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.
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.
Notes
These cookies are best enjoyed warm when the marshmallows are still gooey! For extra chocolatey goodness, add chocolate chips to your dough. Make sure to measure your ingredients accurately for the best results.