How to Make: S’mores Stuffed Chocolate Chip Cookies

So I’ll confess. I’ve never really been a S’mores fan. Ever since a childhood camping trip gone wrong ended with a second degree campfire burn on my left calf — open fire and I haven’t exactly been friends. I have, however, always been friends with chocolate, marshmallows, buttery graham crackers, and of course, chocolate chip cookies. There is something about the satisfying crunch of the graham cookies, the gleeful bounce of the store bought marshmallows and the blissful messiness of the melted chocolate that is just oh-so-craveable. Do I even need to say anything about how much I love chocolate chip cookies? Go check out my Instagram post about Cloudy Kitchen’s AMAZING chocolate chip cookie recipe (link here) to see what I mean.

These cookies combine all the best of both worlds. They are literally stuffed to the brim with bars of chocolate, piles of marshmallowey goodness, and graham cracker crumbles. They may sound a wee bit gluttonous, but that doesn’t mean it’s any easier not to eat the whole pan. You need these cookies in your life.

Spice up these cookies if you want to. You could sub in féves of Valrhona chocolate for the Hershey bars, and fancy homemade marshmallows for the store bought kind. I actually used two different kinds of chocolate chips in the dough (milk chocolate and bittersweet), but you can make it with just one, or use even more than two. This recipe is super easy to throw together and is guaranteed to make your friends and family love you forever. Let’s get baking.


  1. How do I make graham cracker crumbs? — Okay, this one’s going to shock you. You simply crush the graham crackers. Whether you want to be bougie and use a food processor, or use a ziplock bag and a mallet like i do, it’s as simple as that!
  2. I don’t have a stand mixer — People, save your arms! While yes, you can cream butter and sugar and whip up meringues by hand, you’re going to want some help in the long run. I suggest picking up a hand mixer or stand mixer from Bed Bath & Beyond. (your arms will thank you)
  3. Do you deliver? — You know, I wish I could, but every time I try to ship these, I end up eating them all before they make it in the box.
  4. Can I refrigerate the dough? — Yes, absolutely! Covered in plastic wrap or a sheet pan cover, keep the unbaked cookies in the fridge for up to two days. You can freeze the dough for up to two months. From the refrigerator, you can bake them exactly like you would from room temperature. From the freezer, drop the temp to 325°F (160°C and bake for 15 minutes.
  5. How do I store these cookies? — So maybe you’re not like me and didn’t eat the whole batch. The cookies will keep in an airtight container on the counter/in the cabinet for up to two days. You can also freeze them for up to 1 month (just defrost before eating). I wouldn’t suggest keeping the baked cookies in the fridge as it tends to dry them out. I’m thinking about investing in a cookie safe so that I don’t eat all of the cookies on the same day that I baked them.

S’mores Stuffed Chocolate Chip Cookies

By: Scott Smith

“With molten marshmallows, double the chocolate and graham cracker crumbles, there’s no reason you shouldn’t be making these right now. — S”

Makes: 14 Cookies

Prep Time: 20 Min Bake Time: 12 Min Ready In: 30 Minutes

Ingredients (for the cookies)

  • 1 stick unsalted butter, softened (1 cup or 113 g)
  • 1 cup brown sugar (250 g)
  • 1/2 cup granulated (110 g)
  • 2 eggs
  • 1 1/2 tsp vanilla extract
  • 3 cups all purpose flour (425 g)
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp salt
  • 2 cups chocolate chips (320 g)

Ingredients (for the S’mores filling)

  • 8 full graham cracker sheets (1 pack or 120 g), crushed into crumbs
  • 2 1/2 Hershey’s bars (28 pieces)
  • 1 10 oz bag of mini marshmallows

Make the cookies

  1. Preheat your oven to 350℉ (180℃). Cream butter and sugars in the bowl of a stand mixer until light and fluffy (2 to 4 minutes)
  2. Add the eggs and vanilla to the butter mixture and beat to combine. Whisk together the flour, baking powder, baking soda and salt in a medium sized bowl. Add the dry mixture to the stand mixer bowl and beat slowly to combine. Scrape down the bowl and stir/fold in the chocolate chips.
  3. Using a cookie scoop or 2 tablespoon measure, scoop out half of the cookie dough onto sheet pans covered with parchment paper or silicone mats. You should fit no more than 6 cookies on each pan, as they are rather large. Gently flatten the cookie dough until it is about 1/4" (3/4 cm) thick (pancake thickness).
  4. Using a teaspoon, measure about 1 to 1 1/2 tsp of graham cracker crumbs onto each cookie half. Next, add one chocolate rectangle on top of each cookie, followed by 3 to 4 mini marshmallows.
  5. Scoop out the remaining half of the cookie dough, flatten to the same thickness, and place on top of the cookies with the s’mores filling. Gently press down on the center and edges to seal the cookies.
  6. Place the s’mores cookies in the preheated oven and set the timer for 12 minutes. When there are two minutes left, open the oven door and add a chocolate rectangle to the top of each cookie. Close the oven and continue baking until the 12 minutes is up or the edges of the cookies are golden brown.

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Thymeforbreakfast Fun Recipes, Baking Tips, and How-To’s with Food Blogger Scott Smith

Scott Smith

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a desolate soul. moored on an isle of flash fiction, science, and carb-borne euphoria.

Thymeforbreakfast Fun Recipes, Baking Tips, and How-To’s with Food Blogger Scott Smith