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+ servings

S'mores Chocolate Chip Cookie Recipe

yield: 18 cookies
Prep Time: 10 mins
Work Time: 15 mins
Bake Time: 10 mins
4.96 from 21 votes


For the S'mores Chocolate Chip Cookies:

  • ½ cup (4 ounces or 113 grams) unsalted butter, cut into 1-inch cubes
  • 1⅔ cup (7.5 ounces or 213 grams) all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon kosher salt
  • ¾ cup tightly packed (5.65 ounces or 160 grams) dark OR light brown sugar
  • ¼ cup (1.75 ounces or 50 grams) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 6 ounces (170 grams) dark chocolate (between 60% to 70% cocoa), from whole Valrhona fèves or a high quality chocolate bar, chopped into ½ to 1-inch pieces
  • 2 ounces (57 grams) graham crackers (from around 4 sheets), hand broken into ½- to 1-inch pieces
  • 18 large marshmallows, preferably Smashmallow Toasted Vanilla marshmallows


For the S'mores Chocolate Chip Cookies:

  • First, brown the butter. In a light-colored saucepan, melt the butter over medium-low heat, swirling the pan occasionally, until it starts to foam. Use a heatproof rubber spatula to scrape the bottom and sides of the pan occasionally to prevent the milk solids in the butter from burning. Cook for 5 minutes, or until the butter smells nutty and is amber with dark flecks at the bottom of the pan. Remove from the heat and immediately pour the brown butter into a liquid measuring cup. Set it on a wire rack to cool while you prep the other ingredients.
  • Prep your oven and pans. Position a rack in the center of the oven and preheat the oven to 350°F. Line two half sheet pans with parchment paper.
  • Mix the dry ingredients, then mix the sugars. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugars.
  • Mix the butter and sugar, then add the egg, vanilla, dry ingredients, and chocolate. Pour the butter over the sugar in the mixer bowl and beat on low until just combined. Add the egg and vanilla and beat until just combined. Use a rubber spatula to scrape down the bottom and sides of the bowl.
    With the mixer on low, gradually add the dry ingredients and beat until just combined. Scrape down the bottom and sides of the bowl once more, and beat on low for an additional 30 seconds. Increase the mixer to medium-low, add the chocolate and graham crackers all at once, and beat until both is evenly distributed throughout, about 1 minute.
  • Assemble the cookies. Use a 3-tablespoon cookie dough scoop to portion the cookie dough into balls, placing them at least 3 inches apart on the prepared sheet pans. Lightly place a marshmallow directly on top of the center of each cookie dough ball.
  • Bake the cookies. Bake one pan at a time for 10 minutes, or until the edges have set but the centers are still gooey. The cookies will look puffed when you pull them out of the oven, but will fall and crack into the perfect cookies as they cool. Cool the cookies on the pan on a wire rack for 20 minutes, or until the edges and bottoms of the cookies have set and feel firm to the touch. Repeat with the remaining cookie dough.
  • Serve and store. Before serving, use a stiff metal spatula and run it underneath the bottom of each cookie to unstick any melted marshmallow. Serve warm or at room temperature. The cookies can be stored in an airtight container or zip-top bag at room temperature for up to 3 days.