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+ servings
chocolate chip cookie pulled in apart to show gooey marshmallow pull

Chocolate Chip S’mores Cookies

Author: Gail Ng
Soft and chewy browned butter chocolate chip cookies with graham crackers and perfectly toasted marshmallows on top
5 from 36 votes
Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Yield 12 cookies
Category Desserts
Cuisine American


  • 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


  • 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.


Calories: 278kcal | Carbohydrates: 34g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 203mg | Potassium: 108mg | Fiber: 1g | Sugar: 18g | Vitamin A: 335IU | Calcium: 37mg | Iron: 2mg
Keywords chocolate chip s'mores cookies, chocolate s'mores cookies, s'mores cookies
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