These chocolate s'mores cookies have a gooey marshmallow center with chocolate chips and graham cracker crumbs folded into the cookie dough batter. Both melted dark chocolate and cocoa powder makes these cookies super chocolatey!
Double chocolate s'mores cookies are the best cookies to make during the summertime! Not only will they remind you of your favorite s'mores treat, but you don't need to hassle with a campfire.
The cookies are thick, soft, and perfect for any chocolate lover.
Looking for more s'mores desserts? Then check out these: pumpkin s'mores cookies, mini s'mores pies, and s'mores cupcakes.
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Why You'll Love These Cookies
- They're fudgy and rich with chocolate flavor.
- Cocoa powder, melted chocolate, and chocolate chips are in the batter.
- A large marshmallow is stuffed in the center of each cookie.
- They bake up to be thick and soft.
- They're no chill and can be baked immediately.
Unlike a traditional s'mores treat, you do not need a fire in order to enjoy these cookies!
In less than an hour you can have yourself some perfect s'mores cookies.
Ingredients Needed
Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.
- Flour: I used all-purpose flour.
- Cocoa Powder: For best results I recommend using an unsweetened cocoa powder such as Hershey's. This will make for a delicious cookie.
- Corn Starch: Helps the cookies to be soft and tender.
- Butter: Use unsalted butter.
- Chocolate Bar: Use your preferred chocolate bar. I used bittersweet, but you could also use milk chocolate or semi-sweet.
- Marshmallows: I took regular large marshmallows and cut them in half. You could also use three mini marshmallows instead if that's all you have.
- Graham Crackers: All you need are 3 graham cracker sheets.
Instructions
Here are the step by step instructions on how to make these chocolate smores cookies.
Step 1: Melt the chocolate and butter. In a small bowl, melt the chocolate and butter in the microwave and cool completely on the counter.
Step 2: Dry ingredients. In a medium bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
Step 3: Wet ingredients. In a large bowl, whisk together the melted and cooled chocolate mixture, brown sugar, white sugar, eggs, and vanilla extract until fully combined.
Step 4: Combine the ingredients. Add the flour mixture and use a rubber spatula to gently mix until combined.
Then fold in the graham cracker pieces and chocolate chips.
Step 5: Scoop the dough. Use a medium-sized cookie scoop (I used my #24) to scoop out the dough. Use your thumb to press into the dough and place half of a large marshmallow into it.
Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
Step 6: Bake. Place the cookie dough balls onto the prepared baking sheets and bake for 11-13 minutes.
Allow them to cool on the cookie sheet for 10 minutes before transferring them over to a cooling rack.
PRO TIP! Sprinkle on even more pieces of graham cracker to each cookie after baking for more crunch!
Storage Tips
Keep any leftover cookies in an airtight container at room temperature for up to 7 days.
Expert Baking Tips
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Chocolate: The melted chocolate and butter mixture needs to be completely cooled before mixing into the cookie dough. This takes about 15 minutes. If it's too hot to touch with your finger, then it's still too warm.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
Recipe FAQs
I used a medium-sized cookie scoop (2.7 tablespoons) and don't recommend anything smaller or else the large marshmallow half won't fit.
This can happen if you overworked the cookie dough. Just fold everything together until combined. Also, these cookies are thicker and will spread a little less than my other chocolate cookie recipes.
Absolutely! You could use chocolate chunks, crushed up chocolate bars, or even milk chocolate chips. Use your favorite chocolate!
If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.
It brings me so much joy to see you make my recipes. 🙂
Happy Baking!
More Cookie Recipes
📖 Recipe
Chocolate S'mores Cookies
Equipment
- Parchment paper
- Baking Sheets
- Mixing Bowls
Ingredients:
- 2 cups all-purpose flour
- ⅓ cup cocoa powder
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, melted & cooled
- 4 ounces bittersweet chocolate, melted & cooled
- 1 cup brown sugar
- ⅓ cup sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 cup chocolate chips
- 3 graham cracker sheets, crumbs
- 11 large marshmallows, cut in half
Instructions:
- In a microwaveable-safe bowl, melt the chocolate bar and butter in 20 second intervals until completely melted. Let it cool on the counter for 15 minutes (do not skip this step!).
- Preheat the oven to 350 degrees and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the flour, cocoa powder, corn starch, baking soda, and salt. Set aside.
- In a large bowl, whisk together the melted and cooled chocolate mixture, brown sugar, sugar, eggs, and vanilla extract until fully combined.
- Using a food processor or rolling pin, pulse or crush the graham crackers until fine crumbs.
- Add the flour mixture and use a silicone spatula to gently mix into the wet ingredients until combined (the dough will look similar to brownie batter). Then gently fold in the chocolate chips and graham cracker crumbs.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
- Place the cookie dough balls onto the prepared baking pans and bake for 11-13 minutes.
- Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling. Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
- Baking Sheet: I like to use this specific baking sheet. Line each pan with parchment paper. I don't recommend silicone baking mats as the cookies may spread too much.
- Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
- Melted Chocolate: The melted chocolate and butter mixture needs to be completely cooled before mixing into the cookie dough. This takes about 15 minutes. If it's too hot to touch with your finger, then it's still too warm.
- Cookie Scoop: I used a medium cookie scoop, specifically the #24 scoop, to create bigger bakery-style cookies.
- Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven.
Can I substitute Graham cracker crumbs instead of sheets of crackers?
If so, How much?
Yes, absolutely! Use 1/4 cup of graham cracker crumbs.
There is vanilla in the instructions but I am not seeing it in the list of ingredients.
Hi Becky! Thank you for pointing that out! It should be 1 teaspoon of vanilla extract. I have now added it to the ingredients list.