Smores Chocolate Chip Cookies – Easy Ultra Thick Bakery-Style Recipe

Let me set the scene: you walk into your kitchen and the scent of melting chocolate, toasted marshmallow, and buttery dough fills the air. The kind of aroma that feels like a cozy campfire snuggled up in a bakery—rich, gooey, and so inviting you just want to sink right into it. When I baked my first batch of these ultra thick S’mores Chocolate Chip Cookies, I couldn’t help but pause at that first bite. Gooey marshmallow oozing out, chocolate puddles everywhere, and a golden cookie crust that’s bakery-style thick and soft in the middle. It was pure, nostalgic comfort in every bite.

The first time I tried making these cookies, it was one of those rainy Saturdays when you just want something sweet and warm. I remembered the campfire s’mores from my childhood—sticky fingers, crispy edges, and chocolate smeared smiles. That memory hit me in a wave of inspiration, and honestly, I was instantly hooked. I wish I’d stumbled on this recipe years ago, because these cookies bring back all those feelings (without needing a campfire or smoky hair!).

My kids couldn’t stop sneaking cookies off the rack. My husband called them “dangerously easy,” and even my neighbor popped over to ask what was baking. It’s the kind of treat that sparks joy—perfect for gifting, potlucks, or just brightening up your Pinterest cookie board. If you’re after a bakery-style cookie with big flavor, gooey texture, and those classic s’mores vibes, you’re in for a treat. I’ve tested this recipe more times than I care to admit (in the name of research, of course), and now it’s a staple for family gatherings and late-night cravings. Trust me, you’ll want to bookmark this one—it feels like a warm hug, and it’s guaranteed to make you smile.

Why You’ll Love This Recipe

Let’s face it, we’ve all had our fair share of chocolate chip cookies. But these Gooey Ultra Thick S’mores Chocolate Chip Cookies are a whole different ball game. I’ve tested, tweaked, and taste-tested (with my family as very enthusiastic volunteers) to bring you the best bakery-style treat that’s equal parts nostalgic and next-level delicious.

• Quick & Easy: Ready in under 35 minutes—no chilling required, so you can satisfy that cookie craving fast.
• Simple Ingredients: Uses pantry staples you probably already have. No need for a fancy grocery haul or specialty items.
• Perfect for Any Occasion: These cookies are a hit at potlucks, sleepovers, holiday parties, and cozy movie nights. I’ve even sent batches as gifts, and they always get rave reviews.
• Crowd-Pleaser: Kid-approved, adult-approved—honestly, my family goes wild for these. I’ve seen them disappear faster than I can bake them.
• Unbelievably Delicious: Thick, gooey centers, crunchy edges, and melty chocolate with pockets of marshmallow. It’s s’mores and chocolate chip cookie perfection in one.

What sets these bakery-style cookies apart? The texture is ultra thick, thanks to a special blend of flours and just the right amount of leavening. Each cookie is loaded with graham cracker chunks, gooey chocolate, and chewy marshmallow—no skimpy mix-ins here! I use both chocolate chips and chopped chocolate bars for a real bakery touch. And honestly, blending in crushed graham crackers gives a subtle nutty flavor that’s so satisfying.

When I first served these at a family brunch, even my picky eaters were hooked. They’re not just another cookie—they’re the kind you save for special moments, but still easy enough for weeknight baking. If you want comfort food that makes you close your eyes and savor every bite, look no further. These cookies bridge the gap between childhood memories and grown-up indulgence, and they’re guaranteed to impress (with zero stress). Whether you’re baking for a crowd or sneaking a treat for yourself, these s’mores chocolate chip cookies deliver that soul-soothing satisfaction every time.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying, gooey texture—without any fuss. Most of these are pantry staples, and you can easily swap a few things depending on what you have on hand. Here’s what you’ll need (grouped for easy shopping):

• For the Cookie Dough:
  • 2 1/4 cups (280g) all-purpose flour (King Arthur is my go-to for bakery results)
  • 1 cup (120g) crushed graham crackers (about 10 sheets; Honey Maid works great)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened (for rich flavor)
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract (Rodelle or Nielsen-Massey for best aroma)
• Mix-Ins:
  • 1 1/2 cups (270g) semisweet chocolate chips (Guittard or Ghirardelli)
  • 1 cup (180g) chopped milk chocolate bars (Hershey’s works well, or use dark for deeper flavor)
  • 1 1/2 cups (75g) mini marshmallows (be generous, trust me)
• Optional Garnish:
  • Extra chocolate chips (for pressing on top)
  • Extra graham cracker crumbs (for sprinkling)

Ingredient Tips: If you’re gluten-free, swap the all-purpose flour for your favorite 1:1 gluten-free blend and use gluten-free graham crackers. For dairy-free, substitute plant-based butter and vegan chocolate. If you want a lower sugar option, use coconut sugar in place of the brown sugar (it changes the flavor slightly but still tastes amazing!).

I love using mini marshmallows because they melt and caramelize perfectly. If you only have full-size, just chop them up. For chocolate, mixing chips and chunks gives that bakery-style look with big pools of melted chocolate. You can even toss in a handful of dark chocolate chunks for a grown-up twist. In summer, swap the chocolate for white chocolate and add freeze-dried strawberries for a campfire strawberry s’more vibe. And honestly, don’t skip the vanilla—it’s the aromatic backbone of the whole cookie!

Equipment Needed

Here’s the rundown on kitchen gear for these smores chocolate chip cookies. Don’t worry—you don’t need fancy bakery equipment, just a few basics:

• Mixing Bowls: One large, one medium—stainless steel or glass is best for easy cleanup.
• Electric Mixer: Stand mixer or hand mixer. I’ve used both, and either works fine (if mixing by hand, be ready for a workout!).
• Baking Sheets: Two large, heavy-duty sheets lined with parchment paper (prevents sticking and easy cleanup).
• Cookie Scoop: A large 3-tablespoon scoop gives those bakery-style thick cookies. If you don’t have one, use a spoon and shape by hand.
• Spatula: Silicone is great for scraping every last bit of dough.
• Wire Cooling Rack: For cooling cookies evenly (nothing worse than soggy bottoms!).
• Measuring Cups & Spoons: Precise measurements matter for thick cookies. I use OXO or Pyrex.

If you’re just starting out, don’t worry—mixing bowls and hand mixer do the trick. For cookie scoops, I’ve used everything from ice cream scoops to regular spoons, and it all works. Just aim for uniform size so they bake evenly. For parchment, you can use silicone baking mats as a reusable option (saves money and works well). Maintenance tip: wash your mixer paddles and cookie scoops right after use to avoid sticky marshmallow messes!

Budget-friendly gear is totally fine—I’ve baked these on thrift store baking sheets and they turned out just as delicious. The only “must” is parchment paper or a nonstick baking mat, especially with gooey mix-ins.

Preparation Method

Ready to make your gooey ultra thick smores chocolate chip cookies? Let’s walk through it step by step. Grab your ingredients and let’s get baking!

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This prevents sticking and helps with easy cleanup.
2. Mix Dry Ingredients: In a medium bowl, whisk together 2 1/4 cups (280g) flour, 1 cup (120g) crushed graham crackers, 1/2 tsp baking soda, 3/4 tsp baking powder, and 1/2 tsp salt. Set aside. (Dry mix should smell nutty and sweet—if it clumps, break it up with a fork.)
3. Cream Butter and Sugars: In a large bowl, beat 1 cup (226g) softened butter, 1 cup (200g) brown sugar, and 1/2 cup (100g) granulated sugar until light and fluffy (about 2-3 minutes). Use medium speed. You’ll know it’s ready when it looks pale and airy.
4. Add Eggs and Vanilla: Beat in 2 large eggs, one at a time, followed by 2 tsp vanilla extract. Scrape down the bowl as needed. (Mixture should be creamy, not runny. If it looks split, just keep mixing—it’ll come together.)
5. Combine Wet and Dry: Gradually add the dry ingredients to the wet, mixing on low speed. Stop when just combined—overmixing can make cookies tough.
6. Add Mix-Ins: Gently fold in 1 1/2 cups (270g) chocolate chips, 1 cup (180g) chopped chocolate bars, and 1 1/2 cups (75g) mini marshmallows. Dough will be thick—use a sturdy spatula or your hands if needed. (It’s okay if marshmallows poke out!)
7. Portion Dough: Scoop large mounds (about 3 tablespoons/60g each) onto prepared sheets, spacing 2 inches (5cm) apart. For extra bakery look, press a few chocolate chips and graham crumbs on top of each mound.
8. Bake: Bake for 12-14 minutes, or until edges are golden brown and centers look set but still slightly soft. Rotate pans halfway for even baking. (Don’t overbake—cookies will set as they cool.)
9. Cool: Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack. This helps keep them extra thick and gooey inside.
10. Troubleshooting Tips: If cookies spread too much, your butter might’ve been too warm—chill dough for 20 minutes before baking next batch. If marshmallows melt out, just tuck them back into the cookie while warm. For crispier edges, bake an extra minute; for softer centers, pull out when centers still look a bit underdone.

Extra tip: Bake one test cookie first to check your oven’s temperature and cookie thickness. If you want even thicker cookies, chill dough balls for 20-30 minutes before baking (especially in warm kitchens). And don’t worry if some marshmallow leaks out—just scoop it onto the cookie for extra gooey bites!

Cleanup can be a bit sticky (marshmallows!), so soak your mixing bowl and utensils in warm water right after. Trust me, you’ll be glad you did.

Cooking Tips & Techniques

I’ve baked more batches of these smores chocolate chip cookies than I can count, and I’ve learned a few tricks along the way (sometimes the hard way!). Here’s what actually works:

• Chill for Ultra Thickness: If you want super thick cookies, chill the dough for 20-30 minutes before scooping. It helps prevent spreading and gives a taller, bakery-style shape.
• Mix-Ins Distribution: Fold in mix-ins gently and save a few to press on top of each dough mound. This makes for gorgeous, Pinterest-worthy cookies with visible chocolate and marshmallow.
• Oven Rotation: Always rotate your baking sheets halfway through. Even the best ovens have hot spots, and you want consistent gooeyness.
• Don’t Overbake: Cookies should look slightly underdone in the center when you pull them out. They’ll continue to set on the pan, keeping that gooey core. Overbaking means dry cookies—trust me, I’ve learned this the hard way.
• Watch Your Butter: Too-soft butter leads to flat cookies. I go for “soft but cool”—you should be able to press a finger in, but it shouldn’t be melty.
• Multitasking: While one batch bakes, scoop the next batch and keep dough in the fridge. This keeps things moving and prevents marshmallows from melting into the dough prematurely.
• Consistency: Use a cookie scoop for even portions (even if you eyeball it). Uniform size means every cookie bakes perfectly.

Common mistake? Using old baking powder or soda. Fresh leavening = thick cookies! And if you want really gooey marshmallow pockets, gently tuck a few extra marshmallows into the center of each dough ball before baking. That’s one of my favorite tricks for bakery-style gooeyness. If your cookies look pale, bake an extra minute—but keep a close eye, because those marshmallows caramelize fast!

Above all, don’t stress about perfection. These cookies are meant to be rustic and gooey, with uneven edges and sticky bits. That’s the charm! Enjoy the process, and remember: the gooier, the better.

Variations & Adaptations

One of the best things about these smores chocolate chip cookies is how easy it is to switch things up. Here are my favorite variations and adaptations:

• Gluten-Free: Swap the all-purpose flour with a 1:1 gluten-free blend (like Cup4Cup) and use gluten-free graham crackers. Texture stays ultra thick and chewy.
• Vegan/Dairy-Free: Use plant-based butter, dairy-free chocolate chips, and vegan marshmallows. The cookies will be a little softer but still gooey and delicious.
• Seasonal Twist: Add 1/2 cup freeze-dried strawberries or raspberries for a fruity s’mores vibe in summer. In autumn, mix in a pinch of cinnamon and swap milk chocolate for dark.
• Nutty Variation: Toss in 1/2 cup chopped pecans or walnuts for extra crunch. My dad loves these with toasted almonds (honestly, it’s a surprise winner).
• Extra Chocolate: Double the chocolate chips or swap semisweet for bittersweet if you want deeper flavor. Or add white chocolate for a cookies-and-cream s’more.
• Different Cooking Methods: For skillet cookies, press the dough into a cast iron skillet and bake at 350°F (175°C) for 20-25 minutes. Slice into wedges for sharing.
• Allergen Substitutions: If you need nut-free, just skip any nut additions. For egg-free, use a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) for every egg.

My personal favorite? Chilling the dough overnight for even thicker cookies, then adding a bit of sea salt on top before baking. The sweet-salty combo is out of this world. Feel free to experiment—these cookies are super forgiving, and honestly, every batch tells its own story!

Serving & Storage Suggestions

These gooey bakery-style cookies are best served slightly warm, when the chocolate is melty and the marshmallow is still soft. I love piling them onto a big platter and letting everyone pick their favorite “gooey” one. For a true campfire vibe, serve them with cold milk or hot cocoa (trust me, it’s a combo you’ll crave again and again).

If you’re planning ahead, these cookies keep well in an airtight container at room temperature for up to 4 days. They stay soft and thick, but the marshmallow centers are at peak gooeyness the first two days. For longer storage, freeze baked cookies (layered with parchment) for up to 2 months. Just thaw on the counter or warm in a 300°F (150°C) oven for 5-6 minutes for that fresh-from-the-oven taste.

To reheat, pop a cookie in the microwave for 10-12 seconds. The marshmallow will melt again and you’ll have instant gooeyness. If you like your cookies crispier, toast them under the broiler for a minute—watch closely so the marshmallow doesn’t burn!

Over time, the flavors deepen and the graham cracker notes get richer. These cookies are also perfect for gifting—wrap them in parchment and tie with twine for a rustic, bakery-style look. If you want to make them ahead, scoop the dough onto sheets and freeze raw. Bake straight from the freezer, adding 1-2 extra minutes to the baking time.

Nutritional Information & Benefits

Here’s the scoop on what you’re eating! Each cookie (based on a batch of 18) has about:

• Calories: 260
• Fat: 13g
• Carbohydrates: 36g
• Sugar: 21g
• Protein: 3g

These cookies are indulgent—let’s not pretend otherwise! But there are some perks: graham crackers add a bit of whole grain, and dark chocolate has antioxidants. If you use gluten-free flour, they’re safe for gluten-sensitive folks. You can also make them dairy-free or nut-free with easy swaps.

Potential allergens include wheat, eggs, dairy, and soy (in some chocolates and marshmallows). Always check your mix-ins if you’re baking for someone with allergies. From a wellness perspective, I love that these cookies are pure comfort food. They’re perfect for treating yourself, sharing with friends, or celebrating special occasions—because joy counts as a health benefit too!

Conclusion

If you’re searching for the ultimate smores chocolate chip cookies, this is the recipe you’ll want on repeat. Gooey centers, ultra thick bakery-style edges, and all those nostalgic campfire flavors packed into each bite. Whether you bake them for your family, friends, or just for yourself (no judgment!), they’re guaranteed to bring smiles and sticky fingers.

Customize these cookies however you like—swap out mix-ins, tweak the flavors, or experiment with baking methods. That’s the fun of it! Personally, I love seeing how everyone adds their own twist. These cookies are more than a treat; they’re a memory-maker and a conversation starter.

Let me know in the comments if you try a new variation or if your family has a favorite way to serve them. Share your photos, pin this recipe, or pass it along to a fellow cookie lover. Happy baking—and remember, the gooier, the better!

Frequently Asked Questions

How do I keep my s’mores chocolate chip cookies ultra thick?

Chill the dough for 20-30 minutes before baking, use a large scoop, and avoid overmixing. Make sure your butter is cool but soft—not melted!

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend and gluten-free graham crackers. The texture stays soft and thick.

What’s the best way to store these cookies?

Keep them in an airtight container at room temperature for up to 4 days, or freeze for longer storage. Warm before serving for gooeyness.

Why do my marshmallows melt out of the cookies?

It happens sometimes! Gently tuck stray marshmallows back into the cookie while warm, or mix them deeper into the dough next time.

Can I use different types of chocolate?

Yes! Mix semisweet, milk, dark, or even white chocolate for variety. Combining chips and chunks gives that bakery-style look and melty pools of chocolate.

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