The perfect Summer cookie! These s’mores chocolate chip cookies are stuffed with marshmallow and chocolate, all on a buttered graham cracker. Finished with a square of chocolate, these cookies will be the hit of your Summer picnic or BBQ!
What are they? These layered s’mores chocolate chip cookies have a graham cracker square on the bottom, a square of chocolate and a halved marshmallow in the middle and a chocolate chip cookie on top, holding all the s’mores goodness safely inside.
Why you’ll love them! S’mores are a Summer favourite, but not always easy to make and enjoy. These s’mores chocolate chip cookies bring all the great s’mores flavours to a big, stuffed cookie. They travel and pack well, so they are perfect for taking to BBQs and for picnics.
How do you make them? Mix up the chocolate chip cookie dough. There is no chilling needed, so it’s ready to use right away! Place graham cracker squares on a baking sheet and brush both sides with melted butter. Place a square of chocolate on top of the graham cracker, then halve a marshmallow and place both pieces on top of the chocolate square. Scoop out a portion of chocolate chip cookie dough, form it into a ball, then flatten it into a disc. Place the cookie dough over the s’mores base, covering the graham cracker and encasing the filling. Repeat, then bake and enjoy!
Ingredients and substitutions
A few notes about the key ingredients …
Graham cracker squares – You’ll want one square per cookie. If your graham crackers are sold in the oblong, perforated rectangles, break them apart in the middle to create 2 squares.
Regular or jumbo marshmallows – The cookies include 1 regular marshmallow each. If you have jumbo marshmallows, you can cut them in half.
Dark chocolate squares (optional) – I prefer to use dark chocolate for the inside of the cookie, so I use a dark chocolate bar that I break into squares. You could also just use another square of Hershey’s milk chocolate on the inside, if you prefer.
Hershey’s milk chocolate bar – Hershey’s milk chocolate bar is recommended for the top of the cookies, for the classic s’mores look and taste.
This is a visual summary of the steps to make this recipe. Scroll down to the Recipe Card below for the complete list of ingredients and instructions.
Step 1: Start by mixing together the chocolate chip cookie dough. (It doesn’t need any chilling, so it will be ready to use right away!)
Step 2: Place the graham cracker squares on a baking sheet, then brush both sides with melted butter.
Step 3: Top the graham cracker squares with a piece of chocolate (dark, semi-sweet or milk chocolate).
Step 4: Top the chocolate with two marshmallow halves.
Step 5: Form a scoop of chocolate chip cookie dough into a ball.
Step 6: Flatten the ball into a disc.
Step 7: Place the discs of chocolate chip cookie dough over the chocolate and marshmallow, covering the graham cracker as fully as possible.
Step 8: Bake the cookies, then, while still warm, insert a piece of Hershey’s milk chocolate into each cookie.
Recipe tips!
- My preference is to use dark chocolate in the middle of the cookie and milk chocolate (Hershey’s) on top, but you can use Hershey’s milk chocolate both inside and on top of the s’mores cookie if you like.
- You may have a bit of cookie dough left after forming the 12 cookies. You can simply bake off the extra dough into plain chocolate chip cookies, or if you have other extra ingredients, make a couple more s’mores cookies.
- There are no hard and fast rules about how much chocolate and marshmallow you put in these cookies. Follow your heart :) Just keep in mind that you’ll need to cover the stuffing with cookie dough, without it becoming too high and weird-shaped. If adding more marshmallow, consider cutting it in half and spreading it around, rather than just plunking it in the middle.
- If packaging the cookies for travel or to keep them nice and neat, refrigerate the cookies briefly before transferring them to the storage container to ensure the chocolate is set.
Making ahead, storing and freezing
These cookies hold well, so they can easily be made a day ahead.
Allow the cookies to completely cool before transferring to a container. For extra measure, I recommend popping the cookies into the fridge to firm up the chocolate piece on the top. That way, they won’t get messed up while being stored or in transit.
These cookies freeze well for up to 3 months. If you want to make them ahead for an event, I recommend baking, cooling and then freezing. You may want to freeze them on a sheet for an hour or so, then transfer to a container, to avoid the soft chocolate from getting messy.
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Ingredients
- 2 1/3 cups + 1 Tbsp (300 g) all-purpose flour, spooned and levelled *see Note 1 below
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) salted butter, at room temperature
- 1/2 cup (115 g) white granulated sugar
- 1/2 cup (130 g) brown sugar, packed
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 cups (400 g) semi-sweet chocolate chips
- 12 squares graham crackers, *see Note 2 below
- 1/4 cup (65 g) melted butter, for brushing crackers
- 3 1/2 oz (g) chocolate bar, dark, semi-sweet or milk chocolate *see Note 3 below
- 12 (125 g) regular-sized marshmallows, or 6 jumbo marshmallows, halved
- flaky salt, for finishing, optional
- 3 1/2 oz (100 g) Hershey's milk chocolate bar, broken into squares, for topping after baking
Instructions
- Preheat the oven to 375° F (non-convection/not fan-assisted).
- In a medium bowl, whisk together the 2 1/3 cups + 1 Tbsp all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the 3/4 cup salted butter, 1/2 cup white granulated sugar and 1/2 cup brown sugar at medium speed until light and fluffy, about 2 minutes.
- Scrape the sides of the bowl and mix in the 1 large egg and 1 Tablespoon vanilla extract.
- With the mixer on low, add in the flour mixture, mixing just until combined. Add the 2 cups semi-sweet chocolate chips to the batter and mix on low speed to distribute them evenly in the batter. Set aside.
- Place 12 squares graham crackers onto a large baking sheet. Using a pastry brush, brush both sides of the graham cracker squares with the 1/4 cup melted butter. Place a square of chocolate in the centre of the butter-brushed graham crackers. Cut a regular-sized marshmallow in half and place side-by-side over the top of the chocolate piece (see the step-by-step photos if this isn't clear).
- Scoop about 3 Tablespoons of the chocolate chip cookie dough out and form into a ball. Flatten the ball between your palms and place it on top of the graham cracker/chocolate marshmallow stacks, pressing the sides of the dough down onto the graham cracker (try to cover as much of the graham cracker as possible). Repeat with the remaining cookies. If desired, sprinkle some coarse salt on the cookies before baking.
- Bake the cookies in the preheated oven for 9-11 minutes or until the cookies have turned golden brown.
- Allow the cookies to cool for 5 minutes and then insert a Hershey's chocolate square in the centre of each cookie. Allow the cookies to cool completely on the cooling rack.
Notes
Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
