Double Chocolate S’mores Cookies (Print-Friendly Version)
Double chocolate cookies packed with marshmallow and graham cracker, perfect served warm for gooey centers.
# What You'll Need:
→ Cookie Dough
01 -
170g semi-sweet chocolate chips
02 -
78g plant-based butter or unsalted butter
03 -
175g unrefined sugar or white granulated sugar
04 -
1 teaspoon vanilla extract
05 -
2 large eggs
06 -
40g Dutch-process cocoa powder
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98g all-purpose flour
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55g crushed graham cracker crumbs (approximately 4 crackers)
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1 teaspoon baking soda
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0.5 teaspoon salt
11 -
85g to 128g semi-sweet chocolate chips (optional)
12 -
14 large marshmallows
→ Topping
13 -
43g semi-sweet chocolate chips
14 -
1 graham cracker
# How to Make It:
01 -
Combine 170g chocolate chips and 78g butter in a microwave-safe bowl. Microwave in 20-second increments, stirring each time, until chocolate is melted and smooth. Set aside.
02 -
In a large mixing bowl, whisk together 175g sugar, 1 teaspoon vanilla extract, and 2 large eggs until fully combined. Pour in the melted chocolate mixture and whisk until homogeneous.
03 -
Sift 40g cocoa powder over the bowl. Add 98g flour, 55g graham cracker crumbs, 1 teaspoon baking soda, and 0.5 teaspoon salt. Mix with a spatula until the dough thickens and resembles brownie batter.
04 -
Fold 85g to 128g (optional) chocolate chips into the dough, stirring until evenly distributed.
05 -
Cover the bowl and refrigerate the dough for 1 hour to allow it to firm up.
06 -
Preheat oven to 175°C. Line one or two baking sheets with parchment paper.
07 -
Scoop dough balls approximately 54g (3 tablespoons) each. Roll until smooth.
08 -
Flatten each dough ball and encase a large marshmallow in the centre, sealing dough completely around the marshmallow.
09 -
Place the stuffed dough balls on prepared baking sheets. Gently flatten each. Press extra 43g chocolate chips and pieces of 1 graham cracker into the surface of the dough balls.
10 -
Bake at 175°C for 8 to 10 minutes until cookies have spread and marshmallow begins to show. Extend baking by 1–2 minutes if cookies remain puffy.
11 -
Cool cookies on baking sheet for 2 minutes before transferring to a wire rack. Repeat forming, stuffing, topping, and baking until all dough is used.
12 -
Place cooled cookies in an airtight container at room temperature. For stacking, separate layers with parchment paper to prevent sticking.
# Additional Tips:
01 -
For optimal marshmallow texture, enjoy cookies warm soon after baking.