Double Chocolate S’mores Cookies Recipe
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.
- 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
