Double Chocolate S'mores Cookies

5 from 1 vote

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!

Prep Time35

Cook Time12

Cool Time10

Total Time54

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 222kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Mixing Bowls
Cookie Scoop

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

US Customary - Metric

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

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.

Nutrition