Smores Chocolate Chip Cookies Recipe

You want that campfire magic. That gooey, chocolatey, marshmallow-toasted perfection.

But you don’t have a campfire. And you definitely don’t have all night. I hear you. Life is moving fast.

That’s why we’re making Smores Chocolate Chip Cookies. They’re your favorite summer dessert, transformed into a 15-minute prep wonder. All the flavor, zero smoke in your hair. If you love creative cookie twists, you should also try my Brown Butter Pumpkin Chocolate Chip Cookies.

Recipe Overview

• Cuisine: American
• Category: Dessert / Cookie
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 30 minutes
• Servings: 24 cookies

Ultimate Guide to Smores Chocolate Chip Cookies

This is your one-stop guide. We’re not just adding a marshmallow on top.

We’re building layers of flavor. Graham cracker in the dough. Pockets of melty chocolate. And that perfectly toasted marshmallow finish.

It tastes like a memory but works in your real, busy life. No special tools. No weird steps. Just big, delicious results.

The Simple Ingredients

I bet you have half of this in your pantry right now. That’s the beauty of it. Let’s check the list.

• 1 ½ cups all-purpose flour
• 1 cup graham cracker crumbs (about 8 full sheets)
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, softened
• ½ cup granulated sugar
• ¾ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 ½ cups semi-sweet chocolate chips
• 24 large marshmallows (plus a few extra for, you know, quality control)

Let’s Get Cooking! (The Step-by-Step)

Ready? This goes quick. Preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.

1. Mix your dry stuff. In a medium bowl, whisk the flour, graham cracker crumbs, baking soda, and salt. Set it aside.
2. Cream the butter and sugars. Use a stand mixer or a hand mixer. Beat the softened butter, granulated sugar, and brown sugar for 2-3 minutes. It should look light and fluffy.
3. Add the egg and vanilla. Beat them in until just combined.
4. Combine wet and dry. Gradually add the flour mixture to the butter mixture. Mix on low speed until no dry spots remain. Do not overmix.
5. Fold in the chocolate chips. Use a spatula for this. Get them evenly distributed.
6. Scoop the dough. Use a tablespoon or a small cookie scoop. Roll the dough into 1.5-inch balls. Place them 2 inches apart on your baking sheets. You should get about 24.
7. Bake for 8 minutes. The edges will just be setting. Pull the tray out of the oven. Quickly press a marshmallow into the center of each hot cookie.
8. Bake for 2-4 more minutes. Watch closely! You want the marshmallow to puff and get golden. The cookie edges should be golden brown.
9. Cool and set. Let the cookies cool on the baking sheet for 5 minutes. Then move them to a wire rack. The marshmallow will deflate a bit and get deliciously chewy.

What to Serve With This Dish

These cookies are a full event. But if you want to make a moment of it, I have ideas.

For a true camping food vibe, serve with cold milk or hot chocolate. A scoop of vanilla ice cream turns one into an epic sundae. For another white chocolate treat, my Pumpkin White Chocolate Chip Cookies are a fantastic fall pairing.

At a summer BBQ, put these out with a fruit salad. The fresh berries cut through the sweetness perfectly.

Make This Recipe Your Own (Quick Swaps)

Make it yours! Here are easy tweaks if you’re missing something or want a twist.

Try dark chocolate chips instead of semi-sweet. It balances the sweetness of the marshmallow beautifully.

No graham crackers? Use ½ cup more flour and add 1 teaspoon of cinnamon to the dry mix. You’ll get a similar cozy spice.

For a nutty crunch, fold in ½ cup of chopped pecans or walnuts with the chocolate chips.

How to Store Leftovers (If You Have Any!)

Good luck having leftovers. But if you do, here’s the plan.

Store cooled cookies in a single layer in an airtight container at room temp for 2 days. The marshmallows will stay chewy.

For longer storage, freeze them. Place cooled cookies on a tray, freeze solid, then bag them. They keep for a month. Thaw at room temp.

NUTRITION INFORMATION

• Calories: ~220 kcal
• Carbohydrates: 32g
• Protein: 2g
• Fat: 10g
• Saturated Fat: 6g
• Cholesterol: 25mg
• Sodium: 115mg
• Fiber: 1g
• Sugar: 22g

*Estimates per cookie. For exact counts, use your specific ingredient brands with a calculator.

FREQUENTLY ASKED QUESTIONS

Can I use mini marshmallows?

Yes! Press 3-4 mini marshmallows into each cookie after the first bake instead of one large one.

My marshmallow melted everywhere. Help?

Make sure your cookie dough balls are tall, not flat, before baking. This gives the marshmallow a “well” to sit in. Also, don’t over-soften the butter.

Can I make the dough ahead?

Absolutely. Scoop the dough balls (without the marshmallow) and freeze them on a tray. Bag them once frozen. Bake from frozen, adding 1-2 minutes to the first bake before adding the marshmallow.

See? Maximum flavor, minimum effort. You just brought the best part of summer camping right to your kitchen counter.

No bug spray required. Just pure, gooey, chocolate chip cookie joy. It’s a weeknight win that feels like a celebration. If you’re looking for another irresistible baked treat, you have to try these soft and moist Bakery-Style Banana Chocolate Chip Muffins.

Go grab that mixing bowl and make your kitchen smell amazing. Then, let me know how your cookies turned out! Leave a comment and a rating below—I read every one!