All of the elements of classic s'mores come together to create these irresistible double chocolate s'mores cookies! Rich chocolate cookie dough encasing fluffy marshmallows, milk chocolate, and graham crackers bakes up into toasted, gooey cookies fit for a relaxing summertime evening around the fire.
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Why you'll love these s'mores cookies
- Rich Chocolate Cookie: Based off my favorite soft double chocolate cookies!
- Classic S'mores Elements: They wouldn't be s'mores cookies without melty milk chocolate, toasted marshmallows, and sweet graham crackers!
For more s'mores inspired recipes, try my S'mores Cake and S'mores Bars.
Ingredient Notes
- Chocolate: For that nostalgic s'mores flavor, use Hershey's milk chocolate! Alternatively, you can use milk chocolate chips, or your favorite chocolate bar.
- Marshmallows: Use your favorite marshmallows here.
- Graham Crackers: I personally believe Honey Maid graham crackers are the only acceptable choice.
- Cocoa Powder: I recommend dutch process powder for a rich chocolatey flavor.
- Unsalted Butter: Use high quality European-style butter for best overall flavor.
- Flour: Use high quality unbleached all-purpose flour best results.
- Sugars: This recipe calls for a combination of granulated and brown sugar to achieve the right amount spread and soft, chewy texture.
- Vanilla: Add a high quality vanilla extract for optimal flavor.
See recipe card for full information on ingredients and individual quantities.
Step by Step Instructions
Here are step by step photos and instructions on how to make this double chocolate s'mores cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.
Make the cookie dough
In a large bowl, use an electric hand mixer to cream together the butter and sugars for 2-3 minutes until light & fluffy. Beat in the egg and vanilla until fully combined. Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined. Fold in the milk chocolate with a rubber spatula until evenly distributed.
Stuff cookie dough with marshmallows
Using a 3 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet. Form each cookie dough ball around a large marshmallow, leaving a small opening at the top for the marshmallow to peek through.
Freeze the cookie dough
Freeze the cookie dough for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
Bake
Bake for about 12 minutes or until the marshmallows are lightly toasted. Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Then, top each of them with graham crackers and more milk chocolate.
Expert Baking Tips
- Use a cookie scoop. Use a 3 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Freeze the portioned cookie dough. To ensure the cookies bake up thick and the marshmallows don't dissolve into the cookies, don't skip the freeze time!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
Recipe FAQs
Yes! You should freeze your portioned cookies for at least 30 minutes before you bake them.
Store these cookies for 3-5 days at room temperature in an airtight container. Both the cookie dough and the baked cookies can also stay in the freezer for up to 3 months.
Baking in Grams
All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale.
If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.
But trust me, once you try baking in grams you'll never turn back!
Happy baking! x
Other summer recipes to try
📖 Recipe
Double Chocolate S'mores Cookies
Ingredients
- 210 g (1 ¾ cups) all-purpose flour
- 42 g (½ cup) dutch process cocoa powder
- 2 teaspoon baking powder
- 1 teaspoon salt
- 170 g (12 tablespoon) unsalted butter, room temp
- 160 g (¾ cup) brown sugar
- 100 g (½ cup) granulated sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 113 g (4 oz) milk chocolate, roughly chopped + more for topping
- 15 Large marshmallows
- Graham crackers, for topping
Instructions
- In a medium bowl combine the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, use an electric hand mixer to cream together the butter and sugars for 2-3 minutes until light & fluffy.
- Beat in the egg and vanilla until fully combined.
- Scrape down the bowl, then add the dry ingredients and mix on low speed until just combined.
- Fold in the milk chocolate with a rubber spatula until evenly distributed.
- Using a 3 tablespoon cookie scoop, portion the dough onto a small parchment lined baking sheet.
- Form each cookie dough ball around a large marshmallow, leaving a small opening at the top for the marshmallow to peek through.
- Freeze the cookie dough for at least 30 minutes. Meanwhile, preheat the oven to 350 degrees F and line two large baking sheets with parchment paper.
- Place the frozen cookie dough balls on the baking sheet about 2 inches apart. Bake for about 12 minutes or until the marshmallows are lightly toasted.
- Once the cookies come out of the oven, immediately use a round cookie cutter or glass to scoot the edges in and make them perfectly round. Then, top each of them with graham crackers and more milk chocolate.
- Allow to cool for a few minutes on the baking sheet, and enjoy!
Notes
- Use a cookie scoop. Use a 3 tablespoon cookie scoop to portion the cookie dough into equally sized cookies!
- Freeze the portioned cookie dough. To ensure the cookies bake up thick and the marshmallows don't dissolve into the cookies, don't skip the freeze time!
- Scoot the cookies. Immediately after the cookies come out of the oven, use a large round cookie cutter or glass to scoot the edges and form a perfectly round cookie.
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