S’mores Cookies with Soft Centers and Gooey Toppings

S’mores Cookies

These thick, round cookies have golden edges, soft centers, and graham cracker crumbs mixed into the dough. Chocolate chips run through each cookie, while milk chocolate, mini marshmallows, and small graham pieces stay visible on top.

The toppings go on partway through baking, after the cookies have spread and begun to set. This helps the marshmallows stay puffy and keeps them from melting onto the baking sheet. The recipe makes about 16 generous cookies.

Ingredients for S’mores Cookies

• 3/4 cup unsalted butter, softened (170g)
• 3/4 cup packed light brown sugar (150g)
• 1/3 cup granulated sugar (about 65g)
• 1 large egg
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour (250g), spooned and leveled or weighed
• 1/2 cup finely crushed graham cracker crumbs (55g)
• 3/4 teaspoon baking soda
• 1/2 teaspoon fine salt
• 3/4 cup semisweet chocolate chips (130g)
• 2 ounces milk chocolate bar, broken into small pieces (about 55g)
• About 3/4 cup mini marshmallows (40g), or 4 to 5 per cookie
• 2 full graham cracker sheets, broken into small topping pieces (about 30g)

Measure the fine crumbs separately from the broken cracker pieces. The crumbs go into the dough; the pieces stay on top. Replacing the pieces with extra crumbs can make the dough dry.

How to Bake S’mores Cookies

1. Prepare the oven and toppings: Preheat the oven to 350°F (175°C). Line baking sheets with parchment. Have the milk chocolate, mini marshmallows, and small graham pieces ready for the mid-bake topping step.
2. Mix the dough: Beat the butter with both sugars until creamy. Mix in the egg and vanilla. Add the flour, graham crumbs, baking soda, and salt; mix just until no dry flour remains. Fold in the chocolate chips.
3. Scoop and chill: Portion the dough into approximately 3-tablespoon mounds. Refrigerate for 20 to 30 minutes, until slightly firm but not frozen. Place about six mounds on a standard half-sheet pan, at least 2 inches apart. Keep the remaining dough chilled while each batch bakes.
4. Partially bake: Bake one sheet at a time on the middle rack for about 9 to 10 minutes. Start checking around 8 minutes; the cookies should have spread, with edges beginning to set. Rotate the sheet only if your oven browns unevenly.
5. Add the toppings: Briefly remove the sheet from the oven. Gently press 4 to 5 mini marshmallows, a few milk chocolate pieces, and several small graham pieces into the top of each cookie. Keep the marshmallows away from the outer edges so they do not melt onto the parchment.
6. Finish baking and cool: Return the sheet to the oven for about 3 to 4 minutes, checking after 2 minutes. Remove the cookies when the edges are set and lightly golden, the centers still look slightly soft, the marshmallows are puffed, and the chocolate has softened. Cool on the sheet for 5 to 10 minutes before transferring to a rack. Repeat with the remaining dough.

Why Add the Marshmallows Partway Through?

Mini marshmallows can melt away or stick to the sheet if they bake for the full cookie time. Once the dough has spread and begun to set, the marshmallows have a surface to rest on. They should puff during the final minutes but may stay mostly white.

For more noticeable toasted spots, briefly brown the marshmallow tops with a kitchen torch after the cookies are firm enough to move off the parchment onto a heat-safe surface. A torch is optional; do not put a parchment-lined sheet under the broiler.

How to Keep the Centers Soft

The bake times are for approximately 3-tablespoon portions, so judge smaller or larger cookies by appearance. Take them out when the centers look slightly soft, not wet and glossy or fully firm. They will continue to set during their 5 to 10 minutes on the hot baking sheet.

For another soft-centered bake without s’mores toppings, try these chocolate chunk cookies.

Serving and Storing S’mores Cookies

Serve slightly warm once the cookies are firm enough to lift, or let them cool to room temperature for neater handling. Before stacking, cool them completely and let the chocolate set. Store in an airtight container at room temperature for 3 to 4 days, with parchment between layers to reduce sticking.

To warm a cookie, microwave it briefly, just until softened; extended heating can make the marshmallows run. Baked cookies can be frozen after cooling and firming on a lined tray. Pack with parchment between layers for up to 3 months, then thaw at room temperature. The toppings may look less tidy after thawing.

Nutrition

Approximate nutrition per cookie, based on 16 cookies: 280 calories, 3g protein, 13g fat, and 38g carbohydrates. Approximate values per 100g of baked cookies: 480 calories, 6g protein, 22g fat, and 66g carbohydrates. Values vary with ingredient brands, cookie size, and moisture lost during baking.