As a die-hard s’mores lover, I’ve always been on the hunt for the perfect s’mores cookie. But let’s be honest—most of them miss the mark. The problem? When you bake conventional marshmallows in cookies, they become dry, rubbery, and just plain weird—nothing like an ooey-gooey campfire s’more!

So, I set out to create my own version, one that truly captures the essence of a classic campfire s’more. The secret? Marshmallow fluff! As it bakes, the fluff melts into craveable, gooey s’mores perfection, making these cookies taste just like the real deal.

An overhead shot of a s'mores cookie that has been broken partially in half, showing the gooey marshmallow fluff in the center. The cookie sits on a white plate on a white surface, alongside a striped dish towel, two additional cookies on small plates, and a pink baking sheet. — The ultimate smores cookies: brown butter cookie dough, melty chocolate, and ooey-gooey marshmallow.

For the cookie base, I opted for a brown butter chocolate chip dough. Browning the butter is a simple step that adds a deep, roasty-toasty flavor, reminiscent of a campfire treat. Mix in dark chocolate chunks and crispy graham cracker bits, and you’ve got the ultimate s’mores experience—smoky summer campfire magic in the oven!

So, what makes these cookies truly the best? It’s all in the details. The brown butter dough adds toasty depth and the marshmallow fluff melts to gooey perfection, just like the classic treat. Trust me, this is the s’mores cookie recipe you’ve been waiting for.

Obsessed with all things s’mores? ⇢ Same here! 👯‍♀️ Be sure to try my Gooey S’mores Crumble Bars or OMG S’mores Bars with Homemade Vanilla Marshmallow next. Both easy dessert recipes channel the childhood nostalgia of the classic campfire treat.

An overhead shot of ingredients displayed on a pink baking sheet: graham crackers, chocolate chunks, marshmallow fluff, eggs, flour, butter, brown sugar, white sugar, vanilla extract, and baking soda. — This recipe combines classic chocolate chip cookies with s’mores-inspired graham crackers, dark chocolate, and marshmallow fluff—craveable campfire flavor in cookie form!

A side shot of a spoon scooping marshmallow fluff from a jar of Jet-Puffed marshmallow fluff on a white surface in front of a white background. — The secret to gooey s’mores cookies? Marshmallow fluff! Use Marshmallow Fluff or Jet-Puffed Marshmallow Creme (pictured) for this recipe.

Brown butter is key to creating deep, toasty flavor in these s’mores cookies. It brings a rich, nutty warmth that elevates the dough, capturing that campfire essence we all love. Never browned butter before? No worries! It’s a one-skillet, 5-minute process that’s surprisingly easy to master.

An overhead shot of butter being browned in a skillet atop a white surface. A spoon rests in the skillet. — First, brown the butter.

How to brown butter. ⇢ Melt cubed butter in a skillet—preferably a light-colored one so you can see the color change as it toasts. Cook for a few minutes, occasionally swirling to prevent burning. Once it reaches a deep golden color and smells deliciously nutty, transfer it to a mixing bowl. Set aside to cool for 5-10 minutes.

Important! ⇢ Don’t skip ahead before your butter is cooled. Adding warm browned butter directly into cookie dough melts the sugar and results in greasy s’mores cookies—no good! This is a great time to measure and prep the remaining ingredients for the cookie dough.

An overhead shot of sugars, brown butter, eggs and vanilla extract in a glass bowl atop a white surface. — Once the butter is slightly cooled, mix in the wet ingredients (sugar, followed by eggs and vanilla). The mixture will thicken almost immediately—this is good!

An overhead shot of cookie dough in a glass bowl with chocolate chunks and graham crackers folded into it. — Add the dry ingredients, stirring just until combined, then finish the s’mores cookie dough with crushed graham crackers and chopped dark chocolate.

Important! ⇢ Chill before you bake! Pop the s’mores cookie dough in the refrigerator for about 30 minutes to chill. A quick chill helps the dough set up so the cookies don’t spread too much while they bake. This is a great time to preheat the oven and tidy up the kitchen.

How to Form Gooey S’mores Cookies With Marshmallow Fluff

The secret to the best s’mores chocolate chip cookies? Easy—marshmallow fluff.

But here’s the thing—it took a lot of testing (and many, many batches of s’mores cookies, boo hoo! 🤪🤭) to figure out how to get these cookies to bake up beautifully. I tried everything—mixing the fluff directly into the dough just made it disappear as it baked, and spooning it on top turned into a gooey mess.

The trick? Wrapping the cookie dough around a spoonful of marshmallow fluff. There’s a little technique involved, but it’s super easy once you get the hang of it! And as the cookies bake, the marshmallow creates a perfect, gooey center. 🤤

An overhead shot of a woman's hands forming flattened cookie dough balls. Several rounds of cookie dough are placed on a white plate atop a white surface. — Form the brown butter s’mores cookie dough into balls, gently flatten, and use your thumb to make a deep indent in the middle, almost like a cup.

An overhead shot of seven balls of cookie dough that have had marshmallow fluff spooned into the center on a white plate atop a white surface. — Spoon the marshmallow fluff into the middle of the cup. Then, gently wrap the cookie dough over top to slightly encase the marshmallow filling.

An overhead shot of six baked s'mores cookies on a pink cooling rack atop a pink baking sheet. — Bake the s’mores chocolate chip cookies at 350 degrees F for 8-10 minutes. They’re ready when the edges are golden brown and the marshmallow is nice and gooey.

An overhead shot of a woman's hand holding a baked s'mores cookie, breaking it in half to show gooey chocolate and marshmallow fluff. Additional cookies sit under on a pink baking sheet. — Be sure to finish the cookies with a sprinkle of flaky sea salt and, if you like, you can use a kitchen torch to toast the top of the marshmallow fluff. Total campfire vibes—without the fuss of building a fire!

I can’t tell you how much I love these Gooey S’mores Cookies with Marshmallow Fluff. They’re everything I adore about classic campfire s’mores, wrapped up in one perfect bite. I know you’re going to love them too!

If you do give them a try, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!

Gooey S’mores Cookies with Marshmallow Fluff

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Author: Jess Larson
Prep Time: 20 minutes
Chilling Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 30 minutes
Yield: 16–18 cookies 1x
Category: Cookies, Dessert Recipes
Method: Baked
Cuisine: American
Diet: Vegetarian

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Description

Crafted by a s’mores snob for fellow s’mores lovers, these Gooey S’mores Cookies with Marshmallow Fluff are the BEST s’mores cookies!

A roasty-toasty brown butter cookie dough—studded with dark chocolate chunks and crispy graham cracker bits—cradles light and airy marshmallow fluff. As they bake, the cookies transform into a gooey, chocolatey, marshmallowy delight—just like the classic campfire treat!

Ingredients

Scale

¾ cup salted butter (1 ½ sticks)
1 cup packed light brown sugar
¼ cup granulated sugar
1 large egg + 2 large egg yolks
1 tablespoon pure vanilla extract
1 ½ cups all-purpose flour
1 teaspoon kosher salt
½ teaspoon baking soda
6 ounces dark chocolate, roughly chopped (or ¾ cup dark chocolate chips)
8 sheets graham cracker squares, crushed into large pieces
16–18 tablespoons marshmallow fluff or marshmallow creme, divided

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Instructions

Brown the butter: Add the butter to a medium skillet over medium-high heat. Cook 3-4 minutes, swirling the pan or gently stirring the butter as it cooks to prevent burning. Once the butter is browned with a beautifully dark amber hue, remove from the heat and transfer to a large mixing bowl. Set aside to cool slightly, 5-10 minutes.
Mix the wet ingredients: Once the brown butter is cooled slightly, add the brown sugar and granulated sugar to the mixing bowl. Mix to combine well. Add the egg, egg yolks, and vanilla. Mix to combine well.
Finish the cookie dough and chill: To the butter mixture, add the flour, salt, and baking soda. Mix until just combined. Fold in the chocolate and smashed graham cracker pieces, mixing until just combined. Transfer the cookie dough to the refrigerator and chill for 30 minutes.
Preheat the oven to 350 degrees F. Line a couple baking sheets with parchment paper and set aside.
Form the s’mores cookies: Divide the chilled cookie dough into 16-18 balls, about 3 tablespoons of dough each. Use your hands to flatten a cookie dough ball slightly, pressing a deep indent in its center. Spoon 1 tablespoon of marshmallow fluff into the indent. Bring the sides of the dough up to partially enclose and cup the marshmallow fluff. Transfer to parchment-lined baking sheets. Repeat with the remaining cookie dough balls, spacing the formed s’mores cookies 2-3 inches apart.
Bake the s’mores cookies: Working one baking sheet at a time, transfer the cookies to the oven and bake 8-10 minutes, until the edges of the cookies are golden and the tops are set. Remove from the oven and repeat with any remaining cookies.
Serve: Allow the cookies to cool slightly. If desired, finish with flaky sea salt and enjoy.

Equipment

Medium Spring-Loaded Cookie Scoop

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Notes

Jess’ Tips and Tricks:

Marshmallow creme is the secret ingredient for these s’mores cookies! Unlike marshmallows, marshmallow creme retains its soft and extra-creamy texture as it bakes, resulting in epically ooey-gooey cookies reminiscent of campfire s’mores. Feel free to use Marshmallow Fluff or Jet-Puffed Marshmallow Creme. If you’re in the mood for a fun kitchen project, it’s also pretty easy to make homemade marshmallow creme; this is a great recipe for beginners.
Tips for browning butter perfectly: If available, a skillet with a lighter colored cooking surface is preferred; its light cooking surface makes it easier to observe the changing colors of the butter as it browns. Once the butter is completely melted, you’ll notice foam develop on the surface of the butter and you’ll hear it begin to sizzle and pop – this is completely expected and a good indication that you’re on the right track! As the butter nears a perfectly browned state, it turns from a golden color to a beautiful dark amber; you’ll also notice the foamy appearance and sizzling noise begin to disappear. When transferring the browned butter to a mixing bowl, take care to scrape any browned bits from the bottom of the pan along with it – these toasted milk solids are where all the flavor is!

Storage:

While these s’mores cookies are best enjoyed fresh, you can store any cooled leftovers covered at room temperature for up to 4-5 days.

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Gooey S’mores Cookies with Marshmallow Fluff

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How to Form Gooey S’mores Cookies With Marshmallow Fluff