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Double Chocolate S'mores Cookies

Lisa Flinn
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!
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert, Snack
Cuisine American
Yields 12 Large 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 Flour
    ¾ Cup (75g) Graham Cracker Crumbs, about 5 Full Sheets
    ½ Cup (42g) Unsweetened Cocoa Powder
    ½ Teaspoon Baking Soda
    ¼ Teaspoon Baking Powder
    ½ 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 Butter
    2 Tablespoons Neutral Oil
    ⅔ Cup (134g) Brown Sugar
    ⅓ Cup (67g) Granulated White Sugar
    2 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.
Keyword Chocolate S'mores Cookies, Double Chocolate S'mores Cookies, Marshmallow Chocolate Cookies, Marshmallow Cookies, S'mores Cookies
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