These double 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!
These 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. I used my homemade s'mores cookies recipe as inspiration as they are also no chill and ready in under 1 hour!
As a home baker, having a cookie recipe where you don't have to chill it before baking is my kind of cookie! That's why you would also really enjoy these fluffernutter peanut butter cookies.
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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! The same is true about this mini s'mores pies recipe.
For even more summer desserts, check out my 37+ top summer dessert recipes!
Ingredients for S'mores Chocolate Cookies
- 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.
See the recipe card for the full ingredients list and the exact amounts.
How to Make Double Chocolate S'mores Cookies
Follow along below for the step-by-step process.
Step 1: In a small bowl, melt the chocolate and butter in the microwave. Cool for at least 15 minutes on the counter.
Step 2: In a medium 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, white sugar, eggs, and vanilla extract until fully combined.
Step 3: 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 4: 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.
Step 5: 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 sheets and bake for 11-13 minutes.
Step 6: 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!
Storing & Freezing
Keep any leftover cookies in an airtight container on the counter for up to 7 days.
To freeze, place the cooled cookies onto a baking pan and freeze until solid. Then place them in a freezer-safe container or bag. They can stay frozen for up to 2 months.
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!
📖 Recipe
Double 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.
All the delicious flavors of a s'more without having to start a bonfire. Love these cookies and the chocolate rendition of a classic s'more!
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.
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.