Bakery-Style S’Mores Cookies with Gooey Marshmallow Pull

These bakery-style s'mores cookies bring the campfire favorite to your kitchen with a gooey marshmallow pull that stretches for inches. Packed with toasted marshmallows, rich chocolate chunks, and crunchy graham crackers, every bite delivers the classic s'mores trio in cookie form.

The recipe comes together in just 25 minutes, with a 10-minute bake that yields crisp edges and soft, chewy centers. Perfect for satisfying a sweet craving or impressing guests, these cookies are best enjoyed warm, straight from the oven, when the marshmallow is at its stretchiest.

Imagine the perfect s'more: a toasted marshmallow, a square of melting chocolate, and a crisp graham cracker. Now imagine all of that baked into a thick, chewy cookie. That's exactly what these bakery-style s'mores cookies deliver.

The dough is simple—butter, sugars, an egg, and flour—but the additions of mini marshmallows, chocolate chunks, and crushed graham crackers transform it into something special. The marshmallows caramelize in the oven, creating pools of gooey sweetness, while the graham crackers add a subtle honey crunch. With a sprinkle of flaky sea salt to balance the sweetness, these cookies are irresistible.

Ingredients

Why this recipe works

The method starts with melted butter, which creates a denser, chewier cookie compared to creamed butter. Melting the butter and whisking it with the sugars dissolves the sugar, leading to a shiny, crackly top and a soft, fudgy center.

The addition of espresso powder enhances the chocolate flavor without making the cookies taste like coffee, deepening the overall richness. Folding the dry ingredients gently ensures the dough stays tender, and the mix-ins—chocolate chunks, mini marshmallows, and graham crackers—are distributed evenly without overworking the gluten.

Baking at a relatively high temperature of 350°F for just 10 minutes allows the edges to caramelize and crisp while the centers remain soft and gooey. The marshmallows puff up and toast on top, creating a beautiful golden brown color and a slightly chewy texture.

The chocolate squares pressed into the tops melt into pools, and the flaky sea salt sprinkled on top as soon as they come out of the oven adds a burst of salty contrast. This combination of textures—crisp edge, chewy center, gooey marshmallow, and crunchy graham—makes every bite a delight.

Notes and substitutions

Use good-quality chocolate chunks, not chips, for larger pockets of melted chocolate. If you only have chips, they work fine. The mini marshmallows are essential; regular-sized marshmallows can be cut into smaller pieces. For the graham crackers, use honey-flavored ones for a subtle sweetness. Crush them into coarse crumbs—you want some texture, not a fine powder. The espresso powder is optional but highly recommended; it deepens the chocolate flavor. If you don't have it, you can omit it or use instant coffee granules.

The dough is naturally sticky because of the melted butter and marshmallows. Chilling it for 30 minutes before scooping makes it easier to handle and prevents the cookies from spreading too much. If you prefer a thicker cookie, chill the dough for at least an hour. Use a cookie scoop for uniform size and even baking. The cookies will spread slightly, so leave about 2 inches between each mound. For the chocolate squares, any milk chocolate bar works; break it into small pieces and press them into the tops before baking.

• salted butter: Unsalted butter plus 1/4 tsp salt
• vanilla bean paste: 1 tbsp vanilla extract
• espresso powder: Instant coffee granules, crushed
• Hershey chocolate squares: Any milk chocolate bar, broken into pieces

Equipment

• Large mixing bowl
• Whisk
• Rubber spatula
• Cookie scoop (about 2 tablespoons)
• Baking sheet
• Parchment paper
• Wire rack