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Double Chocolate S’mores Cookies Recipe

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  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Total Time: 3 hours 31 minutes
  • Yield: 22 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Indulge in these decadent Double Chocolate S’mores Cookies, featuring a rich chocolate dough wrapped around gooey marshmallows, topped with crunchy graham cracker crumbs and melted dark chocolate for a perfect campfire-inspired treat.

Ingredients

Units Scale

Ingredients

  • 12 tbsp unsalted butter ( room temperature)
  • 1 cup light brown sugar ( packed)
  • 1/4 cup granulated sugar
  • 1 large egg ( room temperature)
  • 1 large egg yolk ( room temperature)
  • 2 teaspoons vanilla extract
  • 1 1/2 cups + 3 tbsp all-purpose flour (*see notes for measuring flour*)
  • 2/3 cup unsweetened dutch cocoa powder
  • 1/2 cup mini semi-sweet chocolate chips
  • 1 teaspoon fine sea salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 22 large marshmallows
  • graham cracker chunks and crumbs (for topping)
  • dark chocolate bar pieces (for topping)

Instructions

  1. Cream: The softened butter, light brown sugar, and granulated sugar together for 3 minutes until light and fluffy.
  2. Mix wet ingredients: Mix in the egg, egg yolk, and vanilla extract until just combined.
  3. Add dry ingredients: Mix in the flour, cocoa powder, chocolate chips, salt, baking soda, and baking powder until just combined.
  4. Chill dough: Cover the bowl and chill the dough in the fridge for 1 hour.
  5. Scoop dough: Scoop the dough with a standard cookie scoop (two-tablespoons) onto a parchment-lined baking tray.
  6. Shape cookies: Then flatten each dough ball between your palms. Place one large marshmallow long side down in the center of the dough. Wrap and fold the dough up around the marshmallow, leaving just the top peaking through the dough. See post photos for visual example.
  7. Prepare for baking: Place them back on the baking tray. Top with crushed graham cracker pieces and crumbs.
  8. Second chill & preheat: Chill the tray of cookie dough for another 1-2 hours in the fridge. Then preheat the oven to 350 F/180 C.
  9. Bake: Bake the cookies spaced 3 inches apart on a parchment-lined baking tray for 10-11 minutes until the marshmallow is puffy and the dough is starting to split open around it.
  10. Shape and top: Right out of the oven, use a large round cookie cutter to scoot the edges in and make them perfectly round. Stick a square of chocolate on top.
  11. Cool and serve: Let the tray cool on a wire cooling rack. Then carefully remove them from the pan. The marshmallow may stick to the parchment paper, so you may need to use a spatula to gently remove them from the tray. Enjoy!

Notes

  • See notes for measuring flour.

Find it online: https://yumrecipesfood.com/double-chocolate-smores-cookies-recipe/