This post may contain affiliate links. Please read our privacy policy.
Chewy chocolate chip cookie dough covers an entire graham cracker square and a marshmallow to create these giant s’mores cookies. These are the ultimate s’mores treat!
By now, anyone who has been reading MBA for a while knows that TikTok has become one of my favorite places for recipe inspiration.
The algorithm really knows me, ok? And it keeps giving me great recipe ideas that it somehow knows you all would love, too.
Last summer it gave us the cinnamon rolls with heavy cream, which is still one of my absolute favorite recipes. It also inspired my chocolate chip cookies with brown butter and toffee.
This time, it has given us these giant s’mores cookies, and I couldn’t be more excited to share them with you.
WHAT ARE GIANT S’MORES COOKIES?
I have made s’mores cookies before, so the concept wasn’t new to me. I have even made chocolate chip cookie s’mores – literally s’mores made with chocolate chip cookies instead of graham crackers.
But I came across a video from Nea Arentzen on TikTok a few weeks ago that stopped me in my tracks.
The recipe took an entire graham cracker square, topped it with chocolate chips and a full-size marshmallow, and covered it with cookie dough. When she flipped the final cookies over, you could see the graham cracker on the bottom and the marshmallow peeked through the top of the cookies.
Genius, right? I loved the concept and knew I needed to try it.
Of course, because I’m me and can’t leave well enough alone, I had to put my own spin on it. I decided to use my favorite chocolate chip cookies as the cookie dough and tested these several times to make sure the ratio of cookie dough to marshmallow to graham cracker was just right.
The result was a batch of GIANT s’mores cookies. At first I thought maybe I had finally gone too far, but then I shared them with some friends and neighbors and had multiple people text me that these were the best cookies they had ever had.
So yeah, these are definitely over the top. But consider them a special treat, ok?
HOW TO MAKE THESE GIANT S’MORES COOKIES
These giant s’mores cookies definitely take a little bit more work than some of my cookie recipes, but since they’re a special treat, I think they’re well worth the extra effort.
Cookie components
Unlike regular chocolate chip cookies, there are some extra components to these giant s’mores cookies:
- Graham cracker base
- Marshmallow and chocolate center
- Cookie dough top
For the graham cracker base, you will take 8 full-size graham cracker sheets and break them in half so you have 16 squares.
Even though there are chocolate chips in the cookie dough, I decided to add a piece of a Hershey’s milk chocolate bar into the center of each cookie along with the marshmallow.
Take 4 full-size Hershey bars and break each one into 4 pieces so you have 16 total pieces. You will also need 15 regular-size marshmallows.
And of course, the cookie dough! I used my favorite recipe from The New York Times for the perfect chewy chocolate chip cookie. I used dark chocolate chips in the dough to balance the sweetness of the rest of the cookies.
Making these cookies
If you’ve made my favorite chocolate chip cookies before, you’ll be familiar with the first part of this recipe: making the cookie dough.
Sift the dry ingredients together and set aside. Cream together the butter and sugars for about 5 minutes. If you aren’t sure what to look for, learn how to cream butter and sugar correctly.
Add the eggs one at a time, followed by the vanilla.
Add in the dry ingredients, followed by the chocolate chips. Cover the dough with plastic wrap and refrigerate for 24-36 hours. Don’t skip chilling the dough for at least 24 hours!
When you’re ready to bake, set the cookie dough out at room temperature for about 30 minutes. This will allow it to soften just enough to assemble the cookies.
Place 5 of the graham cracker squares on a lined baking sheet. Top each square with a piece of chocolate, followed by a marshmallow.
Scoop out a 4-ounce mound of cookie dough. Flatten the dough into a disk large enough to cover the graham cracker and marshmallow.
Place the dough over one of the graham crackers and push down the edges so that the entire mound of marshmallow, chocolate, and graham cracker is covered. Sprinkle lightly with sea salt and repeat for the remaining 4 graham crackers.
Before baking, place the baking sheet in the refrigerator to chill for another 25 minutes. This will prevent the cookies from spreading too much in the oven.
Bake for 22-24 minutes, until the cookies are golden brown but still soft. Let them cool on the baking sheet for 10 minutes, then remove them to a cooling rack to cool completely.
If you want the cookies to be perfectly round, follow my instructions for how to make perfectly round cookies, using a bowl instead of a glass since the cookies are so large.
Repeat the process with the remaining cookie dough; you can bake all of these giant s’mores cookies right away or bake them in batches across the next couple of days, since the dough can be refrigerated for up to 72 hours total.
HELPFUL RESOURCES
Before you get started on these giant s’mores cookies, make sure you know how to measure flour correctly so the dough comes out perfect every time.
If you run out of brown sugar in the middle of baking, make a simple brown sugar substitute. I also have some tips on how to soften brown sugar if yours has hardened in the pantry.
If you don’t keep cake flour on hand, check out this simple cake flour substitute.
You might notice that this recipe does not call for regular table salt. Make sure you read about the types of salt so you understand the differences between them.
You definitely want to make sure your butter is soft before making this dough. Get some tips on how to soften butter quickly.
MORE S’MORES-INSPIRED RECIPES
If you love these giant s’mores cookies, then you’ll love some of my other s’mores-inspired recipes!
S’mores Dip
S’mores Pie
Golden Graham S’mores
S’mores Cheesecake
No Bake Cookie Dough S’mores Cheesecake
S’mores Snack Mix
Giant S’mores Cookies
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1 ⅔ cups bread flour
- 1 ¼ teaspoons baking soda
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons sea salt
- 1 ¼ cups unsalted butter softened
- 1 ¼ cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 bag dark chocolate chips 20-ounces
- 8 full-size graham crackers broken in half to create 16 squares
- 4 full-size Hershey chocolate bars broken into 4 pieces each for 16 total pieces
- 15 regular-size marshmallows
- Flaky sea salt for finishing
Instructions
- Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
- Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add chocolate chips and mix until they are evenly incorporated into the dough. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
- When ready to bake, remove dough from the refrigerator and allow it to sit at room temperature for 30 minutes before preheating the oven to 350°F .
- Line a baking sheet with parchment paper or a nonstick baking mat. Place 5 graham cracker squares on a baking sheet. Top each graham cracker with a piece of chocolate followed by a marshmallow.
- Scoop 5 4-ounce mounds of dough. Flatten the mound of dough into a disk large enough to cover the graham cracker and push down gently to cover the graham cracker and marshmallow. Sprinkle lightly with sea salt and place the entire cookie sheet into the refrigerator to chill for an additional 25 minutes – this will prevent the cookies from spreading too much in the oven. Bake until golden brown but still soft, 22-24 minutes. Let cool on the baking sheet for 10 minutes, then slip cookies onto a wire rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Use this all the time
Everyone asks for the recipe
These cookies are INSANE! People go crazy for them whenever I bring them somewhere. They are not for the faint of heart given the size but so delicious! Well worth the time to make them. I substituted plant based butter and dark chocolate to make them dairy free and they still turned out amazing.
YUM!! I made these cookies exactly to the recipe and they are delicious!! Totally worth the time. My only question is would it be okay to roll the 4 oz. balls of cookie dough prior to the 24-72 hour refrigeration process? Even though I let my dough sit out for 30+ minutes as instructed, the dough was so hard to scoop out and roll. I’m just not sure if the freshly made dough has the same weight as the refrigerated dough though, but I’m guessing that if I made 15 equal balls of the dough and then refrigerated them, it would be the same. Please let me know your thoughts on this because I will definitely be making these again.
Hi there – The only reason I don’t roll before chilling is because I find the dough to be too soft/too sticky to roll well. But if you think it’s easier to weigh and roll first, go for it! Happy baking!
Jamie
Dumb question.. what is a muffin top pan vs a muffin tin?
New at this
Hello! A muffin top pan is a pan that just makes what looks like muffin tops. It does not have the deep wells that a muffin tin has. Hope this helps!
Jamie
These look so delicious. I love to bake and want to try this one. Is the muffin top pan required?
Hi, Sandy! This recipe can be prepared without the muffin top pan. Just flatten out your cookie dough slightly onto a parchment or silpat lined baking sheet and press your s’mores toppings over the dough. Let me know how you like them!
Can’t get added to your email site
Hi, Cindy! Did you get a verification email after you submitted your email address? There might be a chance it went to your junk mail. Give it a try again, and please let me know if it doesn’t work so I can help you further.
Hi! these cookies look really good, but how do you melt the marshmallow in between the two cookies? and are they gigantic cookies? could i make them not so big?
Thanks. LB
Lena: the marshmallows melt between the cookies while they’re baking in the oven. You can make them as big or small as you’d like. I hope you enjoy them!
Hi lts looks really yummy..I m a vegetarian pls. Let me know what can I use instead of egg
Rekha-
You could try substituting 1/3 cup of applesauce for each egg. I hope this helps.
-Jamie
WOW! These look amazing. I don’t think there is a recipe you share that I’m not drooling over. :)
I’m glad you are enjoying the recipes. Thanks so much for stopping by.
-Jamie
OMG, they look fantastic! And sinful. ;-)