The Best S’mores Chocolate Chip Cookies — Gooey, Chewy, and Easy to Make
Every great cookie has a story—and this one started with my daughter’s love for s’mores. She’s always been the first to grab a marshmallow stick whenever we light a fire, and her love for that classic chocolate-marshmallow combo inspired this recipe. I wanted to capture all those cozy campfire flavors inside a bakery-style cookie—and it worked!
Now, these S’mores Chocolate Chip Cookies are a family favorite and one of our most-loved bakery cookies at Macon Sweet Farms. And because my daughter never tires of them, she’s already asked if I’ll make a s’mores cookie cake for her Sweet 16 party next month. Challenge accepted!
These cookies start with my Sourdough Chocolate Chip Cookie Dough—the same base I use at Macon Sweet Farms—then get layered with graham crackers, Hershey’s chocolate, and a gooey marshmallow center. They bake up soft in the middle with just-right crispy edges. And the best part? You don’t need a campfire or sticky fingers—just a baking sheet and a few pantry staples.
🧈 Ingredients You’ll Need for the S’mores Cookies
Here’s what makes that classic s’mores flavor come alive inside a cookie:
- 1 batch Sourdough Chocolate Chip Cookie Dough
- Graham crackers – the crunchy base that holds it all together
- Hershey’s milk chocolate – nothing beats the original (or swap in dark chocolate if you prefer)
- Large marshmallows – cut in half and placed cut-side down for the perfect melt (fresh marshmallows melt more evenly)
🍪 How to Assemble S’mores Chocolate Chip Cookies
Once the idea struck, I couldn’t resist testing it out in the kitchen. Here’s how we make them now:
1️⃣ Chill the Dough
Once your sourdough cookie dough is mixed, let it chill 2–4 hours. This helps it firm up and keeps the cookies from spreading too much.
2️⃣ Build the Base
Lay half a graham cracker (two connected squares) on a parchment-lined baking sheet. Top it with two chocolate sections and both halves of one large marshmallow, cut side down.
3️⃣ Add the Cookie Dough
Measure 60 grams of cookie dough (about ¼ cup). Dome it over the marshmallow and chocolate layer, pinching the edges to the graham cracker. It may look tall, but trust me—the dough will work its magic and bake down perfectly.
4️⃣ Bake and Cool
Bake at 350°F for 10–12 minutes, until golden around the edges and soft in the center. Let them rest on the pan for 5–10 minutes before serving.
👩🍳 Baker’s Notes
- Trust the bake time. If your cookies look a little underdone at 10 minutes, give them another 2 minutes. Every oven is different!
- Cooling tip: They firm up as they rest on the pan. For soft, gooey centers, don’t skip this step.
- That marshmallow magic: If a bit seeps out, that’s exactly how they should look. Those caramelized edges? Bakery gold.
- Make-Ahead Tip: Chill your dough up to 24 hours in advance for extra flavor depth.
If you’re new here and curious about where to start, try my Sourdough Chocolate Chip Cookies. They’re the base for this recipe and a great way to explore my other sourdough recipes on the blog.
💛 From Our Kitchen to Yours
These s’mores cookies have quickly become one of our best sellers at Macon Sweet Farms, and for good reason. They bring back all the cozy, fireside nostalgia with a homemade twist. Whether you enjoy them warm (like my daughter does!) or cooled and chewy, they’re guaranteed to make your kitchen smell like a crisp fall or summer evening around the fire.
If you bake a batch, I’d love for you to leave a comment and let me know how they turned out—or tag me on Instagram @makin_macon so I can see your gooey cookie creations!
If you love these, be sure to check out my other recipes — especially my sweet and sourdough favorites:
- Sourdough Chocolate Chip Cookies
- White Chocolate Cranberry Oatmeal Cookies
- Sourdough Pumpkin Cinnamon Rolls
📬 Stay Rooted in the Kitchen
Join my Rooted Table email group for once-a-month recipes, freezer tips, and encouragement for real-life home cooks. You’ll also get a free copy of 15 Frugal Family Meals when you sign up!
S’mores Chocolate Chip Cookies
Equipment
- Baking Sheet
- Parchment Paper
- Cookie scoop 60 grams size
- Kitchen scale for accuracy
- Wire cooliing rack
- Spatula
Ingredients
Cookie Dough:
S'mores Layer:
- 1 graham cracker (broken in half to make 2 rectangles)
- 2 pieces Hershey’s milk chocolate bar
- 1 large marshmallow, cut in half crosswise
Instructions
Prepare the cookie dough:
- Make one batch of Sourdough Chocolate Chip Cookie Dough. Chill as directed.
- Chill the dough as directed in that recipe to make it easier to handle.
Assemble the S'mores base:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Lay one half of a graham cracker (two connected squares) on the baking sheet.
- Place two chocolate pieces on top of the cracker.
- Cut a large marshmallow in half and place both halves cut side down, pressing lightly together as shown in the photo.
Add the Cookie Dough:
- Measure 60 grams of cookie dough
- Roll it into a ball, then flatten slightly into a dome shape
- Drape the dough over the marshmallow and chocolate, pinching the edges to the graham cracker to seal.
Bake for 10–12 minutes, until edges are golden and centers look soft.
- Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling (or eat them warm for the best taste!)
Notes
- Dough Chill Time: Let your cookie dough chill for 2–4 hours before assembling. This step helps prevent over-spreading and creates that chewy, bakery-style texture.
- Baking Time: Check cookies at 10 minutes. If they look pale, bake for another 1–2 minutes. They should be lightly browned around the edges and golden on top.
- Cooling: Allow cookies to rest on the baking sheet for 5–10 minutes before moving to a wire rack.
- Marshmallow Tip: If the marshmallow peeks out or caramelizes slightly, that’s totally normal (and delicious).
- Storage: Store in an airtight container at room temperature for up to 3 days.
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