The classic campfire treat gets a chewy cookie makeover! These s'mores chocolate chip cookies have crisp outsides with soft, chewy, and OH SO gooey centers. They feature a homemade chewy chocolate chip cookie dough that hugs a graham cracker, chocolate, and marshmallow s'mores filling. The cookie dough bakes up classically chewy and rich while the s'mores stuffing offers even more flavor and the gooiest middles.
how to make s'mores chocolate chip cookies
These s'more chocolate chip cookies come together like any classic cookie dough, but they're made even better thanks to a few key features:
- Cornstarch - A hint mixed into the cookie dough helps keep these cookies tender and chewy. Cornstarch has about double the absorption powder of flour, meaning we can use less but still keep the same cookie dough consistency with minimal spreading. This makes for a less heavy cookie that's soft and thick!
- Cinnamon - A tiny bit of cinnamon is added into the cookie dough for some extra warm campfire flavor. Graham cracker cookies traditionally have cinnamon in them as well, so this helps compliment that flavor and gives it a little extra oomph!
- Melted butter - I love using melted butter for cookie doughs because it's just so much easier to whip up the dough by hand. It also makes for an extra fudgy, chewy cookie dough!
- Dark brown sugar - Keeping with the cozy campfire theme! Dark brown sugar has more molasses in it which also ties into the natural flavor in the graham cracker cookies. It also makes the cookies extra moist and chewy!
- Egg yolk - An extra egg yolk added into the cookie dough also makes for an extra rich and chewy cookie!
- Mix ins - For even more s'mores flavor, these cookies have some broken up graham cracker pieces mixed into the dough along with the chocolate chips. It's the perfect finishing touch to the cookie dough so the flavor is undeniably "s'mores"!
how to stuff the cookies
Now for the fun part! Well, second to actually eating the cookies... It's time to stuff them with the s'mores filling.
To do this, start by snapping a graham cracker in half so you have 2 squares. Place one square onto your parchment lined baking sheet. Next break off a piece of your chocolate bar that's slightly smaller than the graham cracker - if you're using a Hershey's bar, it'll be exactly 2 rectangles. Place the chocolate onto the graham cracker then finally plop a marshmallow on top of the chocolate. You can see a visual of what I described below:
Next, take one of the balls of cookie dough an flatten it into a disk with your hands - it should be a little over ¼" thick. Lay the dough disk on top of the graham cracker s'more on the baking sheet - it's ok if the graham cracker is peeking out but make sure the chocolate and marshmallow are fully encased in the cookie dough. Then, they're ready to bake!
tips for making the perfect s'mores cookies
Measuring the flour - This is almost always my number one tip for making the perfect cookie and it's because it's SO important. Whenever possible, it's best to measure flour with a food scale to ensure you have the right amount. If you prefer to use cups to measure, use a spoon to lightly scoop the flour into your measuring cup. Never scoop the cup directly into your bag of flour or this will pack it in and leave you with more weight per cup!
Room temperature ingredients - In order to ensure all the ingredients combine smoothly and the cookies spread properly, make sure to allow the ingredients to come up to room temperature before using. Give the butter enough time to cool so it's no longer warm (otherwise the cookies will overspread) but still liquid. Other than that, the eggs are all that need to be brought up to room temperature - you can do so quickly by submerging them (shell on) in a bowl of lukewarm water for 5-10 minutes before using.
Graham cracker crumbs - When you break up the graham cracker pieces for the cookie dough, try to get them to be about the same size as the chocolate chips so they distribute more evenly. When you break them up, make sure you don't add in any really small or fine crumbs - these can dry up the cookie dough. I would recommend breaking them up over a separate plate first so it's easier for you to fish out the larger chunks and leave behind the small crumbs.
Use a good quality chocolate bar - For the s'mores filling, make sure to use a good bar of chocolate because they taste and melt better! I went with a classic dark Hershey's bar but Lindt is also a great option (although it's a bit thinner). As for the type, you can use dark, milk, or semi-sweet depending on how sweet you'd like it. They will melt slightly differently though because of the ratio of cocoa butter: with dark chocolate being the meltiest, milk chocolate being the least, and semi-sweet in between. I would personally avoid white chocolate just because it doesn't melt quite as nicely and is a bit too sweet.
FAQs
What's the best chocolate for cookies?
I recommend using semi-sweet chocolate chips for the cookie dough and dark chocolate for the s'mores filling. Semi-sweet provides the perfect sweetness while dark chocolate melts into a delicious gooey puddle. For the cookie dough, I like to use chocolate chips (not chunks) because they will provide the best spread for the cookies (chocolate chunks can get a little too melty). For the s'mores stuffing, I like using a chocolate bar for plenty of meltiness and gooiness!
How do I know when the cookies are baked?
The edges will be lightly browned with centers should no longer appear raw. They will be thick but should have spread out slightly.
Why did my cookies under spread?
Usually a sign that there's too much flour or small crumbs from the graham crackers. It's always best to measure flour by weight or by spooning it into a measuring cup. This can also happen if your oven runs hot and the cookies bake faster than they have a chance to spread.
Why did my cookies overspread?
This typically happens if your butter is too warm when you add the sugars in. Hot butter will melt the sugars and cause overspreading. This can also happen if your oven heats unevenly and runs low, causing the butters to melt before the cookie can bake through. Finally, cookies can also overspread if you try to place raw cookie dough onto the baking sheet while it's hot.
Halloween-ify the cookies!
If you've read this far, you've stumbled onto a fun little Halloween or Summerween baking project! All you need are some candy eyeballs to make these cookies monster s'mores cookies.
After mixing up the dough normally, when you lay it over the s'mores stuffing, leave a tiny hole in the top to expose the marshmallow. You can see what I mean in the photo below. Leaving this hole will cause the marshmallow to puff out and misshape the cookies into a monstrous blob as they bake!
After the cookies come out of the oven, you can also use a knife or spoon to push some of the edges around to misshape it even more. This needs to be done FRESH from the oven while the dough is still hot and soft.
After the cookies have cooled for a bit on the tray, wedge a few candy eyeballs into them to bring the monsters to life!
check out these other cookie recipes!
• S'mores Cookie Skillet
• Chocolate Chip Cookie Bars
• Ooey Gooey Magic Bars
• Oatmeal Chocolate Chip Cookies
• Chocolate Chip Cookie Sheet Cake
• BEST Chocolate Chip Cookies
Lastly, if you made this or any of my recipes, be sure to leave a comment and review below! I love hearing your thoughts! Also tag me on Instagram @eatsdelightfulblog so I can see what you're making.
Print
S'mores Chocolate Chip Cookies
- Total Time: 35 minutes
- Yield: 13 cookies
Description
The classic campfire treat gets a chewy cookie makeover! These s'mores chocolate chip cookies have crisp outsides with soft, chewy, and OH SO gooey centers. They feature a homemade chewy chocolate chip cookie dough that hugs a graham cracker, chocolate, and marshmallow s'mores filling. The cookie dough bakes up classically chewy and rich while the s'mores stuffing offers even more flavor and the gooiest middles.
Ingredients
For the chocolate chip cookie dough:
- 2 ¼ cups (290g) all-purpose flour, spooned and leveled
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 cup (225g) unsalted butter, melted and cooled
- ¾ cup (150g) dark brown sugar, packed
- ½ cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 1 ½ cups (255g) semi-sweet chocolate chips
- 1 cup (60g) broken up graham crackers (about 3 & ½ sheets)
For the s'mores filling:
- 6 & ½ graham cracker sheets
- 13 chocolate squares (I used Hershey's dark chocolate bars)
- 13 jumbo marshmallows
Instructions
Chocolate Chip Cookie Dough:
- Preheat your oven to 350F. Line a large plate and a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine melted butter, dark brown sugar, and granulated sugar. Whisk vigorously for about 1 minute or until thick and glossy.
- Whisk in the egg, egg yolk, and vanilla.
- Drop in the dry ingredients and mix together until just combined.
- In a separate small bowl, break up some graham crackers into pieces that are about the size of a chocolate chip until you have 1 cup worth of chunks. If you get any tiny crumbs, don't add those into the cookie dough or they can dry it out.
- To the cookie dough, add in the chocolate chips and graham cracker chunks. Fold together until combined. The cookie dough should be firm enough for you to handle with your hands without it sticking. If it's a little sticky, let it sit at room temperature for about 10 minutes to allow it to firm up slightly.
- Use a large cookie scoop to portion out 13 balls of cookie dough onto your parchment lined plate. Set aside.
S'mores filling:
- Split the graham cracker cookies in half then place 4 or 5 onto your large parchment lined tray, leaving at least 3 inches of space between each one.
- Break off a square of chocolate that's slightly smaller than the graham cracker and place it on top of the crackers. Then place a marshmallow on top of each chocolate square.
- Take one of the cookie dough balls and flatten it into a roughly ¼ inch thick disk.
- Lay the cookie dough disk on top of the s'mores on your baking sheet. It's OK if the graham cracker is peeking out but make sure to fully cover the marshmallow and chocolate square with cookie dough so they don't leak out as the cookies bake. Repeat the process for all the cookies on the baking sheet.
- Bake the cookies in the center of your preheated 350F oven for 12-14 minutes or until lightly browned around the edges and the center no longer appears raw.
- Let the cookies cool for about 5 minutes on the tray then transfer them onto a wire rack to finish cooling.
- Repeat the process to bake the rest of the cookies.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Cookies
Enjoy!
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