Gooey S’mores Cookies with Chocolate & Marshmallows – Campfire Classic in Cookie Form.

The summer I was ten, my family went camping every weekend, and s’mores were the highlight of every trip. Years later, when I couldn’t get to a campfire but was desperately craving that combination of graham cracker, melted chocolate, and toasted marshmallow, I started experimenting with cookies. After dozens of attempts, I finally created a version that captures everything I love about s’mores – the gooey marshmallow, the melted chocolate, the graham cracker crunch – all in a cookie you can make in your own kitchen.

These s’mores cookies are exactly what they should be – soft, chewy, and loaded with all three essential s’mores components. The cookie base is made with crushed graham crackers for authentic flavor, stuffed with chocolate chunks that melt into gooey pockets, and topped with marshmallows that toast under the broiler. The result is messy, sweet, and absolutely worth every sticky finger.

What makes these cookies special is how they deliver that campfire experience without needing fire, sticks, or the great outdoors. They’re perfect for satisfying s’mores cravings year-round, impressive enough for gatherings, and fun enough that kids will want to help make them.

Ingredients

For the Cookie Dough:

1 1/2 cups all-purpose flour
1 cup graham cracker crumbs (about 8 full graham crackers, finely crushed)
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1.5 sticks) unsalted butter, softened
3/4 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1 cup chocolate chunks or chips (milk or semi-sweet)
1/2 cup mini chocolate chips

For Topping:

2 cups mini marshmallows (or 12-15 large marshmallows, cut in half)
1/2 cup chocolate chunks or chips (for adding after baking)
2-3 graham crackers, broken into pieces (for garnish)

Optional:

Flaky sea salt for sprinkling

Instructions

Start by preheating your oven to 350°F and lining two large baking sheets with parchment paper. Parchment is important here since these cookies can be sticky from the marshmallows.

Make your graham cracker crumbs first. Place whole graham crackers in a food processor and pulse until you have fine crumbs, or seal them in a zip-top bag and crush with a rolling pin. You want fairly fine crumbs, not large chunks. Measure out 1 cup after crushing.

In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Set this aside. The graham cracker crumbs replace some of the flour and give these cookies that essential s’mores flavor right in the base.

In a large bowl or the bowl of a stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until light and fluffy. The mixture should look pale and creamy. Scrape down the sides of the bowl as needed.

Add the whole egg, egg yolk, and vanilla extract. Beat on medium speed until fully incorporated and smooth, about 1 minute. The extra egg yolk makes these cookies richer and chewier.

Add the dry ingredients to the wet ingredients and mix on low speed just until the flour disappears and everything comes together. Don’t overmix – stop as soon as you don’t see any dry streaks. Overmixing develops gluten and makes cookies tough rather than tender.

Fold in the chocolate chunks and mini chocolate chips using a spatula or wooden spoon. Reserve the extra chocolate chunks for topping later. The dough will be thick and slightly sticky.

Using a cookie scoop or spoon, portion the dough into balls about 2 tablespoons each. Roll them between your palms to make them smooth and round. Place them on your prepared baking sheets about 3 inches apart – these spread quite a bit and you don’t want them merging together.

Bake for 10-12 minutes, until the edges are set and lightly golden but the centers still look slightly underdone and soft. They’ll seem too soft when you remove them, but they continue cooking on the hot pan. This slight underbaking is what keeps them gooey.

As soon as the cookies come out of the oven, working quickly, press 4-6 mini marshmallows into the top of each cookie while they’re still hot. If using large marshmallows, press one halved marshmallow cut-side down onto each cookie. The heat from the cookies will start melting the marshmallows slightly, helping them stick.

Let the cookies cool on the baking sheet for 5 minutes to set up. They’ll be very soft and fragile right out of the oven.

Now comes the fun part – toasting the marshmallows. Turn your oven to broil and position a rack about 6 inches from the heating element. Return the cookies on their baking sheet to the oven and broil for 30-60 seconds, watching constantly through the oven door. The marshmallows will puff up and turn golden brown. This happens very quickly, so don’t walk away. Some marshmallows might even catch fire slightly – that’s actually perfect for authentic s’mores flavor.

Remove immediately once the marshmallows are toasted to your liking. While the marshmallows are still hot and gooey, press additional chocolate chunks into the cookies alongside the marshmallows. Add small pieces of graham crackers on top for garnish and extra crunch.

If desired, sprinkle with a tiny pinch of flaky sea salt while everything is still warm. The salt enhances the chocolate and balances the sweetness.

Let the cookies cool on the baking sheet for another 5 minutes before transferring to a wire rack. They’ll still be very soft and gooey. Once completely cooled, they’ll firm up slightly but remain chewy.

Flavor & Texture Notes

These s’mores cookies deliver complex texture in every bite. The cookie base is soft and chewy with a tender crumb, thanks to the brown sugar and extra egg yolk. The graham cracker crumbs add a slightly grainy texture and that distinctive honey-sweet graham flavor that’s essential to the s’mores experience.

Throughout the cookie, you’ll find pockets of melted chocolate – some pieces stay in distinct chunks, while others melt into gooey streaks. The combination of chocolate chunks and mini chips ensures chocolate in every bite, with varied textures from creamy melted chocolate to soft chunks.

The marshmallows are where things get really interesting. The toasted exterior has that characteristic campfire flavor – slightly caramelized with a hint of char. The interior stays soft, gooey, and stretchy. When you bite into one, the marshmallow pulls and stretches, creating those satisfying marshmallow strings.

The whole cookie tastes authentically like s’mores. You get the sweet graham cracker flavor as the base, rich chocolate throughout, and that toasted marshmallow on top. The graham pieces added at the end provide extra crunch and visual appeal, reinforcing the graham cracker element.

The cookies are sweet – there’s no pretending otherwise – but not cloying. The slight bitterness of toasted marshmallow and the depth of brown sugar balance out the sweetness. If you add the flaky sea salt, it provides savory contrast that makes everything taste even better.

These are messy cookies. The marshmallows are sticky, the chocolate melts on your fingers, and you might need a napkin. But that messiness is part of the charm – just like eating actual s’mores around a campfire.

Tips & Variations

For the best texture, use a combination of chocolate chunks and mini chips. The chunks provide substantial chocolate pockets, while the mini chips distribute chocolate flavor throughout. High-quality chocolate makes a noticeable difference – use something you’d enjoy eating on its own.

Don’t skip the graham cracker crumbs in the dough. Some recipes just add graham pieces on top, but incorporating the crumbs into the dough is what makes these taste authentically like s’mores throughout, not just on the surface.

If you can’t broil the marshmallows (maybe you have an older oven or are nervous about it), use a kitchen torch to toast them instead. This gives you more control and creates beautifully browned marshmallows without risk of burning.

Make these extra gooey by slightly underbaking them. Pull them at 10 minutes when the centers still look quite soft. They’ll be more fragile but incredibly gooey and fudgy.

Create a s’mores cookie sandwich by making the cookies without marshmallows, then sandwiching a toasted marshmallow and chocolate square between two cookies while everything is warm.

Use different chocolate varieties – dark chocolate for a more sophisticated flavor, white chocolate for sweeter cookies, or a combination. Peanut butter chips also work wonderfully if you like the chocolate-peanut butter combination.

Make these gluten-free by using a 1:1 gluten-free flour blend in place of all-purpose flour and ensuring your graham crackers are gluten-free.

For easier handling, refrigerate the dough for 30 minutes before scooping. This makes it less sticky and helps the cookies hold their shape better, though it’s not strictly necessary.

Storage & Make-Ahead

These cookies are best enjoyed the day they’re made when the marshmallows are freshly toasted and the chocolate is still melty. However, they’ll keep at room temperature in an airtight container for 3-4 days. The marshmallows will dry out slightly and lose their gooeyness, but the cookies remain tasty.

Store cookies in a single layer if possible, with parchment paper between layers if you must stack them. The marshmallows are sticky and can cause cookies to stick together.

The unbaked cookie dough can be portioned into balls and frozen for up to 3 months. Freeze on a baking sheet until solid, then transfer to a freezer bag. Bake from frozen, adding 2-3 minutes to the baking time. Add marshmallows and broil as directed.

You can bake the cookies completely, let them cool, and store without marshmallows for up to 5 days. When ready to serve, add fresh marshmallows and broil just before eating. This gives you freshly toasted marshmallows every time.

Don’t freeze baked cookies with marshmallows – the marshmallows become rubbery and unpleasant when thawed. Freeze the base cookies only.

The cookie dough (without marshmallows or final toppings) can be refrigerated for up to 3 days before baking. Let it come to room temperature for 15-20 minutes before scooping and baking.

Serving Suggestions

These s’mores cookies are perfect for summer gatherings, backyard barbecues, or any time you want nostalgic campfire vibes. Serve them slightly warm for the ultimate gooey experience.

Pair with cold milk for dunking – the classic cookie accompaniment that works especially well with these sweet, rich cookies. The milk cuts through the sweetness and complements the graham and chocolate flavors.

Make a cookie sundae by serving warm cookies topped with vanilla ice cream. The temperature contrast is excellent, and the ice cream melts slightly from the warm cookie.

For parties, arrange cookies on a platter with extra graham crackers and chocolate bars on the side. This creates a s’mores theme that looks festive and allows people to add extra components if desired.

Hot cocoa or coffee pairs beautifully with these cookies. The bitter notes in both beverages balance the sweet cookies perfectly.

Package these in clear cellophane bags tied with ribbon for gifts or bake sale contributions. They’re impressive and transport relatively well if you’re careful with the marshmallows.

For camping trips, you could actually make these ahead and bring them along, though you’ll miss the fun of traditional s’mores around the fire. They’re better suited for when you want s’mores flavor at home.

Serve as a casual dessert at dinner parties. They’re easy finger food that doesn’t require plates or forks, and everyone loves them.

FAQ

Can I make these without broiling the marshmallows? Yes, though you’ll miss the authentic toasted flavor. You can add marshmallows to the cookies for the last 2-3 minutes of baking, or skip toasting entirely and just press marshmallows into hot cookies. A kitchen torch also works perfectly if you have one.

My marshmallows burned. What did I go wrong? Broilers are powerful and work fast. The marshmallows need constant supervision – literally don’t look away. They can go from pale to charred in seconds. If your broiler is very strong, move the rack farther from the heat source or reduce the broiling time to 20-30 seconds.

Can I use regular-sized marshmallows instead of mini? Absolutely. Cut large marshmallows in half and place one half cut-side down on each cookie. The cut side will toast nicely and create more surface area for that caramelized flavor.

The cookies spread too much and lost their shape. What happened? This usually means the butter was too warm or the dough wasn’t chilled enough. Make sure your butter is softened but not melted, and consider chilling the dough balls for 15-30 minutes before baking. Also check that your baking soda is fresh and hasn’t lost its potency.

Can I make the dough ahead and bake later? Yes, refrigerate the dough for up to 3 days or freeze portioned dough balls for up to 3 months. Just remember to add the marshmallows after baking, not before storing the dough.

These are too sweet for me. How can I reduce the sweetness? Use dark chocolate instead of milk chocolate, reduce the granulated sugar by 2 tablespoons, or add that flaky sea salt on top. You could also use unsweetened chocolate chunks, though this changes the flavor significantly.

These gooey s’mores cookies bring all the magic of campfire treats into your kitchen any time of year. They’re messy, indulgent, and taste exactly like summer camp memories, but without needing a fire pit or perfect marshmallow-roasting skills. Make these once, and they’ll become your go-to recipe whenever someone mentions s’mores. They’re proof that sometimes the best versions of classic treats are the ones you can make at home with the people you love.