These Double Chocolate S’mores Cookies are everything you love about a campfire treat packed into one thick, fudgy, bakery-style cookie. Rich cocoa dough loaded with melty chocolate chips, gooey marshmallow, and a crunch of graham cracker - all baked right in your oven, no campfire required. You only need one bowl, no mixer, and simple pantry ingredients to pull these off.
If you’re a chocolate lover who also has a soft spot for that nostalgic s’mores flavor, these double chocolate s’mores cookies are going to become your new obsession. The combination of deep chocolate, toasty marshmallow, and buttery graham cracker is pure magic. Whether you’re baking for a family gathering, a summer barbecue, or a late-night dessert craving, these cookies are always a hit.
The best part? No mixer and no complicated steps required. Made with simple pantry staples, these cookies come together quickly and bake up beautifully every time. Just mix, scoop, and bake for a homemade treat that captures the flavors of summer in every bite.
If you love easy s’mores treats , you’ll also want to try my s’mores chocolate chip cookie bars or fudgy s’mores brownies.
Why You Will Love These S'mores Cookies
- One Bowl Wonder: Everything mixes together in a single bowl with just a wooden spoon, making cleanup a breeze.
- Deep Double Chocolate Flavor: Dutch-process cocoa plus chocolate chips give these cookies an intense, fudgy chocolate punch in every bite.
- Campfire Flavor Anytime: All the nostalgic s’mores taste without needing an actual campfire or outdoor adventure.
- Thick and Chewy Texture: These cookies bake up with crisp edges, a soft and tender center, and pockets of gooey marshmallow that stretch when you pull them apart.
Ingredient Notes
- All-Purpose Flour: Provides the structure for these chewy cookies. Measure by spooning into your measuring cup and leveling off for the best texture. Too much flour will make them dry and cakey.
- Light Brown Sugar: Creates that soft, chewy texture. You can substitute with dark brown sugar as well. Pack it firmly into your measuring cup for accurate measurement.
- Butter: Use unsalted butter at room temperature for easy mixing. It should give slightly when pressed but not be melted or too soft. This creates the perfect cookie texture.
- Eggs: Bind everything together and add moisture. Room temperature eggs mix more easily into the dough, so take them out about 30 minutes before baking.
- Cocoa Powder: Gives these cookies their rich chocolate base flavor. I recommend dutch process powder for a rich chocolatey flavor Use unsweetened cocoa powder and sift it if it’s lumpy to prevent dry pockets.
- Chocolate Chips: Semi-sweet chocolate chips add extra chocolate richness and create lovely melty pockets. You can use milk chocolate if you prefer sweeter cookies.
- Regular sized Marshmallows: The star ingredient that makes these s’mores cookies! This recipe uses large marshmallows, not mini ones. In testing, I found the big marshmallow yields the best gooey centers
- Graham Crackers: You can use any flavor of graham cracker, I used classic honey graham crackers.Crush them into chunky pieces and powder, so you get that classic graham cracker crunch in every bite. About 4-5 full crackers should do it.
- Hershey’s Chocolate squares: Optional here to give that classic s’mores look. You can use skip it or use regular chocolate chips.
Step By Step Instructions
Here is how to make these s’mores cookies.You can use a stand mixer fitted with a paddle attachment or a large bowl with a sturdy spatula. Preheat your oven to 350°F and line two large baking sheets with parchment paper.
Step 1: In a large mixing bowl, whisk together the softened butter, brown sugar, and granulated sugar until smooth and combined.
Step 2: Add the egg, egg yolk and vanilla extract, whisking until the mixture is glossy and well blended.
Step 3: Add the flour, cocoa powder, baking soda, and graham cracker crumbs directly to the wet ingredients. Stir with a wooden spoon or rubber spatula until just combined and no dry flour streaks remain.
Step 4: Stir in the chocolate chips.
Step 5: Using a 2 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Form each cookie dough ball around a large marshmallow, leaving a small opening at the top for the marshmallow to peek through. Then chill them in the fridge for 2-3 hours.
Step 6: When ready to bake, place the cookies spaced 2-3 inches apart on a lined tray and bake for 10-11 minutes or until the edges are set but centers still look slightly soft. While the cookies are cooling top each with some graham cracker pieces and chocolate pieces.
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Tricks
- Don’t Overbake: These cookies continue cooking on the hot pan after you remove them from the oven. They should look slightly underdone when you take them out for the perfect chewy texture.
- Room Temperature Ingredients: Make sure your eggs are at room temperature for easier mixing and better texture. Cold eggs can cause the melted butter to solidify.
- Chill the dough. This step is important because the dough needs to be cold before stuffing them, otherwise, it will be a sticky mess. It also keeps the cookies from spreading too much in the oven.
- Even Baking: Use a cookie scoop for uniform cookies that bake evenly, or make sure hand-dropped cookies are similar in size.
- Don’t Crowd the Pan: Give cookies plenty of space to spread, or they’ll bake unevenly and might stick together.
- Press Extra Toppings On After Baking: For the most gorgeous, bakery-worthy look, press a few extra chocolate chips and marshmallows onto the tops of the cookies immediately after they come out of the oven while they’re still soft.
- Scoot Technique for Perfect Rounds: Right when cookies come out of the oven, place a large round cookie cutter or drinking glass around each cookie and use a circular motion to scoot the edges into a perfect circle.
FAQ’s
The edges should be set and the centers should still look slightly soft and underdone. They’ll finish cooking on the hot pan after you remove them from the oven.
This usually happens when the butter is too warm or the dough is too warm. Make sure to chill the dough before baking.
Mini Marshmallows tend to melt/dissappear completely if the oven is too hot or they’re overbaked. Make sure your oven temperature is accurate and don’t overbake the cookies.
Storage & Freezing
- Room Temperature: Store cooled s’mores cookies in an airtight container at room temperature for up to 1 week. Place a slice of bread in the container to help maintain their soft, chewy texture.
- Refrigerator: These cookies don’t need to be refrigerated, but you can store them in the fridge for up to 2 weeks if you prefer. Let them come to room temperature before serving for the best texture.
- Freezer: Freeze baked cookies in airtight containers or freezer bags for up to 3 months. You can also freeze scooped cookie dough balls on a tray, then transfer to freezer bags and bake directly from frozen (add 1-2 extra minutes to baking time).
- Make Ahead: The cookie dough can be made up to 3 days ahead and stored covered in the refrigerator, making it perfect for busy schedules or planned treats.
More Cookie Recipes You Will Love
Recipe
Double Chocolate S’mores Cookies
Equipment
- 2 large baking sheets
- 1 Stand Mixer optional
Ingredients
- ¾ cup (177g) unsalted butter softened to room temperature
- ½ cup (100g) granulated white sugar
- ¾ cup (155g) light brown sugar packed
- 1 egg + 1 egg yolk at room temperature
- 1 teaspoon vanilla extract
- 1 ¾ cups (210) all-purpose flour
- ½ cup (45g) cocoa powder preferably dutch-processed
- ⅓ cup graham cracker crumbs
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup semi sweet chocolate chips
- 20 regular marshmallows
- 4-5 graham crackers for topping
- Hershey's chocolate bar pieces for topping
Instructions
- In a small bowl, whisk together the flour, cocoa powder, graham cracker crumbs, baking soda, and salt.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth.
- Add the egg, egg yolk, and vanilla extract to the butter-sugar mixture and whisk until fully combined and the mixture looks slightly thickened.
- Add the dry ingredients to the wet ingredients and fold with a rubber spatula until just combined and no dry streaks remain. Do not overmix.
- Fold in the chocolate chips.
- Scoop the dough with a medium cookie scoop (two-tablespoons) onto a parchment-lined baking tray.Then flatten each dough ball between your palms. Place one large marshmallow long side down in the center of the dough. Wrap and fold the dough up around the marshmallow, leaving just the top peaking through the dough
- Place the cookie dough balls to chill 2-3 hours in the fridge. When ready to bake preheat the oven to 350 F/180 C.
- Bake the cookies spaced 3 inches apart on a parchment-lined baking tray for 10-11 minutes until the marshmallow is puffy.
- Use a large round cookie cutter to scoot the edges in and make them perfectly round. Stick a piece of chocolate and graham crackers on top of each cookie.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chill the dough: Don’t skip the chill time. It prevents spreading and gives you thick, bakery-style cookies.
- Measure flour carefully: Spoon flour into your measuring cup and level it off. Too much flour leads to dry, cakey cookies.
- Underbake for fudgy results:The cookies will look underdone in the center when you pull them from the oven. That’s perfect – they firm up as they cool.
- Dairy-free option:Use vegan butter and dairy-free chocolate chips for an easy dairy-free version.
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