Double Chocolate S’mores Cookies Recipe

Introduction

These Double Chocolate S’mores Cookies bring together rich cocoa, gooey marshmallows, and crunchy graham cracker pieces for a delightful twist on a classic campfire treat. Perfectly soft and chocolatey, they’re a fun and indulgent dessert for any occasion.

Ingredients

• 12 tbsp unsalted butter (room temperature)
• 1 cup light brown sugar (packed)
• 1/4 cup granulated sugar
• 1 large egg (room temperature)
• 1 large egg yolk (room temperature)
• 2 teaspoons vanilla extract
• 1 1/2 cups + 3 tbsp all-purpose flour (*see notes for measuring flour*)
• 2/3 cup unsweetened dutch cocoa powder
• 1/2 cup mini semi-sweet chocolate chips
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 22 large marshmallows
• Graham cracker chunks and crumbs (for topping)
• Dark chocolate bar pieces (for topping)

Instructions

1. Step 1: Cream the softened butter, light brown sugar, and granulated sugar together for 3 minutes until light and fluffy.
2. Step 2: Mix in the egg, egg yolk, and vanilla extract until just combined.
3. Step 3: Add the flour, cocoa powder, chocolate chips, sea salt, baking soda, and baking powder. Mix until just combined.
4. Step 4: Cover the bowl and chill the dough in the fridge for 1 hour.
5. Step 5: Scoop the dough using a standard two-tablespoon cookie scoop onto a parchment-lined baking tray.
6. Step 6: Flatten each dough ball between your palms. Place one marshmallow long side down in the center of the dough. Wrap and fold the dough around the marshmallow, leaving the top peeking through.
7. Step 7: Place the wrapped dough balls back on the baking tray. Top with crushed graham cracker pieces and crumbs.
8. Step 8: Chill the tray of cookie dough for another 1-2 hours in the fridge. Preheat the oven to 350°F (180°C).
9. Step 9: Bake the cookies spaced 3 inches apart on the parchment-lined tray for 10-11 minutes, until the marshmallow is puffy and the dough starts to split around it.
10. Step 10: Right out of the oven, use a large round cookie cutter to gently push the edges in, making them perfectly round. Place a square of dark chocolate on top.
11. Step 11: Let the cookies cool on a wire rack. Carefully remove from the pan using a spatula if the marshmallow sticks to the parchment. Enjoy!

Tips & Variations

• Use room temperature butter and eggs for easier mixing and better texture.
• For extra gooey cookies, insert two mini marshmallows instead of one large.
• Try using flavored chocolate bars, like caramel or mint, for a unique twist.
• If you don’t have graham crackers, crushed digestive biscuits are a good substitute.
• To prevent spreading, chill the dough thoroughly before baking.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week and bring to room temperature before serving. Reheat gently in the microwave for 10-15 seconds to revive the gooey marshmallow.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the cookie dough?

Yes, you can freeze the dough balls before baking. Wrap each ball individually and freeze for up to 3 months. Thaw in the refrigerator before baking as directed.

What if I don’t have dutch cocoa powder?

You can substitute with natural cocoa powder, but the flavor might be slightly less rich and the color lighter. Adjust sweetness if needed.

Double Chocolate S’mores Cookies Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

These Double Chocolate S’mores Cookies combine rich cocoa, gooey marshmallows, and crispy graham cracker topping for a decadent treat that captures the nostalgic flavors of classic s’mores in a soft, chocolatey cookie. Perfect for chocolate lovers who want a fun twist on traditional cookies.

• Author: Victoria
• Prep Time: 20 minutes
• Cook Time: 11 minutes
• Total Time: 2 hours 31 minutes
• Yield: 22 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 12 tbsp unsalted butter, room temperature
• 1 cup light brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 teaspoons vanilla extract
• 1 1/2 cups + 3 tbsp all-purpose flour
• 2/3 cup unsweetened dutch cocoa powder
• 1/2 cup mini semi-sweet chocolate chips
• 1 teaspoon fine sea salt
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder

Toppings and Filling

• 22 large marshmallows
• Graham cracker chunks and crumbs (for topping)
• Dark chocolate bar pieces (for topping)

Instructions

1. Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with light brown sugar and granulated sugar together for 3 minutes until the mixture is light and fluffy, creating a smooth base for the cookie dough.
2. Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until just combined, ensuring the mixture is uniform without overmixing to maintain cookie tenderness.
3. Combine Dry Ingredients: Gradually mix in the all-purpose flour, unsweetened dutch cocoa powder, mini semi-sweet chocolate chips, fine sea salt, baking soda, and baking powder until just incorporated to form a soft chocolate dough.
4. Chill Dough: Cover the bowl tightly and refrigerate the dough for 1 hour to let it firm up, which helps with shaping the cookies later.
5. Scoop and Flatten Dough: Using a standard two-tablespoon cookie scoop, scoop portions of dough onto a parchment-lined baking sheet. Flatten each scooped dough ball gently between your palms to prepare for filling.
6. Insert Marshmallows: Place one large marshmallow long side down in the center of each flattened dough ball. Wrap and fold the dough up around the marshmallow, leaving the top of the marshmallow peeking through, creating a gooey center.
7. Add Graham Cracker Topping: Place the wrapped dough balls back on the baking tray and sprinkle crushed graham cracker chunks and crumbs over the tops for that classic s’mores crunch.
8. Second Chill: Chill the prepared cookie tray in the refrigerator for another 1 to 2 hours to ensure the dough is firm before baking. During this time, preheat the oven to 350°F (180°C).
9. Bake Cookies: Bake the cookies spaced about 3 inches apart on a parchment-lined baking sheet for 10 to 11 minutes until the marshmallow is puffy and the cookie dough begins to crack slightly around the marshmallow’s edges.
10. Shape and Add Chocolate: Immediately out of the oven, use a large round cookie cutter to gently push the edges of each cookie inward to make them perfectly round. Place a square piece of dark chocolate on top to melt slightly on the warm cookie.
11. Cool and Serve: Allow the cookies to cool on a wire rack. Carefully remove each cookie from the parchment paper using a spatula if needed, as the marshmallow might stick. Enjoy the gooey, chocolatey s’mores cookies warm or at room temperature.

Notes

• To measure flour accurately, spoon the flour into the measuring cup and level it off with a knife rather than scooping directly, to avoid adding too much flour and making cookies dense.
• Chilling the dough twice is crucial for shape and texture, so do not skip the recommended chilling times.
• If marshmallows are sticky or hard to wrap, slightly soften them by leaving at room temperature or warming briefly before assembling.
• Use parchment paper or a silicone baking mat to prevent sticking, especially because of the marshmallow filling.
• For an extra decadent cookie, use high-quality dark chocolate for topping.

Keywords: double chocolate cookies, s’mores cookies, chocolate marshmallow cookies, baked s’mores, chocolate cookie recipe