Super Jumbo S’more Cookies (Thick, Gooey, Bakery‑Style)
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Imagine pulling apart a warm cookie and watching a melted marshmallow stretch out for days. That is exactly what these jumbo s’mores cookies do! Each giant bakery-style cookie is the size of your hand, stuffed with a soft super jumbo marshmallow center, loaded with melty chocolate, and packed with buttery graham cracker crunch. They bake up tall, golden, and ridiculously gooey, like your favorite campfire s’more grew up and got a whole lot bigger. Come and get one while it is still warm!
This gooey s’mores cookie recipe is the newest drop in my Chocolate Bliss Series, loaded with chocolate, marshmallow pull, and bakery‑style coziness. Craving more s’mores magic? Try these Super Easy S’mores Bars, this S’mores Cookie Cake, and these OMG S’mores Bars!
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Why You’ll Love These Super Jumbo S’mores Cookies
- Think Levain meets Crumbl, with a molten marshmallow surprise hiding right in the middle of these bakery style s’more cookies.
- One whole super jumbo marshmallow per cookie, so you get a gooey lava center in every single bite.
- It is a small batch of four, which means giant bakery style s’mores cookies without a mountain of leftovers (unless you want them).
- Brown butter gives the dough a deep, toasty, caramel flavor that tastes like the campfire tagged along.
- Real graham cracker crumbs go right into the dough, so every bite tastes like an actual s’more and not a chocolate chip cookie in disguise.
- No campfire, no skewers, no mosquitoes. Just preheat the oven and go! This is one of our favorite chocolate chip cookies you’ll love as well!
Ingredients You Need for Jumbo S’mores Cookies
Here is everything that goes into this gooey s’mores cookie recipe. The browned butter and crushed graham crackers are what take them from “good cookie” to “tastes like a real s’more.”
Makes 4 Super Giant s’more Cookies (About 5 to 6 oz Each)
- ½ cup unsalted butter, browned and cooled
- ½ cup light brown sugar, packed (can also use dark brown sugar)
- ¼ cup granulated sugar
- 1 large egg plus 1 egg yolk
- 1 tsp vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup chocolate chips or chopped chocolate, milk chocolate, semi-sweet or dark chocolate (Hershey’s chocolate bar is always a good choice)
- ½ cup crushed graham crackers (fine crumbs plus a few small graham cracker pieces)
- 4 super jumbo marshmallows
- Extra chocolate squares and graham pieces for topping, if desired
Instructions How to Make Gooey Jumbo S’more Cookies
Make the S’mores Cookie Dough
- Brown ½ cup unsalted butter in a light-colored pan until it smells nutty and turns golden. Then let it cool 10 to 15 minutes.
- Whisk the browned butter with ½ cup packed light brown sugar and ¼ cup granulated sugar until glossy.
- Beat 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract into the butter/sugar mixture.
- Fold in the dry ingredients of 1 ⅓ cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt in with the wet ingredients until just combined.
- Stir in ¾ cup chocolate chips or chocolate chunks and ½ cup crushed graham crackers.
Stuff and Shape the Giant S’mores Cookies
- Scoop the dough into 4 large balls, about 5 to 6 oz each.
- Flatten each ball into a thick disc in your palm.
- Press 1 super jumbo marshmallow into the center of each disc.
- Wrap the dough all the way around the marshmallow and pinch every seam shut so it is fully sealed. No peeking marshmallow allowed!
Chill and Bake the S’mores Cookies
- Freeze the stuffed dough balls for 20 to 30 minutes so they hold their height.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Bake for 12 to 15 minutes, until the edges are set and golden brown but the centers still look puffy and soft.
- Press a few extra chocolate chunks and graham pieces on top of the cookies while warm if you want them extra pretty. Cool smores cookies about 10 minutes on the cookie sheet before digging in, because that marshmallow is molten lava right now!
Variations and Fun Add-Ins
- Extra toasty: Hit the tops with a kitchen torch for that real campfire char.
- Dark chocolate lovers: Swap the chocolate chips for chopped dark chocolate bars,
- Peanut butter s’mores: Tuck a teaspoon of peanut butter in next to the marshmallow before sealing.
- Double molten center: Add a square of chocolate alongside the marshmallow for two gooey pockets.
- Salty finish: A little flaky sea salt right out of the oven makes the chocolate pop.
- Mini version: This gooey s’mores cookie recipe can also be is updated to make 8 smaller cookies using regular jumbo marshmallows and a shorter 10–11 minute bake time.
Tips for the Best Thick and Gooey S’mores Cookies
- Brown the butter and actually let it cool. My best tip here: warm butter melts the sugars and you lose that thick, bakery-style height. So a little patience really pays off.
- Seal the marshmallow completely. Any gap and it leaks out and glues itself to the pan. Pinch the dough shut like you mean it.
- Do not skip the freezer. Cold dough is the whole secret to tall cookies that hold their shape instead of spreading into puddles.
- Pull them early. They look underbaked in the center at 12 minutes, and that is exactly right. They firm up as they cool and stay gooey inside.
- Use super jumbo marshmallows, not minis. Minis melt away to nothing, so you miss out on that big molten core.
- Bake on parchment, not bare metal. Marshmallow plus a hot pan equals glued-on cookies.
How to Store and Reheat S’mores Cookies
- Room temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Reheat: Microwave a cookie for 10 to 15 seconds to bring back that gooey, fresh-baked marshmallow center. So good.
- Freezer (baked): Freeze cooled cookies in a freezer-safe container for up to 2 months. Thaw at room temperature or warm in the microwave.
- Freezer (dough): Freeze the stuffed, shaped dough balls solid, then transfer to a freezer bag. Bake straight from frozen and add 1 to 2 extra minutes.
Jumbo S’mores Cookies FAQs
Will the marshmallow deflate inside these bakery style s’more cookies?
No! It stays gooey because it is fully wrapped in dough. Sealed inside a 5 to 6 oz dough ball, the marshmallow melts slowly and steams as it bakes, which creates that gooey lava pocket instead of collapsing or scorching. It is the same trick that keeps the centers puffy in Levain-style cookie recipes.
Can I use regular marshmallows instead of super jumbo?
You can, but pack several regular marshmallows together per cookie, not minis. Mini marshmallows melt into the dough and disappear, so you lose that big molten center that makes these so fun.
Why did my marshmallow leak out?
The dough was not fully sealed. Wrap it all the way around and pinch every seam shut. A quick trip to the freezer before baking helps it stay put too.
Do I have to brown the butter?
It is worth it in these bakery style s’more cookies! Browned butter adds a deep, toasty, caramel flavor that makes these taste like an actual campfire s’more. In a pinch you can use melted butter, but you will miss that nutty depth.
Ready for thick, gooey, marshmallow-stuffed jumbo s’mores cookies that taste like summer by the campfire? Grab your marshmallows and let’s bake! Want even more warm-weather treats to keep the s’mores energy going? My 25 Slices of Summer Desserts Cookbook is packed with sweet ideas.
If you’re enjoying this gooey s’mores cookie recipe, be sure to check out the rest of my Chocolate Bliss Series for more chocolate‑heavy, bakery‑style treats. I’d love to see your gooey s’mores cookies! Tag me on Instagram, share on Pinterest, or come hang out on Facebook for more sweet inspiration. Happy baking!
More S’mores Treats You’ll Obsess Over
- Frozen S’more Yogurt Clusters
- S’mores Pie
- Best S’more Peanut Butter Cookies
- 20 Gooey Chocolatey S’mores Dessert Recipes
- Easy S’mores Fudge
- S’mores Rice Krispie Treats
Super Jumbo S'mores Cookies
Equipment
- Light-colored skillet
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
Ingredients
Cookies
- ½ cup unsalted butter, browned and cooled
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- large egg plus 1 egg yolk
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup chocolate chips or chopped chocolate
- ½ cup crushed graham crackers, fine crumbs plus a few small chunks
- 4 super jumbo marshmallows
- Extra chocolate squares and graham pieces for topping, optional
Instructions
Make the Dough
- Brown 1/2 cup unsalted butter in a light-colored pan until it smells nutty and turns golden, then let it cool 10 to 15 minutes.
- Whisk the browned butter with 1/2 cup packed light brown sugar and 1/4 cup granulated sugar until glossy.
- Beat in 1 large egg, 1 egg yolk, and 1 teaspoon vanilla extract.
- Fold in 1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt until just combined.
- Stir in 3/4 cup chocolate chips and 1/2 cup crushed graham crackers.
Stuff and Shape
- Scoop the dough into 4 large balls, about 5 to 6 oz each.
- Flatten each ball into a thick disc in your palm.
- Press 1 super jumbo marshmallow into the center of each disc.
- Wrap the dough all the way around the marshmallow and pinch every seam shut so it is fully sealed.
Chill and Bake
- Freeze the stuffed dough balls for 20 to 30 minutes so they hold their height.
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- Bake for 12 to 15 minutes, until the edges are set but the centers still look puffy and soft.
- Press a few extra chocolate squares and graham pieces on top while warm if desired. Cool about 10 minutes before serving, since the marshmallow center is very hot.
