These s'mores chocolate chip cookies are my go-to summer dessert! But they're also perfect for early fall campfire nights. Crispy on the outside, chewy on the inside, and purposely ever-so-slightly over-baked for that extra campfire-y taste 🙂
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, and then the cookies are filled with extra chocolate and marshmallow fluff. YUM.
- Graham crackers - my favorite brand is Honey Maid original honey flavor.
- Chocolate chips - I use whatever I have on hand! Milk chocolate is probably 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 to make a stuffed-ish cookie with molten fluff in the center. If you prefer, you can mix in mini marshmallows with the batter instead.
How to Make S'mores Chocolate Chip Cookies
First, you start by making a simple chocolate chip cookie dough. The only major difference in this recipe is that some of the flour is replaced with graham cracker crumbs. I also use dark brown sugar instead of light brown sugar for an extra toasty flavor and color.
After the dough is made, you portion the dough into individual balls as you normally would. But then, 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! You simply make an imprint with your thumb, add the fluff and chocolate, and then cover with a small flattened out 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!
OK now comes the hard part-- waiting for the dough to chill. Once you form dough into balls and stuff them with fluff, you'll want to chill the dough for AT LEAST 4 hours. I know it might be hard to wait, but do not skip this step!! It's important to ensure the cookies won't spread too much. They can be chilled up to 24 hours, so it's a great idea to make them the night before.
Here's the equipment you'll need to make these s'mores chocolate chip cookies:
- 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.
- 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!
Variations on S'mores Cookies
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!
How to Store S'mores Chocolate Chip Cookies
These cookies will stay fresh for at least 2-3 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.Print
S'mores Chocolate Chip Cookies
This is a variation on my classic ultimate chocolate chip cookies. They're crispy on the outside, chewy on the inside, and purposely ever-so-slightly over-baked for that extra campfire-y taste 🙂
- Prep Time: 15 min.
- Chill Time: 4 hrs. (up to 24 hrs.)
- Cook Time: 12 min.
- Total Time: 52 minute
- Yield: 18 cookies 1x
- Category: dessert
- ½ cup vegetable shortening
- 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
- 9 graham crackers (1 sleeve)
- 1.5 cups chocolate chips, separated
- ¾ cup marshmallow fluff
- Preheat oven to 350 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 Crisco and butter for about 2-3 minutes.
- Cream in sugars. Add egg and vanilla and beat until well combined.
- Stir in salt and baking soda, then crushed graham crackers and flour until just combined. Stir in 1 cup chocolate chips.
- Roll into balls about 1.5 inch diameter and make an imprint with your thumb. Fill the imprint with 4-5 chocolate chips and a heaping teaspoon of fluff. 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 4 hours, up to 24 hours.
- Bake for 11-12 minutes or until set around the edges and deep golden brown, rotating sheet halfway through. Cool on pan for 5 minutes then transfer to wire rack.
- If you don't want to use vegetable shortening, you can replace it with an equal amount of butter.
- If you prefer a chewier/ less crispy cookie, take them out a little bit earlier. I would check on them after about 8-10 minutes and see if that looks good to you. Personally, I like the lightly toasted notes these get when you bake them for a couple of extra minutes.
Keywords: chocolate chip cookies, s'mores cookies, s'mores chocolate chip cookies