Gooey Chocolate Smores Cookies (No Campfire Needed!)

I don’t know about you, but whenever the weather starts warming up—or honestly, even when it’s freezing outside and I’m just dreaming of summer—I get a massive craving for s’mores. There is just something undeniably comforting about that holy trinity of toasted marshmallow, melting chocolate, and crunchy graham crackers. But let’s be real: we don’t always have the time, energy, or backyard space to build a roaring campfire just to satisfy a sweet tooth.

That is exactly where these Chocolate Smores Cookies come to the rescue! I have been making these for years, and they are hands down one of my most requested recipes from friends and family. You get all that nostalgic, sticky-sweet campfire flavor baked right into a soft, bakery-style chocolate cookie. The best part? The marshmallow is baked right into the center, giving you an epic, gooey pull with every single bite. Grab your mixing bowls, because you are going to want to make a double batch of these immediately!

What Are Chocolate Smores Cookies?

So, what exactly are Chocolate Smores Cookies? Think of your favorite, ultra-fudgy chocolate cookie, but totally upgraded with all the classic campfire fixings. Instead of a plain dough, we are working with a rich, cocoa-infused base that tastes almost like a brownie. Then, we fold in generous handfuls of roughly chopped graham crackers and chunks of classic Hershey’s milk chocolate bars.

But the real magic happens in the assembly. We take a scoop of that glorious dough, flatten it out, and tuck a full-sized marshmallow right into the center. By wrapping the dough mostly—but not entirely—around the marshmallow, it bakes up with this beautiful toasted crown. The marshmallow expands, the chocolate pools into delicious little puddles, and the graham crackers stay perfectly crunchy. It is a textural masterpiece that gives you the authentic s’mores experience without the lingering smell of campfire smoke in your hair.

How to Make Chocolate Smores Cookies

Quick Overview

You won’t believe how easily these come together! In just about 30 minutes, you can go from craving sweets to pulling a tray of warm, bakery-quality cookies out of the oven. We’ll start by mixing up a quick chocolate dough, folding in our crunchy graham crackers and chocolate chunks, and then wrapping that dough around big, fluffy marshmallows. It’s a simple, straightforward process that yields incredibly impressive results!

Ingredients

• 1/2 cup salted butter: Make sure it’s softened to room temperature! If you only have unsalted butter, just add a pinch of salt to your dry ingredients.
• 1/2 cup brown sugar & 1/2 cup granulated sugar: The combination gives us crispy edges and soft, chewy centers.
• 1 large egg: Keep it at room temperature so it mixes into the dough seamlessly.
• 1/2 teaspoon vanilla extract: A splash of vanilla enhances all that delicious chocolate flavor.
• 1 1/2 cups all-purpose flour: Spoon and level your flour so you don’t end up with dry cookies!
• 1/2 cup cocoa powder: Dark cocoa powder makes them extra rich, but standard cocoa works beautifully too.
• 3/4 teaspoon baking powder & 3/4 teaspoon baking soda: This dynamic duo gives our cookies the perfect lift.
• 1 cup roughly chopped graham crackers: Leave some chunky pieces for that satisfying crunch!
• 1 cup chopped Hershey bars: About 2 full-size candy bars. You can use other chocolate, but Hershey’s gives that classic s’mores vibe.
• 12 large marshmallows: The star of the show! Regular size works best here.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, preheat your oven to 350°F. Line a large baking sheet with parchment paper or a silicone baking mat. This is super important because melted marshmallows can get really sticky, and we want our cookies to slide right off the pan!

Step 2: Cream Butter and Sugars

In a large mixing bowl, combine your softened butter, brown sugar, and granulated sugar. Use an electric hand mixer on medium-high speed to cream them together until the mixture is light, fluffy, and smooth. This usually takes about 2 minutes.

Step 3: Add Wet Ingredients

Whisk in your room-temperature egg and vanilla extract. Keep mixing until the egg is fully incorporated and the batter looks silky.

Step 4: Incorporate Dry Ingredients

Turn your mixer down to a low speed. Gently mix in the cocoa powder, baking powder, baking soda, and flour. Stop mixing as soon as the flour disappears—overmixing leads to tough cookies, and we want these to stay soft and tender!

Step 5: Fold in the Mix-ins

Grab a spatula and gently fold in your chopped graham crackers and Hershey bar chunks. Make sure they are evenly distributed throughout the dough.

Step 6: The Marshmallow Wrap

Using a medium cookie scoop, grab about 2 tablespoons of dough. Flatten the dough ball slightly in the palm of your hand and place a large marshmallow right in the center. Gently wrap the dough around the marshmallow, leaving just a little bit of the marshmallow peeking out at the top. This gives you that gorgeous toasted marshmallow look once baked!

Step 7: Bake to Perfection

Place the cookies on your prepared baking sheet, spacing them at least 2 inches apart because they will spread. Bake for 10 to 12 minutes, just until the edges are set. The centers will still look incredibly gooey—that’s exactly what you want! Let them cool on the baking sheet for a few minutes before moving them to a wire rack.

What to Serve It With

Is there anything better than a warm cookie and a cold drink? I highly recommend serving these Chocolate Smores Cookies with a tall, ice-cold glass of milk. The milk cuts through the richness of the chocolate and pairs perfectly with the sweet marshmallow. If you want to go totally over the top (and I usually do!), serve a warm cookie in a bowl with a giant scoop of vanilla bean ice cream on top. The way the ice cream melts into the gooey marshmallow center is purely magical. For a cozy winter night, pairing these with a hot mug of coffee or even some hot cocoa is an absolute dream.

Top Tips for Perfecting Your Chocolate Smores Cookies

Over the years of making these, I’ve picked up a few easy tricks to make sure they come out looking and tasting like they came from a fancy bakery:

• Don’t overmix the dough: I can’t stress this enough! As soon as the flour streaks disappear, put the mixer down. This keeps your cookies incredibly soft.
• Let the marshmallow peek out: Resist the urge to completely hide the marshmallow inside the dough. Leaving the top exposed allows it to toast beautifully in the oven and creates that irresistible gooey top.
• Space them out: The melting marshmallows cause these cookies to spread quite a bit. Give them plenty of room on the baking sheet—I usually only bake 6 at a time on a 9×13 pan.
• The bakery finish: As soon as the cookies come out of the oven, gently press a few extra pieces of chopped Hershey bar and graham cracker into the warm tops. It makes them look absolutely stunning!

Storing and Reheating Tips

If you somehow end up with leftovers (which is a rare occurrence in my house!), you can store the cooled cookies in an airtight container at room temperature for up to 4 days. Here is my favorite cookie trick: toss a slice of sandwich bread into the container with them! The cookies will absorb the moisture from the bread, keeping them incredibly soft and chewy for days.

When you’re ready to eat a leftover cookie, do yourself a favor and pop it in the microwave for about 8 to 10 seconds. This gently warms the chocolate and brings that marshmallow right back to its gooey, stretchy, freshly-baked glory.

Frequently Asked Questions

Final Thoughts

I really hope you love these Chocolate Smores Cookies as much as my family does! There is just something so joyful about biting into a warm, chocolatey cookie and getting that perfect, sticky marshmallow pull. It’s a recipe that brings a little bit of summer magic into your kitchen, no matter what time of year it is. Whether you are baking these for a summer barbecue, a holiday cookie exchange, or just a cozy movie night on the couch, they are guaranteed to disappear fast.

If you end up giving this recipe a try, please let me know how they turned out for you! I always love hearing about your baking adventures. Grab a cold glass of milk, get baking, and enjoy every single gooey bite!

Chocolate S'mores Cookies

These soft and chewy Chocolate S’mores Cookies are packed with melty chocolate, graham cracker pieces, and one large gooey marshmallow baked into the center!

Prep : 10 Total : 25 minutes

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Ingredients

  

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Main Ingredients

• 0.5 cup salted butter softened
• 0.5 cup brown sugar
• 0.5 cup granulated sugar
• 1 large egg
• 0.5 teaspoon vanilla extract
• 1.5 cups all purpose flour
• 0.5 cup cocoa powder use dark cocoa powder for richer cookies
• 0.75 teaspoon baking powder
• 0.75 teaspoon baking soda
• 1 cup roughly chopped graham crackers
• 1 cup chopped Hershey bars about 2 full size candy bars
• 12 large marshmallows

Instructions

 

Preparation Steps

• Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats.
• Add your softened butter and both sugars to a large mixing bowl. Use an electric hand mixer to cream the ingredients together on medium-high speed until smooth. Whisk in the egg and vanilla until the egg is fully incorporated with the creamed sugar.
• Reduce the speed of your hand mixer and gently whisk in the cocoa powder, baking powder, baking soda, and flour. Fold in the chopped graham crackers and Hershey bars.
• Using a medium cookie scoop (about 2 tablespoons of dough), scoop and drop balls of cookie dough onto a baking sheet. Flatten each ball with your hands and place a marshmallow in the center of each cookie. Mostly wrap the dough around the marshmallow, leaving just a little of the top of the marshmallow peeking through. This will ensure the marshmallow is visible once baked.
• Bake your cookies for 10 to 12 minutes, until the edges are set (the centers will still be gooey). Let cookies cool on the pan for a few minutes to set up, before transferring them to a wire cooling rack to cool completely.