Smores Hot Chocolate Cookies – Easy Gooey Marshmallow Recipe

Picture this: a chilly evening, rain tapping the windows, and the smell of rich cocoa, melted chocolate, and toasted marshmallows drifting from the kitchen. The first time I made these s’mores hot chocolate cookies, the aroma was so inviting it felt like I was wrapped in a blanket of nostalgia. You know that scent—the one that makes you pause, close your eyes, and grin because you already know what’s waiting in the oven is something special.

Years ago, when I was knee-high to a grasshopper, my family would gather around the fireplace, telling stories and toasting marshmallows on chilly nights. I wanted to capture that same cozy feeling in a treat that could be enjoyed year-round (let’s face it, not everyone has a fire pit handy). On a whim one rainy Saturday, I started experimenting with hot chocolate flavors and s’mores ingredients in cookie form, hoping to recreate those gooey, chocolatey bites from my childhood. Wish I’d stumbled on this idea ages ago—honestly, it’s dangerously easy and pure, nostalgic comfort.

When I finally nailed the recipe, my kids couldn’t stop sneaking cookies off the cooling rack, and my husband declared them “better than any camping s’more.” Friends would ask for the recipe, and these cookies quickly became a staple at family gatherings, potlucks, and holiday cookie swaps. There’s something about the gooey marshmallow center, melty chocolate chunks, and crispy graham cracker bits that just feels like a warm hug. If you’re looking for a sweet treat to brighten up your Pinterest cookie board or a crowd-pleaser for your next get-together, you’re going to want to bookmark this one (after you’ve taste-tested a few in the name of research, of course).

Why You’ll Love These S’mores Hot Chocolate Cookies

Let me tell you, these cookies aren’t just another chocolate-mallow mashup. After a dozen test batches (and maybe a few slightly burnt marshmallows), I’ve landed on a recipe that checks every box for taste, texture, and that “wow” moment when you break one open.

• Quick & Easy: Ready in under 45 minutes, including prep and bake time (perfect for busy evenings or last-minute cravings).
• Simple Ingredients: Most of what you need is probably in your pantry right now—no hunting for specialty items.
• Perfect for All Occasions: These are a hit at potlucks, birthday parties, winter holidays, or just a cozy night in.
• Crowd-Pleaser: Kids and adults both go wild for the gooey center and crispy edges.
• Unbelievably Delicious: The combination of rich cocoa, chunks of chocolate, crunchy graham cracker bits, and gooey marshmallow is next-level comfort food.

What sets this recipe apart? Instead of just tossing mini marshmallows into the dough, I tuck a soft marshmallow right in the middle of each cookie, so when you bite in—melty, gooey goodness oozes out. Plus, there’s a secret to keeping the graham cracker bits crispy (more on that later). The texture is soft and chewy, never dry, with a perfectly balanced sweetness that doesn’t overwhelm. It’s comfort food, reimagined—faster, easier, but with all the soul-soothing satisfaction of a campfire s’more.

Honestly, these cookies are the kind that make you close your eyes after the first bite. They’re simple enough for a weeknight treat, yet impressive enough for gifting or sharing at special occasions. If you’re looking to impress without the fuss, or just want to turn an ordinary day into something memorable, this s’mores hot chocolate cookie recipe is your ticket.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that dreamy gooey texture—no complicated steps or fancy shopping required. Most of these are pantry staples, and I’ll share some tips for swaps and brand preferences along the way.

For the Cookie Dough

• Unsalted butter (115g/½ cup), softened (adds rich flavor and tenderness)
• Brown sugar (100g/½ cup packed) (for chewiness and depth)
• Granulated sugar (50g/¼ cup) (balances sweetness and texture)
• Large egg, room temperature (helps bind and enrich the dough)
• Pure vanilla extract (1 tsp) (for that classic cookie aroma)
• All-purpose flour (160g/1 ¼ cups) (I like King Arthur for consistency)
• Cocoa powder (unsweetened, 25g/¼ cup) (Dutch-process for deeper flavor if you can find it)
• Baking soda (½ tsp)
• Salt (¼ tsp)

Mix-ins and S’mores Elements

• Graham crackers (60g/about 5 sheets), coarsely chopped (adds crunch and authentic s’mores flavor)
• Semi-sweet chocolate chunks or chips (100g/⅔ cup) (I love Ghirardelli for big, melty pockets)
• Mini marshmallows (60g/1 cup), plus 12-15 large marshmallows for centers (the gooey secret!)

Optional Extras

• Flaky sea salt, for topping (just a sprinkle for that sweet-salty finish—optional, but so good)

Substitutions & Notes

• If you need gluten-free, swap the flour for a 1:1 gluten-free blend and use gluten-free graham crackers.
• Dairy-free? Use vegan butter and dairy-free chocolate chips; sub marshmallows with a vegan brand.
• Seasonal twist: Add a pinch of cinnamon in winter, or swap chocolate chunks with white chocolate in spring.

Honestly, the only ingredient that’s a bit “extra” is the large marshmallows for the center, but trust me, it’s worth it for that gooey surprise. I recommend chopping the graham crackers by hand so you get nice big pieces that won’t dissolve into the dough.

Equipment Needed

• Mixing bowls: You’ll need at least two—one for wet ingredients, another for dry. I’ve used everything from glass to cheap plastic, and honestly, they all work.
• Electric mixer: A hand mixer or stand mixer will make creaming the butter and sugar a breeze (but you can use a sturdy whisk and some elbow grease if you’re feeling old-school).
• Baking sheet: A standard rimmed cookie sheet works best. Line with parchment paper or a silicone baking mat for easy cleanup.
• Cookie scoop: Helps portion the dough evenly, but a tablespoon measure works too.
• Rubber spatula: For scraping the bowl and folding in mix-ins.
• Cooling rack: Lets the cookies cool without steaming the bottoms. If you don’t have one, a clean towel works in a pinch.

If you’re short on specialty equipment, don’t sweat it. I’ve baked these on pizza trays and flipped them onto paper towels—results were just as tasty! Just make sure you keep your mixer (if using) clean and dry, and parchment paper makes life so much easier (plus, no stuck marshmallows). Budget-friendly tip: Grab silicone baking mats at discount stores—they last forever and help cookies bake evenly.

Preparation Method

1. Cream the butter and sugars: In a large bowl, beat ½ cup (115g) unsalted butter with ½ cup (100g) brown sugar and ¼ cup (50g) granulated sugar until light and fluffy (about 2-3 minutes). If you’re using a hand mixer, start on low so you don’t send sugar flying!
2. Add egg and vanilla: Crack in 1 large egg and pour in 1 tsp vanilla extract. Beat until just combined (don’t overmix—just until smooth).
3. Combine dry ingredients: In a separate bowl, whisk together 1¼ cups (160g) all-purpose flour, ¼ cup (25g) unsweetened cocoa powder, ½ tsp baking soda, and ¼ tsp salt. Make sure there are no cocoa lumps—it can be stubborn!
4. Mix wet and dry together: Gradually add dry ingredients to the wet mixture, mixing on low or by hand until just combined. The dough will be thick and a bit sticky.
5. Fold in s’mores mix-ins: Using a spatula, gently fold in 5 chopped graham cracker sheets (about 60g), ⅔ cup (100g) chocolate chunks, and 1 cup (60g) mini marshmallows. Try to distribute everything evenly—sometimes the marshmallows want to clump, so break them up as you go.
6. Chill the dough (optional but recommended): Cover and refrigerate for 20-30 minutes. This helps the cookies keep their shape and prevents marshmallow explosions. If you’re impatient, you can bake right away, but chilling makes all the difference for thicker cookies.
7. Preheat oven: Set to 350°F (175°C). Line a baking sheet with parchment paper.
8. Shape cookies: Scoop about 2 tablespoons of dough (or use a medium cookie scoop) and flatten slightly. Press a large marshmallow into the center, then wrap dough around it, sealing all sides. Roll gently into a ball. Repeat until you’ve used all the dough.
9. Bake: Arrange cookies on the sheet, spacing 2 inches apart. Bake for 10-12 minutes, until edges are set but centers still look soft. Watch for marshmallows poking out—if they start to caramelize, they’re done!
10. Cool: Let cookies sit on the sheet for 5 minutes (they’re fragile at first), then transfer to a cooling rack. If marshmallow oozes out, just nudge it back while still warm—it adds character!
11. Optional finishing touch: Sprinkle with flaky sea salt while warm for a sweet-salty kick.

Personal tip: If your cookies spread too much, chill the dough a bit longer next time. If the marshmallow leaks out, try pinching the dough tighter around the center. You’ll know you’ve nailed it when the cookies are puffed, crackly, and the marshmallow stays tucked inside. The smell is unbeatable—like hot chocolate and campfire nights all rolled together.

Cooking Tips & Techniques

Over the years, I’ve learned a few tricks (mostly through trial and error, plus a couple marshmallow messes) that keep these s’mores hot chocolate cookies consistently amazing.

• Chill that dough! It makes a huge difference. Chilled dough bakes up thick and chewy, plus it keeps the marshmallow from totally escaping. If you’re short on time, even 15 minutes helps.
• Seal the marshmallow well: Pinch the dough tightly around the marshmallow center—any gaps and you’ll get lava-like leaks. (Not a disaster, but a gooey mess!)
• Don’t overbake: The cookies should look slightly underdone in the center when you pull them out. They’ll firm up as they cool, and that’s how you get that dreamy gooey middle.
• Use parchment paper: Marshmallows are notorious for sticking. Parchment saves you from scrubbing sticky cookie sheets later!
• Keep graham crackers chunky: Don’t crush them into crumbs. Bigger bits mean more crunch and s’mores flavor in every bite.

I’ll be honest: the first time I made these, I forgot to chill the dough and ended up with pancake cookies (still tasty, but not quite right). Timing is everything—so multitask by measuring mix-ins while the dough chills. And don’t worry if your cookies aren’t perfectly round; the rustic look is part of their charm. The best tip of all? Make a double batch. They disappear fast!

Variations & Adaptations

These cookies are super customizable, so you can tweak them for any diet or flavor craving. Here are a few of my favorite twists:

• Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free baking blend and use gluten-free graham crackers. (I’ve made them for my sister-in-law—she raved about the texture!)
• Peanut Butter S’mores: Mix ¼ cup creamy peanut butter into the dough, and add peanut butter chips along with chocolate chunks. Totally indulgent.
• Holiday Peppermint: Add ½ tsp peppermint extract to the dough and sprinkle crushed candy canes on top right after baking. Perfect for winter cookie trays!

Want to make them vegan? Use dairy-free butter, vegan marshmallows, and plant-based chocolate chips. For a nutty twist, add chopped pecans or walnuts. I’ve even tried swapping the chocolate chunks for butterscotch—definitely different, but ridiculously good. Adapt to your tastes, your pantry, or the season. That’s half the fun!

Serving & Storage Suggestions

These s’mores hot chocolate cookies are best served warm, when the marshmallow center is gooey and the chocolate chunks are melty. If you’re feeling extra, serve with a mug of real hot chocolate for a double dose of cozy. Presentation tip: Stack cookies on a rustic plate or wooden board, sprinkle with extra graham cracker crumbs, and watch them vanish.

To store, let cookies cool completely, then place in an airtight container. They’ll keep at room temperature for up to 3 days. For longer storage, freeze in layers separated by parchment for up to 2 months. To reheat, pop a cookie in the microwave for 8-10 seconds or warm in a low oven for a few minutes—just enough to revive the gooey center.

The flavors actually deepen overnight, so if you can stand the wait, save a few for the next day. They’re just as delicious straight from the container, but warming brings back that melty marshmallow magic.

Nutritional Information & Benefits

Each cookie contains approximately 160-180 calories, with 3g protein, 7g fat, and 22g carbohydrates. Key ingredients like cocoa powder provide antioxidants, while eggs add a bit of protein. If you use gluten-free or dairy-free substitutions, those values may vary.

Potential allergens include wheat, dairy, and eggs—so always check ingredient labels, especially with marshmallows and chocolate chips. From a wellness perspective, these cookies are a treat, not an everyday snack, but they offer a little happiness boost (and, honestly, that’s important too). I like to think of them as soul food in cookie form—enjoyed best in good company.

Conclusion

If you crave rich chocolate, gooey marshmallow, and the nostalgic crunch of graham crackers, these s’mores hot chocolate cookies are totally worth your time. They’re easy to make, endlessly customizable, and have that “just one more” appeal that keeps everyone coming back. I love this recipe for its comforting flavors and the memories it helps create—whether it’s a rainy afternoon with family, a holiday party, or a sweet gift for friends.

Give them a try, and don’t be afraid to put your own spin on the ingredients or flavors. I’d love to hear how you adapt the recipe—leave a comment with your favorite variation or share your cookie photos! These cookies are a warm hug on a plate, and I hope they bring a little extra joy to your kitchen.

Frequently Asked Questions

Can I use mini marshmallows for the centers instead of large ones?

You can, but the gooey effect won’t be as dramatic! Large marshmallows melt into a bigger, oozy center. If you only have minis, use a generous handful.

How do I keep the marshmallow from leaking out?

Seal the dough tightly around the marshmallow and chill before baking. If some leaks, just nudge it back while warm—imperfect cookies taste just as good.

Can I freeze the dough for later?

Absolutely! Shape the dough balls (with marshmallows inside), freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen, adding a minute or two to the bake time.

What if I don’t have graham crackers?

Try digestive biscuits, vanilla wafer cookies, or even crushed pretzels for a salty twist. It won’t be exactly s’mores, but still delicious!

Are these cookies best fresh or can I make them ahead?

They’re best fresh and slightly warm, but still taste amazing the next day. Store in an airtight container and reheat briefly to bring back the gooey center.

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