S’mores cookies combine all of the flavors of the classic treat, but without the hassle (or smoke) of a campfire! A gooey, chocolate chip cookie is stuffed with marshmallow fluff and baked on top of a graham cracker. You will love this summer treat. It’s the ultimate s’mores dessert! This easy s’mores cookie recipe yields two large cookies and only requires 10 simple ingredients.
The chocolate chip cookie just got an upgrade.
Why you’ll love this s’mores cookie recipe
- Yields two large s’mores cookies.
- All you need is a whisk.
- No stand mixer required.
- All of the flavors of the classic treat, but without the campfire.
- Marshmallow fluff creates an extra gooey center.
- They are perfect for two people.
- These cookies are soft and chewy just like my monster cookies and chocolate chip cookies.
Ingredients needed
Step by step instructions
Note: Find the full ingredient measurements and instructions in the recipe card at the bottom of this page.
- Whisk the egg together in a small bowl and set aside. Microwave butter on high for 30-45 seconds until fully melted. Add brown sugar and granulated sugar and mix until combined. Allow to cool for a few minutes.
- Add vanilla extract and egg and mix until combined. Add flour, baking soda, and salt. Mix until almost fully combined. Stir in chocolate chips. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Divide dough in half. Shape each half into a ball. Flatten into a disc and spoon 1 tablespoon of marshmallow fluff on top. Press back into a ball.
- Split a graham cracker sheet in half. Place each half onto the baking sheet, spaced evenly. Gently press cookie dough balls over graham crackers. Bake for 17-19 minutes. Sprinkle with flaky sea salt. Allow cookies to cool on tray for 15 minutes before serving.
Frequently asked questions
Why didn’t my cookies spread?
If your cookies didn’t spread, you probably added too much flour. If you don’t have a kitchen scale, you can use the scoop and level method. Even an extra tablespoon of flour will make a huge difference!
Why do I need to chill the dough?
Chilling the dough for 30 minutes allows the fats to solidify and the dough to dry out resulting in a higher concentration of sugars. The cookie will not spread as much and will be chewy and delicious.
Why are my cookies not soft?
If your cookies aren’t soft, chances are you over baked them. Even an extra minute will make a big difference. When you pull them out, the center will look soft, but they will set as they cool on the baking sheet.
Do I need to evenly divide the dough in half?
I didn’t, but using a scale will help make sure the two cookies are finished baking at the same time.
How do you get perfectly round cookies every time?
As soon as you remove the cookies from the oven, use a large bowl to gently scoot them into a circle. Be careful not to scoot too hard or they may smoosh together.
Tips for the best s’mores cookies
- Marshmallow fluff works best here. A large marshmallow cut in half will work fine, but for the best gooey center I suggest using marshmallow fluff.
- Be sure to seal as much of the marshmallow fluff inside when rolling it back into a ball. This will make sure it doesn’t ooze out the side while it bakes.
- Love Hershey Bars in your s’mores? Chop a few Hershey Bars into tiny pieces (enough to fill a 1/4 cup) and use them instead of chocolate chips.
- Space the two cookies evenly on the baking sheet. They will be large and you will not want them to bake into each other!
Storing and freezing instructions
These cookies are best fresh, but can be kept in an air tight container up to 3 days.
I don’t suggest freezing the dough since the recipe only yields two large cookies.
Did you make this?
Please rate the recipe and leave a comment below. This helps other readers decide if this is a great recipe to bake. Be sure to tag me on Instagram using @schmidtybakes so I can see. I love to see what you’re baking!
S’mores Cookies
Ingredients
- 1/4 cup unsalted butter
- 3 tablespoons light brown sugar
- 1 & 1/2 tablespoons granulated sugar
- 1/4 teaspoon vanilla extract
- 1 & 1/2 tablespoons egg (beaten, room temperature)
- 1/4 cup + 3 tablespoons all-purpose flour
- 1/8 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup semi-sweet chocolate chips
- 2 tablespoons marshmallow fluff
- 1 graham cracker (divided in two)
Instructions
- Whisk the egg together in a small bowl and set aside. Microwave butter on high for 30-45 seconds until fully melted. Add brown sugar and granulated sugar and mix until combined. Allow to cool for a few minutes.
- Add vanilla extract and egg and mix until combined. Add flour, baking soda, and salt. Mix until almost fully combined. Stir in chocolate chips. Cover and refrigerate for 30 minutes.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Divide dough in half. Shape each half into a ball. Flatten into a disc and spoon 1 tablespoon of marshmallow fluff on top. Carefully press back into a ball, sealing the marshmallow fluff inside.
- Split a graham cracker sheet in half. Place each half onto the baking sheet, spaced evenly. Gently press cookie dough balls over graham crackers. Bake for 17-19 minutes. Sprinkle with flaky sea salt. Allow cookies to cool on tray for 15 minutes before serving.
Notes
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
