If you’re looking for the ultimate bakery-style dessert, these Giant S’mores Cookies are guaranteed to impress. Packed with melty dark chocolate, gooey marshmallows, crunchy graham crackers, and a soft, chewy cookie dough, this recipe brings all the classic campfire flavors into one oversized cookie that’s perfect for sharing or enjoying all to yourself.
Why You’ll Love This Recipe
- Thick, bakery-style cookies with crispy edges and soft centers.
- Loaded with gooey marshmallows and rich chocolate.
- Perfect for parties, holidays, and family gatherings.
- Easy to prepare ahead thanks to the chilled cookie dough.
- A fun twist on the classic s’mores dessert everyone loves.
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons sea salt
- 1¼ cups unsalted butter, softened
- 1¼ cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 20-ounce bag dark chocolate chips
- 8 full-size graham crackers, broken into 16 squares
- 4 full-size chocolate bars, broken into 16 pieces
- 15 regular marshmallows
- Flaky sea salt, for finishing
Instructions
- In a medium bowl, sift together the cake flour, bread flour, baking soda, baking powder, and sea salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Reduce the mixer speed to low and gradually add the dry ingredients. Mix only until combined.
- Fold in the dark chocolate chips until evenly distributed.
- Cover the dough with plastic wrap pressed directly against the surface and refrigerate for 24 to 36 hours. The dough can be refrigerated for up to 72 hours.
- When ready to bake, let the dough rest at room temperature for 30 minutes while preheating the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange five graham cracker squares on the baking sheet. Top each with one piece of chocolate and one marshmallow.
- Scoop five 4-ounce portions of dough. Flatten each portion into a large disc and gently wrap it around each graham cracker stack, completely covering the filling.
- Sprinkle the tops with flaky sea salt.
- Refrigerate the assembled cookies for another 25 minutes to help maintain their thick shape.
- Bake the Giant S’mores Cookies for 22–24 minutes, or until golden around the edges while still soft in the center.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Repeat with the remaining dough.
Tips & Tricks
- Chilling the dough creates thicker, chewier cookies.
- Use high-quality dark chocolate for richer flavor.
- Slightly underbake for extra gooey centers.
- Freeze assembled cookie dough portions for future baking.
- Sprinkle flaky sea salt immediately after baking for the best finish.
Details
- Prep Time: 45 minutes (plus 24–36 hours for chilling the dough)
- Cook Time: 22–24 minutes
- Total Time: Approximately 25 hours (including chilling time)
- Yield: 15 giant cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Difficulty: Intermediate
- Dietary Notes: Vegetarian
Notes
- Milk chocolate can be substituted for a sweeter cookie.
- Mini marshmallows are not recommended since they melt too quickly.
- Serve warm with vanilla ice cream or a cold glass of milk.
- Store extra dough for freshly baked cookies later in the week.
Nutrition (Approximate Per Cookie)
- Calories: 620
- Protein: 7g
- Carbohydrates: 80g
- Fat: 31g
- Saturated Fat: 19g
- Sugar: 52g
- Fiber: 3g
- Sodium: 390mg
FAQ
Why should I chill the cookie dough?
Chilling develops flavor and prevents the cookies from spreading too much during baking.
Can I freeze Giant S’mores Cookies?
Yes. Freeze baked cookies or unbaked cookie dough for up to three months.
Can I make smaller cookies?
Absolutely. Divide the dough into smaller portions and reduce the baking time accordingly.
How do I keep the marshmallows from leaking?
Completely seal the filling inside the cookie dough before baking.
Which chocolate works best?
Dark chocolate offers a balanced sweetness, while milk chocolate gives a more classic s’mores flavor.
Storage
Refrigerator: Store in an airtight container for up to 5 days.
Freezer: Freeze baked cookies for up to 3 months.
Reheating: Warm in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes to restore the gooey center.
Similar Recipes
Giant S’mores Cookies Recipe
Giant S'mores Cookies are oversized bakery-style cookies stuffed with graham crackers, chocolate, and marshmallows. Chilled dough creates thick, chewy cookies with crisp edges and gooey centers. Perfect for parties, holidays, and family desserts.
Ingredients
- 2 cups minus 2 tablespoons cake flour
- 1⅔ cups bread flour
- 1¼ teaspoons baking soda
- 1½ teaspoons baking powder
- 1½ teaspoons sea salt
- 1¼ cups unsalted butter softened
- 1¼ cups packed light brown sugar
- 1 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 20- ounce bag dark chocolate chips
- 8 full-size graham crackers broken into 16 squares
- 4 full-size chocolate bars broken into 16 pieces
- 15 regular marshmallows
- Flaky sea salt for finishing
Instructions
- In a medium bowl, sift together the cake flour, bread flour, baking soda, baking powder, and sea salt. Set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Reduce the mixer speed to low and gradually add the dry ingredients. Mix only until combined.
- Fold in the dark chocolate chips until evenly distributed.
- Cover the dough with plastic wrap pressed directly against the surface and refrigerate for 24 to 36 hours. The dough can be refrigerated for up to 72 hours.
- When ready to bake, let the dough rest at room temperature for 30 minutes while preheating the oven to 350°F (175°C).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Arrange five graham cracker squares on the baking sheet. Top each with one piece of chocolate and one marshmallow.
- Scoop five 4-ounce portions of dough. Flatten each portion into a large disc and gently wrap it around each graham cracker stack, completely covering the filling.
- Sprinkle the tops with flaky sea salt.
- Refrigerate the assembled cookies for another 25 minutes to help maintain their thick shape.
- Bake the Giant S’mores Cookies for 22–24 minutes, or until golden around the edges while still soft in the center.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring to a wire rack.
- Repeat with the remaining dough.
Notes
- Milk chocolate can be substituted for a sweeter cookie.
- Mini marshmallows are not recommended since they melt too quickly.
- Serve warm with vanilla ice cream or a cold glass of milk.
- Store extra dough for freshly baked cookies later in the week.
Conclusion
These Giant S’mores Cookies combine everything you love about traditional campfire s’mores with the rich texture of a bakery-style cookie. Thick, chewy, chocolate-filled, and loaded with gooey marshmallows, they’re guaranteed to become a favorite for holidays, celebrations, or anytime you’re craving an unforgettable homemade dessert.