If you’re craving a dessert that combines the nostalgic flavors of a campfire treat with rich, fudgy chocolate, you’re going to love these double chocolate s’mores cookies. They’re packed with melted marshmallows, chunks of dark chocolate, and graham cracker pieces for that perfect s’mores experience in cookie form.
You’ll find these double chocolate s’mores cookies easy to make and incredibly satisfying, whether you’re baking for a family gathering, a weekend treat, or just because you deserve something special. Let’s dive in and make some magic happen in your kitchen!
Why You'll Love This Recipe
- Rich and fudgy double chocolate flavor with gooey marshmallow bursts
- Crunchy graham cracker bits add a nostalgic campfire twist
- Easy to prepare with common pantry ingredients
- Perfect balance of chewy and crispy textures
- Great for sharing or indulging solo
Ingredients
Gather these ingredients to create your delicious double chocolate s’mores cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chunks
- 1 cup mini marshmallows
- 1 cup graham cracker pieces (roughly chopped)
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 220 per cookie
How to Make Double Chocolate S'mores Cookies - Cambrea Bakes
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet mixture, stirring until just combined—don’t overmix.
- Fold in the chocolate chunks, mini marshmallows, and graham cracker pieces gently to distribute evenly.
- Using a cookie scoop or tablespoon, drop dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes until the edges are set but the centers still look slightly soft; marshmallows should appear golden and gooey.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for the Best Results
- Use room temperature butter for easier creaming and better texture.
- Don’t overbake; you want soft centers with gooey marshmallows.
- Chop graham crackers roughly to maintain some crunch but avoid large chunks.
- For extra gooeyness, press a few extra marshmallows on top of each dough ball before baking.
- Store cookies in an airtight container to keep them fresh and soft.
Storage and Reheating
Store your double chocolate s’mores cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months.
To reheat, warm the cookies in a microwave for 10-15 seconds or in a 300°F oven for 5 minutes to revive their gooey, melty texture.
Frequently Asked Questions
Can I use marshmallow fluff instead of mini marshmallows?
Yes, marshmallow fluff can be used, but it will create a different texture. You might want to add dollops of fluff after baking for a gooey topping rather than mixing it into the dough.
What type of chocolate works best for these cookies?
Semisweet chocolate chunks provide a nice balance of sweetness and richness. You can also use dark or milk chocolate chunks depending on your preference.
Can I make this recipe gluten-free?
Absolutely! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Be sure it contains xanthan gum for proper texture.
How do I prevent marshmallows from burning?
Keep an eye on the cookies as they bake and remove them as soon as the marshmallows turn golden but not dark brown. Baking at 350°F usually works well without burning.
