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Gooey S’mores Cookies with Chocolate & Graham Cracker Crunch

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These Gooey S’mores Cookies combine the nostalgic flavors of campfire s’mores—gooey marshmallows, melty chocolate, and crunchy graham crackers—into an easy, oven-baked treat. Perfect for family gatherings, gifting, or satisfying last-minute cravings, they’re a crowd-pleasing comfort food with a chewy-meets-crunchy texture.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (312g) all-purpose flour (or gluten-free blend)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (120g) mini marshmallows (freeze half for gooey centers)
  • 1 1/2 cups (255g) semi-sweet chocolate chips
  • 1/2 cup (85g) chopped milk chocolate
  • 1 1/2 cups (120g) graham cracker pieces, roughly broken
  • Flaky sea salt (optional, for topping)
  • Extra marshmallows and graham cracker bits for garnish (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large mixing bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes with mixer, 4 minutes by hand).
  3. Add eggs one at a time, mixing well after each. Stir in vanilla extract. Scrape down sides for a smooth batter.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to wet ingredients, stirring just until combined. Do not overmix.
  6. Gently fold in mini marshmallows, chocolate chips, chopped milk chocolate, and graham cracker pieces. (Freeze half the marshmallows for extra gooeyness.)
  7. Portion dough using a small ice cream scoop or spoon (about 2 tablespoons per cookie). Roll into balls and space 2 inches apart on prepared trays.
  8. Press extra marshmallows and graham cracker bits on top of each dough ball. Sprinkle with flaky sea salt if desired.
  9. Bake for 9-11 minutes, until edges are golden and centers look just set. Rotate trays halfway through baking if needed.
  10. Let cookies cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
  11. If cookies spread too much, chill dough for 30 minutes before baking. For crispier edges, bake an extra minute.
  12. Serve warm for maximum gooeyness, or cool for a chewier bite.

Notes

For extra gooey centers, freeze half the marshmallows before mixing into the dough. If cookies spread too much, chill the dough for 30 minutes before baking. Use a mix of chocolate chips and chopped chocolate for pools of melty chocolate. Cookies are best enjoyed warm, but can be stored in an airtight container for up to 4 days or frozen for longer storage.

Nutrition

Keywords: smores cookies, gooey cookies, chocolate chip cookies, graham cracker cookies, marshmallow cookies, campfire dessert, easy cookie recipe, homemade cookies, kid-friendly dessert, party cookies

Find it online: https://norasfoods.com/gooey-smores-cookies-recipe-easy-homemade-chocolate-graham-crunch/