Can I use regular marshmallows instead?

Yes, you can stuff these cookies with mini marshmallows or a large marshmallow.

Can the dough be made ahead?

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.

Can I freeze the dough?

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.

Double Chocolate S'mores Cookies

Name: Double Chocolate S'mores Cookies
Prep time: 1 h
Cook time: 10 min
Total time: PT-476685H39M56S
Ingredients: 1 1/3 Cup (160g) All-Purpose Flour; 2 Teaspoons Cornstarch (Cornflour); 3/4 Cup (5 Full Sheets | 75g) Graham Cracker Crumbs; 1/2 Cup (42g) Unsweetened Cocoa Powder; 1/2 Teaspoon Baking Soda; 1/4 Teaspoon Baking Powder; 1/2 Teaspoon Salt; 1/2 Cup (113g | 1 Stick) Unsalted Butter, melted; 2 Tablespoons Neutral Oil; 2/3 Cup (134g) Light or Dark Brown Sugar, packed; 1/3 Cup (67g) Granulated White Sugar; 1 Large Egg + 1 Large Yolk, room temp; 2 Teaspoons Vanilla Extract or Paste; 4 Ounces (113g | just under 1 Cup) Bittersweet Chocolate Discs, Chunks or Chips; 1/2 Cup Marshmallow Creme or Fluff

Description

These Double Chocolate S’mores Cookies are the cookie of the summer! Soft, fudgy and chewy chocolate cookies baked with graham cracker crumbs, filled with marshmallow creme and LOADED with dark chocolate!

Ingredients

Scale

1 1/3 Cup (160g) All-Purpose Flour
2 Teaspoons Cornstarch (Cornflour)
3/4 Cup (5 Full Sheets | 75g) Graham Cracker Crumbs
1/2 Cup (42g) Unsweetened Cocoa Powder
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/2 Cup (113g | 1 Stick) Unsalted Butter, melted
2 Tablespoons Neutral Oil
2/3 Cup (134g) Light or Dark Brown Sugar, packed
1/3 Cup (67g) Granulated White Sugar
1 Large Egg + 1 Large Yolk, room temp
2 Teaspoons Vanilla Extract or Paste
4 Ounces (113g | just under 1 Cup) Bittersweet Chocolate Discs, Chunks or Chips
1/2 Cup Marshmallow Creme or Fluff

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Instructions

In a medium bowl, combined all-purpose flour, cornstarch, cocoa powder, graham cracker crumbs, baking soda, baking powder and salt. Set dry ingredients aside.
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.
Next, add 1 egg and 1 yolk and mix on medium speed for an additional 1 minute.
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.
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.

Prep Time: 15 Minutes
Chill Time: 45 Minutes
Cook Time: 10 Minutes