A rich, chewy dark chocolate cookie stuffed full of buttery honeyed graham crackers, sweet chocolate chips and a gooey homemade marshmallow center. These double chocolate s'mores cookies are perfect for a fun and unique way to enjoy your next s'mores craving!
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Why You'll Love This Recipe
- This super easy and decadent chocolate cookie dough can be made with just one bowl and no stand mixer is required
- The homemade marshmallow fluff is eggless, made without corn syrup, and whips up in less than 15 minutes!
- These cookies taste just like a classic s'mores
- They're soft, chewy, and the marshmallow filling is super gooey!
Ingredient Notes and Substitutions
- Gelatin- this recipe calls for a packet of powdered gelatin to stabilize the marshmallow.
- Agave nectar- agave will make the marshmallows soft and squishy, and can be substituted with honey.
- Graham cracker crumbs- this recipe calls for standard Honey Graham Crackers that are crushed and added to the cookie dough.
Recipe Instructions
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
Step 1: In a medium bowl, combine the melted butter and sugars. Mix to combine.
Step 2: Add the room temperature egg to the bowl and mix to combine it well into the sugar and butter.
Step 3: Add the flour, cocoa powder, baking soda, baking powder, salt, and chocolate chips, and graham cracker crumbs to the bowl and mix until combined.
Step 4: Use a large cookie scoop to scoop the dough onto a parchment lined tray.
Step 5: Roll each dough ball in your hands until they're perfectly round. Then flatten the dough ball as flat as possible.
Step 6: Spray your hands with a bit of non stick baking spray.
Step 7: Grab about 1 tablespoon worth of marshmallow and place it in the center of the flattened dough.
Step 8: Fold the dough up and around the marshmallow until it's almost completely encased.
Step 9: Sprinkle the tops of the cookie dough balls with more crushed graham cracker crumbs. Chill the dough in the fridge for at least 45 minutes.
Tips for Making the Marshmallows
Boil the sugar and agave together until they reach 240F.
After boiling the sugar, 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!
Whip the marshmallow until it's thick and larger in volume. It will be very sticky and gooey. Stick the marshmallow in the fridge to firm before using.
Spray your hands with non stick baking spray before handling the marshmallow so it doesn't stick to your hands.
Storage and Freezing Instructions
Store the marshmallow in a sealed container at room temperature for up to 3 weeks.
Once baked, keep the cookies in a sealed container or wrapped tightly on a baking tray for 2-3 days.
To freeze the cookies, once filled with the marshmallow, place on a tray and freeze them until solid. Then store the cookies in a container in the freezer for 3-4 weeks.
FAQ and Expert Tips
There is no substitute for the graham crackers.
See storage and freezing instructions above.
See storage and freezing instructions above.
Expert Tips
- Always spoon measure your flour when baking- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Let the dough chill- Let the dough chill 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!
- Drop the tray after baking- When the cookies come out of the oven, give them a nice drop on the counter to flatten the cookie even more.
more cookie recipes to try
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Recipe 📖
Double Chocolate S'mores Cookie Recipe
Equipment
- small pot
- thermometer
- 4qt stand mixer, mixing bowl, and whisk attachment
- medium mixing bowl
- baking tray
- parchment paper
Ingredients
For the Marshmallow Fluff
- 1 ½ packets gelatin, about 1 ½ tbsp
- ¼ cup cold water
- ¾ cup sugar
- ½ cup agave nectar
- 1 teaspoon vanilla extract
For the Cookie Dough
- ½ cup unsalted butter, 1 stick
- ¾ cup dark brown sugar
- ¼ cup white sugar
- 1 large egg, room temperature
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon 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
Instructions
Making the Marshmallow Fluff
- In a stand mixing bowl, add the gelatin and cold water and mix to combine. Attach the whisk attachment.1 ½ packets gelatin, about 1 ½ tbsp, ¼ cup cold water
- 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.¾ cup sugar, ½ cup agave nectar
- 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.1 teaspoon vanilla extract
- 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.½ cup unsalted butter, 1 stick, ¾ cup dark brown sugar, ¼ cup white sugar
- Add the room temperature egg and vanilla extract and whisk to combine them into the butter and sugar.1 large egg, room temperature, 1 teaspoon vanilla extract
- Add the cocoa powder, flour, baking powder, baking soda, chocolate chips, graham cracker crumbs, and mix with a spoon to combine.½ teaspoon baking soda, 1 cup all-purpose flour, ⅓ cup cocoa powder, ⅓ cup crushed grahama cracker crumbs, ¼ cup semi-sweet chocolate chips, ½ teaspoon baking powder
- 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 tablespoon pieces of marshmallow and place it on top of the dough ball.½ cup homemade or store bought marshmallow fluff
- 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!
Notes
Expert Tips
- Always spoon measure your flour when baking- This means using a spoon to fluff the flour first, then spoon it into your measuring cup. This will give the most accurate results when baking without a kitchen scale.
- Let the dough chill- Let the dough chill 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!
- Drop the tray after baking- When the cookies come out of the oven, give them a nice drop on the counter to flatten the cookie even more.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Miranda says
These are hands down the best cookies I’ve EVER had. They taste just like you’re eating a s’mores and that homemade marshmallow was so delicious and easy to make! Will be baking these up again soon