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The BEST chocolate chip cookies with all the toasty flavors of s’mores mixed into them.

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Close up of the s'mores chocolate chip cookies

s’mores chocolate chip cookies

S’mores, but in a more delicious, less messy form. These cookies are loaded with brown butter flavor (as most cookies should be), as well as toasted graham crackers and melty pools of chocolate. They’re marbled with marshmallow creme on top to make them not only delicious, but pretty as well.

why you’ll love these s’mores chocolate chip cookies:

  • They’re super flavorful: Toasty brown butter, toasted graham crackers & toasted marshmallow creme bring on all the flavors you want from s’mores.
  • Easy to make: the cookie dough all comes together in one bowl – no hand mixer or stand mixer required.
  • They’re simply *perfect*: these are small batch cookies, but don’t let that fool you into thinking they’re not perfect and delicious. These are my go-to cookies and they can super easily be scaled up for any occasion.
Close up of the s'mores chocolate chip cookies

expert baking tips

Weigh your ingredients:

My recipes are all written in grams because it is the most accurate way to bake. When you use a kitchen scale, you ensure that your baked goods turn out as close to the written recipe as possible. Plus, the cleanup is way easier when using a scale! I will provide standard cup measurements but please note that I have not tested the recipe using cup measurements and therefore can not guarantee your recipe will come out how mine did. Here is my favorite kitchen scale.

Mix the dough carefully:

When adding in the flour, only fold the mixture just until no flour streaks remain. Over mixing the dough leads to more gluten formation, which can make the cookies thicker and more tough in texture.

chill the cookies prior to baking

I know, I know – it’s frustrating to have to wait! However, because we’re using melted brown butter, we want to give the dough time to firm up. Letting the cookie dough chill just a little bit in the fridge means that the cookies will bake up thicker. This also gives the flavors a little bit of time to meld together.

Under bake for perfect cookies:

Cookies continue baking after they have been taken out of the oven. Once the edges turn slightly golden brown, and the cookies look just a little wet on top still, they are ready to come out. Let the cookies rest on the baking sheet for an additional 5 minutes before transferring them to a wire rack to cool.

The secret to perfectly round cookies:

Wanna know the secret to perfectly round cookies? It’s cookie scooting! Right when the cookies come out of the oven, take a bowl, cup, or biscuit cutter that is just slightly larger than your cookies and place it over one of the cookies. Gently swirl the bowl around the cookie to make the cookie perfectly round (and slightly thicker). And that’s all there is to it!

A note on oven temperature:

Ovens vary and fluctuate in temperature and might not always actually be at the temperature they claim to be at. If you love to bake like I do, I highly recommend getting an oven thermometer. They are super helpful for letting you know when your oven might be lying to you! I use this one.

Close up of a s'mores chocolate chip cookies

ingredients for s’mores chocolate chip cookies:

  • All purpose flour: for structure and chewiness.
  • Baking powder & baking soda: for helping the cookies rise.
  • Salt: to help balance and bring out the sweetness of the cookies
  • Unsalted butter: for tenderness and flavor. You can use salted butter in place of the unsalted, just be sure to omit the extra salt from the cookies. We’ll also be browning the butter for some extra delicious toasty flavor. If you’re looking to make this dairy-free, Miyoko’s Creamery vegan butter has the ability to brown just like regular butter and works like a charm.
  • Granulated sugar & light brown sugar: a combination of both gives us cookies with crispy edges and soft and chewy centers.
  • Egg: for binding and for moisture.
  • Vanilla: for flavor.
  • Graham crackers: a s’mores classic.
  • Marshmallow creme: the marshmallow part for these s’mores cookies. I think marshmallow creme bakes up way better than marshmallows in cookies! You could also use marshmallow fluff here.
  • Semi-sweet chocolate: I recommend semi-sweet or dark chocolate. Please note that if you use all chocolate chips, the cookies will bake up a little thicker, and if you use all chopped chocolate, they will be a tad thinner.

how to make s’mores chocolate chip cookies

Here’s a little look into the process of making these small batch chocolate chip cookies. The full recipe is at the end of this blog post!

The mixing bowl with the brown butter and sugars mixed together.
The mixing bowl after adding in the egg and vanilla.
  • Brown the butter, then let it chill for 10 minutes. Mix together the slightly chilled brown butter, brown sugar and granulated sugar.
  • Then, beat in the egg and vanilla.
The cookie dough with marshmallow creme swirled in.
The cookie dough balls on a baking tray.
  • Mix in the dry ingredients and chill for 30 minutes.
  • Marble marshmallow creme into the cookie dough, then scoop out the cookie dough balls and bake!

s’mores chocolate chip cookies recipe q&a

What is brown butter?

Brown butter is super simple to make so don’t worry! It’s just regular butter that is cooked on the stove until some of the moisture evaporates, allowing the milk solids in the butter to be toasted. The result is this butter with an amber hue and little speckles that has a toasted and slightly nutty aroma.

can I double this recipe?

Definitely – I’ve tested this recipe up to quadrupling it with no problem. Please be sure to use grams for the best results.

can I make these cookies ahead of time?

Definitely – cookie dough really only gets better with time. You can keep the cookie dough tightly covered in the fridge for up to 2 days before baking. For longer term storage, you can also freeze the cookie dough balls. Just be sure to take the dough out of the fridge at least 30 minutes to 1 hour before you want to bake, so that it becomes soft enough to scoop again.

How to store chocolate chip cookies

Store these cookies in an airtight container at room temperature. They will keep for up to 5 days, but will taste the best 1-3 days after baking.

The s'mores cookies on a baking tray.

s’mores chocolate chip cookies troubleshooting

Measuring error: Typically, the #1 culprit for this is always not measuring the flour properly. If you use cup measurements, you run the risk of adding too much flour to the dough which can make it super dry. If you’re using cup measurements, make sure that you fluff up your flour and then spoon it into your measuring cup, rather than scooping up the flour with the measuring cup. Measuring will also be sure that you end up with the right amount of brown butter and that you cooked it for the proper amount of time.

Overmixing: if you over-mix the dough, you will introduce more gluten into the cookies which will lead to tougher, thicker cookies. Make sure to only fold in the flour just until that last streak of flour disappears into the dough.

Oven temperature: Like I said before, it’s possible that your oven isn’t at the temperature that it claims to be at – which is, unfortunately, more common than it should be. If your oven is hotter than 350F without your knowledge, you’ll end up with thicker, more dry cookies.

Chilling the dough: The #1 reason for this would be that you didn’t chill the cookie dough. Although it can be frustrating to wait, the cookie dough does need to chill to give time for the butter to firm up and the ingredients to meld together so that they don’t completely spread out in the oven.

Browning the butter: Another reason I recommend measuring your ingredients. When you brown the butter, moisture cooks off of it. So, if it wasn’t cooked for long enough then there would be extra moisture in the dough, which would make the cookies spread out more.

Oven temperature: It could also be that your oven temperature is running lower than it claims to be. For that reason, I recommend always using an oven thermometer. The one I use was ~$6 and is linked under “baking tools” in my amazon storefront below!

tools and ingredients:

You can find all my favorite tools and ingredients that I use on my Amazon Storefront page, here!

other recipes you might enjoy:

did you make this recipe?

I’d love to see and know your thoughts! please leave a comment and review below, and tag me on instagram @freshbeanbakery. #freshbeanbakery

S’mores Chocolate Chip Cookies

5 from 2 votes
Chocolate chip cookies loaded with toasty brown butter, toasted graham crackers, chocolate, and swirled with marshmallow creme.
Print Recipe Pin Recipe
Prep Time30 minutes
Cook Time15 minutes
Chilling Time 30 minutes
Total Time1 hour 15 minutes
Servings8 cookies
Calories433 kcal

Ingredients 

  • 113 g unsalted butter (8 tbsp.)
  • 45 g graham crackers crushed (3 sheets)
  • 100 g light brown sugar (½ c.)
  • 50 g granulated sugar (¼ c.)
  • 1 egg room temperature
  • ½ tsp. vanilla
  • 160 g all purpose flour (1 ⅓ c.)
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 150 g semi-sweet chocolate* (¾ c. + 2 tbsp.)
  • ~½ c. marshmallow creme

Instructions 

  • In a small saucepan set over medium heat, brown the butter. Stir the butter occasionally until it turns amber in color and develops little brown specks.
  • Transfer the brown butter to a medium sized mixing bowl and set it in the freezer for 5 minutes to chill. You should be left with at least 90g of brown butter.**
  • To the same saucepan you browned the butter in, add in the crushed graham crackers. Place the pan over medium heat and stir the graham crackers occasionally until they start to brown.
  • Once the butter has cooled down a bit, whisk in both sugars.
  • Whisk in the egg and vanilla until well combined.
  • Add in the flour, baking powder, baking soda, and salt. Use a rubber spatula to fold the mixture together just until a few flour streaks remain.
  • Add in the toasted graham crackers and chocolate and fold the mixture together just until no flour streaks remain. Cover the bowl tightly with plastic wrap and place it in the fridge for 30 minutes to firm up.***
  • Preheat the oven to 350°F / 175°C.
  • Use two spoons to spread dollops of marshmallow creme on top of the cookie dough.
  • Scoop out heaping 3 tbsp. scoops of dough. Once you have used all of the marshmallow creme on top, add on some more.
  • Evenly space out the cookie dough balls on a parchment lined cookie sheet and top them with extra chocolate.
  • Bake for 12-14 minutes, or until the edges of the cookies start to turn golden brown.
  • Once the cookies come out of the oven, I recommend "scooting" them. This just means take a bowl, cup, or biscuit cutter that is slightly larger than the cookie, place it on top of the cookie, and swirl the bowl around to make the cookie a little more round.
  • Let the cookies sit on the hot baking tray for at least 5 minutes before transferring them to a wire rack to cool. If desired, use a kitchen torch to brown the marshmallow creme on top of the cookies. Serve and enjoy!

Notes

Affiliate links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | | Oven Thermometer | Cookie Scoops | Cookie Sheet Pan | Milk Pan
The #1 culprit for cookies that are too thick, puffy or dry is adding in too much flour. I highly, *highly* recommend always using a kitchen scale for the best, most consistent results. However – if you don’t have access to one, here is how to properly measure flour: Fluff up your flour with a fork, then carefully scoop it into your measuring cup and level off the cup with a knife.
*I used valrhona feves for those melty pools of chocolate. The next best thing is using a chopped chocolate baking bar. Note that if you use chocolate chips the cookies may end up a bit thicker.
**The maximum amount you should be left with is ~92g. If you have more, you’ll want to continue cooking the butter. If you have a couple grams less than 90g of butter, add in some water until you reach 90g. If you have an amount drastically lower than 90g, such as 85 or lower, you cooked the butter for too long and you’ll want to start over, making sure to not cook it as long the next time.
***You can leave the dough to sit in the fridge for up to 2 days. Note that the longer the cookies sit, the taller they will bake up. You could also keep the scooped out cookie dough balls in the freezer for up to 1 month. 

Nutrition

Serving: 1cookieCalories: 433kcalCarbohydrates: 61gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 52mgSodium: 246mgPotassium: 166mgFiber: 2gSugar: 36gVitamin A: 392IUCalcium: 54mgIron: 3mg

Please note that the nutrition facts are only an estimate and may vary based on different brands of ingredients and any substitutions made.

5 from 2 votes

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Recipe Rating




9 Comments

  1. 5 stars
    I made these last night and wow they are DELICIOUS! thank you for this recipe. I’m curious though, what kind of chocolate do you use and where do you purchase it from?

    Reply

    1. Thank you so much! I use Valrhona 62% Dark Chocolate from King Arthur Baking. It is definitely on the pricier side so I also use & love Guittard’s Super Cookie Chips!

      Reply

  2. 5 stars
    The instructions were simple to follow and they were a hit! Made them for my family and amazing even dipped in almond chocolate milk.

    Reply

  3. Can you portion the cookies the the marshmallow fluff and then refrigerate them? Or will it mess us the fluff when you go to bake them.

    Reply

    1. I would recommend keeping the dough refrigerated all together, without scooping the cookie dough – I’ve found that it’s easier for the dough to dry out if you scoop them out and then refrigerate them!

      Reply