Chocolate Chip S’mores Cookies Recipe

Recipe updated: April 5th, 2024

If you are craving a traditional s’mores campfire treat, but you’re not planning a camping trip for a while, this chocolate chip s’mores cookies recipe will surely take care of that dilemma! Each bite you take is loaded with gooey marshmallows, lots of chocolate chips, and pieces of crunchy graham crackers.

As a matter of fact, these chocolate chip s’mores cookies are so amazing, you may end up taking them along on your next camping trip anyway, or maybe these ranger cookies, cream cheese cookies with sprinkles, or chocolate chip M&M cookies instead.

🍪 Key Ingredients

This is a big batch of chocolate chip s’mores cookies, approximately 58 cookies. You may want to cut this recipe in half, which will still make about 29 or 30 cookies, depending on the size you make them.

• 4 and 1/2 cups of all-purpose flour
• 2 and 1/2 cups of semi-sweet chocolate chips
• 4 sticks of unsalted butter (melted)
• 9 whole graham cracker sheets of graham crackers (broken into pieces or crushed)
• 1 and 1/2 cups of granulated sugar
• 1 and 1/2 cups of light brown sugar (firmly packed)
• 1 cup of mini marshmallows
• 4 large eggs
• 2 teaspoons of table salt
• 2 teaspoons of baking soda
• 2 teaspoons of vanilla extract

👩‍🍳 How to Make Chocolate Chip S’mores Cookies

These step-by-step instructions are accompanied by detailed photos for enhanced clarity and guidance.

Step 1. Preheat the Oven

Preheat your oven to 375 degrees Fahrenheit.

Step 2. Combine the Flour, Salt, and Baking Soda

For the dry ingredients, put 4 and 1/2 cups of all purpose flour in a large bowl together with 2 teaspoons of salt, and 2 teaspoons of baking soda. Mix until well blended. Set aside for now.

Step 3. Melt the Butter

In a small bowl that is safe for the microwave, melt four sticks of butter for about one minute. If you need to use a measuring cup, four sticks of butter are equivalent to 2 cups of butter.

Note: As the butter melts, keep an eye on it while it is in the microwave. Due to the fact that all microwaves are not the same, the butter could be melted before one minute is up. Some microwaves cook hotter and faster than others.

Step 4. Put the Melted Butter, Vanilla Extract, and Sugars in a Bowl

For the wet ingredients, put the melted butter and 2 teaspoons of vanilla extract in a separate bowl together with 1 and 1/2 cups of granulated sugar, and 1 and 1/2 cups of brown sugar.

Step 5. Combine the Melted Butter, Vanilla Extract, and Sugar Mixture

Stir the melted butter and vanilla extract together with the granulated sugar and brown sugar until creamy. Don’t forget to scrape the sides of the bowl.

Tip: If you prefer, you can use an electric hand mixer, or put the ingredients in a bowl of a stand mixer and use the paddle attachment that comes with it. Start out on low speed and gradually work up to a higher speed. Don’t use high speed, though, or cookie dough will go flying everywhere.

Step 6. Add the Eggs to the Butter Sugar Mixture

Put one egg at a time in the bowl together with the melted butter, vanilla extract, granulated sugar, and brown sugar. Stir after adding each egg.

Step 7. Keep Stirring until Blended

Stir the eggs, melted butter, vanilla extract, granulated sugar, and brown sugar until well blended into a creamy cookie dough.

Step 8. Add the Dry Ingredients to the Wet Ingredients

Slowly add the flour mixture we set aside earlier from step 2, together with the creamy cookie dough mixture. It is easier to mix the ingredients together (in the next step) when the flour is added a little bit at a time.

Step 9. Stir the Dry Ingredient and Wet Ingredients Together

Stir or mix with the electric mixer the flour mixture together with the creamy cookie dough mixture until well blended into a cookie dough.

Step 10. Add the Graham Cracker Pieces and Chocolate Chips

Break the 9 sheets of graham crackers into graham cracker squares. Then break the squares into pieces. After that, add 2 and 1/2 cups of semi-sweet chocolate chips and the graham cracker pieces together with the cookie dough.

Note: If some of the broken pieces of graham crackers end up as graham cracker crumbs, that is totally fine.

Step 11. Mix by Hand not Electric Mixer

Mix all the ingredients for the cookie dough together with a spoon or spatula until it is well blended.

Note: Do not use the electric mixer at this time because it will make the pieces of graham crackers too small.

Step 12. Add the Mini Marshmallows

There are a couple of different ways to add the mini marshmallows. The easiest way is to add 1 cup of mini marshmallows together with the cookie dough, and then stir all together until well blended.

But, to make sure each cookie has at least two mini marshmallows inside, you can use a cookie scoop and fill it half full of cookie dough, then push a couple of mini marshmallows on top of the cookie dough.

Step 13. Add More Cookie Dough

After you have put two mini marshmallows into the cookie dough, then, cover the marshmallows with more cookie dough on top of each cookie to hide the marshmallows. Whether you choose the easy way or the cookie scoop way, the cookies will taste just as delicious.

Step 14. Line a Cookie Sheet with Parchment Paper

Cut a piece of parchment paper the size of the cookie sheet. Try to form the dough into cookie dough balls. Drop the balls of cookie dough on the cookie sheet about 2 inches apart. If you don’t have parchment paper, spray the cookie sheet with non-stick cooking spray.

Note: Parchment paper is amazing, for example, without it, the cookies will spread out more than you want them to, making the cookies thinner. Also, without parchment paper, the cookies will bake a bit faster, leaving the bottom and the edges of each cookie darker brown than you want them to be.

Step 15. Bake the Chocolate Chip S’mores Cookies

Put the cookie sheet in the oven with the cookie dough balls on it and bake at 375 degrees Fahrenheit for 10 minutes until the edges are slightly browned. After that, using heat-resistant oven mitts, remove the cookies from the oven and let them sit on the cookie sheet for about 2 to 3 minutes. Trying to remove them sooner from the cookie sheet will break them apart because the cookies are very soft right when they come out of the oven.

After 2 to 3 minutes on the cookie sheet, place the cookies on a cooling rack, also known as a wire rack, for about the same amount of time, a couple of minutes so they can completely cool.

Store the cookies on the countertop at room temperature in a cookie jar that is also an airtight container, or in a container with a lid on it. No lid? No problem. Just use plastic wrap or aluminum foil to cover the container. If you like cold cookies, you can store them in the refrigerator.

Note: Ovens can vary in temperature, so for the best results, be cautious of the baking time, and always keep an eye on the cookies while they are baking in the oven. Baking our cookies at 375 degrees Fahrenheit for 10 minutes was perfect for us, but all ovens are not the same. For example, some ovens can be hotter than other ovens. This can cause the cookies to burn or turn dark brown on the bottom and around the edges.

🌟 Recipe Variations

• Sprinkle a little bit of sea salt on the top of each cookie right when they come out of the oven.
• Drizzle a couple of thin straight lines of melted chocolate at an angle on each cookie after baking.

🙋 FAQs

💡 Final Thoughts

We love this s’mores chocolate chip cookie recipe with mel- in-your-mouth chocolate chips, mini marshmallows, and graham cracker pieces inside each cookie.

It’s a soft and chewy cookie with an amazing taste, making them one of my favorite cookie recipes. I know you are going to love these chocolate chip s’mores cookies as much as we do. Enjoy!

🗂️ Recipe Card

💑 More Easy Cookie Recipe Favorites You Will Love

We love making cookies, so here are some of our favorite recipes we’d like to share with you that we are sure you will love as much as we do:

• These dark chocolate cookies are irresistible, with dark chocolate chip chunks in every bite.
• These sea salt chocolate chip cookies are so delicious. Made with basic ingredients plus unsweetened cocoa powder, semi-sweet chocolate chips, and light brown sugar. After baking, they are sprinkled with a pinch of sea salt on the top of each cookie.
• You can make these sugar cookies right now if you have butter, sugar, eggs, milk, vanilla extract, all-purpose flour, baking soda, baking powder, and salt in your kitchen. Simple to make, and taste so good! The icing is powdered sugar, butter, milk, and vanilla extract.