These S’mores Chocolate Chip Cookies combine everything you love about classic s’mores with chunky, bakery-style chocolate chip cookies. Made with brown butter, milk and dark chocolate chunks, gooey marshmallows and crunchy digestive biscuits, they have crisp edges and soft, chewy centres.
Ingredients
- 140g unsalted butter
- 120g light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 210g plain flour
- ½ tsp salt
- ½ tsp baking soda
- 100g milk chocolate chunks
- 100g dark chocolate chunks
- 60g digestive biscuits, roughly broken into pieces
- 80g mini marshmallows, plus extra for topping if desired
- Flaky sea salt, for finishing (optional)
Method
- Brown the butter
- Add the butter to a saucepan over medium heat and let it melt, stirring occasionally.
- Continue cooking for 5–7 minutes until the butter turns golden brown and smells nutty, with little brown flecks at the bottom.
- Pour into a mixing bowl and leave to cool slightly.
- Make the cookie dough
- Add the brown sugar, egg and vanilla extract to the browned butter and whisk until smooth and combined.
- Add the flour, salt and baking soda, mixing until a cookie dough forms.
- Fold in the milk and dark chocolate chunks until evenly distributed.
- Prepare the digestive biscuits and marshmallows
- Line a baking tray with parchment paper.
- Place four digestive biscuits on the tray, leaving plenty of space between them so the cookies have room to spread.
- Place two mini marshmallows or one large marshmallow in the centre of each digestive biscuit.
- Cover with cookie dough
- Divide the cookie dough into four equal portions and roll each portion into a ball.
- Using the palms of your hands, flatten each dough ball into a thick disc.
- Place one disc over each marshmallow-topped digestive biscuit, gently spreading the dough over the top and sides to cover both the biscuit and marshmallow.
- Gently cut a little of the dough to expose part of the marshmallow, allowing it to peek through the top of each cookie.
- Chill the cookies
- Once all four cookies are assembled, place the baking tray in the fridge for 30 minutes. This helps the cookie dough firm up so the cookies hold their shape while baking.
- Bake the cookies
- Preheat your oven to 180°C conventional or 160°C fan.
- Bake for 16–18 minutes, or until the edges are golden and the centres are still slightly soft.
- The marshmallow should peek through the top of each cookie, giving them their signature s’mores look.
- Cool and serve
- Leave the cookies on the baking tray for around 10 minutes to firm up before transferring them to a wire rack.
- Finish with a little flaky sea salt, if desired, and serve while the chocolate and marshmallow are still gooey.
Top tips
- Cool the browned butter slightly: This helps prevent the egg from scrambling when you mix the dough.
- Chill the dough: Freezing the cookie dough balls for 30 minutes helps create thick cookies with soft centres.
- Keep the digestive biscuits chunky: Larger pieces give the cookies more crunch and help retain the classic s’mores flavour.
- Add marshmallows carefully: Marshmallows can melt and spread during baking, so keep them tucked inside the dough and add extra on top near the end if you want a toasted finish.
- Don’t overbake: The centres should look slightly underdone when you take the cookies out. They will continue to set as they cool.
- For the best texture: Enjoy the cookies while they’re still slightly warm, when the chocolate is melted and the marshmallow is soft.
Frequently asked questions
What are S’mores Chocolate Chip Cookies?
S’mores Chocolate Chip Cookies are inspired by the classic campfire treat made with chocolate, marshmallows and biscuits. This version combines those flavours with a thick, chunky chocolate chip cookie dough.
Can I use large marshmallows instead of mini marshmallows?
Yes! Infact they work a lot better too but the smaller ones were all I had so used 2 per cookie.
Why do I need to chill the cookie dough?
Chilling helps the butter firm up, reducing how much the cookies spread in the oven. It also helps you achieve thick cookies with crisp edges and soft centres.
How do I store S’mores Chocolate Chip Cookies?
Store the cooled cookies in an airtight container at room temperature for up to 3 days. The marshmallows are at their softest on the day they’re baked.
Can I freeze the cookie dough?
Yes. Shape the dough into balls and freeze them on a tray until firm, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time and checking that the edges are golden and the centres are cooked to your preference.
More dessert recipes
If you enjoy these S’mores Chocolate Chip Cookies, you might also like:
- Pomegranate and Dark Chocolate Clusters
- Viral Dubai Chocolate Dates Recipe
- Hazelnut Chocolate Cream Puffs – Easy Puff Pastry Dessert
- Blueberry Streusel Custard Buns
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S’mores Chocolate Chip Cookies
These S’mores Chocolate Chip Cookies combine everything you love about classic s’mores with chunky, bakery-style chocolate chip cookies. Made with brown butter, milk and dark chocolate chunks, gooey marshmallows and crunchy digestive biscuits. Makes 5 cookies.
Ingredients
- 140 g unsalted butter
- 120 g light brown sugar
- 1 large egg
- 2 tsp vanilla extract
- 210 g plain flour
- ½ tsp salt
- ½ tsp baking soda
- 100 g milk chocolate chunks
- 100 g dark chocolate chunks
- 60 g digestive biscuits roughly broken into pieces
- 80 g mini marshmallows plus extra for topping if desired
- Flaky sea salt for finishing (optional)
Instructions
Brown the butter
- Add the butter to a saucepan over medium heat and let it melt, stirring occasionally.
- Continue cooking for 5–7 minutes until the butter turns golden brown and smells nutty, with little brown flecks at the bottom.
- Pour into a mixing bowl and leave to cool slightly.
Make the cookie dough
- Add the brown sugar, egg and vanilla extract to the browned butter and whisk until smooth and combined.
- Add the flour, salt and baking soda, mixing until a cookie dough forms.
- Fold in the milk and dark chocolate chunks until evenly distributed.
Prepare the digestive biscuits and marshmallows
- Line a baking tray with parchment paper.
- Place four digestive biscuits on the tray, leaving plenty of space between them so the cookies have room to spread.
- Place two mini marshmallows or one large marshmallow in the centre of each digestive biscuit.
Cover with cookie dough
- Divide the cookie dough into four equal portions and roll each portion into a ball.
- Using the palms of your hands, flatten each dough ball into a thick disc.
- Place one disc over each marshmallow-topped digestive biscuit, gently spreading the dough over the top and sides to cover both the biscuit and marshmallow.
- Gently cut a little of the dough to expose part of the marshmallow, allowing it to peek through the top of each cookie.
Chill the cookies
- Once all four cookies are assembled, place the baking tray in the fridge for 30 minutes. This helps the cookie dough firm up so the cookies hold their shape while baking.
Bake the cookies
- Preheat your oven to 180°C conventional or 160°C fan.
- Bake for 16–18 minutes, or until the edges are golden and the centres are still slightly soft.
- The marshmallow should peek through the top of each cookie, giving them their signature s’mores look.
Cool and serve
- Leave the cookies on the baking tray for around 10 minutes to firm up before transferring them to a wire rack.
- Finish with a little flaky sea salt, if desired, and serve while the chocolate and marshmallow are still gooey.
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