Triple Chocolate Marshmallow S’mores Cookies

Why You’ll Love This Recipe

Ultra chocolatey: A rich chocolate base with chocolate chips ensures deep flavor in every bite.
Next-level texture: Fudgy interiors meet toasted marshmallow softness and the crunch of graham crackers.
Gourmet finish: A drizzle of melted chocolate over toasted toppings takes these cookies over the top.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour, unsweetened cocoa powder, baking soda, salt
Granulated sugar and brown sugar
Unsalted butter
Eggs and vanilla extract
Semi-sweet chocolate chips
Mini marshmallows
Graham cracker pieces
Melted chocolate plus coconut oil or shortening for drizzle

Directions

Preheat the oven to 350 °F (175 °C) and line baking sheets with parchment.
In a bowl, whisk together flour, cocoa powder, baking soda, and salt.
Cream butter and sugars until light and fluffy. Beat in eggs one at a time, then vanilla. (
Add the dry ingredients to the wet mixture and stir until just combined, then fold in about 1 cup of chocolate chips.
Scoop rounded cookie mounds onto the prepared sheets. Bake for approximately 8 minutes, until edges are set but centers remain soft. (Barbara Bakes™)
Remove from oven, then immediately top each cookie with mini marshmallows and graham cracker pieces. Switch oven to broil and brown the marshmallows for 1–2 minutes.
Return oven to 350 °F. Meanwhile, melt remaining chocolate chips with coconut oil or shortening. Drizzle this chocolate over each cookie.
Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool.

Yields: Roughly 24 cookies
Prep time: About 10 minutes
Bake + broil time: Around 10 minutes total
Total time: Approximately 20 minutes

Variations

Use dark, milk, or white chocolate chips for different flavors.
Mix in chopped nuts like pecans or almonds for added texture.
Replace marshmallows with marshmallow bits inside the dough for uniformness.
For a vegan option, substitute dairy-free chocolate, butter alternatives, and vegan marshmallows.

Storage/Reheating

Storage: Keep in an airtight container at room temperature for up to 2–3 days.
Reheating: Warm briefly in a 300 °F oven or microwave for a few seconds to revive gooeyness.

FAQs

1. Can I make these ahead of time?

Absolutely. Bake and cool completely, then store. Reheat before serving for best marshmallow texture.

2. Will the marshmallows melt fully?

They’ll become gooey and golden under the broiler but remain intact for that classic texture.

3. Do I have to broil the marshmallows?

It’s key for toasty browning—skip it, and marshmallows stay pale and soft.

4. What if I don’t have graham crackers?

You can use digestive biscuits, graham crumbs, or skip them—though you’ll lose some signature crunch.

5. Can I freeze these cookies?

Yes—freeze baked cookies in airtight containers. Thaw and warm gently before serving.

6. Can I skip chilling the dough?

This recipe doesn’t require chilling, and baking right away works fine thanks to its fudgy base.

7. Why use broil instead of baking for marshmallows?

Broiling melts and browns them quickly without over-baking the cookie base.

8. How do I prevent over-baking the marshmallows?

Watch closely during broiling—1–2 minutes is usually enough to get that golden finish.

9. Can I add cocoa in the drizzle?

Feel free—mix in a teaspoon of cocoa powder when melting for extra depth.

10. How do I ensure gooey centers?

Pull the cookies out while still soft in the center—it allows residual heat to perfectly soften the marshmallows.

Conclusion

Triple Chocolate Marshmallow S’mores Cookies are the indulgent dream for chocolate lovers and campfire nostalgia fans alike—fudgy, melty, and satisfying. Easy to prepare yet unforgettable in every rich, toasted-bite, they’re perfect for sharing or savoring solo.