Yield: 10 large cookies
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!
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.
Tried this recipe?Let us know how it was!