Chocolate S’mores Cookies
These chocolate s’mores cookies are chewy, brownie-like cookies, stuffed with chocolate chunks, graham crackers, and a gooey marshmallow. An elevated s’mores dessert that is guaranteed to satisfy your sweet tooth and all your s’mores cravings!
These chocolate s’mores cookies have a brownie like taste/texture, loads of melty chocolate chunks, graham cracker pieces, and a toasty marshmallow. They are unbelievably addicting and incredibly easy to make! No mixer is required, so the dough comes together very easily.
Why you’ll love these chocolate s’mores cookies
- Brownie-like texture. These cookies have a chewy, fudgy texture. When enjoyed warm, they taste like a warm brownie & s’more combined!
- Melty marshmallow. The marshmallow baked in the center of the cookie puffs up in the oven, resulting in a melty marshmallow center.
- Chocolate & graham crackers. The melty chocolate chunks and graham crackers in the cookie are what make this cookie exceptional!
Ingredient notes
- Flour: all purpose flour is the flour of choice here for the best texture.
- Cocoa powder: dutch processed cocoa powder should be used for a deep chocolate flavor.
- Fine sea salt: salt is a flavor enhancer – it is needed in all dessert recipes.
- Leavening agents: baking soda & baking powder are used to help the cookies rise & spread.
- Butter: unsalted butter is preferred, so we can control the exact amount of salt in the recipe.
- Sugar: granulated sugar & light brown sugar are used for added flavor and moisture, and of course sweetness.
- Egg & egg yolk: these add moisture & richness to the dough, contributing to the soft and chewy texture of the cookies while also binding the ingredients together.
- Vanilla extract: good quality vanilla extract is key for great flavor.
- Graham crackers: a key s’more ingredient! The graham crackers should be broken apart into pieces & crumbs, then mixed through the dough.
- Chocolate: bittersweet or dark chocolate work great in these cookies, but you can really use any chocolate you like!
- Marshmallows: regular sized (not jumbo, not mini) marshmallows should be used in these cookies. They puff up in the oven with a golden top and have that melty marshmallow texture you would expect from a s’more!
See the recipe card at the end of this post for the full list of ingredients & their quantities.
Step by step instructions
See the recipe card at the end of this post for the full ingredient list and recipe instructions.
STEP 1: Whisk dry ingredients. Whisk together the flour, cocoa powder, baking soda, baking powder & salt. Set aside.
STEP 2: Combine wet ingredients. Vigorously whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the egg, egg yolk, and vanilla and whisk until combined.
STEP 3: Fold in the dry ingredients. Add about two thirds of the dry ingredients and fold until a few streaks of flour remain. Then add the graham cracker pieces, chocolate chunks, and remaining flour and fold until evenly incorporated. Chill for at least one hour.
STEP 4: Shape the dough. Scoop the dough into large balls measuring 85 grams each. Flatten the dough in between your palms & place a marshmallow long side down in the center. Fold the dough up and around the marshmallow but leaving a little peaking through. Space them 2-3 inches apart on a baking sheet, cover, and refrigerate for another 1-2 hours.
STEP 5: Bake! Bake for 10-11 minutes at 350F until the marshmallows have puffed up and the cookies have spread open around it but with set edges. To make each cookie perfectly circular, use a large round cookie cutter or bowl to gently scoot the edges in. Return to the oven for an additional minute or so. Enjoy!
Expert baking tips
- Use a kitchen scale. Baking with a kitchen scale is more accurate than cup measurements, and it’s easier cleanup! If you don’t have a scale, fluff the flour before measuring and use the spoon & level method.
- Don’t skip the chill time. Chilling the dough not only prevents spread, but also gives the cookie even better flavor as the ingredients have had a chance to emulsify.
- Enjoy warm! These cookies are best enjoyed when warm – the marshmallow is gooey & lightly golden, and the melty chocolate & graham crackers round out this delicious s’mores cookie!
Recipe FAQ
Yes! Once the dough has chilled and the cookies have been assembled, place them on a tray, cover, and chill. The dough can be stored 1-2 days in the fridge; any longer than that and the dough should be frozen.
This is most likely from over-measuring the flour. For accuracy, make sure to use a kitchen scale.
Once completely cool, store the cookies in an airtight container at room temperature.
Baking in grams
I rely on gram measurements when testing recipes because they offer the highest level of accuracy (and less cleanup!). Unlike volume measurements, which can vary, grams provide a reliable and consistent standard. I carefully test all of my recipes using this kitchen scale, therefore I cannot guarantee the outcome when using volume measurements. However, volume measurements are available in the recipe card.
Other cookie recipes to try
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Chocolate S’mores Cookies
Ingredients
- 208 grams (1 2/3 cups) all purpose flour
- 40 grams (½ cup) dutch processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 170 grams (¾ cup) unsalted butter, melted
- 150 grams (¾ cup) light brown sugar
- 100 grams (½ cup) granulated sugar
- 1 egg, room temperature
- 1 egg yolk, room temperature
- 1 tablespoon pure vanilla extract
- 4 oz bittersweet or dark chocolate, coarsely chopped, plus more for topping
- 60 grams (about 4 sheets) graham cracker pieces & crumbs, plus more for topping
- 10-12 regular sized marshmallows
Instructions
- For best results, use a kitchen scale when measuring the ingredients.
- Whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Set aside.208 grams all purpose flour, 40 grams dutch processed cocoa powder, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon salt
- Coarsely chop the chocolate, then break apart the graham crackers into small pieces and crumbs. Set aside.4 oz bittersweet or dark chocolate, 60 grams graham cracker pieces & crumbs
- Combine the wet ingredients – vigorously whisk together the melted butter, brown sugar, & granulated sugar until well combined. Add the egg, egg yolk, & vanilla extract and whisk to combine.170 grams unsalted butter, 150 grams light brown sugar, 100 grams granulated sugar, 1 egg, 1 egg yolk, 1 tablespoon pure vanilla extract
- Add about two thirds of the dry ingredients and fold until only a few streaks of flour are remaining – it should kind of look like brownie batter at this point. Add the graham crackers, chocolate, and remaining dry ingredients and fold until evenly combined.
- Cover the bowl tightly and refrigerate for at least one hour.
- Scoop the dough into large balls measuring 85 grams. Flatten the dough in between your palms, then put a marshmallow (long side down) in the center. Fold the dough up & around the marshmallow but leaving a little peaking through – see pictures in post for reference.10-12 regular sized marshmallows
- Space them 2-3 inches apart on a baking sheet, cover, and refrigerate for another 1-2 hours.
- Once ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper.
- Bake the cookies for 10-11 minutes until the marshmallows have puffed up and the cookies have spread open around it but with set edges. To make each cookie perfectly circular, use a large round cookie cutter or bowl to gently scoot the edges in. Return to the oven for an additional minute or so.
- Remove the cookies from the oven & let the tray cool on a wire rack or trivet for 5 minutes. Sprinkle more graham crackers & chocolate on top. Then carefully remove them from the pan with a spatula. Enjoy warm (my preference) or let cool completely on a baking rack. Store in an airtight container at room temperature.
