Can I freeze chocolate chip s’mores cookies?

Yes, and they freeze well — but do it the right way. Freeze them after baking, in a single layer first, then transfer to a bag. Don’t freeze them stacked or warm, or the marshmallows fuse together and tear when thawed.

Can I freeze the dough instead of the baked cookies?

Yes. Shape the dough balls first, then freeze them solid. Bake straight from frozen and add 1–2 minutes to the bake time. Watch the edges — they should be set while the centers still look soft.

Why did my marshmallows disappear during baking?

This usually means the dough was too warm or overmixed. Warm dough can’t support the marshmallows, so they melt and leak out. The dough should feel cool and tacky, not soft or greasy, before baking.

Are these cookies supposed to look underbaked in the center?

Yes. When they come out of the oven, the centers should look pale and soft. If you wait until they look fully baked, they’ll cool dry. They finish setting on the pan as the marshmallows and chocolate firm up.

Can I make smaller cookies?

You can, but the texture changes. Smaller cookies bake through faster, which reduces the gooey center. If you do size them down, shorten the bake time and expect less marshmallow pull.

Can I bake two trays at the same time?

You can, but rotate the pans halfway through. Ovens rarely heat evenly, and uneven heat causes one tray to spread more than the other. For the most consistent results, bake one tray at a time.

Chocolate Chip S’mores Cookies – Thick, Gooey & Easy

Name: Chocolate Chip S’mores Cookies
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 1/3 cups all-purpose flour; 1/2 cup graham cracker crumbs; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter; 1 cup light brown sugar; 1/2 cup granulated sugar; 2 teaspoons vanilla extract; 2 large eggs; 2 cups semi-sweet chocolate chips; 1 cup mini marshmallows; 1/2 cup chopped graham crackers

Description

Thick chocolate chip s’mores cookies with gooey marshmallows and melted chocolate. No chilling required and ready in about 30 minutes.

Ingredients

Scale

2 1/3 cups all-purpose flour
1/2 cup graham cracker crumbs
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter
1 cup light brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 cups semi-sweet chocolate chips
1 cup mini marshmallows
1/2 cup chopped graham crackers

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Instructions

Preheat oven and prepare baking sheets.
Mix dry ingredients in a bowl.
Cream butter and sugars until light and fluffy.
Add vanilla and eggs, mixing until combined.
Mix in dry ingredients gently.
Fold in chocolate chips, marshmallows, and graham crackers.
Portion dough into large balls and place on baking sheets.
Bake until edges are golden and centers are soft.
Cool briefly before transferring to a rack.

Notes

Use mini marshmallows to prevent melting away.
Bake until centers look slightly underdone for best texture.

Nutrition

Serving Size: 1 cookie
Calories: 280
Sugar: 22
Sodium: 180
Fat: 14
Saturated Fat: 8
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 36
Fiber: 2
Protein: 3
Cholesterol: 45