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

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These ultra thick bakery-style s’mores chocolate chip cookies combine gooey marshmallows, melty chocolate, and crunchy graham crackers for a nostalgic campfire treat in cookie form. Quick to make and irresistibly gooey, they’re perfect for family gatherings, potlucks, or cozy nights in.

Ingredients

Scale
  • 2 1/4 cups (280g) all-purpose flour
  • 1 cup (120g) crushed graham crackers (about 10 sheets)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups (270g) semisweet chocolate chips
  • 1 cup (180g) chopped milk chocolate bars
  • 1 1/2 cups (75g) mini marshmallows
  • Extra chocolate chips (optional, for topping)
  • Extra graham cracker crumbs (optional, for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, crushed graham crackers, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2-3 minutes).
  4. Beat in eggs, one at a time, then add vanilla extract. Scrape down the bowl as needed.
  5. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined.
  6. Gently fold in chocolate chips, chopped chocolate bars, and mini marshmallows. Dough will be thick.
  7. Scoop large mounds (about 3 tablespoons each) onto prepared sheets, spacing 2 inches apart. Press extra chocolate chips and graham crumbs on top if desired.
  8. Bake for 12-14 minutes, rotating pans halfway, until edges are golden and centers are set but still soft.
  9. Cool cookies on the sheet for 5 minutes, then transfer to a wire rack.
  10. If cookies spread too much, chill dough for 20 minutes before baking next batch. Tuck stray marshmallows back into cookies while warm if needed.

Notes

For ultra thick cookies, chill dough for 20-30 minutes before baking. Use a cookie scoop for even portions. If marshmallows melt out, tuck them back into cookies while warm. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free graham crackers. Cookies are best served slightly warm for maximum gooeyness. Store in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: smores cookies, chocolate chip cookies, bakery style, gooey cookies, campfire dessert, marshmallow cookies, graham cracker cookies, easy cookie recipe

Find it online: https://wigglebite.com/smores-chocolate-chip-cookies-easy-ultra-thick-bakery-style-recipe/