Double Chocolate S'mores Cookies
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.
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.
Nutrition Facts
Serving: 1cookie | Calories: 271kcal | Carbohydrates: 40g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 35mg | Sodium: 228mg | Potassium: 102mg | Fiber: 2g | Sugar: 25g | Vitamin A: 299IU | Calcium: 52mg | Iron: 1mg
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