Welcome to the wonderful world of baking! Today, we’re making Chocolate S’mores Cookies. These cookies bring together the classic flavors of s’mores—chocolate, graham crackers, and marshmallows—into a soft, chewy treat that’s perfect for anyone. Whether you’re a beginner in the kitchen or a seasoned baker, this recipe is super simple and guaranteed to impress family and friends!
Why Make This Recipe
Why should you make these Chocolate S’mores Cookies? They’re not only delicious but also remind us of warm campfire nights with loved ones. The combination of gooey marshmallows and rich chocolate makes each bite a delightful experience. Plus, these cookies are perfect for any occasion—weekend treat, family gatherings, or even just a cozy night at home.
How to Make Chocolate S’mores Cookies
Making these cookies is easy and fun! Just follow the simple steps below, and you’ll be on your way to baking a batch of tasty treats.
Ingredients:
- 208 grams all-purpose flour
- 40 grams Dutch processed cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 170 grams unsalted butter (melted)
- 150 grams light brown sugar
- 100 grams 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 graham cracker pieces & crumbs (plus more for topping)
- 10-12 regular-sized marshmallows
Directions:
- 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.
- Coarsely chop the chocolate and break the graham crackers into small pieces and crumbs. Set aside.
- In a bowl, vigorously whisk together the melted butter, brown sugar, and granulated sugar until combined. Add the egg, egg yolk, and vanilla extract, then whisk again.
- Add about two-thirds of the dry ingredients and fold until a few streaks of flour remain. It should look like brownie batter. Now add the graham crackers, chocolate, and remaining dry ingredients, folding until everything is mixed well.
- Cover the bowl tightly and refrigerate for at least one hour.
- Scoop the dough into large balls of about 85 grams. Flatten each ball in your palms, place a marshmallow (long side down) in the center, and fold the dough around it, leaving a little peek showing.
- Space the dough balls 2-3 inches apart on a baking sheet, cover, and refrigerate for another 1-2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Bake the cookies for 10-11 minutes until the marshmallows puff up and the cookies spread. To make them perfectly round, use a large cookie cutter to scoot the edges in gently. If needed, return them to the oven for an extra minute.
- Remove from the oven and let cool on a wire rack for 5 minutes. Sprinkle more graham crackers and chocolate on top. Carefully lift the cookies from the pan using a spatula. Enjoy them warm or let cool completely on a baking rack. Store them in an airtight container at room temperature.
How to Serve Chocolate S’mores Cookies
These cookies are best enjoyed warm when the marshmallows are still gooey! Serve them at family gatherings, parties, or cozy movie nights. They pair perfectly with a cold glass of milk or a hot cup of coffee.
How to Store Chocolate S’mores Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. If you prefer them warm, pop them in the microwave for a few seconds before enjoying!
Tips to Make Chocolate S’mores Cookies
- Chilling the dough helps the cookies keep their shape while baking, so don’t skip the refrigeration step!
- For extra chocolatey goodness, add chocolate chips to your dough.
- Make sure to measure your ingredients accurately for the best results.
Variation
You can try adding nuts or different types of chocolate such as white chocolate for a unique twist. Adjust the amount of marshmallows based on your preference for gooeyness!
FAQs
1. Can I use regular cocoa powder instead of Dutch processed?
Yes, you can! Just keep in mind that it might change the flavor slightly.
2. How can I tell when the cookies are done baking?
Look for puffed-up marshmallows and slightly browned edges.
3. Can I freeze the cookie dough?
Absolutely! You can freeze the dough for up to 3 months. Just make sure to wrap it well before freezing.
Now, you’re all set to bake your own delicious Chocolate S’mores Cookies! Enjoy the sweet experience with those you love!
Chocolate S'mores Cookies
Ingredients
Dry Ingredients
- 208 grams all-purpose flour
- 40 grams Dutch processed cocoa powder Regular cocoa powder can be used as a substitute.
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 170 grams unsalted butter (melted)
- 150 grams light brown sugar
- 100 grams granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1 tablespoon pure vanilla extract
Add-Ins
- 4 oz bittersweet or dark chocolate (coarsely chopped, plus more for topping)
- 60 grams graham cracker pieces & crumbs (plus more for topping)
- 10-12 pieces regular-sized marshmallows Place marshmallow long side down in the cookie.
Instructions
Preparation
- 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.
- Coarsely chop the chocolate and break the graham crackers into small pieces and crumbs. Set aside.
- In a bowl, vigorously whisk together the melted butter, brown sugar, and granulated sugar until combined.
- Add the egg, egg yolk, and vanilla extract, then whisk again.
- Add about two-thirds of the dry ingredients and fold until a few streaks of flour remain.
- Add the graham crackers, chocolate, and remaining dry ingredients, folding until everything is mixed well.
- Cover the bowl tightly and refrigerate for at least one hour.
Baking
- Scoop the dough into large balls of about 85 grams.
- Flatten each ball in your palms, place a marshmallow in the center, and fold the dough around it.
- Space the dough balls 2-3 inches apart on a baking sheet, cover, and refrigerate for another 1-2 hours.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Bake the cookies for 10-11 minutes until the marshmallows puff up and the cookies spread.
- To make them perfectly round, use a large cookie cutter to scoot the edges in gently.
- Remove from the oven and let cool on a wire rack for 5 minutes.
- Sprinkle more graham crackers and chocolate on top before carefully lifting cookies from the pan.
