There’s nothing quite like the magic of combining chocolate, marshmallows, and graham crackers into a single cookie that melts in your mouth. These double chocolate s’mores cookies are the perfect treat to satisfy your sweet tooth and bring a little campfire nostalgia to your kitchen.
Whether you’re baking for a special occasion or just want a decadent snack, this recipe is sure to delight. You’ll love how easy it is to whip up a batch and share the gooey, chocolatey goodness with friends and family.
Why You’ll Love This Recipe
- Rich, double chocolate flavor with cocoa powder and chocolate chunks
- Gooey marshmallows baked right into the cookies for melty sweetness
- Crispy graham cracker pieces add satisfying crunch and authentic s’mores taste
- Simple ingredients and straightforward steps make this recipe beginner-friendly
- Perfect balance of chewy, crunchy, and soft textures in every bite
Ingredients
Gather these pantry staples and a few special touches to create your irresistible double chocolate s’mores cookies.
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup semi-sweet chocolate chunks
- 3/4 cup mini marshmallows
- 3/4 cup graham cracker pieces, roughly crushed
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Servings: 18 cookies
- Calories: Approximately 180 per cookie
How to Make Double Chocolate S’mores Cookies – Cambrea Bakes – Recipe You’ll Love – That Never Disappoints
- Preheat your oven to 350°F and line baking sheets with parchment paper to prevent sticking.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until well combined.
- Using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Beat in the egg and vanilla extract until smooth and combined.
- Slowly add the dry ingredients to the wet ingredients, mixing just until incorporated—you don’t want to overmix the dough.
- Fold in the chocolate chunks, mini marshmallows, and graham cracker pieces evenly throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake for 10-12 minutes until the edges are set but the centers are still soft; the marshmallows will be golden and melty.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Tips for the Best Results
- Use room temperature butter for easier creaming and a better dough texture.
- Don’t overbake; the cookies will continue to set as they cool for a perfect chewy center.
- Gently fold in marshmallows last to avoid them melting too much into the dough before baking.
- If your marshmallows brown too quickly, tent the cookies loosely with foil halfway through baking.
- For extra gooeyness, press a few chocolate chunks and marshmallows on top of each cookie dough ball before baking.
Storage and Reheating
Store your double chocolate s’mores cookies in an airtight container at room temperature for up to 4 days to maintain freshness and chewiness. If you want to keep them longer, freeze the cookies in a sealed bag or container for up to 3 months.
To reheat, warm cookies in the microwave for 10-15 seconds or in a preheated 300°F oven for 3-5 minutes. This revives their melty marshmallow and chocolate goodness beautifully.
Frequently Asked Questions
Can I use regular marshmallows instead of mini ones?
Yes, but regular marshmallows may melt more and spread differently throughout the cookies. If using large marshmallows, chop them into smaller pieces for an even distribution.
What type of chocolate works best for this recipe?
Semi-sweet chocolate chunks provide a nice balance of sweetness and richness, but you can also experiment with milk chocolate or bittersweet chocolate depending on your preference.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, and ensure your other ingredients like marshmallows don’t contain gluten.
How do I prevent the marshmallows from burning while baking?
Bake at the recommended temperature and keep an eye on the cookies during the last few minutes. If marshmallows start to brown too quickly, loosely cover with foil to protect them while the cookies finish baking.
