Don’t these look amazing? Who loves smores as much as we do? My thick, soft, giant chocolate chip cookies have now been taken to the next level with marshmallows, chocolate chunks, graham crackers! We went full s’mores this time, and are never looking back!

My Smore’s cookies are the best we’ve ever tasted so far, and we can’t wait to make them again and again this summer. With graham crackers right in the cookie dough, as well as crumbs all around, you’ll get that familiar smores flavors along with pockets of marshmallow and chocolate two ways.

Where to begin?

I’ve been on quite the cookie kick as I continue to bake, bake, bake cakes all day for my second cookbook. (check out my first cookbook here!). Cookies are a weekend favorite, and we’ve had the best time coming up with new flavors to fit into our favorite chocolate chip cookie base. This time, with summer in mind, we decided on a batch using our favorite smores flavors – chocolate, mallows, and graham crackers (classic). We’ve used this cookie base for a few different cookie flavors this year (funfetti, biscoff, etc), and can’t wait to do more.

Chocolate x2

To start out, make sure you have two different kinds of chocolate to incorporate into your cookies. We chose mini chocolate chips and thick chocolate chunks. We love using semi-sweet, but you can use whatever your family prefers. The difference in chips really adds dimension to the cookies, and makes sure you get a bite of chocolate every time (and all over your mouth, hands, shirt, etc).

Melty Mallows

Next, the size of the marshmallows matter, too. We used mini marshmallows (not hot-chocolate packet-size minis). I was nervous using them because I’ve made cookies before with mini mallows and it was a disaster!!! They melted all over the place and basically turned into a pool of sugar in the oven.

So what the difference here? I pulled them out of the oven and they were perfect. How? I suspect this is because we are baking these cookies at a much higher temperature (410 degrees), and for a quick amount of time. There will be some melting, but not as bad as what I’ve experienced in the past.

Grahams all around

I wanted these to have a good graham cracker flavor (just like biting right into a smore!), so I chose to use the grahams in two different ways. First, we pulsed the graham crackers into a powder (almost as fine as flour) to add right into the dough. That wasn’t enough, so I added in crumbled up graham crackers, too! It added the perfect amount of flavor and crunch to each bite. Win-win, all around! Remember, if you’re going to press on any grahams on the outside of the cookie, press them in a litter further than the cookie’s surface so they don’t get too toasty. You can see in a few of my photos here what happens when they get a little too toasty in the 410 degree oven. 😉

As we’ve chatted about before with these cookies, NO CHILLING is required, and these are HUGE! The dough makes EIGHT cookies. Yep, eight! Sounds like not very many compared to the usual 24 cookies we get out of most cookie recipes. Sure, you can split them into smaller balls and go from there, but I wouldn’t recommend it. These cookies were designed for size! Each cookie is basically 4 servings (well, typing that out makes me feel a little crazy for eating two of them by myself yesterday… eek!), so you’ll get plenty to go around either way.

You’ll split the dough in half, then each half turns into four cookies. Four per pan is best. If they aren’t spreading enough while baking, that could be a flour measuring or over-mixing issue. If they spread too thin, they could be suffering from a lack of freshness from your baking soda. That’s usually the culprit if things aren’t rising. Also, start with cold butter. No need to soften it beforehand.

That’s it! We truly hope you enjoy these as much as we did, and add them right into your summer fun list this year for your family.

Get the Recipe: The Best Smores Cookies

5 from 3 votes
Giant, thick, smores cookies studded with chocolate chunks, marshmallows, and layers of graham cracker crumbles throughout.
Servings: 8 large cookies
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Ingredients
 

  • 1 cup unsalted butter (2 sticks) , cold and cubed
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 eggs , cold
  • 1/2 cup graham cracker powder , pulse graham crackers into a fine powder in a food processor and then measure out 1/2 cup for the dough. The finer the powder the better for overall cookie texture.
  • 3 1/2 cup all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1/2 cup mini chocolate chips
  • 1 cup semi sweet chocolate chunks
  • 1/2 cup crumbled graham cracker pieces , crush graham crackers into smaller crumbles, then measure out 1/2 cup
  • 2/3 cup whole mini marshmallows

Instructions
 

  • Preheat the oven to 410 degrees (traditional bake & yes, that temp is correct!). Prep two large aluminum cookie sheets with parchment paper and set aside.
  • In a stand mixer fitted with a paddle attachment, whip up the butter until it's light an fluffy. Add in the sugars and cream together for 3 minutes. Scrape down the sides of the bowl with a spatula.
  • Add in vanilla and then one egg at a time (whipping up between additions).
  • Add in the flour, graham cracker powder, salt, baking soda, and cornstarch. Pulse until just combined (don't overmix!).
  • Either on the lowest speed possible, or hand stirring, (reserve a few pieces to press onto the outside of the cookie dough balls), add in the rest of the ingredients (chips, chunks, grahams, and mallows).
  • Split the dough in half, and then each half into 4 balls. Place 4 cookie dough balls the size of baseballs onto each cookie sheet (8 cookie dough balls total – yes, they're huge cookie dough spheres!). Press on chocolate chips for presentation, if desired.
  • Bake for 9 minutes. They should be mounded and toasty on the outside, but gooey on the inside. KEEP THEM ON THE PAN for 5 minutes to continue baking, pressing in the edges where needed to keep their circular shape around the sides, and then transfer them to a cooling rack to finish cooling.

Notes

If your cookies are flat, check your baking soda freshness. It should be purchased within the past couple months for max freshness. It could also be that your butter wasn’t cold enough when you started out. 
Measure your flour correctly – this can greatly affect the outcome of the cookie size and performance in the oven. 
Store in an airtight container with a slice of bread for max softness longevity. 

As always, if you make them, I’d love to see! Make sure to tag me on Instagram @bakingwithblondie.

Happy baking!

xo,

Mandy

Originally shared May 25, 2021 on Baking with Blondie. Reshared May 22, 2023