Dark Double Chocolate S’mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉
Double Chocolate S’mores Cookies
We’re finally nearing the warm summer months, and we all know what that means: S’MORES DESSERTS. They’re already popping up on my Instagram feed, and I’m so ready for all things chocolatey, marshmallow-y, and graham cracker-y (wow, that’s a mouthful).
For these cookies, I’ve combined two of my favorites: Chocolate Sprinkle Cookies (minus the sprinkles) and S’mores Chocolate Chip Cookies. And let me just say, the end result is so good. These cookies are fudgy, sweet, and packed with marshmallow flavor. If you’re a fan of s’mores and chocolate then I know you will love these.
Ingredients You’ll Need
- Semi-sweet chocolate chips are used both melted and whole in this recipe for maximum chocolate flavor. I always make sure mine are dairy-free.
- Plant-based butter adds moisture and flavor. Feel free to use regular butter or plant-based butter.
- Sugar adds sweetness and lends a hand to proper cookie texture. I used an unrefined cane sugar for my cookies, but you can also use a regular white granulated sugar.
- Vanilla extract adds flavor.
- Eggs act as a binder to hold the ingredients together. I haven’t tested this recipe with any egg replacements.
- All-purpose flour makes up the bulk of the dough. I usually use an unbleached variety, but any all-purpose flour (bleached/unbleached) will work.
- Graham cracker crumbs are added to the cookie dough.
- Dutched cocoa powder is darker in color and richer in flavor than regular, natural cocoa powder. For maximum chocolate flavor, I only recommend Dutched cocoa (Hershey’s Special Dark is now 100% Dutched + easy to find).
- Baking soda leavens the cookies and helps them spread properly.
- Salt enhances flavor.
- Marshmallows add that ooey gooey s’mores feel and flavor to these cookies. I like to use the large marshmallows for this recipe – easier to “stuff” in the dough balls.
- Whole graham cracker pieces are crumbled over the dough balls for extra graham flavor and aesthetic.
More S’mores Dessert Recipes
S’mores Rice Krispie Treats
S’mores Chocolate Chip Cookies
S’mores Cookie Skillet Pie
Double Chocolate S'mores Cookies
Dark Double Chocolate S'mores Cookies stuffed with marshmallow and plenty of crumbly, sweet graham cracker. Enjoy them warm for maximum marshmallow stretch 😉
- 1 cup (170g) semi-sweet chocolate chips
- 1/3 cup (78g) plant-based butter (or regular butter)
- 3/4 cup (175g) unrefined sugar (or 3/4 cup white granulated sugar)
- 1 tsp vanilla extract
- 2 large eggs
- 1/2 cup (40g) Dutched cocoa powder
- 3/4 cup (98g) all-purpose flour
- 1/2 cup (~55g) crushed graham cracker crumbs (~4 graham crackers)
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 - 3/4 cup (85g - 128g) semi-sweet chocolate chips (optional)
- 14 large marshmallows
- ~1/4 cup (43g) semi-sweet chocolate chips
- ~1 graham cracker
Make the Cookie Dough
- In a microwave-safe bowl, add 1 cup of chocolate chips and the plant-based butter (or regular butter). Heat in the microwave for 20 second intervals, stirring between each, until the chocolate is totally melted; set aside.
- In a large bowl, whisk together the sugar, vanilla extract, and eggs. Add the melted chocolate mixture and whisk until everything is combined.
- Sift in the cocoa powder, and add the flour, graham cracker crumbs, baking soda, and salt. Use a large spoon or spatula to mix the ingredients together. The cookie dough will resemble a thick brownie batter.
- Add 1/2 - 3/4 cup of chocolate chips to the dough - this is optional and up to you how much you'd like to add (I added 3/4 cup to my dough). Stir in the chocolate chips.
- Cover the dough and refrigerate/chill for 1 hour.
Assemble & Bake the Cookies
- Once the dough has chilled for at least an hour, pull it out of the refrigerator and preheat your oven to 350°F. Line a baking sheet (or two) with parchment paper.
- Scoop dough balls 3 Tbsp (54g) in size (6 per baking sheet) and roll them smooth. Leftover dough can be placed back in the refrigerator.
- Flatten each dough ball and place a whole large marshmallow in the center of the dough. Use your hands to mold the dough up and around the marshmallow, doing your best to cover it completely - if it starts to feel like your'e doing something wrong, you're doing it right (it takes a minute to get the dough to cooperate).
- Place the stuffed dough balls on the baking sheet, pressing each one down slightly. Next, press chocolate chips sporadically into each dough ball. Then take small pieces of graham cracker and break them up over the dough balls, pressing pieces of graham cracker into the dough balls and allowing the crumbs to fall over the dough balls.
- Bake cookies at 350°F for 8-10 minutes or until cookies have spread enough that the marshmallow begins to peak out. If the cookies still look puffy, allow them to bake for another minute or two and they should spread.
- Allow cookies to cool on the baking sheet for 2 minutes before gently removing to a cooling rack. Repeat steps 2-5 until all cookies are baked.
- Store leftover cookies in an airtight container at room temperature. I recommend storing them in a single layer OR adding a piece of parchment paper between layers to prevent the cookies from sticking together.
Did you make this recipe? I would love to see!
Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred
Leave a Reply