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Double Chocolate S’mores Cookies Recipe

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4.3 from 86 reviews

Indulge in the ultimate treat with these Double Chocolate S’mores Cookies, combining rich cocoa, gooey marshmallows, melty milk chocolate, and crunchy graham crackers in every bite. Perfectly soft and toasted, these cookies bring campfire nostalgia right to your oven.

Ingredients

Dry Ingredients

  • 1 ½ cups all-purpose flour
  • ⅓ cup cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon salt

Wet Ingredients

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract

Add-ins and Toppings

  • 1 cup milk chocolate chips
  • Large marshmallows (one per cookie dough ball)
  • Graham crackers, for topping

Instructions

  1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, and salt until evenly combined. Set this mixture aside for later use.
  2. Cream Butter and Sugars: In a large mixing bowl, use an electric hand mixer to cream softened butter, granulated sugar, and brown sugar together for 2 to 3 minutes until the mixture is light and fluffy, which incorporates air for tender cookies.
  3. Incorporate Egg and Vanilla: Beat in the egg and vanilla extract until the mixture is homogeneous, ensuring even flavor distribution.
  4. Add Dry Ingredients: Scrape down the mixing bowl to ensure nothing sticks on the sides. Then add the dry flour mixture to the wet ingredients, mixing on low speed just until combined to avoid overworking the dough.
  5. Fold in Chocolate Chips: Gently fold the milk chocolate chips into the dough using a rubber spatula so they’re evenly distributed without breaking them up.
  6. Portion Cookie Dough: Using a 3-tablespoon cookie scoop, portion out dough balls onto a parchment-lined baking sheet. Place one large marshmallow inside each dough ball, shaping the dough around it and leaving part of the marshmallow exposed at the top.
  7. Freeze Dough: Freeze the prepared cookie dough balls for at least 30 minutes. This step helps the cookies bake thick and prevents marshmallows from dissolving into the dough.
  8. Preheat Oven: While freezing, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  9. Bake Cookies: Arrange the frozen dough balls about 2 inches apart on the baking sheet. Bake for approximately 12 minutes or until the marshmallows are lightly toasted and the cookies are set around the edges.
  10. Shape and Top Cookies: Immediately upon removal from the oven, use a large round cookie cutter or glass to gently press the edges of each cookie into a perfect circle. Top each cookie with a piece of graham cracker and additional milk chocolate chips for the classic s’mores finish.
  11. Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes to set before enjoying these gooey, chocolatey delights.

Notes

  • Use a 3-tablespoon cookie scoop for uniform cookie sizes and consistent bake times.
  • Freezing the dough is essential to prevent marshmallows from melting too much and to maintain thick, soft cookies.
  • Shaping the cookies immediately post-baking with a round cutter ensures an attractive, uniform appearance.
  • For even more s’mores flavor, consider breaking graham crackers into smaller pieces and sprinkling on top before serving.

Find it online: https://flavorspath.com/double-chocolate-smores-cookies-recipe/