Smores Cookies That Break the Internet: Gooey Centers, Toasty Marshmallows, Zero Campfire Required

Forget patience. These smores cookies give you molten chocolate, toasty marshmallow, and buttery cookie in one handheld trophy—no smoky jacket, no damp firewood. They taste like childhood got a promotion and now has a 401(k).

You’ll pull them from the oven, watch the marshmallow slump into the puddled chocolate, and suddenly “just one” becomes a motivational poster for self-control. Crispy edges, soft middles, rich chocolate—this is the cookie that gets you invited back.

Why This Recipe Works

Classic s’mores are great, but they’re messy and timing-sensitive. This recipe stabilizes the chaos with a brown sugar cookie base that stays chewy while supporting the gooey toppings.

The graham cracker crumbs integrate into the dough for flavor and texture, rather than just sitting on top like confetti.

We use a mix of chocolate chunks and chips for layered melt: chunks for pools, chips for dotting. Marshmallows go on late so they toast, not evaporate. A quick pan-to-rack cool locks in chewiness while keeping the marshmallow stretchy—aka the “Instagram pull.”

What Goes Into This Recipe – Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (100g) finely crushed graham crackers (about 8 full sheets)
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon kosher salt
• 1/2 cup (113g) unsalted butter, melted and slightly cooled
• 1/2 cup (100g) granulated sugar
• 3/4 cup (150g) packed light brown sugar
• 1 large egg + 1 large egg yolk, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup (170g) semi-sweet chocolate chunks
• 1/2 cup (90g) chocolate chips (milk or dark, your call)
• 12-14 large marshmallows, halved crosswise (or 1 1/2 cups mini marshmallows)
• Extra graham cracker pieces for topping (optional)
• Flaky sea salt, for finishing

The Method – Instructions

1. Prep the oven and pans. Heat oven to 350°F (175°C).

   Line two baking sheets with parchment. Don’t skip the parchment—marshmallow gets clingy.

2. Whisk the dry team. In a bowl, whisk flour, crushed graham crackers, baking soda, baking powder, and salt until evenly combined.
3. Mix the wet team. In a separate large bowl, whisk melted butter with both sugars until glossy and cohesive, about 30 seconds. Whisk in egg, egg yolk, and vanilla until smooth.
4. Combine without overmixing. Stir dry ingredients into wet just until a few dry streaks remain.

   Fold in chocolate chunks and chips. The dough should be thick and scoopable.

5. Chill for control. Cover and chill 20-30 minutes. This prevents overspreading and gives you those chewy centers.

   Yes, it’s worth the halftime show.

6. Portion and press. Scoop 2-tablespoon mounds (about 40-45g each) onto sheets, spacing 2 inches apart. Flatten gently to about 3/4-inch thick to create a landing pad.
7. Bake partway first. Bake for 8 minutes until edges are just setting but centers still look puffy and underdone.
8. Add the marshmallow. Pull the sheet out (leave the oven on). Press a halved marshmallow, cut-side down, into the center of each cookie.

   Add a few extra chocolate chips and a shard of graham if you like drama.

9. Finish baking. Return to oven for 3-5 minutes, until the marshmallow is puffed and lightly golden and the cookie edges are golden-brown. Rotate pans if your oven is moody.
10. Optional toast. For a deeper campfire vibe, broil on high 15-30 seconds. Watch like a hawk; marshmallows go from tan to arson quickly.
11. Set and salt. Cool on the sheet 5-7 minutes to firm the edges.

    Sprinkle with flaky sea salt while warm. Transfer to a rack to finish cooling—or eat warm for maximum goo.

12. Repeat with remaining dough. If the dough warms up, pop it back in the fridge for 10 minutes between batches.

Storage Instructions

• Room temp: Store in an airtight container up to 3 days. Layer with parchment so marshmallows don’t glue themselves together like besties at summer camp.
• Fridge: Keeps 5-6 days; warm 10 seconds in the microwave to revive the goo.
• Freezer (baked): Freeze on a tray, then bag for up to 2 months.

  Rewarm at 300°F (150°C) for 6-8 minutes.

• Freezer (dough): Scoop dough balls (without marshmallows), freeze solid, and store up to 3 months. Bake from frozen, adding 1-2 minutes to part-one bake time before topping with marshmallow.

Nutritional Perks

These are cookies, not kale, but there are wins. Dark chocolate provides antioxidants and a little iron.

The egg adds protein and vitamins A and D. Graham crackers bring some whole-grain goodness. Portion control?

That’s between you and your self-awareness, friend.

For a lighter option, you can make them smaller and use mini marshmallows—same flavor experience, fewer calories per cookie. FYI: choosing darker chocolate (70%) nudges the sugar down.

Don’t Make These Errors

• Skipping the chill. Warm dough spreads too much, and your marshmallow slides off like a kid on a slip ’n slide.
• Adding marshmallows too early. They’ll melt into oblivion and caramel-weld to the pan.
• Overbaking the first round. You need a slightly underdone center so the second bake stays chewy.
• Ignoring salt. A pinch of flaky sea salt makes the chocolate pop. It’s not optional; it’s strategy.
• Using only chips. Mix in chunks for those melty pools.

  Texture contrast = flavor boost.

Variations You Can Try

• Peanut Butter S’mores: Swirl 1/3 cup warmed peanut butter into the dough and use milk chocolate. Add crushed peanuts on top for crunch.
• Salted Caramel S’mores: Tuck a soft caramel square under the marshmallow before the second bake. Finish with extra flaky salt.
• Mocha Night Out: Add 1 tablespoon instant espresso powder to the melted butter.

  Use dark chocolate and a dusting of cocoa on top.

• Gluten-Free: Use a quality 1:1 gluten-free flour blend and GF graham crackers. Chill a bit longer for structure.
• Mini Party Cookies: Make 1-tablespoon scoops and top with mini marshmallows. Reduce times by 2-3 minutes total.
• Campfire Skillet: Press dough into a greased 10-inch ovenproof skillet.

  Bake 12 minutes, top with marshmallows and chocolate, bake 4-6 more until toasty. Scoop with spoons like civilized savages.

FAQ

Can I use marshmallow fluff instead of marshmallows?

You can, but it spreads aggressively and caramelizes fast. If using fluff, dollop a teaspoon onto partially baked cookies and bake 2-3 minutes less, skipping the broiler.

Expect a thinner, glossy finish.

How do I keep the marshmallows from sticking to the spatula?

Lightly oil or butter your spatula, or use parchment to lift the cookies. Let them cool a few minutes before moving—patience here prevents marshmallow surgery.

What chocolate works best?

A blend is ideal: semi-sweet chunks for melty puddles and chips for structure. Milk chocolate delivers classic s’mores sweetness; dark chocolate gives intensity.

Use bars you’d eat on their own—quality shows.

Can I brown the butter?

Yes, and it’s fantastic. Brown the butter, cool until just warm, and proceed. The nutty notes play ridiculously well with graham and chocolate.

If the dough seems drier, add 1-2 teaspoons milk.

My cookies spread too much—help?

Chill longer, ensure your butter wasn’t hot, measure flour accurately, and bake on cool sheets. If needed, “cookie scoot” with a round cutter right out of the oven to tighten the shape. Works like a charm, IMO.

Do I need to toast the marshmallows under a broiler?

Nope.

The second bake will toast them lightly. The broiler is just for extra color and that campfire flavor. Keep it brief to avoid charcoal chic.

In Conclusion

These smores cookies deliver campfire nostalgia without the smoke or the splinters.

Chewy centers, toasty marshmallows, and rich chocolate make them unstoppable crowd-pleasers. Keep a stash of dough balls in the freezer, and you’re always 12 minutes from dessert hero status. Make a batch, share a few, and keep your “one for me” policy unapologetically strong.