These s'mores chocolate chip cookies with marshmallow fluff are my go-to summer dessert (along with orange creamsicle ice cream bars!) They're also perfect for early fall campfire nights. Crispy on the outside, chewy on the inside, and oozing with melty marshmallow fluff and milk chocolate, everyone is sure to love these!
This post was originally published on February 17, 2022, and updated on September 5, 2023.
I love creating fun variations of classic, timeless chocolate chip cookies. This recipe is based on my ultimate chocolate chip cookie recipe, but I replaced some of the flour with crushed graham cracker crumbs. Then the cookies are filled with extra milk chocolate and marshmallow fluff for a molten-like center. YUM.
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Why You'll Love This Recipe
- These beloved marshmallow fluff chocolate chip cookies have the same chewy texture as your favorite chocolate chip cookies with a unique spin on them to switch things up.
- Using marshmallow fluff instead of marshmallows gives a better gooier texture, even after the cookies have cooled.
Key Ingredients
- Graham crackers - my favorite brand is Honey Maid original honey flavor. Or buy graham cracker crumbs for baking to save yourself some time!
- Chocolate chips - I use whatever I have on hand! Milk chocolate is most reminiscent of a s'more. But you can use semisweet or milk chocolate chips or chopped-up chocolate pieces.
- Marshmallow fluff - I like to use fluff (or marshmallow crème) to make a stuffed-ish cookie with a molten center. If you prefer, you can mix in mini marshmallows with the batter instead.
- Butter – unsalted always, so you can control the amount of salt that’s added.
- Crisco – or any brand of vegetable shortening. The combo of Crisco + butter gives the best texture and flavor. But you can use 100% butter if you don’t like shortening.
- Brown sugar – this is one of the few recipes I use dark brown sugar for. You can substitute light brown sugar if that’s all you have. But dark gives it an extra toasty flavor and deeper color that’s perfect for a s’mores cookie.
- Sugar – granulated.
- Eggs – large.
- Vanilla extract
- Salt
- Baking soda
- Flour – all-purpose. I typically use unbleached, but bleached works too.
How to Make S'mores Chocolate Chip Cookie Dough
Start by making a simple chocolate chip cookie dough. The only major difference in this recipe is that some flour is replaced with graham cracker crumbs.
First, cream together the Crisco, butter, and sugars, until the mixture is light and fluffy.
Next, add the egg and vanilla and continue to beat until well combined.
Stir in the salt and baking soda. Then, add the graham cracker crumbs and flour. Mix only until just combined, trying not to over-mix.
Finally, add the chocolate chips and mix until evenly dispersed throughout the dough.
How to Stuff Chocolate Chip Cookies with Marshmallow Fluff
After the dough is made, you’ll stuff each dough ball with a small amount of marshmallow fluff and extra chocolate chips. If that seems difficult, don't let it deter you from making these! It’s simpler than it sounds. Basically, make an imprint with your thumb, add the fluff and chocolate, and then cover it with a small flattened piece of dough.
And it DOES NOT have to be perfect!! In fact, it's even better if it's not perfectly covered then you'll see a little bit of the insides oozing out of the top. That's why I refer to these as "stuffed-ish" cookies. And trust me, they'll look (and taste) absolutely DELICIOUS!
First, form dough into evenly sized balls about 1 ½ inches in diameter. I use a cookie scoop to do this. Set aside a small amount of dough without chocolate chips (about ¼ cup) to use as the “cover.”
Now, make an imprint in the center of each cookie using your thumb or the back of a teaspoon. If the chocolate chips make it weird, you can gently reshape the dough using your hands to make it look somewhat like this.
Fill the cavity with a heaping teaspoon of fluff. If you want, you can also add a few additional chocolate chips to the center (but this is optional since the cookies already have chocolate chips).
Finally, use the reserved cookie dough to create a cover over the filling. You only need a tiny bit—about ½ teaspoon per cookie. Flatten it between your fingers and place it on top of the fluff in the center.
Once you form dough into balls and stuff them with fluff, you'll want to chill the unbaked cookies on trays for AT LEAST 2 hours. I know it’s hard to wait, but chilling the dough ensures the cookies won't spread too much. They can be chilled for up to 24 hours, so it's a great idea to make them the night before.
If you don't have enough room to chill the cookies on trays, you can chill the bowl of dough for 2 hours before forming the cookies instead.
Equipment
Here's the equipment you'll need to make these marshmallow fluff chocolate chip cookies:
- Food processor (optional) - I use a food processor to grind up the graham crackers since you want them pretty finely ground. But if you don't have one, you can crush them up in a zip-top bag and go over it with a meat mallet or rolling pin.
- Stand mixer or electric handheld mixer (optional) - again, not 100% necessary but will make your life a lot easier than trying to cream the butter and sugar by hand!
- Cookie scoop – this is the perfect size cookie scoop for these cookies (and most of the cookies I make!) Big enough to allow the center to be slightly underdone so it stays nice and chewy.
- Baking sheets – I recommend using light-colored baking sheets for this recipe especially. If you use darker sheets, they brown a little too quickly on the bottom and may end up tasting burnt.
- Parchment paper or a silicone baking mat - these cookies are prone to sticking if the marshmallow leaks out a bit, but using either of these will totally prevent that.
- Cooling rack – not 100% necessary, but a wire rack is a good place to have the cookies finish cooling if you need to reuse the baking sheets for baking off multiple batches.
Variations
Try sandwiching some vanilla ice cream between two of these cookies for the ultimate end of summer dessert-- S'mores Ice Cream Sandwiches. Trust me, you will not regret it!
If you want to make life easier and skip the "stuffing with fluff" step, you can mix in mini marshmallows to the dough instead.
Or if you aren’t that interested in s’mores, you can make regular chocolate chip cookies with marshmallow fluff (or smores cookies without graham crackers). Omit the graham cracker crumbs and add an additional cup of flour to the dough. The process of stuffing the cookies with marshmallow fluff is exactly the same.
Storage
These cookies will stay fresh for at least 3 days in an airtight container at room temperature.
If you are stacking them, I recommend putting layers of parchment or wax paper between the layers to avoid them sticking to each other.
📖 Recipe
S'mores Chocolate Chip Cookies with Marshmallow Fluff
This is a variation on my classic ultimate chocolate chip cookies recipe. These s'mores-inspired cookies are crispy on the outside, chewy on the inside, and oozing with melty marshmallow fluff and milk chocolate throughout.
- Prep Time: 15 min.
- Chill Time: 2 hours
- Cook Time: 10 min.
- Total Time: 2 hours 25 minutes
- Yield: 18-24 cookies 1x
- Category: Cookies, Dessert
- Method: baking
- Cuisine: American
Ingredients
- 9 graham crackers (1 sleeve) or ~ 1.5 cups graham cracker crumbs
- ½ cup vegetable shortening (i.e. Crisco)
- ½ cup unsalted butter
- 4 oz dark brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- ½ teaspoon salt
- 1.5 teaspoons baking soda
- 1 cup all-purpose flour
- 1 cup + ½ cup chocolate chips, separated
- ¾ cup marshmallow fluff or marshmallow creme
Instructions
- Preheat oven to 350 °F and line a baking sheet with parchment paper.
- In a food processor, or in a ziplock bag, grind up 1 sleeve (9) graham crackers until they are finely ground. You should have about 1.5 cups of graham cracker crumbs. Set aside.
- Cream together shortening, butter, brown sugar, and granulated sugar for about 2-3 minutes on medium speed until light and fluffy.
- Add the eggs and vanilla and beat until well combined.
- Stir in salt and baking soda. Add the graham cracker crumbs and flour and stir until just combined. Then add 1 cup of chocolate chips and stir to combine.*
- Roll the cookie dough into balls about 1.5-inch diameter and make an imprint with your thumb. Fill the imprint with a heaping teaspoon of fluff and add 3-5 extra chocolate chips in the center (from the remaining ½ cup). Top with a tiny bit of cookie dough to partially cover the filling but still see some fluff to make “stuffed-ish" cookie. Refrigerate trays for at least 2 hours, up to 24 hours.*
- Bake for about 10 minutes or until set around the edges and deep golden brown, rotating the sheet halfway through. Cool on pan for 5 minutes then transfer to wire rack.
Notes
- To make smores cookies without graham crackers, replace the graham cracker crumbs with an additional 1 cup of flour.
- If you don't want to use vegetable shortening, you can replace it with an equal amount of butter.
- The dough should be chilled for at least 2 hours for best results. You can refrigerate the bowl of dough before portioning and stuffing, or after forming the cookies on trays, for up to 24 hours. If at any point the dough becomes very soft and warm, it should be chilled again before baking.
- If you prefer a crispier cookie, let them bake a little longer, up to 12 minutes.
Anonymous says
Such a fun change up! Loved these!!