Nothing beats a warm cookie that melts in your mouth, and these s’mores chocolate chip cookies deliver exactly that. Think soft, chewy centers packed with melty chocolate, toasted marshmallows, and buttery graham cracker crunch. They taste like a campfire classic, but you can make them in your kitchen any day of the week.

The dough comes together fast, bakes in under 12 minutes, and the results are bakery-level good. If you love classic chocolate chip cookies and s’mores, this recipe gives you the best of both worlds.

What Makes This Special

These cookies balance soft, chewy texture with just enough structure so they don’t fall apart. The secret is a mix of brown sugar for moisture, a quick chill to keep them thick, and a smart ratio of add-ins so every bite is loaded but not messy.

Mini marshmallows caramelize into gooey pockets without burning, and graham cracker pieces add light crunch and buttery flavor. It’s nostalgic, fun, and easy enough for weeknights or a last-minute treat.

What You’ll Need

All-purpose flour: 2 1/4 cups (270 g)
Baking soda: 1 teaspoon
Fine salt: 1/2 teaspoon
Unsalted butter, softened: 3/4 cup (170 g)
Light brown sugar: 3/4 cup (150 g), packed
Granulated sugar: 1/2 cup (100 g)
Large egg: 1
Large egg yolk: 1 (adds extra chew)
Pure vanilla extract: 2 teaspoons
Semi-sweet chocolate chips: 1 cup
Chocolate chunks or chopped bar chocolate: 1/2 cup (for melty pools)
Graham crackers, roughly chopped: 1 cup (about 6 full sheets)
Mini marshmallows: 1 1/4 cups
Optional finishing: Flaky sea salt, extra chocolate squares, extra graham bits

Instructions

Prep your pans and oven. Line two baking sheets with parchment paper. Preheat oven to 350°F (175°C).
This helps the cookies bake evenly and release cleanly.
Mix dry ingredients. In a bowl, whisk flour, baking soda, and salt until combined. Set aside.
Cream the butter and sugars. In a large bowl, beat softened butter, brown sugar, and granulated sugar on medium speed for 2–3 minutes, until light and slightly fluffy. This step creates air for a softer cookie.
Add eggs and vanilla. Beat in the egg and egg yolk, then vanilla, scraping the bowl once.
Mix just until smooth.
Combine wet and dry. Add the dry mixture to the wet on low speed. Mix until a few flour streaks remain. Don’t overmix.
Fold in the good stuff. With a spatula, gently fold in chocolate chips, chocolate chunks, and graham cracker pieces.
Reserve a small handful of each for topping. Fold in 3/4 cup of the mini marshmallows, saving the rest for the tops so they toast instead of melting inside.
Chill briefly. Cover the bowl and chill the dough for 20–30 minutes. This keeps the cookies thick and prevents excess spread.
Scoop and top. Scoop dough into balls about 2 tablespoons each (a medium cookie scoop).
Press a few reserved chocolate pieces, graham bits, and 2–3 mini marshmallows onto the tops. This gives that classic s’mores look and perfect toasty spots.
Bake. Place 2 inches apart on prepared sheets and bake 9–12 minutes, until edges are set and lightly golden but centers look slightly underdone. For extra gooey, pull them around 10 minutes.
Optional torch or broil. For deeper marshmallow toast, you can briefly broil for 10–20 seconds, watching closely, or kiss the tops with a kitchen torch.
Don’t walk away.
Finish and set. Immediately sprinkle with a pinch of flaky sea salt and press on an extra square of chocolate if you like. Let cookies cool on the sheet for 5–10 minutes to set before moving to a rack.

Keeping It Fresh

Store cooled cookies in an airtight container at room temperature for up to 3–4 days. Slip in a slice of sandwich bread to keep them soft.

For longer storage, freeze baked cookies for up to 2 months and thaw at room temp. You can also freeze pre-scooped dough balls for up to 3 months; bake from frozen, adding 1–2 minutes to the time.

Health Benefits

While these are a treat, you can still find a few bright spots. Dark or semi-sweet chocolate offers antioxidants, and using more brown sugar keeps moisture high, which can help you feel satisfied with a smaller portion.

If you swap some flour for whole wheat pastry flour (up to 1/2 cup), you’ll add a touch of fiber without losing softness. Pair a cookie with milk or yogurt for a bit of protein to balance the sweetness.

What Not to Do

Don’t overbake. Pull them when the centers still look slightly soft. They set as they cool.
Don’t mix marshmallows all inside. Too many in the dough can leak and burn.
Keep some for the tops.
Don’t skip the chill. Even a short chill helps prevent spreading and keeps the cookies chewy.
Don’t crush grahams too fine. You want chunks, not crumbs, for texture and flavor pops.
Don’t overload the sheet. Give them space so they bake evenly and don’t fuse.

Alternatives

Gluten-free: Use a 1:1 gluten-free baking flour blend and gluten-free graham crackers. Chill a bit longer to help structure.
Dairy-free: Swap in plant-based butter sticks and dairy-free chocolate. Check marshmallows for gelatin-free or vegan versions if needed.
Less sweet: Reduce granulated sugar by 2 tablespoons and use darker chocolate (70%).
Extra toasty: Use jumbo marshmallows cut into pieces and finish with a quick torch for a campfire vibe.
Nutty upgrade: Add 1/2 cup chopped toasted pecans or almonds for crunch and flavor depth.
Mini version: Use a 1-tablespoon scoop and bake 7–9 minutes for bite-size party cookies.

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FAQ

Why did my marshmallows melt out onto the pan?

Marshmallows on the edges can liquefy and spread if the dough is too warm or they’re buried too deep.

Chill the dough, press marshmallows gently on top, and keep them away from the extreme edges of the scoop. Lining your pan with parchment also makes any caramelized bits easy to lift.

Can I make the dough ahead?

Yes. Chill the dough up to 48 hours or freeze pre-scooped balls for up to 3 months.

Bake straight from the fridge or freezer; add 1–2 minutes if needed. Topping with extra marshmallows and chocolate right before baking keeps the look and texture perfect.

Do I have to use both chips and chunks?

No, but a mix gives the best texture. Chips hold shape, while chunks create melty pools.

If using only one, aim for about 1 1/2 cups total chocolate.

How do I keep the cookies soft the next day?

Store them airtight with a slice of bread or a piece of tortilla inside the container. The cookies absorb moisture and stay tender. You can also microwave a cookie for 6–8 seconds to bring back that fresh-baked feel.

Can I use milk chocolate instead of semi-sweet?

Absolutely.

Milk chocolate is sweeter and creamier, so consider dialing back the granulated sugar by 1–2 tablespoons if you prefer a less sweet cookie.

What if I don’t have graham crackers?

Try digestive biscuits, Biscoff, or shortbread crumbs. Aim for lightly sweet, sturdy cookies that won’t turn to dust. Keep pieces roughly 1/2-inch for texture.

Why are my cookies flat?

Warm dough, too little flour, or over-creamed butter can cause spread.

Measure flour correctly, chill the dough, and cream butter and sugar only until slightly fluffy—about 2–3 minutes, not more.

How do I get perfectly round cookies?

Right after baking, use a large round cookie cutter or a mug to “scoot” each cookie into shape while still hot. Gentle circular motions tighten the edges for a neat, bakery-style look.

In Conclusion

These Best Smores Cookies Recipe Soft Chocolate Chip Cookies are everything you want in a cozy, crowd-pleasing dessert—chewy centers, gooey marshmallows, melty chocolate, and that signature graham crunch. They’re easy to make, simple to customize, and guaranteed to disappear fast.

Keep a batch of dough in the freezer, and you’re always minutes away from warm, campfire-level comfort at home.