There’s nothing quite like the joy of biting into a warm, gooey cookie that combines rich chocolate and the nostalgic flavor of s’mores. This easy decadent double chocolate s’mores cookies recipe is designed for anyone craving a truly indulgent dessert that’s simple to whip up yet impressive in flavor.
Whether you’re baking for a cozy night in or a gathering with friends, you’ll find these double chocolate s’mores cookies perfectly satisfy your sweet tooth. The gooey marshmallows paired with melted chocolate chips and a rich cocoa cookie base make every bite a little moment of happiness.
Why You’ll Love This Recipe
- Quick and simple to prepare with everyday ingredients.
- Double the chocolate for maximum richness and flavor.
- Classic s’mores flavors reinvented in a soft, chewy cookie.
- Perfect for sharing or indulging solo with a glass of milk.
- Great as a fun treat for kids and adults alike.
Ingredients
Gather these ingredients to make about 24 decadent cookies packed with chocolate and melty marshmallows.
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 cup mini marshmallows
- 1 cup crushed graham crackers
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories (approx.): 210 per cookie
How to Make Easy Decadent Double Chocolate S’mores Cookies for the Ultimate Sweet Indulgence!
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together all-purpose flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.
- Fold in the chocolate chips, mini marshmallows, and crushed graham crackers gently, being careful not to overmix.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake for 10-12 minutes, until the edges are set but the centers are still soft and gooey. The marshmallows may puff up and turn slightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This step helps them set up beautifully.
- Serve warm or at room temperature for the ultimate indulgence.
Tips for the Best Results
- Use softened butter, not melted, for better cookie texture and structure.
- Don’t overbake—cookies should look slightly underdone in the center for that gooey s’mores feel.
- Add mini marshmallows last to prevent them from melting completely into the dough.
- For an extra gooey center, press a few extra marshmallows on top right after baking while cookies are still hot.
- Store cookies in an airtight container to keep marshmallows soft and chewy.
Storage and Reheating
Store your double chocolate s’mores cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them tightly wrapped for up to 3 months.
To reheat, warm cookies in the microwave for 10-15 seconds or in a 300°F oven for about 5 minutes to bring back that melty, gooey texture.
Frequently Asked Questions
Can I use regular marshmallows instead of mini marshmallows?
Yes, you can chop regular marshmallows into smaller pieces to mimic the size of mini marshmallows. This helps them distribute evenly throughout the cookie dough and melt properly.
Do these cookies need to be refrigerated?
These cookies are best stored at room temperature in an airtight container. Refrigeration can make them firmer and may dry out the marshmallows.
Can I substitute dark chocolate for semisweet chips?
Absolutely! Dark chocolate chips will give the cookies a richer, slightly less sweet flavor that complements the cocoa base nicely.
How do I prevent marshmallows from burning while baking?
Folding marshmallows gently into the dough and baking at 350°F helps prevent burning. Also, avoid placing marshmallows on top exposed to direct heat before baking.
