Sometimes in the middle of winter you need a big S’more Chocolate Chip Cookie — a small reminder that summer will return and another short, dark day can be survived. Living in Germany, the early winter nights can feel long, and I’ve learned ways to lift my spirits over the past few seasons. One simple trick is making a bright, summery treat. Last January a friend delivered a Whole Orange Bundt Cake and it genuinely lifted my mood. Try the same strategy: bake something cheerful or take a batch to a friend — it’s an instant mood boost.
These cookies are a delight to make and even more fun to eat. Each cookie sits on a full graham cracker for stability and a satisfying crunch, while mini marshmallows and chocolate deliver classic s’mores flavor. A rectangular piece of chocolate pressed on top after baking gives each cookie a charming, finished look. We do eat with our eyes first, and these are as pretty as they are tasty.
These cookies also freeze wonderfully. I like to prepare treats for my kids’ lunches and keep them in the freezer in small baggies, ready to toss into lunch boxes in the morning. It’s a small, intentional habit that makes them happy. Other treats my kids enjoy are chocolate banana bread and cookie bars — good options if you want variety.
Give these fun and delicious cookies a try — they’re almost always a hit!
More of my Favorite Cookie Recipes
More of my Favorite Cookie Recipes- Heath Bar Pudding Cookies
- Triple Chocolate Cookies
- White Chocolate Chip Cranberry Oatmeal Cookies
- Homemade Oreo Cake Mix Cookies
- The Best Pumpkin Chocolate Chip Cookies
- Grandma’s Monster Cookies
- The Best Classic Snickerdoodles
- Out of this World Chewy Oatmeal Cookies
- Better Than the Bakery Peanut Butter M&M Cookies
- Shanna’s Amazing Chocolate Chip Cookies
- One Bowl, No Mixer Cuppa Cookies
Step-by-step pictures for how to make S’more Chocolate Chip Cookies
Frequently Asked Questions for how to make S’more Chocolate Chip Cookies
Frequently Asked Questions for how to make S’more Chocolate Chip CookiesShould I use milk chocolate chips or semi-sweet chocolate chips?
Either will work and taste great. Because these cookies are already quite sweet from the marshmallows and brown sugar, I prefer semi-sweet chocolate for a bit of balance.
If I want to use Hershey chocolate pieces instead of chips, how many bars should I chop up?
Use about 4–5 bars of Hershey’s if you want chopped pieces instead of chips.
Can I chop the graham crackers and mix them into the dough instead of placing whole crackers on the bottom?
You can, but don’t use all of the graham crackers. If you prefer them mixed in, chop the equivalent of six whole crackers (all four pieces from each) and add them to the dough.
My cookies brown on the edges but still look glossy and a little doughy. How do I know when to take them out?
My cookies brown on the edges but still look glossy and a little doughy. How do I know when to take them out?These cookies can appear glossy even when they are done. Once the edges show light browning, remove them from the oven — they will continue to set on the cookie sheet. If you wait for the gloss to disappear completely you may overbake them.
What is the best way to store these S’more Chocolate Chip Cookies?
Store cooled cookies in an airtight container at room temperature. They also freeze well for up to two months; store in airtight freezer bags to preserve freshness.
Can I use store-bought chocolate chip cookie dough and add marshmallows?
Yes — that’s an easy shortcut. Some premade dough is dense, so it may be simpler to place a few marshmallows on top of each dough ball before baking rather than trying to fold them into the dough.
BAKER’S TOOLS:
BAKER’S TOOLS:- Silicone baking mats
- Stand mixer or hand mixer
- Measuring cups
- Cookie scoops
- Cookie sheets
- Cooling racks
More Recipes for S’mores Lovers
S’mores Rice Krispy Treats
Homemade S’more Granola Bars
Golden Grahams S’more Bars- 3/4 cup butter, softened
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking soda
- 1 cup semi-sweet chocolate chips
- 2 1/2 cups mini marshmallows
- 36 graham cracker squares (see picture for size)
- 36 rectangle pieces of Hershey’s Milk Chocolate Bars (about 3 standard bars)
- Preheat the oven to 375°F (190°C). Line two large cookie sheets with silicone mats, parchment, or spray them lightly. Set aside.
- In a stand mixer or with a hand mixer, cream together the butter, granulated sugar, and brown sugar for 2–3 minutes until light.
- Add the eggs and vanilla, mixing until combined.
- Add the flour, salt, and baking soda and mix until just incorporated.
- Fold in the chocolate chips and mini marshmallows until evenly distributed.
- Arrange 12 graham cracker squares on a prepared cookie sheet.
- Use a 2-tablespoon cookie scoop (or form golf-ball-sized dough portions) and place one scoop of dough on each graham cracker.
- Bake for 12–14 minutes or until the edges are lightly golden.
- Immediately after removing from the oven, press one rectangular piece of Hershey’s chocolate into the center of each cookie. This will slightly deflate the cookie and create the signature look.
- Transfer cookies to a cooling rack and allow to cool completely before storing.
- Enjoy!
If you love Golden Graham S’more Bars, you’ll enjoy these…
No-bake S’more Krispie Treats
S’more Chocolate Chip Cookies
The Best S’more Fudge