Gooey Chocolate Chip Marshmallow Cookies Recipe

These Chocolate Chip Marshmallow Cookies are perfectly ooey-gooey and incredibly delicious. Each bite is filled with melted chocolate chips, crunchy graham cracker pieces and the ideal amount of toasted and slightly melted marshmallow. All you need is one bowl to make this nostalgic recipe!

Chocolate Chip Marshmallow Cookies are my go-to when I’m craving a s’mores-flavored treat. Each cookie wraps dough around a marshmallow for a gooey center, with the graham crackers adding s’mores-style crunch.

You can make these cookies to enjoy at home or to bring as a fun treat to a potluck dinner or BBQ. Also, I am EXTREMELY guilty of eating the cookie dough before baking it.

Ingredients Notes

• All Purpose Flour or Gluten Free All Purpose Flour – see FAQ Section for swapping flours.
• Baking Soda – Is used in these cookies to encourage spreading and create a chewy texture in the center with crispy edges.
• Salted Butter – You can also use unsalted butter but make sure to add a pinch of salt to the batter.
• Granulated Sugar – Any typical granulated sugar will work in this recipe.
• Dark Brown Sugar – When measuring, make sure it is packed in the measuring cup. Light Brown Sugar will also work, swapping at a 1:1 ratio. However, it has a lower molasses content which will lighten the dough.
• Vanilla Extract – Adds great flavor to the dough. You can also use Vanilla Paste if that is what you prefer/have on hand.
• Eggs – Use large eggs and try to let them get to room temperature before adding to the batter.
• Chocolate Chips or Chocolate Chunks – You can use milk, semi-sweet or dark chocolate for this recipe. Most of the chocolate is used in the dough, however, a few are reserved for topping after the cookies have baked.
• Regular Graham Crackers or Gluten-Free Graham Crackers – Some of the crushed graham crackers are used in the dough, while the remaining pieces are used on top after the cookies are done baking. See the FAQ section for making this recipe gluten-free friendly.
• Marshmallows – You must use large-size marshmallows for this recipe to cut each in half and place in the center of the cookie dough.

What makes these cookies different than other S’mores Cookies?

There are a few factors that make these Chocolate Chip Marshmallow Cookies unique. First, the graham pieces are throughout the cookie and on top, adding a nice crunch to each bite. Second, the marshmallow center creates a gooey center with an amazing pull-apart effect. Lastly, just one bowl is needed for making the cookie dough.

How to Make this Chocolate Chip Marshmallow Cookies Recipe

The full-detailed instructions are written out in the recipe card below. Use these images to help guide you as needed when following the directions.

1. To a large mixing bowl, add both sugars, butter, eggs and vanilla extract. Mix until combined and fluffy (using an electric hand mixer or stand mixer).
2. Add in the dry ingredients until fully combined. Fold in the 1/2 cup of crushed graham crackers and a 1/2 cup of chocolate chips.
3. Mix until incorporated. Then put in the fridge to chill for 10 minutes.
4. Preheat the oven to 375 degrees F and line a baking sheet with parchment paper
5. Use a 2 inch ice cream/cookie scoop to portion the dough. Roll into a ball then flatten. Place the marshmallow half in the center and wrap the dough up and around the marshmallow piece. Chill the prepared cookie dough again.
6. Place about 6 cookies onto a baking sheet that is lined with parchment paper.
7. Bake in the oven for 9-12 minutes.
8. Remove from the oven and immediately add extra graham cracker crumbs, a few chocolate chips and sea salt flakes to each cookie.
9. Let the cookies cool slightly before transferring to a cooling rack.
10. Enjoy!

Storage and Freezing Instructions

Most importantly, do not store the cookies until they are fully cooled. I recommend storing them in an airtight container for 3-5 days at room temperature.

For freezing, you can freeze the dough prior to baking or after. Both will stay well in the freezer for up to 2 months in a freezer-safe container. If you froze the cookie dough wrapped around a marshmallow half, you can thaw them slightly at room temperature prior to baking them according to the package instructions.

If you had already baked the cookies prior to freezing them, defrost them at room temperature or heat for small increments in the microwave until thawed/warm throughout.

Frequently Asked Questions

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