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Gooey S'mores Cookies Recipe (Easy & Chewy!)

Gooey S'mores Cookies

Soft, chewy brown-sugar cookies filled with semisweet chocolate, graham-cracker pieces, and mini marshmallows. Slightly underbaking them creates irresistibly gooey centers.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 18 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1 cup (200 g) Packed light brown sugar
  • 1/2 cup (100 g) Granulated sugar
  • 2 eggs Large eggs
  • 2 teaspoons Vanilla extract
Dry Ingredients
  • 2 1/2 cups (313 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Salt
Mix-Ins
  • 1 cup (170 g) Semisweet chocolate chips or chocolate chunks
  • 1 cup Mini marshmallows
  • 5-6 crackers, about 1 cup Graham crackers, broken into small pieces
Optional Toppings
  • As needed Extra chocolate pieces, graham crumbs, and mini marshmallows

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, packed brown sugar, and granulated sugar for 2–3 minutes, until light and creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. 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.
  5. Fold in the chocolate chips and graham-cracker pieces. Gently fold in the mini marshmallows so they remain as intact as possible.
  6. Chill the dough for 30–60 minutes if it feels soft or sticky. Scoop approximately 2 tablespoons of dough for each cookie.
  7. For especially gooey centers, enclose a few mini marshmallows and chocolate pieces inside each dough ball and seal the dough completely.
  8. Place the dough balls several inches apart on the prepared baking sheets. Press extra graham pieces or chocolate onto the tops if desired.
  9. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5–10 minutes before transferring them to a rack.

Notes

Chilling helps keep the cookies thick and chewy. Seal marshmallows inside the dough to reduce leakage, and use parchment paper for easier cleanup. Store cooled cookies in an airtight container.