If you've ever wanted campfire S'mores in cookie form, this is it. These chocolate cookies are loaded with marshmallows, chocolate chips, and topped with actual pieces Hershey bars and graham cracker crumbs while they're still warm. It's everything you love about S'mores, but in a chewy cookie you can make year-round in your kitchen.
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What to know about these cookies: The cookies bake just until set, then you add the toppings while they're hot. The residual heat melts the Hershey bar and softens the marshmallows, giving you that authentic S'mores experience without a campfire.
I have more great cookie recipes like these strawberry crunch cookie, cranberry pitaschio shortbread, lemon curd cookies , butter cookie recipe, and more!
Ingredients You Need
How To Make Chocolate S'mores Cookies
The printable recipe card is also at the end of the post.
Yields: 10-12 cookies
Time: 10 minutes prep, 11 minutes baking
What You Need: ½ cup butter, ¾ cup white sugar, ¼ cup packed brown sugar, 1 egg, 1 teaspoon vanilla extract, 1 cup all-purpose flour, ⅓ cup unsweetened cocoa, ½ teaspoon baking soda, 1 teaspoon salt, ¾ cup chocolate chips, 1 cup mini marshmallows, Hershey Bars.
Preheat your oven to 350 degrees and line cookie sheets with parchment paper. In a large bowl, cream together ½ cup butter, ¾ cup white sugar, and ¼ cup packed brown sugar with a hand mixer for about 2 minutes. Add 1 egg and 1 teaspoon vanilla extract, mixing until smooth and incorporated. In a separate medium bowl, whisk together 1 cup all-purpose flour, ⅓ cup unsweetened cocoa, ½ teaspoon baking soda, and 1 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, stirring with a wooden spoon. When the dry mix is almost incorporated, fold in ¾ cup chocolate chips and 1 cup mini marshmallows, mixing just until evenly distributed without over-mixing. Using a cookie scoop, drop oversized portions of dough onto the prepared cookie sheet, dividing the dough into 12 cookies, and press each one down slightly.
Bake for 10-12 minutes, then immediately top each warm cookie with 1 rectangle of Hershey bar, a few extra marshmallows, and a sprinkle of graham cracker crumbs (you'll need ¼ cup total and 1-2 full-sized Hershey bars for all the cookies).
Have you made these? I'd love to hear how they turned out!
Tips for Success
- Don't over bake. These cookies continue cooking on the hot pan after you remove them from the oven. If you bake until they look "done," they'll be dry.
- Top them while hot. The chocolate and marshmallows need that residual heat to get gooey goodness
- Use mini marshmallows in the dough. Regular marshmallows are too big and create weird pockets. Minis distribute better.
- Make them the same size. Using a cookie scoop ensures even baking and no burnt edges with raw centers.
Storage
These are best the day they're made, but you can store them in an airtight container for a couple of days. The marshmallows will firm up, but a quick 10-second microwave zap brings back some of that melty magic.
📖 Recipe
Chocolate S'mores Cookies
Ingredients
Recipe Directions
- Preheat the oven to 350 degrees and prepare cookie sheets with parchment paper
- In a large bowl add the butter and start creaming it with a hand mixer. Add white sugar and brown sugar and cream together for about 2 minutes. Add egg and vanilla and mix until everything is incorporated and smooth
- In a medium bowl add the flour, cocoa, baking soda, and salt and whisk all of it together.
- Add dry ingredients, in increments, to wet ingredients, stirring together with a wooden spoon.
- When the dry mix is almost mixed through, add in chocolate chips and start to stir them in. Add the ¾ cup of marshmallows and mix everything in until just evenly distributed. Don’t over mix.
- Drop an oversized amount of cookie dough with a cookie scoop onto the cookie sheet (the perfect sized cookie will be if the dough is divided into 12 cookies). Press the cookies down slightly.
- Place the cookie sheet in the oven and bake cookies for about 10-12 minutes. Remove the cookies and while it’s still warm top with the chocolate bar piece and some extra marshmallows. Sprinkle the top with some graham cracker crumbs. Enjoy!
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Nutrition
Notes
- These cookies continue cooking on the hot pan after you remove them from the oven. If you bake until they look "done," they'll be dry.
- The chocolate and marshmallows need that residual heat to get melty and gooey.
- Regular marshmallows are too big and create weird pockets. Minis distribute better.
- Using a cookie scoop ensures even baking and no burnt edges with raw centers.
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