Double Chocolate S’mores Cookies Recipe You’ll Love

There’s nothing quite like a cookie that combines rich chocolate flavor with the nostalgic taste of s’mores. These double chocolate s’mores cookies are an absolute delight, packed with gooey marshmallows, melty chocolate chunks, and a hint of graham cracker crunch that takes every bite to the next level. Whether you’re baking for a crowd or just craving a decadent snack, this recipe is sure to satisfy your chocolate cravings.

this Recipe

You’re going to love how simple and forgiving this recipe is, making it perfect even if you’re new to baking or just looking for a reliably delicious treat. Grab your ingredients and let’s dive into creating these irresistible double chocolate s’mores cookies that never disappoint.

Why You’ll Love This Recipe

• Intensely chocolatey with both cocoa powder and chocolate chunks
• Soft and chewy texture with gooey marshmallow centers
• Crunchy graham cracker pieces add the perfect contrast
• Simple ingredients you probably already have on hand
• Great for sharing at parties, camping, or cozy nights in

Ingredients

Gather these ingredients to create your double chocolate s’mores cookies that blend the classic campfire flavors into a delicious baked treat.

• 1 cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• ¼ cup light brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chunks
• ½ cup crushed graham crackers (about 4 sheets)

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Servings: 18 cookies
• Calories: Approximately 190 per cookie

How to Make Double Chocolate S’mores Cookies – Cambrea Bakes – Recipe You’ll Love – That Never Disappoints

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
3. In a large bowl, cream the softened butter with granulated sugar and brown sugar until light and fluffy, about 3 minutes.
4. Beat in the egg and vanilla extract until smooth and fully incorporated.
5. Gradually add the dry ingredients to the wet, mixing just until combined; avoid overmixing to keep cookies tender.
6. Fold in the mini marshmallows, chocolate chunks, and crushed graham crackers gently so they’re evenly distributed.
7. Using a tablespoon or cookie scoop, drop dough balls onto the prepared baking sheets about 2 inches apart.
8. Bake for 10-12 minutes or until the edges are set but the centers still look slightly soft; marshmallows will be melted and gooey.
9. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Tips for the Best Results

• Use room temperature butter for easier creaming and better texture.
• Don’t overbake — cookies will firm up as they cool, so pull them out when edges are set but centers are soft.
• For extra gooey marshmallows, add a few mini marshmallows on top of each cookie dough ball before baking.
• Crush graham crackers by placing them in a zip-top bag and gently smashing with a rolling pin for varied texture.
• Store baked cookies in an airtight container to keep them soft and melty.

Storage and Reheating

Store your double chocolate s’mores cookies in an airtight container at room temperature for up to 4 days to maintain their softness. You can also refrigerate them for up to a week, but bring them to room temperature before serving for best flavor.

If you want to freeze the cookies, place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Warm frozen cookies in the microwave for 15-20 seconds to revive that gooey, melty texture.

Frequently Asked Questions

Can I use regular-sized marshmallows instead of mini?

Yes, but chop the regular marshmallows into smaller pieces for better distribution in the dough and to prevent excessive melting and spreading.

What type of chocolate works best in this recipe?

Semi-sweet chocolate chunks are ideal for balanced sweetness, but you can use dark or milk chocolate chunks depending on your preference.

Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that includes xanthan gum for the best results.

How do I keep the marshmallows from burning in the oven?

Keep an eye on the baking time and remove the cookies as soon as the edges set and the marshmallows are melted and gooey. Underbaking slightly helps prevent burning.