Soft and chewy, the classic flavors of an already delicious chocolate chip cookie are emboldened with the delectable taste of graham crackers and marshmallows in these s’mores chocolate chip cookies.

Your favorite classic chocolate chip cookie got a yummy facelift with this s’mores version.

Super soft and loaded with s’mores flavor, they are amazing!

S'Mores chocolate chip cookie on parchment lined baking tray.

The dough for these incredible cookies starts with your basic cookie dough ingredients:

  • butter
  • brown sugar + granulated sugar (there’s a higher brown sugar to granulated sugar ratio in this recipe than a “normal” chocolate chip cookie)
  • eggs + vanilla
Glass bowl with butter and brown sugar whipped with eggs in glass bowl.

The recipe changes gears just a bit with the dry ingredients because along with flour, we’re adding crushed graham cracker crumbs.

I highly encourage the crushing of your own graham crackers here versus using storebought graham cracker crumbs. The storebought variety are crushed very finely, reminiscent of sawdust, and might mess with the overall texture of the cookie.

I usually use a blender for quick work of getting the rectangle grahams into messy little crumbs.

Cookie dough with flour and graham cracker crumbs.

Info on the Marshmallow Bits

These cookies become delightful s’mores cookies, in part, because of the marshmallow bits that are added with the chocolate chips.

For this recipe, your average mini marshmallows will not work! They’ll melt into huge craters and become a puddly, burned mess ruining one of life’s most perfect cookies. Trust me, I tried it.

Instead, you need dehydrated marshmallow bits.

Local Options: I have seen them in Walmart and even my local grocery store located right by the other marshmallows or by the hot chocolate. Reader reports tell me that Target is a great place to find them, as well. They are also often sold in bulk at US Foods Chef’s Store (used to be called Cash and Carry).

Online Options: I almost always order them online because I never want to run out (yes, I might be on the subscribe and save plan). I’ve bought this brand and this brandaff. links from Amazon.

The dehydrated marshmallow bits are crunchy and sweet, and when baked into a graham cracker, chocolate chip-studded cookie dough, they become soft, chewy little bits of heaven.

Cookie dough with chocolate chips and marshmallow bits on top.
Chocolate chip cookie dough with marshmallow bits.

A Note About Cookies That Flatten While Baking

These cookies are on the soft and chewy, slightly thinner side of the cookie spectrum.

If you’re cookies are spreading or flattening while baking or you want a slightly thicker/puffier cookie, try:

  1. Make sure the butter is at room temperature and NOT overly warm or melty when making the cookie dough.
  2. Use cold eggs.
  3. Add 2-4 tablespoons more flour to the cookie dough.
  4. Make sure the graham cracker crumbs are in small pieces (not larger chunks).
  5. Bake at 375 degrees F or use convection bake (at 325 or 350 degrees F) if you have that setting on your oven.

Conversely, if your cookies aren’t spreading enough, try baking at 325 degrees F and/or cutting down on the flour by 1/4 cup.

S'Mores chocolate chip cookie on white napkin.

These soft and chewy s’mores chocolate chip cookies have skyrocketed to the top of my favorite cookies list. I make them more often than I do regular chocolate chip cookies.

They are special and have gained hundreds of fans!

Kelley writes: I love s’mores anything and this recipe for sure did not disappoint!! They are so soft and chewy! Made them multiple times already! Love them! Mini dehydrated marshmallows in cookies?!? Who knew! Thank you Mel!! ⭐️⭐️⭐️⭐️⭐️

McKay says: Love these so so much! Nice crisp with the graham crackers but a gooey chewiness with the marshmallows. Came out fantastic! ⭐️⭐️⭐️⭐️⭐️

Katie says: These are amazing! Made them for my family and everyone loved them. Thanks for another winner!! ⭐️⭐️⭐️⭐️⭐️

A stack of S'Mores chocolate chip cookie on parchment lined baking tray with the top cookie split in half.

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S'Mores chocolate chip cookie on white napkin.

S’Mores Chocolate Chip Cookies

4.76 stars (222 ratings)


  • ¾ cup (170 g) salted butter, softened
  • 1 cup (212 g) packed light or dark brown sugar
  • cup (71 g) granulated sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 ¾ cups (249 g) all-purpose flour (see note)
  • 1 cup (100 g) graham cracker crumbs (about 9 rectangle crackers crushed)
  • 2 cups (340 g) chocolate chips or chunks
  • 1 cup (50 g) miniature marshmallow bits (see note)


  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
  • Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
  • Add the eggs and vanilla and mix until evenly combined.
  • Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
  • Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
  • Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don’t have to be obsessive like me.
  • Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.


Make Ahead: I’ve shaped this dough into balls and refrigerated the unbaked cookie dough for a day or so before baking. Works great, even with the marshmallows. I haven’t tried freezing the unbaked cookie dough, but I have frozen the baked cookies several times and they are still equally delicious (frozen or thawed). 
For the graham cracker crumbs: I usually throw the rectangle graham crackers in my blender and pulse until fairly finely crushed, but I’ve also used the ol’ ziploc bag and rolling pin method with no issues. I think the storebought graham cracker crumbs might be a bit too finely crushed and cardboardy for this recipe, but I haven’t tried them myself. 
Tips to stop cookie spreading: these cookies are on the soft and chewy slightly thinner side of the cookie spectrum. If you often bake cookies that spread more than you like (happens a lot at high elevation), try baking the cookies on convection mode (if you have an oven with that setting) OR increasing the baking temperature to 375. If the cookies still spread (or to preempt the issue), a couple extra tablespoons flour might help. 
About those marshmallow bits: your average mini marshmallows will not work! They’ll melt into huge craters and become a puddly, burned mess ruining one of summer’s most perfect cookies. Trust me, I tried it. Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings. I’ve also ordered them on Amazon (this brand and this brand – aff. links) and found them in bulk at my local Cash and Carry.
Serving: 1 Cookie, Calories: 163kcal, Carbohydrates: 21g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Cholesterol: 20mg, Sodium: 120mg, Fiber: 1g, Sugar: 13g

Recipe Source: adapted from Bake From Scratch magazine July/August 2018 (altered mixing method, used less salt and salted butter in place of unsalted butter, decreased flour amount slightly and added weights and specifics to graham crackers and other ingredients)

Recipe originally posted July 2018; updated February 2023 with new photos, recipe notes, etc.

Top view of S'Mores chocolate chip cookie on parchment lined baking tray.