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Gooey S’mores Cookies with Chocolate & Toasted Marshmallow

These s’mores cookies are chewy chocolate chip cookies filled with milk chocolate and graham cracker pieces, each one stuffed with a gooey marshmallow or marshmallow fluff for the perfect s’mores experience without a campfire.

S'mores cookie broken in half

This recipe takes a classic chewy chocolate chip cookie dough and turns it into a s’mores-stuffed treat. The dough is intentionally chewy thanks to a little cornstarch and careful flour measurement. Milk chocolate chips and chopped graham crackers are folded into the dough, then each portion is wrapped around a marshmallow or a frozen dollop of marshmallow fluff before baking. The result is a warm cookie with melty milk chocolate and an oozy marshmallow center—exactly like a s’more inside a cookie.

For a finished look, you can optionally press a square of Hershey’s milk chocolate and a sprinkle of graham cracker crumbs onto each warm cookie. As the cookies bake, some marshmallow may push through the top, creating an appealing gooey peak.

Stack of gooey s'mores cookies with marshmallow and melted milk chocolate, broken in half and stacked

S’mores Cookies

Making S’mores Cookies

The recipe is straightforward but requires extra assembly time. If you use marshmallow fluff, freeze the dollops first so they handle like a solid center while you shape the dough balls.

  1. If using marshmallow fluff, spoon dollops onto a wax-paper–lined sheet and freeze while you make the dough.
  2. Whisk the dry ingredients (flour, cornstarch, baking soda, baking powder, salt) together and set aside. Cornstarch helps keep the cookies soft and chewy.
  3. Cream the butter with brown sugar and granulated sugar until smooth. The butter should be slightly softened but not melted.
  4. Beat in the eggs and vanilla, scraping down the bowl as needed.
  5. Slowly mix the dry ingredients into the butter mixture on low speed. The dough will be thick.
  6. Chop graham crackers into pieces about the size of chocolate chips. Fold in the milk chocolate chips and graham pieces.
Bowl of S'mores cookie dough

Assemble the Dough Balls

  1. Scoop about 1½–2 tablespoons of dough and flatten it into a shallow disc. Fold the edges up to create a small bowl.
  2. Place a marshmallow or a frozen dollop of marshmallow fluff in the center and pinch the dough up around it.
  3. Take another small amount of dough (about 1–2 teaspoons), flatten it, and cover the exposed marshmallow. Pinch the seams so the marshmallow is fully enclosed, then roll the portion into a ball.
  4. As you work, place each filled dough ball on a tray and freeze for at least 30 minutes. Dough balls can be frozen in a bag for up to 2 months; bake from frozen when ready.
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Baking Tips & Tricks

  • Preheat the oven to 375°F (190°C). The higher temperature helps produce thicker, chewier cookies.
  • Line your baking sheets with parchment or silicone mats. Frozen marshmallow can ooze and stick, so a lined sheet makes transfer and cleanup easier.
  • Bake one sheet at a time in the middle of the oven for about 11–14 minutes. The cookie should look set when done; the marshmallow may have begun to ooze at the top.
  • Right after removing the cookies, use a large round cookie cutter (bigger than the cookie) to gently press and re-form each cookie into a neat circle.
  • Optionally press a frozen square of Hershey’s milk chocolate onto the warm cookie and sprinkle with graham cracker crumbs. Freezing the chocolate briefly helps it keep its shape and lettering.
S'mores cookies on a cookie sheet with a round cookie cutter around the cookie.

Note: Even when fully enclosed before baking, marshmallow centers often rise or push through the dough as the cookies bake. This creates the classic gooey top—but if you prefer the marshmallow hidden, choose a smaller marshmallow or use less fluff.

An Important Note about Marshmallows

I tested regular marshmallows, vegan marshmallows, and marshmallow fluff. Stuffing each cookie with a single marshmallow or a frozen fluff dollop prevents the marshmallow from simply melting into the surrounding dough the way mini marshmallows sometimes do.

Results summary:

  • Marshmallow Fluff: Stays visible and gooey, but is sticky to handle and more likely to burst through the dough while baking.
  • Regular Marshmallows: Easier to work with and produce a gooey center most of the time, though very large cookies baked longer can sometimes lose their marshmallow.
  • Vegan Marshmallows: Tend to hold their shape and resist melting, so you may not get the desired oozy center.

My personal preference is marshmallow fluff for the gooey appearance, but regular marshmallows are a quick, less-mess option.

S'mores stuffed cookie, broken in half with a glass of milk

Ingredients (makes about 20 cookies)

  • 1 cup marshmallow fluff/creme or 20 regular marshmallows (if using jumbo, halve them)
  • 3¼ cups all-purpose flour (406 g)
  • 3 tablespoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup unsalted butter (226 g), slightly softened
  • 1 cup brown sugar (210 g), light preferred
  • ¾ cup granulated sugar (150 g)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1½ cups milk chocolate chips (about 270 g)
  • 5 sheets graham crackers, chopped (about 1 cup pieces)
  • 20 squares Hershey’s Milk Chocolate, optional for topping

Instructions

  1. If using marshmallow fluff, spoon dollops onto a wax-paper–lined tray and freeze while you prepare the dough.
  2. Whisk together flour, cornstarch, baking soda, baking powder and salt. Set aside.
  3. Cream butter with brown sugar and granulated sugar until smooth and combined.
  4. Beat in the eggs and vanilla, scraping down the bowl as needed.
  5. Mix in the dry ingredients on low speed until just combined. The dough will be thick.
  6. Fold in chopped graham crackers and milk chocolate chips.
  7. Scoop 1½–2 tablespoons of dough, flatten to form a shallow bowl, add a marshmallow or frozen fluff dollop, and seal with a bit more dough. Roll into a ball.
  8. Freeze assembled dough balls for at least 30 minutes. Store frozen dough balls in a bag for up to 2 months.
  9. Preheat oven to 375°F (190°C). Line baking sheets. Place dough balls 2 inches apart and bake one sheet at a time for 11–14 minutes, until the cookies look set.
  10. Remove from oven, optionally press a frozen Hershey’s square on top and sprinkle graham crumbs. Use a larger round cutter to reshape each cookie into a neat circle if needed. Cool on the sheet until no longer warm to the touch.

Notes

  1. Flour: Measure properly—whisk first, then spoon into measuring cups and level, or use a kitchen scale for accuracy.
  2. Chocolate: Milk chocolate chips are recommended, but any chocolate you prefer will work.
  3. Hershey’s topping: Freeze squares briefly to help them retain shape when placed on warm cookies.
  4. Storage: Store fully cooled cookies in an airtight container for up to 4 days.
  5. Freezing: Freeze assembled dough balls for up to 2 months and bake from frozen.
  6. Nutrition: Estimated per cookie (based on 20 cookies): 341 kcal, 52 g carbs, 13 g fat, 4 g protein.

Recipe Details

  • Prep time: 30 mins
  • Cook time: 12 mins
  • Chilling: 30 mins
  • Servings: about 20 cookies
  • Author: Fiona Dowling