Let’s be honest, building a campfire just for one perfect s’more isn't always practical.

These cookies capture that magic in a form you can enjoy any day of the year, no fire pit required.

Why This Recipe Just Works

This isn't just a chocolate chip cookie with extras thrown in; it's a carefully crafted experience.

We start with a famously thick and chewy cookie base, then weave in the authentic s'mores trifecta—graham cracker crumbs in the dough, a molten Hershey's bar center, and a secret marshmallow heart.

Ingredients Needed for the Recipe

Each ingredient here plays a specific role in creating that perfect texture and nostalgic flavor.

• All-Purpose Flour & Cake Flour: This duo is the backbone. All-purpose gives structure, while the finer cake flour delivers an incredibly soft, fluffy crumb that makes these cookies stand out.
• Cornstarch: Just a teaspoon is our secret weapon for a supremely tender center and to keep the cookies from spreading too thin.
• Brown Sugar & Granulated White Sugar: Brown sugar brings moisture and that classic chewy caramel note, while white sugar encourages just the right amount of spread and crispness at the edges.
• Cold, Unsalted Butter: Using it cold creates little steam pockets during baking, resulting in a lighter, fluffier cookie texture.
• Egg & Egg Yolk: The whole egg binds everything, and that extra yolk? It adds a layer of richness and tenderness you can really taste.
• Pure Vanilla Extract: It deepens all the other flavors, making the chocolate taste even more chocolatey.
• Graham Crackers: Six sheets get crushed right into the dough for that essential, toasty flavor and a bit of welcome texture.
• Milk Chocolate Chips & Hershey’s Chocolate Bar: The chips ensure chocolate in every bite, while the broken bar pieces give you those glorious, melty pools of authentic s'mores chocolate.
• Marshmallows: These are the surprise inside. A half-marshmallow tucked into each cookie center turns gooey and perfect as it bakes.

Gathering Your Tools

You don't need anything too fancy, but a couple of key items will make the process smoother.

A stand mixer or sturdy hand mixer is great for creaming the cold butter, and silicone baking mats or parchment paper are lifesavers for easy cleanup.

How to make S’mores Cookie Recipe?

The process is straightforward, but a few thoughtful steps make all the difference. Let's walk through it.

Step 1 - Prep and Combine Dry Ingredients

Start by preheating your oven to 375°F and lining your baking sheets.

Then, in a large bowl, whisk together both flours, the cornstarch, baking soda, baking powder, and salt; this ensures your leaveners are evenly distributed for a perfect rise.

Step 2 - Cream Butter and Sugars

Place the cold, cubed butter with both sugars in your mixer bowl.

Beat them on medium speed for a good 2-3 minutes until the mixture becomes a cohesive, slightly gritty paste—this step builds the foundation for your cookie's texture.

Step 3 - Add Eggs and Vanilla

With the mixer on low, add in the whole egg, the extra egg yolk, and the vanilla extract.

Blend just until the mixture looks smooth and creamy, pausing to scrape down the sides of the bowl with a spatula to incorporate everything.

Step 4 - Incorporate Dry Ingredients and Mix-Ins

Turn the mixer to its lowest setting and gradually add the dry ingredients, about a quarter cup at a time, mixing just until the flour disappears.

Then, by hand or with a final low-speed pulse, fold in the crushed graham crackers, chocolate chips, and most of the Hershey's bar chunks.

Step 5 - Shape and Stuff the Cookies

Here’s the fun part. Portion the dough into large balls, about 5 ounces each for giant, bakery-style cookies.

Use your thumbs to press a deep well into the center of each ball, place half a marshmallow inside, and gently fold the dough over to seal it in, letting just a peek of marshmallow show on top.

Step 6 - Bake and Cool

Place the dough balls on your prepared sheets, decorate with the reserved graham and chocolate pieces, and bake for 10-13 minutes.

The tops will be golden, but the centers will still look soft—trust me, pull them out then. Let them cool on the sheet for a full 15 minutes; this patience is rewarded with the gooiest, most perfect texture.

Tips

These little nuggets of advice come straight from my own trial and error in the kitchen.

• When measuring flour, always spoon it lightly into your cup and level it off. Scooping directly packs it down and can lead to dry cookies.
• Underbaking slightly is key. The cookies continue to set as they cool on the hot pan, so take them out when the edges are set but the centers look puffy and underdone.
• Do not, I repeat, do not flatten the dough balls before baking. Their tall, thick shape is what protects the marshmallow and creates that wonderful contrast of textures.
• Resist the urge to use mini marshmallows mixed into the dough. They can make the batter too sticky and won't give you that signature molten center.
• For an extra touch, a sprinkle of flaky sea salt on the warm cookies right out of the oven elevates all the sweet flavors beautifully.

Creative Variations to Try

Once you've mastered the classic, feel free to get playful and make these cookies your own.

Swap the milk chocolate for dark chocolate chips and a chopped dark chocolate bar for a more sophisticated, less sweet version.

Storing and Serving Your Masterpiece

These cookies are truly best the day they are made, when the marshmallow center is at its peak gooeyness.

If you have leftovers, store them in an airtight container at room temperature for up to 2 days; be aware the marshmallow will firm up over time.

The Story Behind the Recipe

I’m Elly, and this recipe was born from a serious summer craving that hit me in the middle of winter.

I wanted all the joy of a s'more without the hassle, and after tweaking my favorite cookie base, this glorious mash-up came to life. It’s become the most requested treat for picnics and gatherings, and I’m so thrilled to share it with you.