Today, we’re capturing that feeling by fusing two of the world's most beloved treats into one spectacular creation: The Ultimate S'mores Chocolate Chip Cookie. Forget needing a campfire; we’re bringing all that gooey, nostalgic magic right into the kitchen. Imagine a perfectly soft and chewy chocolate chip cookie, broken open to reveal a molten, lava-like center of toasted marshmallow. As if that weren't enough, it's crowned with a puddle of melted chocolate and a crunchy piece of digestive biscuit. This isn't just a cookie; it's an experience.
Why This Is the "Ultimate" S'mores Cookie
The Best of Both Worlds: It combines the comfort of a classic chocolate chip cookie with the campfire fun of a s'more.
Incredible Textures: You get it all: the chewy cookie, the gooey marshmallow, the melted chocolate, and the crunchy biscuit topping.
No Campfire Needed: All the s'mores flavour you crave, made easily right in your oven.
Visually Stunning: With their golden edges and molten tops, these cookies are showstoppers, perfect for sharing (or just for a great photo!).
Surprisingly Simple: While they look incredibly impressive, the steps are straightforward and fun to follow.
Ingredients for Your S'mores Cookies
Let's break down the components for this ultimate treat.
For the Cookie Dough:
Unsalted Butter: Softened to room temperature. This is key for a creamy base.
Brown Sugar & Granulated Sugar: The combination creates the perfect chewy texture with crisp edges.
Large Egg: To bind everything together.
Vanilla Extract: For that essential warm, classic cookie flavour.
All-Purpose Flour: The foundation of our cookie.
Baking Soda: To give the cookies a little lift.
Salt: A pinch of salt balances the sweetness perfectly.
Chocolate Chips: Semi-sweet or dark chocolate chips work best to offset the sweet marshmallow.
For the S'mores Components:
Large Marshmallows: Standard-sized marshmallows (not mini) are essential for that big, gooey center.
Good Quality Chocolate: A bar of milk or semi-sweet chocolate, broken into squares.
Digestive Biscuits: Broken into smaller pieces. Their simple, buttery flavour is the perfect stand-in for graham crackers.
How to Make The Ultimate S'mores Chocolate Chip Cookies
1. Prep Your Station: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper.
2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Cream the Base: In a large bowl, using an electric mixer or a stand mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until the mixture is light and fluffy (about 2-3 minutes).
4. Add the Wet Ingredients: Beat in the egg and vanilla extract until they are just combined.
5. Combine Everything: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just incorporated. Be careful not to overmix! Finally, fold in the chocolate chips with a spatula.
6. Assemble the Cookies: This is the fun part! Scoop about two tablespoons of cookie dough and flatten it into a circle in your palm. Place one large marshmallow in the center. Scoop another tablespoon of dough and place it on top, sealing the edges to completely encase the marshmallow. Roll it gently into a ball.
7. Bake: Place the dough balls on the prepared baking sheets, leaving a few inches of space between them as they will spread. Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly soft.
8. The Final S'mores Touch: This step is crucial and must be done immediately. As soon as you pull the cookies from the oven, gently press a square of chocolate and a piece of digestive biscuit onto the top of each hot cookie. The residual heat will melt the chocolate into a perfect, glossy puddle.
9. Cool and Enjoy: Let the cookies cool on the baking sheet for at least 10 minutes. This allows them to set up (and the molten marshmallow inside to cool slightly!). Then, transfer them to a wire rack to cool completely. They are best enjoyed warm while the marshmallow is still gooey.
Make-Ahead & Storage Tips
Make-Ahead Dough: You can prepare the cookie dough (without the marshmallow filling) and chill it in the refrigerator for up to 3 days. Chilling the dough actually deepens the flavour! Let it sit at room temperature for a few minutes before assembling.
Storage: Store the baked cookies in an airtight container at room temperature for up to 3 days.
Reheating: To bring back that glorious gooey center, you can microwave a cookie for 10-15 seconds before enjoying.
Variations
Peanut Butter S'mores: Use a peanut butter cookie dough base or press a mini peanut butter cup onto the top along with the chocolate.
Biscoff S'mores: Use Biscoff biscuits (Lotus) for the topping and add a small dollop of Biscoff spread inside with the marshmallow.
Dark Chocolate & Sea Salt: Use dark chocolate chunks in the dough and for the topping, then finish with a tiny sprinkle of flaky sea salt.
Expert Tips for Perfection
Completely Encase the Marshmallow: Make sure the marshmallow is fully sealed inside the cookie dough. Any exposed parts might ooze out and burn onto the baking sheet.
Don't Overbake: The key to a chewy cookie is to pull it from the oven when the center still looks a little underdone. It will continue to cook on the hot pan.
Room Temperature Ingredients: Using room temperature butter and eggs will ensure your dough comes together smoothly and bakes evenly.
Use a Cookie Scoop: For uniform-sized cookies that bake at the same rate, use a medium cookie scoop.
S'mores Cookie FAQs
Why did my marshmallows disappear or leak out? This is the most common challenge! It usually means the marshmallow wasn't fully sealed inside the dough. Be sure to pinch the seams of the dough together tightly all the way around the marshmallow.
Can I use mini marshmallows instead of large ones? It’s not recommended for this recipe. A single large marshmallow creates that amazing, single pocket of molten goo. Mini marshmallows will distribute and melt differently, not giving you that dramatic lava-like center.
Why did my cookies spread so much and become flat? This is often due to the butter being too soft (melted instead of just softened) or not chilling the dough. If you find your dough is very soft after mixing, refrigerate it for 30 minutes before assembling and baking.