These s’more chocolate chip cookies are filled with melty chocolate and mini marshmallow bits. The graham crackers come in the form of crumbs, or “dirt,” that coat the outside of the cookies!
If this dessert sounds like it’s up your alley, I also have s’mores pie, s’mores muffins, and these no-bake s’mores bars that you can try.
These are a twist on my chewy chocolate chip cookies stuffed with Jet Puffed Mallow Bits! They’re reminiscent of my original s’mores cookies and just as easy to make. You can mix the cookie dough in one bowl in minutes.
I call these “dirty cookies” because they’re rolled in graham cracker crumb “dirt,” similar to the Oreo dirt in a dirt cake and my dirty chocolate chip cookies. After sharing the latter, I received a note from a reader who suggested replacing the Oreo crumbs with graham crackers to make a s’mores version. Genius!
Why Bake These “Dirty” S’more Chocolate Chip Cookies
- S’mores flavor, without the campfire. Coating the chocolate chip and marshmallow cookies in graham cracker crumbs makes them taste like s’mores!
- Minimal chilling. The cookie dough is super simple. There’s only 1 hour of chilling time, or you can make the dough ahead so it’s ready to bake for a last-minute dessert.
- Soft-baked and gooey. An extra egg yolk, chilling the cookie dough, and leaving the cookies slightly underbaked are my secrets to soft, chewy, bakery-style chocolate chip cookies.
What You’ll Need
These are the ingredients needed to make these s’more chocolate chip cookies covered with graham cracker crumbs. Scroll to the recipe card for the printable recipe with exact measurements.
- Butter – Salted or unsalted and cold from the fridge. Cut the cold butter into cubes.
- Brown Sugar – I use light brown sugar, but regular or dark brown sugar will give the cookies a deeper flavor.
- Egg – One whole egg, plus an extra egg yolk to make these chocolate chip cookies chewier.
- Vanilla – Make sure to use pure vanilla extract when possible, and not imitation.
- Baking Soda and Salt – Use fresh baking soda. If it’s old or expired, your cookies may turn out flat.
- All-purpose Flour – Spoon and level the flour, or weigh it using a kitchen scale, to avoid adding too much.
- Chocolate Chips – Any kind. I use milk chocolate, but semi-sweet, dark, or white chocolate chips will all work. You can also use chopped-up Hershey Bars or baker’s chocolate.
- Marshmallows – I use Jet Puffed Mallow Bits in my cookies, which are little dehydrated marshmallows. They’re like the dry mini marshmallows you get in hot chocolate mixes, minus the hot chocolate. I’m mildly obsessed! I buy them at Target and Walmart.
- Graham Crackers – You’ll need about 6-7 graham cracker sheets to make 1 cup of crumbs when ground. Pulverize the graham crackers in the food processor or use a zip-top bag and a rolling pin.
Can I Use Regular Mini Marshmallows?
Yes, I’ve heard from readers who have replaced the mallow bits with chopped mini marshmallows folded into the cookie dough instead. Mini marshmallows are gooier and meltier, but they still taste delicious.
Another option is to press the mini marshmallows into the tops of the cookies in the last 2-3 minutes of baking. Or, cut the marshmallows in half and add them on top of the hot cookies right as they come out of the oven. For a toasted effect, lightly torch the marshmallows or place the cookies under the broiler.
How to Make S’more Chocolate Chip Cookies
I don’t recommend skipping the chilling step in this recipe. Chilling the s’more cookie dough not only develops the flavors but also prevents spreading. But if your cookies do spread a little while they bake, don’t worry. Right as they come out of the oven, use the edge of a glass to gently reshape the warm cookies. They’ll be good as round again in no time!
- Mix the wet ingredients first. Cream the butter and sugar together, then add the egg, yolk, vanilla, salt, and baking soda. Mix until smooth.
- Add the dry ingredients. Slowly add the flour. Lastly, fold in the chocolate chips and marshmallows.
- Chill the dough. Cover the cookie dough and chill it in the fridge for 1 hour.
- Coat the cookies. Meanwhile, place the graham cracker crumbs in a bowl. Scoop and roll the cookie dough into balls. Roll the dough balls in the graham cracker crumbs to coat. Arrange the coated cookies on a baking sheet lined with parchment paper.
- Bake. Bake the cookies at 350ºF for 9-10 minutes until they’re just golden at the edges and still soft in the centers. Let the cookies rest on the baking sheet for 3 minutes, then move them to a wire rack to cool.
Make the Cookie Dough Ahead
You can keep the chocolate chip and marshmallow cookie dough covered in the fridge for up to 2 days before baking. When it’s time to bake, prepare the graham cracker crumbs and roll and coat the cookies as directed.
Tips for Perfect Cookies
- Use cold butter. Starting the cookie dough with cold butter makes it less likely to spread. It also saves having to bring the butter to room temperature.
- Chill the cookie dough. Let the dough chill for at least 1 hour. It’s easier to handle when it’s chilled.
- Leave space between the cookies. Place the cookies approximately 2 inches apart on the baking sheet, in case they spread while baking.
- Don’t overbake. For soft-baked chocolate chip cookies, pull them from the oven while they’re still underbaked. They’ll continue to set up on the baking sheet afterward. If your cookies look golden brown all over, they’re overbaked.
Variations
- Browned butter. Browning butter gives it a rich, nutty flavor. Follow the steps in my brown butter chocolate chip cookies, and chill the brown butter in the fridge afterward.
- Skip the graham cracker crumbs. If you prefer, you can make these s’more chocolate chip cookies without covering them in cookie crumbs. Rather than grinding the graham crackers, chop them into chunks and fold them into the cookie dough instead.
- S’more chocolate cookies. Make chocolate chocolate chip cookies filled with mini marshmallows and rolled in graham crackers for a chocolate version.
Storage
- On the counter. Store these s’more chocolate chip cookies in an airtight container at room temperature for up to 3 days.
- In the freezer. Freeze the cookies for up to 2 months. They’ll thaw quickly enough at room temperature whenever a craving for s’mores strikes!
More Chocolate Chip Cookies Recipes
Dirty S’more Chocolate Chip Cookies
- Prep Time: 20 minutes
- Chill Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 30 minutes
- Yield: 36 cookies 1x
- Category: Cookies, Dessert
- Method: Baking
- Cuisine: American
Description
These dirty s’more chocolate chip cookies are filled with melty chocolate and mini marshmallows, covered in graham cracker crumb “dirt”! It’s a fun twist on chewy homemade chocolate chip cookies.
Ingredients
- 1 cup butter, cold cubed
- 1 1/4 cups light brown sugar
- 1 egg plus 1 yolk
- 2 teaspoons vanilla
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 1/2 cups flour
- 2 cups milk chocolate chips
- 1 ( 3 ounce) container Jet Puffed Mallow Bits
- 1 cup graham cracker crumbs (about 6–7 full sheets pulverized)
Instructions
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar together on medium high speed for 2 minutes until light and fluffy.
- Add the egg, yolk, vanilla, salt and baking soda and continue mixing for 1 more minute until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low and add in the flour, mixing until just combined.
- With mixer still on low add in the chocolate chips and Mallow Bits until evenly incorporated.
- Cover the dough and chill it in the refrigerator for at least an hour.
- Preheat the oven to 350°F/175°C
- Line a baking sheet with parchment paper. Place the graham cracker crumbs in a medium bowl. Scoop out 2 tablespoons of the cookie dough and roll it into a ball. Place the ball into the graham cracker crumbs and coat evenly.
- Place the dough onto the baking sheet 2- inches apart and bake for 9-10 minutes until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 3 minutes before transferring them to a wire rack to cool completely.
Notes
- Store airtight at room temperature for up to 3 days.
Help! I made the Dirty S’mores cookie recipe as directed but the dough was very thick—it broke my cookie scoop. The cookies tasted great but were very heavy. What did I do wrong?
Why cold cut butter? I am new to cookie baking and am curious.
Cold butter is easier to cube and easier to cream with sugars. Honestly I have used room temp too and it works fine but cubing is easier if cold. Also I sometimes don’t have time to wait for butter to get to room temp so I end up using cold despite recipe instructions.
Can someone tell me if that is self- rising flour or plain flour?
just all purpose flour!
When I make s’more cookies I normally put some pulverize graham crackers in with the flour. Do you think if I did that with this recipe that the graham cracker taste would be overwhelming?
Happy belated birthday! Hope it was a good one. I believe my boys will love these cookies…and the tamale pie will be our dinner one night!
Happy Birthday!