Now you may know that I already have a favorite s’mores cookie, one that I swear by, BUT I know there are some true chocolate lovers who would want this cookie in chocolate form, and who am I to deny them that?
That is how these chocolate s’mores cookies came to be. A simple want to recreate the deliciousness of my OG s’mores cookies just with a chocolate base. We pack graham crumbs into the dough, marshmallow fluff, and chunks of chocolate that get nice and gooey after baking. So you get a soft-in-the-middle, slightly crisp around the edges, loaded with chocolate, and gooey marshmallow goodness situation. So you are just a few hours away from soft, bakery-style chocolate s’mores cookies you can make right at home.
Ingredients You’ll Need
For the chocolate cookie dough, you’ll typically use ingredients like:
- Unsalted Butter
- Dark Brown sugar
- Granulated sugar
- Eggs
- Vanilla extract
- Flour
- Dutch-Processed Cocoa powder
- Graham Cracker Crumbs
- Vegetable Oil
- Baking soda
- Baking powder
- Kosher Salt
Tips for the Best Chocolate S’mores Cookies
For bakery-style chocolate s’mores cookies, use chopped chocolate along with chocolate chips. Chopped chocolate melts into dreamy little puddles, which is exactly the kind of drama we want from dessert.
If your marshmallows melt too much or spread while baking, try pressing a few extra marshmallows on top of the cookies near the end of baking instead of mixing them all into the dough.
For more graham cracker flavor, add both graham cracker crumbs and larger graham cracker pieces. The crumbs blend into the dough, while the bigger pieces give you that classic s’mores bite.
Let the cookies cool before eating unless you enjoy burning your mouth on molten marshmallow lava. Delicious? Yes. Wise? Absolutely not.
Can I Make These Cookies Ahead of Time?
Yes! Chocolate s’mores cookie dough can usually be made ahead and chilled before baking; I actually recommend at least 1 hour of chill time when the dough is stuffed with fluff. Chilling the dough helps the cookies bake up thicker and gives the flavors more time to develop.
How to Store Chocolate S’mores Cookies
Store leftover chocolate s’mores cookies in an airtight container at room temperature. They’re best enjoyed within a few days while they are still soft and chewy.
To bring back that fresh-baked magic, warm a cookie for a few seconds before eating. The chocolate gets melty, the marshmallow gets gooey, and suddenly everything is right with the world again.
Can You Freeze Chocolate S’mores Cookies?
Yes, you can freeze the cookie dough after scooping. Just place the dough balls in an airtight plastic bag. Make sure to add 1-2 minutes to baking time when baking from frozen.
Frequently Asked Questions
Can I use vegan marshmallow fluff in chocolate s’mores cookies?
Yes, vegan marshmallow fluff can be used for an extra gooey texture. It actually spreads a bit less than regular fluff in my experience, so it works especially well as a swirl or topping.
I tried using marshmallows, and they disappeared into the cookies?
Yes! That is pretty common. Marshmallows can melt into the dough while baking- they are just sugar and gelatin after all! This recipe is meant to be baked with marshmallow fluff.
What kind of chocolate is best for s’mores cookies?
Milk chocolate gives these cookies the most classic s’mores flavor, while semi-sweet or dark chocolate adds a richer taste. A mix of chocolate chips and chopped chocolate gives the best texture.
Can I make these cookies without graham crackers?
You can, but they won’t have the full s’mores flavor. Graham crackers add that signature campfire-dessert taste, so they’re worth including if you have them.
Do chocolate s’mores cookies need to be chilled before baking?
Chilling the dough can help prevent spreading and create thicker, chewier cookies. It also deepens the chocolate flavor, which is always a win.
Ingredients
- 1 ⅓ cups All-purpose Flour 160 grams
- ¾ cup graham cracker crumbs 75 grams, plus more for topping
- ½ cup dutch-processed cocoa powder 42 grams
- 1 tablespoon cornstarch 8 grams
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon Kosher Salt
- ½ cup unsalted butter melted, 113 grams
- 2 tablespoons vegetable oil 30 grams
- ⅔ cup dark sugar packed, 135 grams
- ⅓ cup granulated white sugar 67 grams
- 1 large egg + 1 egg yolk room temperature
- 4 Ounces chopped chocolate bar, or chunks* I use 72% dark here, but you can use and % you like 113 grams
- ½ cup marshmallow fluff plus more for topping
Instructions
- In a medium bowl, combine all the dry ingredients- flour, graham crumbs, cocoa powder, cornstarch baking soda and baking powder, and salt. Set aside.
- In a separate large bowl, add the melted butter, oil, both sugars, and mix with a nonstick spatula to combine. Add in the egg and egg yolk then mix again until completely homogenous. Add in the dry ingredients and the chopped chocolate and mix until a thick dough forms.
- Line a cookie sheet with parchment paper. Use a 3-4 tablespoon cookie scoop (these are big cookies) to scoop the dough.
- After scooping, before releasing the dough onto the sheet, make a divot in the dough while it’s still in the scoop. Spoon or pipe a tablespoon of marshmallow fluff into the divot.
- For a smooth cookie with the fluff completely encased, add another piece of cookie dough over the fluff center, then place the cookie on the tray.
- For exposed fluff, like in the photos above, make sure only a small bit of fluff pokes through, with the dough encasing the rest. Place the cookie fluff side up on the parchment paper, and continue with the rest of the dough.
- Chill cookies on tray for at least 1 hour, or up to 24 hours.
- Bake at 350F for 10-12 minutes then remove from oven and use a circular cookie cutter to create the perfect shape. Top with additional graham cracker crumbs and let cool.
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