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These thick double chocolate s’mores cookies are gooey and decadent with a chewy marshmallow center and sweet bursts of graham cracker in every bite. Soft, warm, and packed with melty chocolate, they always remind me of cozy campfires and family game nights. Every batch brings back memories of my sister and I seeing who could get the longest marshmallow stretch.
I started making these on rainy afternoons to beat cabin fever and now they are our movie night tradition. The graham cracker bits add just the right nostalgic crunch.
Ingredients
- Semi sweet chocolate chips: bring bold chocolate flavor and that melty pocket throughout the dough. Try to pick high quality chips for best results
- Plant based butter or regular butter: gives richness and ensures a soft bite
- Unrefined sugar or white granulated sugar: sweetens the cookies and helps that shiny crinkle top to form
- Vanilla extract: enhances the deep cocoa notes with aromatic warmth
- Large eggs: provide structure and keep the cookies fudgy and rich
- Dutched cocoa powder: gives the cookies their dark, saturated color and chocolate intensity. Look for a cocoa labeled Dutch process for smoother flavor
- All purpose flour: sets up the cookies for the ideal chewy crumb
- Crushed graham cracker crumbs: bring those classic s’mores vibes. Fresh crackers yield the most flavor so avoid stale ones
- Baking soda: makes the cookies spread perfectly in the oven
- Salt: balances sweetness and brings out the chocolate flavor
- Extra semi sweet chocolate chips: are optional but I always include them for more chocolaty puddles
- Large marshmallows: create that iconic gooey center. Use fresh ones for the best stretch
- For topping: sprinkle more chocolate chips for extra melty bites and break up a fresh graham cracker for that finishing crunch
Step-by-Step Instructions
- Make the chocolate base:
- Melt one cup of chocolate chips with the plant based or regular butter in a microwave safe bowl. Use short intervals in the microwave stirring every time until completely smooth and glossy. Set aside to cool a few minutes
- Whisk sugar and eggs:
- In a large mixing bowl whisk together your sugar vanilla extract and eggs until fully blended and glossy
- Combine wet and dry:
- Add the cooled melted chocolate mixture to the sugar and egg mixture and whisk until very smooth
- Add dry ingredients and graham:
- Sift cocoa powder over the mixture then add flour crushed graham cracker baking soda and salt. Use a spatula to fold everything until no streaks remain. Your dough should be thick like brownie batter. Add extra chocolate chips now if you are using them
- Chill the dough:
- Cover the bowl and refrigerate at least one hour. This makes the dough easier to handle and intensifies the flavor
- Shape and fill the cookies:
- Preheat oven to three hundred fifty degrees Fahrenheit and line baking sheets with parchment paper. Scoop dough into three tablespoon sized balls and use your hands to flatten each one. Place a whole marshmallow in the center of each. Mold the dough up and around the marshmallow pinching it together at the top to fully seal. Do not worry if it looks messy
- Finish with toppings:
- Gently press a few extra chocolate chips and bits of graham cracker into the top of each dough ball
- Bake to gooey perfection:
- Arrange cookies with room to spread and bake for eight to ten minutes. Watch for marshmallow to just peek out and the cookies to set at the edges. Let the cookies sit on the baking sheet for two minutes to finish setting before you transfer to a cooling rack
- Repeat as needed:
- Continue assembling and baking until all the dough and marshmallows are used up
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My favorite part is the hidden marshmallow center that pops out with your first bite. My niece tried to see who could get the longest gooey string last summer and we laughed so hard the cookies got cold before we finished
Storage Tips
Store these cookies in an airtight container at room temperature for up to three days. For longer storage keep the dough balls stuffed but unbaked in the refrigerator for up to twenty four hours or freeze them for up to two months. If stacking baked cookies use parchment paper between layers because the marshmallow centers can get sticky
Ingredient Substitutions
You can use dairy butter instead of plant based if you prefer. If you only have mini marshmallows stuff two or three into the center of each dough ball instead of one large. Dutch process cocoa gives the darkest color and richest flavor but any unsweetened cocoa powder will still work
Serving Suggestions
These cookies are at their best enjoyed warm within a few minutes of baking. Serve with a scoop of vanilla ice cream to make cookie sandwiches or simply enjoy with a glass of milk. If you are packing for a picnic or camping trip keep cookies in a single layer for easy transport
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Cultural Context
The combination of chocolate marshmallow and graham cracker is classic for American summers around the campfire but these cookies let you enjoy those flavors indoors. S’mores dessert recipes became popular in home kitchens in the nineteen fifties as a nostalgic nod to outdoor fun
Common Recipe Questions
- → How do I get gooey marshmallow centers?
Wrap each dough ball completely around a whole large marshmallow before baking. This will create a melty center as the cookies bake.
- → Can I use regular butter instead of plant-based?
Yes, regular butter can be substituted for plant-based butter in equal amounts without affecting the texture or flavor.
- → Why chill the dough before baking?
Chilling the dough allows it to firm up, making it easier to handle and helping the cookies hold their shape during baking.
- → What type of cocoa powder is best?
Dutched cocoa powder enriches the chocolate flavor and gives the cookies a deeper color, but regular unsweetened cocoa powder is also suitable.
- → How do I store leftover cookies?
Keep cookies in an airtight container at room temperature. Use parchment paper between layers to prevent sticking.