S'mores Chocolate Chip Cookies with Marshmallow Fluff

close up of warm chocolate chip cookie with marshmallow fluff center broken in half on a tray

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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.


Units Scale
  • 9 graham crackers (1 sleeve) or ~ 1.5 cups graham cracker crumbs
  • 1/2 cup vegetable shortening (i.e. Crisco)
  • 1/2 cup unsalted butter
  • 4 oz dark brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1.5 teaspoons baking soda
  • 1 cup all-purpose flour
  • 1 cup + 1/2 cup chocolate chips, separated
  • 3/4 cup marshmallow fluff or marshmallow creme


  1. Preheat oven to 350 °F and line a baking sheet with parchment paper.
  2. 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.
  3. Cream together shortening, butter, brown sugar, and granulated sugar for about 2-3 minutes on medium speed until light and fluffy.
  4. Add the eggs and vanilla and beat until well combined.
  5. 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.*
  6. 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 1/2 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.*
  7. 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.


  • 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.