Chocolate S’mores Cookies
Published on July 01, 2026
Quick Summary
These Chocolate S’mores Cookies have everything you love about classic campfire s’mores in an irresistible cookie. Rich chocolate cookies are stuffed with gooey marshmallows, loaded with chocolate chips and graham cracker pieces, then finished with melty chocolate, crunchy graham crackers, and flaky sea salt. They’re the ultimate summer cookie, but honestly, they’re too good to save for camping season.
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If you’ve made my S’mores Cookies, you know how much I love turning the classic campfire treat into a bakery-style cookie. They’re one of my favorite summer desserts, but after making them over and over, I couldn’t stop thinking about one thing…what if there was an extra chocolatey version?
These Chocolate S’mores Cookies are exactly that. They start with a rich, fudgy chocolate cookie that’s stuffed with a gooey marshmallow and packed with chocolate chips and graham cracker pieces. They’re finished with melty chocolate, crunchy graham crackers, and a sprinkle of flaky sea salt for the ultimate s’mores-inspired cookie.
I’ve tested a lot of stuffed cookies over the years, and one thing I’ve learned is that chilling the dough makes all the difference. It makes the dough easier to shape around the marshmallow and helps the cookies bake up thick while keeping that gooey center tucked inside. The result is a bakery-style cookie that’s soft, chewy, and loaded with chocolate in every bite.
Whether you’re baking for a backyard barbecue, a Fourth of July celebration, a camping trip, or simply because you’re craving chocolate, these cookies are guaranteed to disappear fast. If you’re a chocolate lover, this recipe belongs on your must-bake list. I can’t wait for you to try them!
Table of Contents
Ingredients (with Helpful Notes)
You only need pantry staples plus a few classic s’mores ingredients.
- All-purpose flour: Spoon and level the flour so the cookies stay soft and thick.
- Dutch-process cocoa: Dutch-process creates a richer chocolate flavor, but if you only have unsweetened cocoa powder, that will work too.
- Baking soda: Gives the cookies just the right amount of lift.
- Kosher salt: Balances the sweetness and enhances the chocolate.
- Unsalted butter: Let the butter come to cool room temperature so it creams properly with the sugars.
- Granulated sugar: Helps create crisp edges.
- Light brown sugar: Adds moisture and a subtle caramel flavor.
- Eggs: Bring to room temperature if possible for easier mixing.
- Vanilla extract: Use pure vanilla extract for the best flavor.
- Chocolate chips or chocolate chunks: Chunks create bigger pockets of melted chocolate.
- Graham crackers: Chop into bite-size pieces so they distribute evenly throughout the dough.
- Large marshmallows: Cut each marshmallow in half for the perfect gooey center.
- Flaky sea salt: A finishing sprinkle makes the chocolate flavor shine.
- Chocolate bar pieces: Press onto the warm cookies after baking for that classic s’mores look. You can use classic Hershey’s bars or your favorite chocolate bar.
- Extra graham cracker pieces: I also like to add extra graham cracker pieces on top for a little crunch and they make the cookies bakery-worthy.
Tips for Making Chocolate S’mores Cookies
- Measure the flour correctly. Spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dry and dense.
- Use cool room temperature butter. The butter should be soft enough to press with your finger but not greasy or melty. This creates thick, chewy cookies.
- Chop the graham crackers into small pieces. Smaller pieces distribute more evenly throughout the dough, so every bite gets a little graham cracker crunch.
- Don’t skip the chill time. Chilling the dough makes it easier to wrap around the marshmallows, and chilling the shaped cookie dough balls helps the cookies stay thick while baking.
- Seal the marshmallow inside the dough. Cover the bottom and sides completely, leaving just a small peek of marshmallow on top. This helps prevent the marshmallow from leaking out while baking.
- Don’t overbake. The cookies should look set around the edges but still be soft in the center. They’ll continue to firm up as they cool.
- Make them picture perfect. Right after the cookies come out of the oven, use a spatula or large round cookie cutter to gently shape them into neat circles while they’re still warm.
- Garnish while they’re warm. Press pieces of chocolate bar and graham crackers onto the cookies immediately after baking so they stick and create that bakery-style finish.
- Finish with flaky sea salt. It balances the sweetness and makes the rich chocolate flavor stand out.
How to Store and Freeze
- Store the cookies in an airtight container at room temperature for up to 3 days.
- For the best gooey marshmallow texture, enjoy them the day they’re baked or warm each cookie in the microwave for about 8 to 10 seconds before serving.
- You can refrigerate the shaped cookie dough balls for up to 24 hours before baking.
- The cookie dough also freezes beautifully. Freeze the shaped dough balls in an airtight container for up to 2 months. Bake straight from frozen, adding 1 to 2 minutes to the baking time.
- You can also freeze baked cookies for up to 2 months. Thaw at room temperature before enjoying.
Chocolate S’mores Cookies
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 3/4 cup Dutch-process cocoa (can use unsweetened cocoa)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips or chocolate chunks
- 1 cup chopped graham crackers
- 15 large marshmallows, cut in half
- Flaky sea salt, for sprinkling on cookies
- For garnish: chocolate candy bar pieces and graham cracker pieces
Instructions
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar together until well combined. Stop and scrape down the sides of the bowl with a spatula, as necessary. Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until smooth.
- Combine Dough: With the mixer off, add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix. Gently fold in the chocolate chips (or chunks) and chopped graham crackers until evenly distributed.
- Short Chill (Helps with Shaping): Cover and chill the dough for 30 minutes. This makes it easier to handle when wrapping around the marshmallows.
- Fill & Shape: Scoop dough, about 2 ½ tablespoons, and gently flatten it in your hand. Place a marshmallow half in the center, then wrap the dough around it. Make sure the dough completely covers the bottom and sides of the marshmallow. Roll into a ball, leaving a little marshmallow peeking out on top.
- Chill Dough Balls (1 Hour): Chill the dough balls for 1 hour to help them hold their shape and prevent spreading. You can chill for up to 24 hours. If you are chilling for over an hour, put them in a sealed container so they stay fresh.
- Bake Cookies: Preheat oven to 350°F. Place the dough balls on parchment-lined baking sheets, about 2-inches apart. Bake for 10 minutes or until cookies are set around the edges and marshmallows are melty.
- Finish & Garnish: Immediately after baking, use a spatula to gently nudge and shape the cookies into perfect circles while they’re still warm and soft, if needed. Top with chocolate candy bar pieces and extra graham cracker pieces. Sprinkle with flaky sea salt while still warm. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Spoon and level the flour for accurate measuring.
- Dutch-process or natural unsweetened cocoa powder will both work.
- Chilling the dough twice is important for thick cookies and helps keep the marshmallow inside.
- Make sure the marshmallow is covered by dough on the bottom and sides before baking.
- Shape the cookies with a spatula immediately after baking if desired.
- Press the chocolate bar pieces onto the cookies while they’re still warm.
- These cookies are best enjoyed the day they are are baked, but you can store them for up to 3 days on the counter or freeze for up to 2 months.
Nutrition
Have you tried this recipe?
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Variations
- Use milk chocolate for a classic campfire s’mores flavor.
- Swap in dark chocolate if you prefer a richer cookie.
- Add mini chocolate chips for even more chocolate in every bite.
- If you like peanut butter, stir in a handful of peanut butter chips or mini peanut butter cups.
- Use cinnamon graham crackers for a fun twist or if you want ALL chocolate, use chocolate grahams.
- Drizzle cooled cookies with melted chocolate for a bakery-style presentation.
More Cookie Recipes You’ll Love
- Ultimate S’mores Cookies
- Biscoff S’mores Cookies
- Ultimate Chocolate Cookies
- S’mores Skillet Cookie
- Triple Chip Chocolate Cookies
- Chocolate Lover’s Chocolate Chip Cookies
Check out all of my delicious COOKIE RECIPES!
I enjoy making your cookies and appreciate all of the new recipes! Have you considered adding weight measurements for the dry ingredients? Apologies if this is a question you have received previously.