A rich, chewy dark chocolate cookie stuffed full of buttery honeyed graham crackers, sweet chocolate chips and a gooey homemade marshmallow center. The homemade marshmallow fluff is eggless, made without corn syrup, and whips up in less than 15 minutes! These double chocolate s'mores cookies are perfect for a fun and unique way to enjoy your summer dose of s'mores. Bring them to your next barbecue, social gathering, family celebration or bake them to accompany your next movie night. However you decide to enjoy them, they are mouthwatering delicious and highly addicting!
How to Make Marshmallow Fluff
The homemade marshmallow fluff is incredibly easy to make, eggless, and made without corn syrup! The batch is large enough to bake the full cookie recipe plus extra for the next batch... Which we all know you'll be making 😉
Ditch the eggs and corn syrup!
That's right, no need to separate any eggs or use any corn starch for the homemade marshmallow fluff. Adding some gelatin to our marshmallow gives it good structure and gives them their classic fluffy, elastic and squishy texture.
To replace the corn syrup agave nectar is used instead, which is a perfect substitute that will still give our marshmallow plenty of sweetness. There are only a few other ingredients needed to make the marshmallows:
Marshmallow fluff ingredients
- White sugar
- Agave nectar
Whip it good
To ensure we get the fluffiest, lightest marshmallow ever, you'll first boil the sugars together until they reach 240F. This is the perfect temperature needed to keep the marshmallows gooey and sticky like a store bought one would be.
After boiling the sugar, you're going to pour the sugar into a mixing bowl with the gelatin and whip it for just a few minutes. It will only need to whip for 2-4 minutes before it's ready!
Once the marshmallow has been whipped, it will be super sticky, gooey. It's best to stick it in the fridge to firm up before we stuff it into our chewy double chocolate s'mores cookies.
Storing the marshmallow fluff
It's best to store the marshmallow in a sealed container at room temperature.
It will keep for up to 3 weeks!
Making the Chewy Chocolate Graham Cracker Dough
A one bowl wonder
This super easy and decadent chocolate cookie dough can be made with just one bowl and no stand mixer is required. To make these chocolate marshmallow cookies super easy, we use melted butter instead of softened butter which gives the cookie a slightly crisp edge and a softer and chewier center than if we used softened butter.
These bakery style marshmallow s'more cookies are irresistibly indulgent, mainly due to the dark cocoa powder added to the dough itself. Adding dark cocoa powder to the dough also contributes to their extra chewy and moist texture. What makes them double chocolate is the addition of the semi-sweet chocolate chips!
We need to balance out the soft and delicate texture of the cookie dough, which is where the buttery graham cracker crumbs come in! You can use any store bought plain honey graham crackers which you will crush with your hands. Instead of crushing them completely into a powder you want to leave some big pieces to give the dough some crunch!
Stuffing the cookies
Now here comes the most exciting and fun part of these double chocolate s'mores cookies! The marshmallow fluff stuffed cookie center! Can you really bake marshmallows in cookies? The answer is definitely yes.
Since the marshmallow fluff has been in the fridge while the dough was being made, it should be more firm to work with. To stuff the cookies, first scoop the dough onto a parchment lined tray. If the marshmallow is still too sticky, you can spray your hands with some non stick spray.
Then you'll take about 1 tbsp of the marshmallow and stick it on top of the dough ball.
The most important part of adding the marshmallow to the dough is to prevent it from oozing out of the cookie while they're baking. To prevent that from happening, you want to push up the sides of the dough towards the marshmallow so that it surrounds it. The marshmallow should still be visible but be nice, snug, and supported by the dough on all sides.
FAQ + Expert Tips and Tricks
- What can you use instead of the graham crackers?
- I can't say I have substituted anything for the graham cracker crumbs so I do not recommend it!
- Can you freeze the cookie dough?
- Because marshmallows have gelatin in them, they freeze relatively well, however they will still remain soft and sticky even in the freezer. I recommend freezing the dough balls by themselves, then taking them out to get to room temperature before stuffing them with the marshmallow.
- How long do the cookies last once baked?
- The cookies will stay soft and chewy for 2-3 days after baking. Keep them stored in an airtight container or on a tray covered in plastic wrap.
Tips and Tricks
- Once the chocolate marshmallow cookies have been stuffed and sprinkled with the graham crumbs, place them in the fridge for at least 45 minutes to an hour. This will help the marshmallow stay in the center of the cookie while it bakes and not spill out over the sides. If you can keep them in the fridge for at least 24 hours, that's even better!
- When the cookies come out of the oven, give them a nice drop on the counter to flatten the cookie even more for a large bakery style sized cookie!
More delicious cookie recipes
- Chocolate Chip Oreo Cookies
- Gluten Free Chocolate Chip Oatmeal Cookies
- Chocolate Snickerdoodle Cookies
Double Chocolate S'mores Cookie Recipe
For the Marshmallow Fluff
- 1 ½ packets gelatin, about 1 ½ tbsp
- ¼ cup cold water
- ¾ cup sugar
- ½ cup agave nectar
- 1 tsp vanilla extract
For the Cookie Dough
- ½ cup unsalted butter, 1 stick
- ¾ cup dark brown sugar
- ¼ cup white sugar
- 1 egg, room temperature
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- ⅓ cup cocoa powder
- ⅓ cup crushed grahama cracker crumbs
- ¼ cup semi-sweet chocolate chips
- ½ cup homemade or store bought marshmallow fluff if using store bought marshmallow fluff, place in the fridge while you make the cookie dough to firm up before using
Making the Marshmallow Fluff
- In a stand mixing bowl, add the gelatin and cold water and mix to combine. Attach the whisk attachment.
- In a small pot, add the sugar and agave and place on the stove over medium high heat. Boil the sugar for 7-8 minutes, or until the sugar reaches 240 degrees F. Then start the mixing bowl to start whisking on low, speed 2-3. Slowly pour in the hot sugar into mixing bowl until it's all added. Turn the mixer up to high, speed 6 and whip for 2 minutes.
- Stop the mixer and add the vanilla extract. Mix just until combined. Place the marshmallow into a small bowl or container and place it in the fridge.
- If using store bought marshmallow fluff, also throw it in the fridge while you make the cookie dough.
Making the Chocolate Cookie Dough
- In a medium bowl, melt the butter in the microwave. It should just be melted! Then add the brown and white sugar. Whisk to combine.
- Add the room temperature egg and vanilla extract and whisk to combine them into the butter and sugar.
- Crush the graham cracker crumbs with your hands into a mix of having some large and small pieces. Add to the dough and mix to combine with a spoon.
- Add the cocoa powder, flour, baking powder, baking soda, and chocolate chips and mix with a spoon to combine.
- Using a large cookie scoop, scoop the cookies on to a parchment lined baking tray, there should be about 8 cookies. Then take the marshmallow fluff from the fridge. If the marshmallow is still really sticky, spray your hands with some non stick cooking spray before handling. Then rip off about 1 tbsp pieces of marshmallow and place it on top of the dough ball.
- Using your hands, cup the dough up and around the sides of the marshmallow so that you can still see the top of it, but its encased completely in the dough. This will prevent the marshmallow from oozing out of the cookie while its baking.
- Once all the dough balls have been stuffed with the marshmallow, place them back on the parchment lined tray and sprinkle them with extra graham crumbs. Place the tray in the fridge for at least 45 minutes to an hour.
- Then preheat the oven to 350 and bake the cookies for 12-13 minutes. Let them cool completely before removing. Enjoy!