I am convinced these are the ultimate s’mores cookies. They’ve got a soft, chocolate chip base, topped with gooey toasted marshmallow cream, chocolate drizzle, and crushed graham cracker. Who needs normal s’mores when you’ve got these cookies!
These cookies are inspired by Last Crumb’s s’mores cookie. Last Crumb is a popular LA-based cookie company that has highly sought after cookies that are shipped across the country. Their cookies are really pricey and hard to get, so this recipe is for anyone that’s always wanted to try their cookies, but haven’t gotten the chance! Or for anyone that loves s’mores. Or just loves good cookies. All of you are welcome here!
It might seem like these s’mores cookies are a lot of work, but don’t fear — they’re actually a lot easier than they look! They’re definitely more work than your standard scoop and dump cookies, but the little extra effort is worth it!
how to make these s’mores cookies
- Make the dough. It’s a simple, straightforward chocolate chip cookie dough that comes together quickly!
- Scoop out large balls of dough, place on a cookie sheet, and bake.
- Halfway through the cook time, take the cookies out of the oven, flatten the center of the dough slightly, then add a dollop of marshmallow fluff. Put the cookies back in the oven to finish cooking.
- Take the cookies out of the oven and toast the marshmallow fluff.
- Once the cookies have cooled, drizzle with melted chocolate and top with crushed graham crackers.
marshmallows — When I was testing these cookies I tried using marshmallows and marshmallow fluff. I had high hopes for the marshmallows because that seemed a bit easier than the fluff, but they just did not work as well. The marshmallows don’t spread on the cookie very well. The fluff spreads much more beautifully and toasts really well! So if you have marshmallow fluff, use that. With that said, if you can’t get marshmallow fluff, you can use marshmallows. Cut a regular sized marshmallow in half and add it to the cookie at the same time you would add the fluff. The cookies won’t look as beautiful, but they will still taste delicious!
chocolate chips — Last Crumb uses semi-sweet chocolate and dark chocolate chips in the dough, so that’s what I did as well. If you want to use different kinds of chocolate, that’s totally fine. If you want to use milk and semi-sweet, or just milk chocolate, or just dark chocolate, that works great!
other cookie recipes you’ll love
- banana cream pie cookies
- brown butter oatmeal chocolate chip cookies
- copycat crumbl biscoff cookies
- gilmore girls coffee cake cookies
- 1 cup butter, cold i use salted, but unsalted is fine too
- 1 1/2 cups broown sugar
- 2 eggs
- 1 tsp vanilla
- 3 cups flour
- 1 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1 cup semi-sweet chocolate chunks
- 1 cup dark chocolate chunks or milk
- 1 cup marshmallow fluff
- 1/4 cup semi-sweet chocolate chunks for drizzling
- 1/2 cup crushed graham crackers
- Preheat the oven to 350. Add the butter and brown sugar to the bowl of a stand mixer. Mix for 2-3 minutes until creamier and smooth. Add eggs and vanilla and mix until just combined.
- Add flour, cornstarch, baking soda, and salt. Mix until just combined.
- Add chocolate chunks and mix until the chocolate is evenly distributed.
- For larger cookies, scoop out 1/2 cup of dough per cookie. Shape them into a ball and then flatten slightly with your hand. For smaller cookies, scoop out 1/4 cup of dough.
- For 1/2 cup cookies, bake for 8 minutes. Flatten the center of each cookie slightly with a spoon and add 1-2 tbsp of marshmallow fluff on top. Transfer back to the oven and bake another 3-4 minutes until cookies are just set.
- For 1/4 cup cookies, bake for 5 minutes, then add the marshmallow fluff, then bake another 3-4 minutes until cookies are just set.
- After the cookies are finished cooking, take a creme brulee torch and toast the marshmallow fluff until golden brown. If you don't have a creme brulee torch, you can set the oven to broil, and broil the cookies for 30-60 seconds until the marshmallow fluff is toasted. If you are doing this, keep a close eye on the cookies so they don't burn!
- Once the cookies cool completely, melt the 1/4 cup of chocolate chunks. Melt in the microwave, 30 seconds at a time, stirring between intervals. If the chocolate isn't melting evenly, add 1 tsp of coconut oil or vegetable oil. This will help the chocolate melt more evenly.
- Drizzle the melted chocolate onto each cookie, then add crushed graham cracker on top. Enjoy!!
- Keep any leftover cookies in a sealable container.
Brianne Griffin says
Absolutely amazing! Such an easy recipe to follow and the cookies are so flavorful!
yay, so glad you loved these!!
Mickey Ann says
Made these last night for my husband’s coworkers. They all asked for the recipe after! Thank you!
YAY!! so glad!
Essie Carlson says
Thank you for the recipe, I can’t wait to try it, is there a way to print these recipes?
I’m so excited for you to try these! Yes, you can print the recipe. The print button doesn’t appear like its supposed to, but it is there! On the recipe card there is a button that says “pin recipe.” Right next to this there is an open white box. Click that empty white box and it will take you to print the recipe!
This was so good! I used less than 1/4 cup of dough, baked my cookies for 9 minutes, added marshmallow, cooked for 4, then broiled (I think my oven needs to be recalibrated though). My family loved them! Planning to try the copycat Crumbl cookies next!
YAY so glad you loved these!! and can’t wait for you to try out some of the copycat Crumbl cookies!
Looks amazing! Can’t wait to try them out!
1) Can I use oil instead on butter or better to sue margarine?
2) Is there a reason for the corn starch in the Cooke or can I substitute it for something else?
Thank you soo much!!
hi! i would recommend using margarine over oil. and the cornstarch just helps make the cookie soft! if you don’t have it, just replace it with flour. can’t wait for you to try these!