These Double Chocolate S'mores Cookies are the treat of the summer! Soft, fudgy and chewy chocolate cookies baked with graham cracker crumbs, filled with gooey marshmallow creme and LOADED with dark chocolate!
I mean...
You will definitely be asking for s'more of the these Chocolate S'mores Cookies all year round! They are the fudgiest, gooiest, chewiest and most delicious cookie and I know it will be your favorite too! Be sure to check out my other favorite cookie recipes like our Nutella Chocolate Chip Cookies and Brown Butter Chocolate Cookies!
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Chocolate S'mores Cookies Ingredients
- All-Purpose Flour - We are keeping these cookies simple, so we are only using all-purpose flour.
- Cornstarch - Also known as cornflour in the UK, is the key to a chewy cookie.
- Baking Soda & Baking Powder - The combination of these leveners helps create a light texture.
- Salt - Balances the sweetness.
- Unsweetened Cocoa Powder - To achieve big chocolate flavor, use Dutch-process cocoa powder.
- Graham Crackers - We'll be adding graham cracker crumbs right into the batter and garnishing the tops of the baked cookies.
- Brown Sugar & White Sugar - A combination of the two types of sugar is key to a soft gooey center and crisp edges.
- Unsalted Butter - We'll be using melted butter to help create that chewy center.
- Oil - You can use any neutral oil such as, avocado, canola or grapeseed oil. The oil will not only help create a chewy/fudgy texture, it will also keep the cookies softer for longer.
- Egg + Egg Yolk - The extra yolk also creates a chewy texture. Make sure your eggs are at room temperature. You can quickly bring them to temp by submerging into hot tap water for 15 minutes.
- Vanilla Extract - Use a good quality vanilla for best results.
- Marshmallow - You can use marshmallow creme or marshmallow fluff.
- Chocolate - I used chocolate discs, but you can use chocolate chips, chocolate chunks or chop chocolate from a bar. To control the sweetness, stick with a darker chocolate rather than milk chocolate.
*See recipe card for quantities.
Chocolate S'mores Cookies Instructions
Here are step-by-step photos and instructions on how to make this Chocolate S'mores Cookies! Please find the detailed instructions in the recipe card at the end of this post.
Step 1: In a medium bowl, combined all-purpose flour, cornstarch, cocoa powder, graham cracker crumbs, baking soda, baking powder and salt. Set dry ingredients aside.
Step 2: In a large bowl, add melted butter, oil, brown sugar, white sugar and vanilla. With an electric mixer, beat on medium/high speed for 2 minutes.
Step 3: Next, add 1 egg and 1 yolk and mix on medium speed for an additional 1 minute.
Step 4: In 2 additions, add your dry ingredients into your wet ingredients and mix on the lowest speed or gently stir with a rubber spatula until just combined. Do not overmix!
Step 5: Finally, add your chocolate and mix until just incorporated.
Hint: Fill a small piping bag or ziplock plastic bag (with the tip snipped off) with marshmallow creme to easily fill the cookie dough.
Step 6: Take a large ice cream scoop (equivalent to 4 tablespoons or a #16 cookie scoop) and fill with cookie dough. Make a well in the middle and fill with 1 teaspoon of marshmallow creme and then cover and seal with the overhanging dough. Roll the dough ball in your between your hands to create a perfect sphere and top with extra chocolate pieces. You should end with 12 large cookies.
Alternatively, you can flatten a scoop of cookie dough on a work surface, fill with marshmallow, seal the edges and then roll into a ball.
Hint: The dough will be very soft and a bit sticky, which is how it should be! Just keep filling your cookie dough and don't worry about sealing the marshmallow completely. It will naturally ooze out as it bakes!
Step 7: Place assembled cookie dough balls on a parchment-lined baking tray and chill for at least 45 minutes or up to 3 days.
Step 8: Bake cookies at least 2 inches apart on a large parchment-lined cookie sheet for about 10 minutes at 350ºF (180ºC). Do not overbake! Always err on the side of underbaking. Allow cookies to sit on the baking sheet for several minutes before transferring to a wire rack to cool. Top each cookie with extra graham cracker crumbs, torch the exposed marshmallow if you'd like and enjoy!!
Hint: For perfectly round cookies, try this hack! Right when you pull the cookies out of the oven, place a large round biscuit cutter or ramekin over the cookie (it should be a bit bigger than the cookie itself) and make several circular motions. As the edge of the cookie touches the inside of the biscuit cutter, it will round out any irregular edges.
Substitutions
- Marshmallow Creme or Fluff - You can also stuff the cookies with mini marshmallows or large marshmallows.
- Brown Sugar - You can use light or dark brown sugar.
- Graham Crackers - You can substitute with biscoff crackers, Oreo cookies, golden Oreos or digestive biscuits.
- Cornstarch (Cornflour) - If you don't have cornstarch in your pantry, you can omit it. Your cookies won't be as chewy, but it will still taste amazing!
Variations
- Torch it! - For a true s'mores treat, char the exposed marshmallow with a kitchen torch!
- Top it! - Try drizzling the cookies with melted chocolate or salted caramel after its baked.
- Sandwich it! - For the ultimate summer treat, sandwich vanilla bean ice cream in between the cookies!
- Add Espresso - Love coffee? Try adding 2 teaspoons of espresso powder for a kick!
- Add-Ins - Try adding white chocolate chips, peanut butter chocolate cups, peanut butter chips, oreo cookies
Storage
- Baked cookies are best eaten right away or the same day. However, you can store leftovers in an airtight container and leave on the counter for about 3 days.
Expert Tips
- Use a kitchen scale to measure your ingredients. When it comes to baked goods, it's really important to measure your ingredients correctly. Having too much flour or not enough can greatly affect the outcome of the final product. I use a $15 (usd) digital kitchen scale from Amazon and I love it!
- Do not overmix. No tough cookies here! Over-mixing the dough will lead to excessive gluten development, which can result in a hard and dense cookie.
- Assembly. I find that it's easiest to use a large ice cream scoop to assemble the cookies. A standard ice cream scoop is 4 tablespoons. Flatten a dough ball slightly, add marshmallow, then flatten another ball of dough and place on top and seal. Roll the dough in your between your hands to create a perfect sphere.
- Don't overfill your cookies. I know it will be tempting to add more marshmallow, but it will ooze out if there is too much.
- Don't forget to add more chocolate on top! The extra chocolate will not only make them look prettier, they will make them extra chocolatey!
- Give cookies space to bake. These are large cookies, so be sure to space them at least 2 inches apart. I like to bake 6 cookies on a large baking sheet.
- Do not Overbake. Your bake time can vary based on how hot your oven runs. Err on the side of underbaking your cookie. I found 10 minutes to be perfect!
FAQs
Yes, you can stuff these cookies with mini marshmallows or a large marshmallow.
This cookie dough can be made ahead and left in the fridge for up to 3 days. Assemble the cookies per instructions and store covered on a baking sheet. Bake straight from the fridge at 350ºF (180ºC) for about 10 minutes.
I'm a huge fan of making a batch of cookies and keeping them in the freezer. I love being able to bake fresh cookies any time I want. Just assemble your cookies as instructed, place on a cookie sheet and freeze uncovered for an 45. Then place the frozen balls of cookie dough into freezer bags. It will keep for 2 months. Bake frozen at 350ºF (180ºC) for 10 to 12 minutes.
More Cookie Recipes
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📖 Recipe
Double Chocolate S'mores Cookies
INGREDIENTS
- 1 ⅓ Cup (160g) All-Purpose Flour
- ¾ Cup (75g) Graham Cracker Crumbs, about 5 Full Sheets
- ½ Cup (42g) Unsweetened Cocoa Powder
- 2 Teaspoons Cornstarch
- ½ Teaspoon Baking Soda
- ¼ Teaspoon Baking Powder
- ½ Teaspoon Salt
- ½ Cup (113g) Unsalted Butter melted
- 2 Tablespoons Neutral Oil
- ⅔ Cup (134g) Brown Sugar packed
- ⅓ Cup (67g) Granulated White Sugar
- 2 Teaspoons Vanilla Extract or Paste
- 1 Large Egg + 1 Large Yolk room temp
- 4 Ounces (113g) Bittersweet Chocolate Discs, Chunks or Chips
- ½ Cup Marshmallow Creme or Fluff
Instructions
- In a medium bowl, combined all-purpose flour, graham cracker crumbs, cocoa powder, cornstarch, baking soda, baking powder and salt. Set dry ingredients aside.1 ⅓ Cup (160g) All-Purpose Flour¾ Cup (75g) Graham Cracker Crumbs, about 5 Full Sheets ½ Cup (42g) Unsweetened Cocoa Powder½ Teaspoon Baking Soda¼ Teaspoon Baking Powder½ Teaspoon Salt
- In a large bowl, add melted butter, oil, brown sugar, white sugar and vanilla. With an electric mixer, beat on medium/high speed for 2 minutes. ½ Cup (113g) Unsalted Butter2 Tablespoons Neutral Oil⅔ Cup (134g) Brown Sugar⅓ Cup (67g) Granulated White Sugar2 Teaspoons Vanilla Extract or Paste
- Next, add 1 egg and 1 yolk and mix on medium speed for an additional 1 minute.1 Large Egg + 1 Large Yolk
- In 2 additions, add your dry ingredients into your wet ingredients and mix on the lowest speed or gently stir with a rubber spatula until just combined. Do not overmix!
- Finally, add your chopped chocolate and mix until just incorporated.4 Ounces (113g) Bittersweet Chocolate Discs, Chunks or Chips
- Take a large ice cream scoop (equivalent to 4 tablespoons or a #16 cookie scoop) and fill with cookie dough. Make a well in the middle and fill with 1 teaspoon of marshmallow creme and then cover and seal with the overhanging dough. Roll the dough ball in your between your hands to create a perfect sphere and top with extra chocolate pieces. You should end with 12 large cookies. *see note below
- Place assembled cookie dough balls on a parchment-lined baking tray and chill for at least 45 minutes or up to 3 days.
- When you are ready to bake, set a rack in the center in the oven and preheat to 350ºF (180ºC).
- Bake cookies at least 2 inches apart on large parchment-lined cookie sheet for about 10 minutes. Do not overbake! Always err on the side of underbaking. Allow cookies to sit on the baking sheet for several minutes before transferring to a wire rack to cool. Top each cookie with extra graham cracker crumbs, torch the exposed marshmallow if you'd like and enjoy!!
Notes
- To assemble the cookie dough balls, alternatively, you can flatten a scoop of cookie dough on a work surface, fill with marshmallow, seal the edges and then roll into a ball.
Lisa V says
These look delicious! I wonder if you can stuff the cookie with mini marshmallows instead of the fluff? Would the marshmallow melt to form a similar consistency, do you know?
Lisa says
Hi Lisa, thank you so much! Yes, you can definitely stuff them with mini marshmallows. The consistency will be similar to marshmallow fluff when warm out of the oven, but will harden as it cools. It will be just as delicious though!
Channel says
Great cookie recipe! They were chewy, fudgy and delicious. A keeper for sure!
Lisa says
So happy you enjoyed it, Channel!☺️
Brennan says
Hi! When using mini marshmallows how many would you say equals about 1teaspoon of fluff? I don’t want to overfill!
Lisa says
Hi Brennan, 7 or 8 mini marshmallows should do the trick! Marshmallow fluff is sweeter than mini marshmallows, so you can get away with overstuffing it if you'd like! 😊 Please let me know how it turns out for you!