Double Chocolate S'mores Cookies
These double 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!
Equipment
Ingredients
- 12 tablespoon unsalted butter room temperature
- 1 cup light brown sugar packed
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 ½ cups + 3 tbsp all-purpose flour *see notes for measuring flour*
- ⅔ cup unsweetened dutch cocoa powder
- ½ 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.
- Mix in the egg, egg yolk, and vanilla extract until just combined.
- Mix in the flour, cocoa powder, chocolate chips, salt, baking soda, and baking powder until just combined.
- 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.
- 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.
- 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
*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
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.
Storage: Store baked cookies in an airtight container with parchment paper in between layers at room temperature for 1-2 days.