Chocolate S'mores Cookies

November  3, 2021
11 Ratings
Photo by Posie Harwood
  • Prep time 12 hours
  • Cook time 12 minutes
  • Makes 24 cookies
Author Notes

Melty pockets of marshmallow, dark chocolate chunks, and graham cracker crumbs stud these rich chocolate cookies. The graham cracker crumbs and dark cocoa make the cookies moist and intensely fudgy, so prepare yourself. The recipe is adapted from Saco Foods. —Posie (Harwood) Brien

Test Kitchen Notes

Sometimes roasting marshmallows over an open flame outside just isn't feasible, and that's where these s'mores cookies step in. It's all of your favorite traditional s'mores flavors all rolled up into one delightful cookie. With yummy mini marshmallows, crushed graham cracker crumbs, coca powder plus dark chocolate chunks, and a bit of shredded coconut, these cookies will please both kids and adults alike. Just keep in mind that you shouldn't skip the step of leaving the marshmallows out overnight. So a little planning ahead may be involved. As the recipe says, this process yields the best results since the marshmallows hold their shape better when they're in the oven. You should also note that the dough will require at least an hour to set in the refrigerator. All that's left to do is portion the dough on sheets and just about 15 minutes of bake time, so you can have dinner while the dough chills, and the cookies can be ready to go when dessert time rolls around. Or make them ahead of time and take them on a camping trip for a fun treat.

You can mix things up for this cookie recipe as well. Feel free to omit the coconut entirely, and throw in whatever spices you think could complement them too. If you want them to be a bit more gooey, add some heavy cream if the dough seems too dense. No matter what, these cookies will be a definite crowd-pleaser and will be perfect to have around whenever the craving for s'mores hits. —The Editors

What You'll Need
Watch This Recipe
Chocolate S'mores Cookies
  • 1 cup miniature marshmallows
  • 1 cup all-purpose flour
  • 1 cup finely crushed graham cracker crumbs
  • 1/2 cup cocoa powder (I like dark or black cocoa powder for these)
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups dark chocolate chunks or chips
  • 1/2 cup shredded unsweetened coconut
  1. Place the marshmallows in a small bowl and leave them out at room temperature, uncovered, overnight. "Aging" the marshmallows encourages them to keep their shape while baking.
  2. In a large bowl, whisk the flour, graham cracker crumbs, cocoa powder, baking powder, and salt.
  3. In a large bowl or in the bowl of a stand mixer fitted with the whisk attachment, cream the brown sugar, granulated sugar, and butter until very light.
  4. Add the eggs and vanilla and beat for about 3 minutes, until fluffy.
  5. Slowly add the flour mixture, scraping down the sides of the bowl. Stop mixing the flour mixture is fully combined; don't overmix.
  6. Stir in the chocolate chunks, coconut, and marshmallows and mix to combine.
  7. Chill the dough for at least 1 hour before baking.
  8. Heat the oven to 350°F.
  9. Spoon heaping tablespoonfuls of dough onto parchment-lined baking sheets, leaving room for spreading. Bake for 12 to 15 minutes (depending on the size of your cookie, it will take more or less time). The cookies should be set on the outsides but still soft in the middle.
  10. Let the cookies cool on the sheet for at least 5 minutes, then transfer to a wire rack and let cool completely.

See what other Food52ers are saying.

  • Bonnie Goldberg Winograd
    Bonnie Goldberg Winograd
  • Miss_Karen
  • Emily Cook
    Emily Cook
  • Kate Valleri
    Kate Valleri
  • Cathy Bilberry
    Cathy Bilberry

17 Reviews

Bonnie G. August 18, 2023
Worst recipe ever! Looked good. Sounded good. I can’t get the mixture out if the whisk attachment!
Pat P. July 22, 2022
The concept is great and the ingredients should result in something wonderful, but not in my oven. I don't know where the mistakes happened because I followed exactly but those cookies spread all over the sheet when the marshmallows melted - after only 9 minutes in the oven. The remaining dough went in a cake pan and turned into bars but it's disappointing. I so wanted to love these.
lilly February 22, 2023
pot them in the fridge for 1 hour then bake them.
Miss_Karen February 27, 2022
Yuck. These were not a hit in my kitchen at all. Sorry. I have other s'more cookie recipes that are more successful.
Emily C. May 2, 2020
These cookies were very ugly. Did not spread whatsoever and I followed the recipe to a T. My family said they tasted good but I am very disappointed that they did not spread at all. I probably won’t be making them again.
NXL September 20, 2019
If you enjoy intense chocolate flavor, you'll enjoy these cookies. Unfortunately, that's the only flavor that comes through. Even though I "aged" the marshmallows, they completely melted away.
Aviva October 6, 2017
I am an experienced baker and this recipe just didnt work...I expected them to be gooey, and they ended up being really dense. I tried baking them both after chilling the dough, and then, when they didn’t turn out, I left the dough to come to room temp and baked another batch, u fortunately with the same results. The only thing I can think would be to add some more moisture, perhaps some heavy cream, to the dough, which I might do, since I have all this dough left...but unless that makes an enormous difference, I wouldn’t waste my time ever baking these again.
Kate V. May 3, 2017
These turned out beautifully. My son said, "they look just like the picture!"
For Australian readers, digestive biscuits are a passable substitute for graham crackers.
Cathy B. October 1, 2016
A family favorite now. This is a terrific recipe. I need to remember to age the marshmallows. I'm doing well to soften the butter!
Schwarz August 24, 2016
Recipe success! Took these camping, and these were quickly devoured. Wish we hadn't left half of the batch home in the freezer. Used spelt flour as a substitute for all-purpose flour, and flaked instead of shredded coconut. Hey, it's what we had in the pantry! Was glad I aged the marshmallows, they held up well. All ingredient flavors came through. Recommend this for the indulgence of a chocolate-packed cookie as well.
Louise M. April 11, 2016
@Robin - The original Saco recipe calls for whole wheat flour, not all-purpose flour. This bumps up the graham flavor a bit. I've made these twice. The last time I used Bob's Red Mill Graham Flour, plus a tablespoon of wheat germ. I used "aged" marshmallows so they stayed in the cookies. The coconut helps give the cookies structure.
Robin C. April 5, 2016
The graham flavor did not come through, the coconut was extraneous and the marshmallows melted out of the cookie. Cookie fail!
Sharada G. February 3, 2016
My marshmallows are burning in the oven. Any thoughts on why?
This is around the 6 min mark,
CWA22 January 23, 2016
These are scrumptious! They are comfort food in that they really do remind one of s'mores, but they are also a bit elegant due to the dark chocolate and coconut. Appeal to adults and kids alike. The coconut is not prominent, but adds texture. If you cook them a bit longer, the marshmallow melts into a crispy edge; if you cook them less the marshmallow stays inside.
RobynB January 5, 2016
Why the coconut? These look great, but I don't understand the coconut...
Posie (. January 5, 2016
Just adds some extra texture and nuttiness. Totally optional but I like how it turned out!
loubaby December 31, 2015
These look amazing...will definitely make soon...thanks for sharing.