These s’mores toffee cookies are rich, fudgy, and filled with all the best campfire-cookie energy. The chocolate cookie base is made with brown butter, cocoa, and brown sugar, then loaded with graham toffee bark and swirled with marshmallow fluff.

The edges bake up chewy, the centers stay soft and gooey, and the graham toffee bark gives every bite a little crunch. They’re messy in the best way, especially when the marshmallow gets a little caramelized around the edges.

Highlights Of This Recipe

Complex Flavor Profile: A deep chocolate base enhanced by the nuttiness of brown butter.
Textural Contrast: Combines a soft, fudgy center with crunchy, homemade graham toffee bark.
Gooey Marshmallow Swirls: Features thick, caramelized marshmallow fluff throughout every bite.
Make-Ahead Friendly: The dough benefits significantly from a long chill time, making it perfect for advanced prep.

Essential Prep for Success

Brown the Butter: Ensure your brown butter is completely cooled before starting the dough to maintain the correct emulsion.
The Chill Factor: Plan ahead to chill the dough for at least 3–4 hours, though overnight is highly recommended for the best results.
Toffee Prep: If making the optional bark, allow it to chill until firm before chopping to ensure clean pieces for folding.

Secrets for the Perfect Recipe

The Gentle Fold: When adding the marshmallow fluff, only fold a couple of times; over-mixing will cause the marshmallow to disappear into the dough rather than creating distinct swirls.
The Cookie Scoot: Use a round cutter or glass to "scoot" the cookies immediately after they come out of the oven to create perfectly uniform circles.
Topping for Texture: Press extra pieces of chopped toffee bark into the tops of the warm cookies to give them a polished look and extra crunch.

Yield: Approximately 12–16 large cookies (Estimate based on ingredient volume)

Ingredients

Chocolate Cookie Dough

170 g all-purpose flour
35 g cocoa powder
¼ tsp baking soda
½ tsp salt
¾ tsp baking powder
75 g brown butter, cooled
45 g unsalted butter, softened
1 tsp honey
90 g granulated sugar
110 g light brown sugar
1 large egg
1 egg yolk
1 tsp vanilla extract
205 g graham toffee bark, chopped
170 g marshmallow fluff, store-bought or homemade
- Note: Use less if you want a cleaner, less gooey cookie.

Optional Quick Graham Toffee Bark

Graham crackers, enough to cover a small lined baking sheet
113 g unsalted butter
110 g light brown sugar
Pinch of salt
170 g white chocolate, chopped
Extra crushed graham crackers, optional

Instructions

Optional Quick Graham Toffee Bark

Line a baking sheet with parchment and arrange the graham crackers in a single layer.
In a saucepan, melt the butter, brown sugar, and salt together. Bring to a gentle boil and cook for 2–3 minutes, stirring constantly.
Pour the toffee over the graham crackers and spread evenly.
Bake at 350°F for about 8–10 minutes, until bubbling.
Remove from the oven and sprinkle the chopped white chocolate over top. Let sit for a minute, then spread smooth.
Top with extra crushed graham crackers if desired.
Chill until firm, then chop into bark pieces.

Make the Cookie Dough

In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
In a separate bowl, cream together the cooled brown butter, softened butter, honey, granulated sugar, and light brown sugar until light and fluffy.
Add the egg, egg yolk, and vanilla. Whip again until the mixture is smooth, glossy, and slightly fluffy.
Add the dry ingredients and mix until just combined.
Fold in the chopped graham toffee bark.
Add half of the marshmallow fluff and gently fold once or twice. Add the remaining fluff and fold another one or two times. Don’t fully mix it in—you want thick marshmallow swirls running through the dough.
Scoop the dough into cookie dough balls and chill for at least 3–4 hours, preferably overnight.

Bake

Preheat oven to 350°F and line 1–2 baking sheets with parchment paper.
Space the chilled cookie dough balls apart on the baking sheet. These need room because the marshmallow can spread slightly.
Bake for 14–16 minutes, until the edges are set and the centers still look soft.
Remove from the oven and scoot the cookies while warm to bring the edges back into a round shape.
Top with extra graham toffee bark while the cookies are still warm.
Let cool on the baking sheet before moving.

Notes

For the best texture, chill the dough overnight. It helps the chocolate flavor deepen and keeps the marshmallow from spreading too much. These are best slightly warm when the marshmallow is soft and gooey, but they also get extra chewy once cooled. Store in an airtight container at room temperature.

FAQs About S'Mores Tofee Cookies

Q. Why do I need to chill the dough overnight?

Chilling allows the chocolate flavor to deepen and prevents the marshmallow from spreading excessively during baking.

Q. Can I use less marshmallow?

Yes, you can use less marshmallow fluff if you prefer a cleaner, less gooey cookie.

Q. How do I fix the shape if they spread?

While the cookies are still warm from the oven, "scoot" them using a round object to bring the edges back into a perfect circle.

Q. What is the best way to serve these?

They are best served slightly warm so the marshmallow remains soft and gooey.

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If you loved the rich, campfire-cookie energy of these S’mores Toffee Cookies, you will find even more inspiration in my Fantastic Pastry Cookies ebook. This guide is curated specifically for the home baker who wants to master unique flavor combinations, like brown butter chocolate bases and gooey marshmallow swirls, right in their own kitchen 🍰✨

Download the Fantastic Pastry Cookies Ebook Here

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