Double Chocolate S’mores Cookies

There’s a certain kind of memory that clings to the senses. For me, it’s the scent of woodsmoke in my hair after a night around the campfire, sticky fingers from roasted marshmallows, and the crunch of a graham cracker sandwiching melted chocolate. Summer evenings meant s’mores—simple, messy, and magical. The kind of joy that needs no plate, just a napkin and a laugh.

But eventually, seasons change, and fire pits get packed away. I found myself missing the carefree comfort of those nights, especially in the colder months. That’s when I started playing with cookie recipes to recreate that same bliss indoors—no sticks, no smoke, just the flavor of nostalgia. Enter: Double Chocolate S’mores Cookies.

These cookies capture the heart of a s’more but with the rich soul of a chocolate lover’s dream. They’re soft and fudgy, like brownies disguised as cookies, wrapped around a gooey marshmallow that peeks out like it’s daring you to take a bite. Topped with a touch of crushed graham crackers and a square of melting dark chocolate, they’re decadent, dramatic, and deeply comforting.

Whether you’re trying to recreate the joy of summer in winter or looking for the ultimate bake-sale showstopper, these cookies are an edible story waiting to be told.

Why You’ll Love This Recipe

• Gooey centers: A full-size marshmallow hidden inside creates the most satisfying bite.
• Textural contrast: Crunchy graham crackers meet molten chocolate and chewy cookie edges.
• Kid-friendly fun: Perfect for baking with little helpers—they’ll love the marshmallow surprise.
• Seasonless delight: Warm enough for winter, nostalgic enough for summer, and festive enough for the holidays.
• No campfire required: Enjoy the magic of s’mores without the setup.

Ingredients You’ll Need:

• 12 tbsp (168 g) unsalted butter, room temperature
• 1 cup (200 g) light brown sugar, packed
• ¼ cup (50 g) granulated sugar
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 2 tsp vanilla extract
• 1½ cups + 3 tbsp (212 g) all-purpose flour
• ⅔ cup (55 g) unsweetened Dutch-process cocoa powder
• ½ cup (88 g) mini semi-sweet chocolate chips
• 1 tsp fine sea salt
• 1 tsp baking soda
• ½ tsp baking powder
• 22 large marshmallows
• Crushed graham crackers, for topping
• Dark chocolate bar pieces, for topping

How to Make Double Chocolate S’mores Cookies

The Cozy Cookie Method, Step-by-Step

Step 1: Make the Dough

Start by creaming the butter with both sugars until fluffy and lighter in color. This takes about 3 minutes and is key for that soft, chewy texture.

Add the egg, egg yolk, and vanilla, mixing until combined. Scrape down the sides of the bowl so everything’s even.

Now fold in the dry ingredients—flour, Dutch cocoa, salt, baking soda, and baking powder—just until the dough forms. Stir in the mini chocolate chips last. The dough will be thick and dark, almost like brownie batter.

Step 2: Chill It (Trust the Process)

Cover and refrigerate the dough for at least 1 hour. This step is non-negotiable. Chilling the dough solidifies the butter and intensifies the chocolate flavor.

Step 3: Stuff the Marshmallows

Scoop out 2-tablespoon balls of dough. Flatten slightly in your palm, then place a marshmallow upright in the center. Wrap the dough around the marshmallow, leaving the very top slightly exposed. This allows it to bubble up in the oven.

Roll each cookie in crushed graham cracker crumbs, gently pressing some into the dough. Place the dough balls on a tray and chill for another 1–2 hours.

Step 4: Bake to Perfection

Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper or a silicone mat. Bake cookies for 10–11 minutes, just until the edges are set and the marshmallow puffs.

Right out of the oven, use a round cookie cutter to scoot the edges inward for that perfect bakery-style shape. Immediately press a piece of dark chocolate into the top of each warm cookie so it softens without melting completely.

Let the cookies rest on the tray for 10 minutes, then transfer to a wire rack.

Helpful Tips for Perfect Cookies Every Time

• Don’t skip the chill time: This ensures the cookies don’t spread too much and keeps the marshmallow in place.
• Use parchment paper: Marshmallows can leak slightly—this prevents sticking and makes cleanup easier.
• Shape while warm: Scooting with a cutter helps them look professional and evenly round.
• High-quality chocolate matters: Use good dark chocolate (not chips) for the topping. Bars melt better and look beautiful.

Details

• Prep Time: 20 minutes
• Chill Time: 2–3 hours
• Cook Time: 10–11 minutes
• Total Time: About 3.5 hours
• Yield: 22 cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Notes

• These cookies freeze beautifully—raw or baked.
• Add flaky sea salt on top for a gourmet twist.
• Swap the dark chocolate topping for milk or white chocolate for variety.

Nutritional Information (Per Cookie)

• Calories: 210
• Fat: 11 g
• Carbohydrates: 27 g
• Protein: 3 g
• Sugar: 15 g
• Fiber: 2 g

Frequently Asked Questions

Can I use mini marshmallows instead?
Not recommended. They melt too fast and don’t give that gooey center effect. Stick with full-size for best results.

Can I prepare the dough ahead of time?
Absolutely. You can make and chill the dough up to 48 hours in advance, or freeze it for later use.

Why use Dutch-process cocoa?
It gives a smoother, less acidic taste and a richer chocolate color—perfect for fudgy cookies.

Storage Instructions

• Room Temperature: Store in a sealed container for up to 3 days.
• Refrigerated Dough: Keep up to 2 days before baking.
• Freezer Storage: Freeze unbaked dough balls for up to 3 months. Bake directly from frozen with a few extra minutes.
• To Reheat: Microwave for 8–10 seconds for warm, gooey centers.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy delights:

• Decadent Oreo Brownies
• Better Than Anything Bars
• Black Velvet Cheesecake Cookies
• White Chocolate Lemon Raspberry Cookies

Conclusion

Baking Double Chocolate S’mores Cookies is like opening a memory book filled with laughter, sticky fingers, and the smell of toasted sugar in the air. It’s about capturing the spirit of togetherness, even if you’re miles from the forest. Whether you’re baking for a crowd or simply savoring a moment to yourself, these cookies deliver more than flavor—they deliver joy, wrapped in chocolate.

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