S’mores Cookies with Graham Cracker & Toasted Marshmallow

These s’mores cookies are chewy chocolate chip cookies studded with milk chocolate and graham cracker pieces, then filled with a gooey marshmallow center. They capture all the classic s’mores flavors in a portable cookie form.

These S’mores Cookies start with a soft, chewy chocolate chip cookie dough. Cornstarch and the right flour ratio help keep the cookies tender and thick. Milk chocolate chips and crushed graham crackers are folded into the dough, and each cookie is then wrapped around a marshmallow or a small frozen scoop of marshmallow fluff. Once baked, the marshmallow melts and often oozes slightly out of the top for that perfect gooey center with melty chocolate and crunchy graham bits.

Optionally, add a square of milk chocolate (Hershey’s-style) and a few graham crumbs on top of each warm cookie for an irresistible finish. Placing the chocolate on right after baking lets it soften without fully losing its shape, especially if the square is chilled first.

Making S’mores Cookies

This recipe is straightforward but requires a bit of advance time to chill the filled dough balls. If you use marshmallow fluff, freeze small dollops before assembling so they hold up while you work.

1. Whisk together the dry ingredients: all-purpose flour, cornstarch, baking soda, baking powder, and salt. The cornstarch helps produce a chewy, tender cookie.
2. Cream the slightly softened butter with the brown and granulated sugars until smooth and free of lumps.
3. Beat in the eggs and vanilla extract, scraping the bowl as needed.
4. Slowly add the dry mix until a thick dough forms.
5. Fold in milk chocolate chips and graham cracker pieces (roughly the size of the chips) so the texture stays balanced.

To assemble:

1. Scoop about 1½–2 tablespoons of dough and flatten into a shallow disc. Pinch the edges slightly to form a bowl.
2. Place a marshmallow (or a frozen dollop of fluff) in the center and pinch the dough around it.
3. Add a small amount of dough on top if needed to fully seal the marshmallow, then roll into a smooth ball.
4. Freeze the filled dough balls for at least 30 minutes before baking. They can be stored frozen in a bag for up to 2 months.

Baking Tips & Tricks

• Bake at 375°F (190°C) to achieve slightly thicker, chewier cookies.
• Line your cookie sheets with parchment paper or silicone mats. Marshmallow can ooze during baking; a lined sheet makes cleanup and transferring easier.
• After baking, use a round cookie or biscuit cutter slightly larger than the cookie to gently reshape each cookie into a perfect circle while still warm.
• For the optional Hershey-like square on top: freeze the chocolate squares first so they maintain some definition when placed on the warm cookies.

Note: Even though you fully enclose the marshmallow in dough when forming the balls, it often begins to peek out or burst through the top as the cookies bake. This creates the signature gooey center and melted topping.

An Important Note about Marshmallows

The choice of marshmallow affects the final texture. I tested regular marshmallows, vegan marshmallows, and marshmallow fluff. Stuffing whole marshmallows or frozen dollops of fluff into the cookies rather than stirring minis into the dough prevents them from melting away into the cookie and creating a sticky, dense result.

• Marshmallow Fluff: Does not disappear into the dough and creates an obvious gooey center. It can be sticky and more likely to ooze out during baking, which some people prefer for the visual and texture.
• Regular Marshmallows: Easy to handle and give a good gooey center. Larger cookies that require longer bake times have a greater chance of the marshmallow melting into the dough, so adjust size and time accordingly. If using mini marshmallows, use 3–4 per cookie.
• Vegan Marshmallows: Hold their shape very well and may not ooze; if you want a runny center, vegan varieties can sometimes remain too firm.

If you like visible, stretchy marshmallow, fluff works best. If you prefer simpler assembly without sticky hands, regular marshmallows are a great choice.

More S’mores Recipes to Love

• S’mores Cookie Bars
• Golden Graham S’mores Bars — an easy, no-bake cereal treat
• Peanut Butter S’mores Bars

S’mores Cookies — Recipe Summary

• Prep: 30 mins
• Cook: 12 mins (per sheet)
• Chilling: 30 mins
• Servings: about 20 cookies
• Author: Fiona Dowling

Ingredients

• 1 cup marshmallow fluff OR 20 regular marshmallows (or a mix)
• 3¼ cups all-purpose flour (about 406 g)
• 3 tablespoons cornstarch
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (226 g), slightly softened
• 1 cup brown sugar (210 g), light preferred
• ¾ cup granulated sugar (150 g)
• 2 large eggs
• 2 teaspoons vanilla extract
• 1½ cups milk chocolate chips (about 270 g)
• 5 sheets graham crackers, broken into pieces
• 20 squares milk chocolate (optional), for topping

Instructions

1. If using marshmallow fluff, spoon small dollops onto wax paper and freeze while you prepare the dough.
2. Whisk the flour, cornstarch, baking soda, baking powder, and salt in a large bowl and set aside.
3. In another bowl, beat the butter with both sugars until smooth. Add eggs and vanilla, mixing until combined.
4. Slowly mix in the dry ingredients on low speed until a thick dough forms. Fold in the chocolate chips and graham cracker pieces.
5. Portion dough into 1½–2 tablespoon scoops, press into a shallow bowl, add a marshmallow or frozen fluff dollop, cover with a bit more dough, and roll closed. Freeze assembled balls for at least 30 minutes.
6. Preheat oven to 375°F (190°C). Line baking sheets. Place dough balls about 2 inches apart and bake one sheet at a time for 11–14 minutes until the cookies look set and slightly golden.
7. Remove from oven and, while warm, use a round cutter to gently reshape each cookie if desired. Optionally top with a chilled chocolate square and sprinkle with graham crumbs. Cool on the baking sheet until no longer warm to the touch.

Notes

1. Measure flour accurately—whisk first, spoon into measuring cups, and level off, or use a kitchen scale.
2. Use your preferred chocolate; milk chocolate chips are recommended for a classic s’mores flavor.
3. Freeze chocolate squares before topping if you want them to keep their embossing and shape.
4. Store cooled cookies in an airtight container up to 4 days. Frozen dough balls keep up to 2 months; bake from frozen as directed.
5. Nutrition estimates are based on 1 cookie from a 20-cookie yield.