Chocolate s’mores cookies are chewy double chocolate cookies stuffed with marshmallows, graham crackers, and dark chocolate. This twist on a summer classic will satisfy any s’mores craving!
Traditional s’mores are out, and s’mores brownies and cookies are in! These chocolate s’mores cookies have an irresistible s’mores flavor and are bound to be the highlight of your summer baking.
Whip them up and prepare to be hailed as a pastry hero among your friends and family, especially during festive occasions like Independence Day!
If you love chocolate cookies, try our Chocolate Thumbprint Cookies, Chocolate Snickerdoodles, and Chocolate Oreo Cookies.
Table of Contents
Ingredient Notes and Substitutions
Unsweetened cocoa powder: My favorite brand is Ghiradelli Dutch-processed cocoa powder, but I also use Hershey’s Dark Cocoa Powder.
Chocolate chips: You will need both chocolate chips and chocolate bars for these s’mores cookies. I prefer Ghiradelli 72% Dark Chocolate but you can also use Hershey bars for a more classic s’more pairing.
Marshmallows: This recipe uses large marshmallows, not mini ones. In testing, I found the big marshmallow yields the best gooey centers. Jet-puffed marshmallows melt best!
Graham crackers: You can use any flavor of graham cracker, I used classic honey graham crackers.
Find the full ingredient measurements and instructions in the recipe card below!
Recipe Instructions
Step #1 – Cream the butter and sugars. In a stand mixing bowl or with an electric hand mixer, cream the butter, sugar, and brown sugar for 3 minutes until fluffy.
Step #2 – Mix in the wet ingredients. Mix in the egg, egg yolk, and vanilla extract until just combined. Scrape down the sides of the bowl.
Step #3 – Mix in the dry ingredients. Mix in the dry ingredients and mini chocolate chips until just combined.
Cover the bowl with plastic wrap and chill the dough in the fridge for 1 hour.
Step #4 – Stuff with marshmallows. Scoop a ball of cookie dough into your palm.
Then place one large marshmallow long side down into the center.
Mold and shape the dough around the marshmallow, leaving just a bit poking through on top.
Step #5 – Chill and bake! Press a few pieces of graham crackers pieces and crumbs on top of each cookie.
Then chill them in the fridge for another 1-2 hours.
When ready to bake, place the cookies spaced 2-3 inches apart on a lined tray and bake for 10-11 minutes.
Step #6 – Top with chunks of chocolate. As soon as the cookies are done baking, use a round cookie cutter to scoot the edges in to make them perfectly round. Then top each cookie with chocolate chunks.
Allow the pan to cool on a wire cooling rack before removing them. Enjoy your chocolate s’mores cookies!
Expert Baking Tips
- Use a kitchen scale. Baking with a scale is much more accurate than cup measurements. To convert this recipe, click the “metric” button next to the ingredients title on the recipe card. If you do not have a scale, use a spoon to fluff the flour first, then spoon it into your measuring cup.
- Chill the dough. This step is important because the dough needs to be cold before stuffing them, otherwise, it will be a sticky mess. It also keeps the cookies from spreading too much in the oven.
- Keep a damp towel nearby. While stuffing the cookie dough with marshmallows, you may notice that it tends to stick to your hands. To prevent this, have a moist paper towel within reach to wipe your hands and prevent them from sticking to you.
FAQs
I found while developing this recipe that large marshmallows do best. The mini marshmallows tend to melt quickly and disappear into the dough.
Store any leftover cookies in an airtight container at room temperature for 2-3 days.
If you need to freeze them for later, let the cookies defrost in the fridge overnight then bake them the next day. If you bake them straight from the freezer, the marshmallow gets too brown and melty and disappears into the cookie.
More Summer Dessert Recipes
Double Chocolate S’mores Cookies
Equipment
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
- ½ teaspoon baking powder
- 22 large marshmallows
- graham cracker chunks and crumbs, for topping
- dark chocolate bar pieces, for topping
Instructions
- Cream the softened butter, light brown sugar, and granulated sugar together for 3 minutes until light and fluffy.12 tbsp (168 g) unsalted butter, 1 cup (200 g) light brown sugar, 1/4 cup (50 g) granulated sugar
- Mix in the egg, egg yolk, and vanilla extract until just combined.1 (55 g) large egg, 1 (18 g) large egg yolk, 2 teaspoons vanilla extract
- Mix in the flour, cocoa powder, chocolate chips, salt, baking soda, and baking powder until just combined.1 1/2 cups + 3 tbsp (212 g) all-purpose flour, 2/3 cup (55 g) unsweetened dutch cocoa powder, 1/2 cup (88 g) mini semi-sweet chocolate chips, 1 teaspoon fine sea salt, 1 teaspoon baking soda, ½ teaspoon baking powder
- Cover the bowl and chill the dough in the fridge for 1 hour.
- Scoop the dough with a standard 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. See post photos for visual example.22 large marshmallows
- Place them back on the baking tray. Top with crushed graham cracker pieces and crumbs.
- Chill the tray of cookie dough for another 1-2 hours in the fridge. Then 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 and the dough is starting to split open around it.
- Right out of the oven, use a large round cookie cutter to scoot the edges in and make them perfectly round. Stick a square of chocolate on top.graham cracker chunks and crumbs, dark chocolate bar pieces
- Let the tray cool on a wire cooling rack. Then carefully remove them from the pan. The marshmallow may stick to the parchment paper, so you may need to use a spatula to gently remove them from the tray. Enjoy!
Video
Notes
Tried this recipe?Leave a comment below & tag @cambreabakes on social!The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.
These were Gorgeous. Balance of crispy edges with a gooey fudge like centre just the perfect bite et texture.Used Mini Mallows as didn’t have the larger ones, clumped approx 4gm in the centre and it worked beautifully.Thanks again Cam this one’s a keepsake.