Gooey marshmallow center, chunks of graham cracker, melted chocolate, and a chewy double chocolate cookie, creates the perfect s’mores cookies every time.
We are pretty big fans when it comes to anything s’mores. The childhood treat is irresistible. From toasted marshmallows to melted chocolate to graham cracker cookies, there is nothing about s’mores we do not like. Being such big fans of s’mores, we decided to combine two of our favorite things, the cookie AND the s’more, to make an insanely decadent s’mores cookie.
These s’mores cookies do not disappoint; they are the best of both cookies and s’mores. They start with a chewy, double chocolate chip cookie. Although delicious on its own, the double chocolate cookie becomes even more delicious when stuffed with melted marshmallows and graham cracker chunks. Chewy chocolate cookies meet melted marshmallows and graham crackers for one of our favorite cookies of all time.
When it comes to a s’mores cookie, there are 3 main components we are looking for:
- Gooey Marshmallow: First and foremost, there must be a gooey marshmallow pull in the center. Melted marshmallows are the key to the perfect s’mores and that should be no exception with a s’mores cookie. To create this, we stuff a marshmallow inside of the chocolate cookie dough. As the cookie bakes, the marshmallow melts inside creating the perfect sticky marshmallow center when the cookie is pulled apart.
- Chocolate and more chocolate: More is more when it comes to chocolate which is why in these s’mores cookies we fully double down. We make double chocolate chip cookies as the cookie dough base. The cookie dough has both cocoa powder and chocolate chips. The cocoa powder creates an intensely chocolatey cookie while the chocolate chips give the classic s’mores melted chocolate taste.
- Graham cracker crunch: To get the graham cracker crunch in these cookies, we break up pieces of graham crackers and fold them into the chocolate cookie batter. This gives the cookies a little graham cracker flavor and crunch in every bite.
Tips for the perfect s’mores cookies:
- Chill the dough: Although it can be painful to chill cookie dough (we know…) it makes these cookies much easier to roll and shape. The marshmallows need to be fully surrounded by the chocolate cookie dough (no marshmallow should be peeking through) and it is not easy to do when the cookie dough is fresh and sticky. Trust us, your hands will be a chocolatey mess. Chilling the dough for 30 minutes allows this process to be a little easier.
- Full sized marshmallows: To create a gooey marshmallow center, full size (or halved jumbo) marshmallows must be used. The marshmallows are surrounded by the double chocolate chip cookie dough and then melt in the oven. This melting when baked is what creates the melted marshmallow center. Mini marshmallows will not give quite the same effect.
- Good quality cocoa powder: The flavor of the cookie mainly comes from the cocoa powder. In order to get the best flavor, we use a dutch processed cocoa powder. Dutch processed cocoa powder has a more intense chocolate flavor and darker color. It is also unsweetened. Although we prefer a dutch processed cocoa powder, any natural or dutch processed unsweetened cocoa powder will work.
FAQs:
Could I make the s’mores cookies with another cookie dough?
We love double chocolate chip cookie dough for these cookies, but chocolate chip cookie dough (or another cookie dough) can also be used. Since we haven’t tested it this way, it may take a few tests, but follow your recipe instructions for the dough of your choice. Once the dough is made, place a marshmallow inside each cookie dough ball like instructed below. Marshmallows inside most cookies would probably be delicious…
Does the s’mores cookie dough need to be refrigerated?
Yes, for about 30 minutes. Although we know it is painful, this makes it so much easier to shape the cookies. The batter is very sticky before it is refrigerated which makes it difficult to wrap around the marshmallow. In order to shape them more easily, scoop and refrigerate the dough for about 30 minutes before shaping.
What if I only have mini marshmallows?
Mini marshmallows unfortunately will not create the same gooey marshmallow center. If you still want to make the cookies, you still can by simply mixing in the mini marshmallows. Although these will taste delicious, it will not have that same gooey marshmallow inside. We strongly recommend using regular sized marshmallows instead of minis to create the gooey marshmallow center.
Which type of chocolate chips do you use in the s’mores cookies?
We used 60% dark chocolate, regular sized chocolate chips. The chocolate chips add the melted chocolate effect to these s’mores cookies. If you are not a dark chocolate fan, milk chocolate chips or even chopped chocolate bars can be used in place of the dark chocolate chips.
Which type of cocoa powder did you use in the s’mores cookies?
Unsweetened, Dutch Processed, 100% Cocoa powder. This type of cocoa powder will not add sweetness, just a pure and deep cocoa taste to the double chocolate chip cookie dough.
S’mores Cookies
Ingredients
- 3/4 cups white sugar
- 1 cup brown sugar
- 1 cup salted butter softened
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ⅔ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- 1 sleeve of graham crackers 8 full sheets broken into pieces about the size of a dime
- 8-9 jumbo marshmallows halved or 16-18 large marshmallows
Instructions
- In the base of a stand mixer or with a hand mixer, cream together the butter and sugars on medium high speed until light and fluffy (~2-3 minutes)
- Add the eggs and vanilla extra and beat together on medium high speed for 1-2 more minutes
- Add in the dry ingredients (flour, cocoa powder, baking soda, and salt) and mix on low until just combined
- Fold in the chocolate chips and the graham crackers
- Scoop the dough into 16-18 balls (they should be around 75 grams each to ensure it is enough dough to cover the marshmallow) and chill the dough for 30 minutes
- Preheat the oven to 350 degrees fahrenheit
- Press each ball of dough into a circle ~4 inches in diameter. Place the marshmallow in the center and pinch together the edges to encapsulate the marshmallow so no marshmallow is exposed. Roll the marshmallow filled cookie dough to create a round ball of cookie dough (no marshmallow should be exposed)
- Place onto a parchment lined baking tray and press down slightly to flatten the top
- Repeat 16-18 times until all the cookies are formed
- Bake at 350 degrees for 12 minutes
- Let them cool for 5-10 minutes in the cookie sheet and then place on a wire rack to cool
