwave until the chocolate and marshmallow soften. Use short bursts and check frequently so the cookie does not become hot or tough.
You can also prepare the dough ahead and chill it before baking. Keep the dough covered in the refrigerator, then scoop and bake it once ready; if it becomes very firm, let it sit briefly so it is easier to portion.
Serving Ideas
Serve these cookies slightly warm with cold milk, hot coffee, or a mug of cocoa. The contrast between a warm, gooey center and a cool drink makes them particularly satisfying.
For a dessert platter, arrange them with extra graham crackers and chocolate squares. A light sprinkle of graham crumbs on the plate adds texture without overpowering the cookies.
These cookies are also a thoughtful bake-sale or party treat because the flavor is familiar but the marshmallow center makes them feel special. If you are planning a larger dessert spread, pair them with our easy apple cream cheese Danish for a fruity pastry option.
Although this is a cookie recipe, a sweet meal can also benefit from a savory contrast. For a separate dinner idea before dessert, see this easy salmon pasta.
Gooey S'mores Cookies
Ingredients
Method
- Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Beat the softened butter, packed brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.
- Beat in the eggs one at a time, then mix in the vanilla extract.
- Whisk the flour, baking soda, and salt in a separate bowl. Gradually add the dry mixture to the butter mixture and mix only until combined.
- Fold in the chocolate chips and graham-cracker pieces. Gently fold in the mini marshmallows so they remain as intact as possible.
- Chill the dough for 30–60 minutes if it feels soft or sticky. Scoop approximately 2 tablespoons of dough for each cookie.
- For especially gooey centers, enclose a few mini marshmallows and chocolate pieces inside each dough ball and seal the dough completely.
- Place the dough balls several inches apart on the prepared baking sheets. Press extra graham pieces or chocolate onto the tops if desired.
- Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
- Cool the cookies on the baking sheet for 5–10 minutes before transferring them to a rack.
Notes
Final Thoughts
Gooey S’mores Cookies are an easy way to enjoy the flavor of a classic campfire treat in a soft, chewy homemade cookie. Brown sugar creates a flavorful base, graham pieces bring crunch, chocolate melts into rich pockets, and mini marshmallows provide the gooey center everyone loves.
Remember the three details that make the biggest difference: chill soft dough, seal the marshmallows inside each portion, and bake until the edges are done while the centers still look slightly soft. Let the cookies rest on the hot baking sheet for 5–10 minutes, then serve them warm or store them for a sweet treat later.
Whether you make 18 large cookies or closer to 24 smaller ones, this recipe is built for sharing. Keep the graham pieces visible, add extra chocolate on top, and prepare for these cookies to disappear quickly.