These chocolate chip s'mores cookies are the perfect summer campfire cookie. They have a soft and chewy chocolate chip cookie base made with browned butter, crushed graham crackers, and a gooey toasted marshmallow in the middle of each cookie. The epic stretchy marshmallow pull makes these cookies so much fun to eat. You'll love them!
Chocolate chips vs chocolate chunks
Although I call these classic browned butter chocolate chip cookies, anytime a recipe calls for chocolate chips, I almost always use chocolate chunks made by roughly chopping up a bar of chocolate. Chocolate chips usually have a coating that helps them hold their shape while baking whereas chopped chocolate chunks melt into pools of chocolate which I love in my cookies.
You can still use chocolate chips in these cookies if you want and they'll taste just as great or you can even use a mix of both chocolate chips and chocolate chunks for the best of both worlds. I also highly recommend opting for dark chocolate in this recipe to balance out the sweeter marshmallow centre.
How to make chocolate chip s'mores cookies
Prep: Preheat oven to 325°F and line a baking sheet with parchment paper and set aside.
Brown butter: In a small saucepan, brown the butter by cooking on medium heat, stirring occasionally, until the milk solids separate and turn a golden brown colour and the butter smells nutty, about 13-15 minutes. Pour 125g of this browned butter into a large mixing bowl and let cool slightly, about 5 minutes.
Combine dry ingredients: Meanwhile, stir together flour, baking powder, baking soda, and salt in a small bowl and set aside.
Beat butter and sugar: Using an electric mixer, beat the brown sugar into the browned butter until combined. Then, beat in the egg and vanilla extract until it becomes a light brown colour, about 3 minutes.
Fold in flour and mix-ins: Add in the flour mixture and roughly fold together using a spatula until semi-incorporated but still with patches of flour. Fold in the crushed graham crackers and chopped chocolate until incorporated and no dry patches of flour remain. Don't overmix.
Scoop cookies: Use a 2" cookie scooper to scoop out balls of cookie dough and place them onto your baking sheet, about 2" apart to account for spreading. Press a marshmallow on top of each cookie dough mound, creating an indentation where the marshmallow can sit.
Bake: Bake cookies for 9-10 minutes or until the marshmallow is lightly browned on top but the cookies are still very soft. After taking them out of the oven, use a spatula to press the marshmallows down so that they are almost flush with the cookie surfaces. Let cookies cool on the baking sheet for at least 3-5 minutes before carefully transferring to a cooling rack.
Tips for making the best chocolate chip s’mores cookies
- There are a few different ways you could add the marshmallows to these cookies. After testing various methods, I personally found that scooping the cookie dough, pressing an indentation in the middle of it, and then just laying the marshmallow in the dent was the easiest way and best way to keep the cookie from falling apart when baked and to prevent the marshmallow from falling off onto the baking sheet during baking.
- The marshmallows will puff up and double in size during baking. I overestimated the size of marshmallows I needed so I ended up cutting my jumbo marshmallows into 8 pieces each, which are about the equivalent of a medium or large marshmallow.
- After baking, use a spatula or back of a spoon to gently press the puffed up marshmallow down so that it melds into the cookies. Use a cookie cutter or upside down glass that's slightly bigger than your cookies to "scooch" (vigorously swirling each cookie in circles within the cutter until any irregular edges are pushed in) your cookies into perfect circles, if you'd like.
Frequently asked questions
These chocolate chip s'mores cookies can be stored in an airtight container at room temperature for 5-7 days.
Yes! You can freeze both the unbaked cookie dough and the baked cookies for up to 3 months.
To freeze the dough: Scoop out cookie dough balls onto a baking sheet and press marshmallows on top of each one. Shape the dough ball around the marshmallow to hold it in place. Place the baking sheet in the freezer for about 30 minutes until the dough has hardened up. Transfer the cookie dough balls to a freezer-safe ziploc bag and freeze for up to 3 months. Let thaw on the counter before baking and bake for 3-4 minutes longer.
To freeze the baked cookies: Seal the baked cookies in a freezer-safe ziploc bag and freeze for up to 3 months. Thaw the frozen cookies in the microwave or oven before eating.
If you don't have graham crackers on hand, you can omit them or replace them with a similar cracker such as digestive biscuits or Lotus biscuits. Note that if you omit it completely, the cookie dough may be a bit wetter and the cookies may spread thinner.
Chocolate chips tend to have a higher sugar to cocoa content than regular chocolate, will distribute more uniformly throughout the cookies, and will hold their shape during baking. Chocolate chunks made by roughly chopping a bar of chocolate will result in varying sizes of chocolate pieces and they will melt into chocolate puddles throughout the cookies. I always prefer to use chopped chocolate chunks whenever a recipe calls for chocolate chips.
More s'mores recipes to try
Recipe
Chocolate Chip S’mores Cookies
Ingredients
- 150 g unsalted butter
- 170 g all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 150 g brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 100 g dark chocolate, roughly chopped
- 50 g graham crackers, roughly crushed by hand (about 3 cracker sheets)
- 12 large marshmallows
Instructions
- Preheat oven to 325°F and line a baking sheet with parchment paper and set aside.
- In a small saucepan, brown the butter by cooking on medium heat, stirring occasionally, until the milk solids separate and turn a golden brown colour and the butter smells nutty, about 13-15 minutes. Pour 125g of this browned butter into a large mixing bowl and let cool slightly, about 5 minutes.
- Meanwhile, stir together flour, baking powder, baking soda, and salt in a small bowl and set aside.
- Using an electric mixer, beat the brown sugar into the browned butter until combined. Then, beat in the egg and vanilla extract until it becomes a light brown colour, about 3 minutes.
- Add in the flour mixture and roughly fold together using a spatula until semi-incorporated but still with patches of flour. Fold in the crushed graham crackers and chopped chocolate until incorporated and no dry patches of flour remain. Don't overmix.
- Use a 2" cookie scooper to scoop out balls of cookie dough and place them onto your baking sheet, about 2" apart to account for spreading. Press a marshmallow on top of each cookie dough mound, creating an indentation where the marshmallow can sit.
- Bake cookies for 9-10 minutes or until the marshmallow is lightly browned on top but the cookies are still very soft. After taking them out of the oven, use a spatula to press the puffed up marshmallows down so that they are almost flush with the cookie surfaces. Let cookies cool on the baking sheet for at least 3-5 minutes before carefully transferring to a cooling rack.
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