These s’mores chocolate cookies capture everything you love about the classic campfire treat — melted chocolate, gooey marshmallow and crunchy graham — but inside a fudgy, thick chocolate cookie. They’re made with milk chocolate chips and filled with marshmallow for an irresistible, rich bite.
This version is a close relative of a classic s’mores cookie but uses a double-chocolate dough for a deep, fudgy base. The dough is studded with milk chocolate chips and each portion is carefully stuffed with marshmallow fluff (or a few mini marshmallows). After baking, the cookies are optionally finished with a square of milk chocolate and a light sprinkle of graham cracker crumbs for the full s’mores experience.
The assembly requires an extra step and chilling the dough is essential, but the end result — thick, chewy cookies with an oozing marshmallow center — is well worth the effort.
Making S’mores Chocolate Cookies
Begin by preparing the chocolate cookie dough. Sift the dry ingredients to remove lumps — cocoa powder in particular benefits from sifting — then whisk them together. In a separate large bowl, cream the butter with brown and granulated sugar until combined. Mix in the eggs and vanilla, then slowly incorporate the dry ingredients on low speed, scraping the bowl as needed. Fold in milk chocolate chips for that classic s’mores milk-chocolate flavor.
Cover the dough and refrigerate about 30 minutes. Chilling makes the dough easier to handle and prevents the marshmallow filling from melting into the dough during assembly and baking.
To assemble, portion the dough into balls about 1½ tablespoons each. Flatten each ball into a disc, lift the edges slightly to form a shallow bowl, and pipe or spoon a dollop of marshmallow fluff into the center. If you prefer, place a few mini marshmallows or half of a large marshmallow in the center instead. Top with another disc of dough, pinch to seal the edges completely, and roll gently into a smooth ball.
Place the filled dough balls in a freezer bag or on a tray and freeze for at least 30 minutes. Freezing is crucial so the marshmallow doesn’t squeeze out while the cookies bake. You can freeze the prepared dough balls for longer storage — up to a couple of months — if desired.
When you’re ready to bake, preheat the oven and arrange the frozen dough balls on lined baking sheets, leaving space between them. Bake one tray at a time until the cookies are set on top, which usually takes 11–14 minutes depending on your oven and cookie size. While still warm, press a square of milk chocolate on top of each cookie and sprinkle with graham cracker crumbs. If you want the chocolate square to keep its molded shape, pop the tray into the freezer for five minutes so the chocolate firms up without fully melting.
- Tip: Lining the cookie sheets with parchment paper or silicone mats prevents melted marshmallow from sticking to the pan.
A Note about Marshmallows
Do not mix mini marshmallows directly into the cookie dough. Marshmallows often melt and dissolve in the dough as cookies bake, removing the gooey interior you’re aiming for. Stuffing the cookie centers with marshmallow fluff or a small amount of mini marshmallows — and freezing the dough balls — keeps the marshmallow intact and gooey after baking.
Marshmallow fluff (marshmallow cream) is less likely to melt into the dough than loose mini marshmallows, so it’s my preferred choice. If you prefer mini marshmallows, use only a few in the center, or halve a large marshmallow and seal it inside the dough.
More S’mores Treats to Try
- S’mores Cookie Bars
- Golden Graham S’mores Bars — an easy, no-bake cereal treat
- Peanut Butter S’mores Bars
S’mores Chocolate Cookies
Equipment
- Cookie sheets
Ingredients
- 2¼ cups all-purpose flour (279 grams)
- 1 cup cocoa powder (90 grams), Dutch-process preferred
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams), softened
- 1 cup packed brown sugar (210 grams)
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups milk chocolate chips (about 270 grams)
- ¾ cup marshmallow fluff, or 1 cup mini marshmallows
- Graham cracker crumbs, for topping
- Hershey’s milk chocolate squares (optional) for decorating
Instructions
Chocolate Cookie Dough
- Sift together the flour, cocoa, baking powder, baking soda and salt in a large bowl. Whisk to combine and set aside.
- In a separate large bowl, beat the butter with the brown and granulated sugar until combined. Add the eggs and vanilla and beat until smooth.
- With the mixer on low, add the dry ingredients to the butter mixture in batches, stopping to scrape down the bowl as needed.
- Fold in the milk chocolate chips by hand.
Assemble the Cookies
- Scoop dough into balls about 1½–2 tablespoons each. Flatten each ball into a disc and lift the edges slightly to form a shallow bowl.
- If using marshmallow fluff, spoon it into a piping bag or resealable bag and cut a ½-inch opening. Pipe a dollop into the center of one disc. If using mini marshmallows, place about four in the center.
- Top with another disc, pinch the edges to seal the marshmallow completely, and roll into a smooth ball. Repeat until all dough is used.
- Place dough balls in a freezer bag or on a tray and freeze for at least 30 minutes (or store up to 2 months).
Baking
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment or silicone mats to prevent sticking from any melted marshmallow.
- Place frozen dough balls (do not thaw) about 2½ inches apart on the lined sheets.
- Bake one sheet at a time in the center of the oven for 12–14 minutes, until the tops look set. Some marshmallow may escape — that’s fine.
- While cookies are still warm, you can gently shape each cookie into a round using a biscuit cutter, then place a Hershey’s milk chocolate square on top and sprinkle with graham crumbs. If you want the chocolate squares to retain their molded logo, chill the tray in the freezer for 5 minutes.
- Cool cookies on the tray until completely set, then transfer to a cooling rack with a spatula.
Notes
- Cocoa: Dutch-process cocoa gives a richer flavor and darker color, but natural cocoa will also work.
- Nutrition: Nutrition values are estimates per cookie based on 18 equal cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days.
Nutrition
Calories: 348 kcal; Carbohydrates: 53 g; Protein: 4 g; Fat: 15 g; Saturated Fat: 9 g; Sugar: 36 g. These values are approximate.