Name: Double Chocolate S'mores Cookies
Prep time: 24 min
Cook time: 12 min
Total time: 36 min
Yield: 15 cookies
Cuisine: American
Ingredients: 1.75 cups all-purpose flour; 0.5 cup dutch process cocoa powder; 2 teaspoons baking powder; 1 tsp salt; 12 tablespoons unsalted butter; 0.75 cup brown sugar; 100 grams granulated sugar; 1 egg; 2 teaspoons vanilla extract; 4 ounces milk chocolate; 15 marshmallows; graham crackers

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Double Chocolate S'mores Cookies

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Ingredients

Warning0 allergens identified

Instructions

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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!

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Tips & Tricks (5)

Toast Your Graham Crackers 🔥
Lightly toast the graham cracker pieces in a dry skillet for 1-2 minutes before adding to the dough to intensify their flavor and prevent them from becoming soggy during baking.
Freeze Marshmallows Before Folding 🧊
Cut marshmallows into chunks and freeze them for at least 30 minutes before folding into the dough—this prevents them from melting and distributing unevenly during mixing and baking.
Bloom Your Cocoa Powder 🍫
Mix the Dutch process cocoa powder with a small amount of hot water to create a paste before adding to the wet ingredients, which deepens the chocolate flavor and ensures smooth incorporation.
Underbake for Gooey Centers ⏱️
Remove cookies from the oven when the edges are set but the centers still look slightly underdone (about 1-2 minutes before fully baked)—they'll continue cooking on the baking sheet and maintain that signature s'mores gooeyness.
Chill Dough for Better Structure 🥶
Refrigerate the cookie dough for at least 2 hours before scooping to prevent the marshmallows and chocolate from melting too quickly and to ensure cookies hold their shape while baking.