Ingredients
For the Cookie Dough
- 2½ cups (315g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 cups semi-sweet chocolate chips
- 1 cup milk chocolate chunks
- 1½ cups mini marshmallows
- 1½ cups graham cracker pieces, roughly broken
- ½ cup mini chocolate chips (optional for topping)
Optional Garnishes
- Extra mini marshmallows
- Graham cracker crumbs
- Flaky sea salt
- Melted chocolate for drizzling
Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Line two large baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- Flour
- Baking soda
- Baking powder
- Salt
Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar using an electric mixer for about 3–4 minutes until the mixture becomes light and fluffy.
Step 4: Add the Wet Ingredients
Beat in the eggs one at a time, mixing well after each addition.
Add the vanilla extract and continue mixing until fully incorporated.
Step 5: Combine the Dough
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Avoid overmixing to keep the cookies soft and tender.
Step 6: Fold in the Mix-Ins
Using a rubber spatula, gently fold in:
- Semi-sweet chocolate chips
- Milk chocolate chunks
- Mini marshmallows
- Graham cracker pieces
Mix carefully so the graham crackers stay in larger pieces for added texture.
Step 7: Chill the Dough
Cover the bowl and refrigerate the cookie dough for 30 minutes.
Chilling helps prevent the cookies from spreading too much while baking.
Step 8: Shape the Cookies
Scoop about 2 tablespoons of dough for each cookie and place them 2 inches apart on the prepared baking sheets.
Press a few extra marshmallows, chocolate chips, and graham cracker pieces onto the tops for a bakery-style appearance.
Step 9: Bake
Bake for 10–12 minutes, or until the edges are lightly golden while the centers still look slightly underbaked.
The cookies will continue to set as they cool.
Step 10: Cool
Allow the cookies to cool on the baking sheet for 5–10 minutes before transferring them to a wire rack.
If desired, sprinkle with a pinch of flaky sea salt while still warm.
Serving Suggestions
These cookies are delicious served with:
- Cold milk
- Hot chocolate
- Coffee
- Vanilla ice cream
- Chocolate milk
- Caramel sauce for dipping
Storage
Store cooled cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze baked cookies for up to 3 months or freeze the unbaked cookie dough for convenient fresh-baked cookies anytime.
Tips for the Best S’mores Chocolate Chip Cookies
- Chill the dough to create thicker, chewier cookies.
- Use high-quality chocolate for the richest flavor.
- Add extra marshmallows on top before baking for a gooey finish.
- Break graham crackers into large pieces rather than fine crumbs to keep a satisfying crunch.
- Slightly underbake the cookies for a soft, bakery-style center.
- Sprinkle flaky sea salt on warm cookies to enhance the chocolate flavor.
- Let the cookies cool slightly before serving so the marshmallows can set without losing their gooey texture.
Nutrition (Per Cookie – Approximate)
- Calories: 245
- Carbohydrates: 32g
- Protein: 3g
- Fat: 12g
- Saturated Fat: 7g
- Cholesterol: 28mg
- Sodium: 135mg
- Fiber: 1g
- Sugar: 20g
