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?
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.
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.
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 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!
Giant S’mores Cookies
- 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
- 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.