Introduction

Double Chocolate S’mores Cookies combine the rich flavor of cocoa with the iconic gooeyness of marshmallows and graham crackers. Perfectly chewy and loaded with chocolate, these cookies bring the fun of s’mores to your baking tray anytime.

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

Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: In a large bowl, beat the room temperature butter with the light brown sugar and granulated sugar until creamy and smooth.
Step 3: Add the egg, egg yolk, and vanilla extract to the butter mixture. Mix well until fully combined.
Step 4: In a separate bowl, whisk together the all-purpose flour, cocoa powder, fine sea salt, baking soda, and baking powder.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep cookies tender.
Step 6: Fold in the mini semi-sweet chocolate chips evenly throughout the dough.
Step 7: Scoop dough onto the prepared baking sheets, spacing cookies about 2 inches apart.
Step 8: Cut marshmallows in halves or thirds depending on size and gently press them onto the top of each cookie.
Step 9: Sprinkle graham cracker chunks and crumbs on top of the marshmallows, then add small pieces of dark chocolate bar over each cookie.
Step 10: Bake cookies for 10-12 minutes, or until edges are set but centers still look slightly soft. The marshmallows should be lightly toasted.
Step 11: Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra gooey cookies, add a marshmallow piece in the center of the dough ball before baking.
Use crushed graham crackers mixed into the dough for a more intense s’mores flavor.
Swap dark chocolate with milk or white chocolate pieces depending on your preference.
Chill the dough for 30 minutes if you want thicker cookies with a chewier texture.

Storage

Store cookies in an airtight container at room temperature for up to 4 days. To refresh before serving, warm them up in the microwave for about 10 seconds to soften the marshmallow and chocolate. Cookies can also be frozen for up to 2 months; thaw at room temperature before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular cocoa powder, but the flavor may be slightly more acidic and less mellow. The texture of the cookies might also change a bit.

How do I measure flour correctly for this recipe?

Spoon the flour into your measuring cup and level it off with a knife to avoid packing, which can lead to dense cookies. Avoid scooping flour directly with the measuring cup.

Double Chocolate S’mores Cookies Recipe

Print Recipe

★★★★★

4.7 from 130 reviews

These Double Chocolate S’mores Cookies combine the nostalgic flavors of s’mores with rich, fudgy double chocolate cookies. Perfectly soft and chewy, loaded with mini chocolate chips, marshmallows, graham cracker chunks, and topped with dark chocolate pieces, these cookies are an indulgent treat that capture the essence of a campfire classic in every bite.

Author: Nora
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 22 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet 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

Dry Ingredients

1 1/2 cups + 3 tbsp all-purpose flour (see notes for measuring flour)
2/3 cup unsweetened Dutch cocoa powder
1 teaspoon fine sea salt
1 teaspoon baking soda
1/2 teaspoon baking powder

Add-ins and Toppings

1/2 cup mini semi-sweet chocolate chips
22 large marshmallows
Graham cracker chunks and crumbs (for topping)
Dark chocolate bar pieces (for topping)

Instructions

Prepare the Dough: In a mixing bowl, cream together the room temperature unsalted butter, light brown sugar, and granulated sugar until smooth and fluffy. Beat in the large egg, egg yolk, and vanilla extract until fully combined.
Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, Dutch cocoa powder, fine sea salt, baking soda, and baking powder. Gradually add the dry ingredients into the wet mixture, mixing until just combined to form the chocolate cookie dough.
Add Chocolate Chips: Fold in the mini semi-sweet chocolate chips evenly throughout the dough to ensure pockets of melted chocolate in each cookie.
Portion the Dough: Divide the dough into cookie-sized portions on a baking sheet lined with parchment paper, leaving space between each for spreading.
Add Marshmallows and Toppings: Press a few large marshmallows into the tops of each dough ball, then sprinkle graham cracker chunks and crumbs over the cookies. Place small pieces of dark chocolate bar on top for a melty, rich topping.
Bake the Cookies: Preheat the oven to 350°F (175°C). Bake the cookies for 10-12 minutes, or until the edges are set but the centers remain soft. The marshmallows should be lightly toasted and melty.
Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature for the best gooey s’mores experience.

Notes

For measuring flour accurately, spoon the flour into your measuring cup and level it off with a knife instead of scooping directly to avoid packing.
You can substitute dark chocolate chunks for semi-sweet chocolate chips for a more intense chocolate flavor.
These cookies are best served fresh but can be stored in an airtight container for up to 3 days.
Using room temperature ingredients ensures better mixing and a softer cookie texture.

Keywords: double chocolate cookies, s’mores cookies, chocolate marshmallow cookies, campfire cookies, dessert, chocolate treat