Double Chocolate S'mores Cookies
Thick, fudgy double chocolate s'mores cookies packed with gooey marshmallow, melty chocolate chips, and crunchy graham cracker pieces - all the magic of s'mores, right from your oven.No campfire needed!
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.
Nutritional Information
Calories: 239kcalCarbohydrates: 35gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 27mgSodium: 194mgPotassium: 107mgFiber: 2gSugar: 21gVitamin A: 228IUCalcium: 22mgIron: 2mg
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.
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