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One Big S’mores Chocolate Chip Cookie

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  • Author: Elizabeth Buuck
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes + Chill Time
  • Yield: 1 XL Cookie 1x


One extra large single serve S’mores cookie packed with chocolate, grahams, and gooey marshmallow.


  • 2 TBSP (27g) Unsalted Butter, melted
  • 2 TBSP (40g) Dark Brown Sugar
  • 1 TBSP (20g) Granulated Sugar
  • 1 TBSP (17g) Whole Whisked Egg
  • 1/4 tsp Pure Vanilla Extract
  • 6 TBSP (50g) All Purpose Flour
  • 1 TBSP (7g) Graham Cracker Crumbs
  • 1/4 tsp Baking Soda
  • Pinch of Salt
  • 3 TBSP (45g) Chocolate *see notes
  • 10 Mini Marshmallows
  • Flaky Salt, optional


  • In a small/medium mixing bowl, melt the butter and allow it to cool slightly.
  • Whisk in the sugar and brown sugar until combined.
  • In a separate small bowl, whisk the egg until it’s very well combined with no stringy egg whites remaining.
  • Add 1 TBSP of the whisked egg and add that and the vanilla to the butter/sugar mixture. Whisk for at least 1 minute or until the mixture slightly lightens in color and becomes glossy.
  • Add in the flour, crushed graham crackers, baking soda, and salt. Mix until combined with just a few flour streaks remaining.
  • Add in the chocolate and mix to combine.
  • Scoop the dough onto a parchment lined cookie sheet and chill for 10 minutes while you preheat your oven or air fryer.
  • Preheat the oven to 350 or the air fryer to 310. After 10 minutes, remove the dough from the fridge and roll it into a ball in your hands. Use your thumbs to create a well in the center of the dough. Fill it with 10 mini marshmallows and a few chocolate chips. Fold the dough up and around the marshmallows so that they’re tucked in, but still peaking out the top.
  • In the air fryer bake the cookie for a total of 12 minutes. *see notes for regular oven instructions
  • Bake for 10, remove the cookie and bang it on the counter 2-3 times to help it flatten and spread, then put it back in the air fryer for the remaining 2 minutes. Take it out and again, bang it on the counter to help it spread.
  • Use a rubber spatula or spoon to scoot any runaway edges back into place.
  • Top with extra chocolate, graham cracker crumbs, and flaky salt.
  • Let the cookie sit on the hot cookie sheet for 10 minutes to firm up enough to handle.



For chocolate -I like to use a mix of milk chocolate chips and a chopped semi sweet or dark chocolate bar. My favorite chocolate bars for those melty pools of chocolate are these Lindt chocolate bars.

If you’d rather bake in a regular oven, follow the same instructions, but bake for a total on 15 minutes. Bake for 13, remove and bang the pan on the counter, then bake for the remaining 2 minutes. See the images below to reference how cookie looks after 10 minutes, after additional 2 minutes, and after topping with extra chocolate.