There’s something truly magical about the combination of chocolate and marshmallows, especially when baked into a cookie. These double chocolate s'mores cookies deliver that perfect gooey, rich flavor you crave, with melty marshmallow pockets and plenty of chocolate chips throughout. Once you try this recipe, you’ll find it hard to go back to ordinary cookies.
Whether you’re baking for a special occasion or just want a comforting treat, this double chocolate s'mores recipe is sure to become a favorite. Plus, it’s straightforward enough for bakers of all levels, so you can enjoy fresh homemade cookies anytime.
Why You'll Love This Recipe
- Rich double chocolate flavor with cocoa powder and chocolate chips.
- Gooey marshmallow centers that mimic classic s'mores.
- Soft, chewy texture that’s perfect fresh from the oven.
- Easy ingredients you likely already have on hand.
- Great for sharing or enjoying as an indulgent snack.
Ingredients
Gather these simple ingredients to make your double chocolate s'mores cookies. You’ll need classic baking staples plus marshmallows and chocolate chips to create that s'mores magic.
- 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
- 3/4 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups semisweet chocolate chips
- 1 1/2 cups mini marshmallows
Recipe Details
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Total Time: 32 minutes
- Servings: 24 cookies
- Calories: Approximately 190 per cookie
How to Make Double Chocolate S'mores Cookies - Cambrea Bakes – Recipe You'll Love
- Preheat your oven to 350°F and line two baking sheets with parchment paper for easy cleanup.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
- Beat in the eggs one at a time, then stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and mini marshmallows gently, making sure they are evenly distributed without breaking up the marshmallows too much.
- Using a cookie scoop or tablespoon, drop rounded balls of dough about 2 inches apart on the prepared baking sheets. The dough will be thick and slightly sticky.
- Bake for 10 to 12 minutes, until the cookies are set around the edges but still soft in the center. The marshmallows should be puffed and lightly golden.
- Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Enjoy warm for the ultimate gooey double chocolate s'mores experience, or store cooled cookies for later.
Tips for the Best Results
- Use room temperature butter for easier creaming and better cookie texture.
- Don’t overmix once you add the dry ingredients to avoid tough cookies.
- For extra gooey marshmallows, fold them in carefully and avoid smashing them.
- If your marshmallows brown too quickly, tent the cookies with foil halfway through baking.
- Chill the dough for 30 minutes if you want thicker, chewier cookies.
Storage and Reheating
Store your double chocolate s'mores cookies in an airtight container at room temperature for up to 4 days. Keep a slice of bread in the container to help maintain softness.
For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Reheat gently in a microwave for 10-15 seconds or in a 300°F oven for 5 minutes to revive gooey marshmallows and melty chocolate.
Frequently Asked Questions
Can I use regular-sized marshmallows instead of mini ones?
Yes, but regular marshmallows may melt and spread more during baking. You can cut them into smaller pieces to better distribute throughout the cookies and achieve similar gooey pockets.
What type of chocolate chips work best for this recipe?
Semisweet chocolate chips provide the perfect balance of sweetness and richness, but you can use bittersweet or milk chocolate chips depending on your preference.
Are these cookies gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as written. To make it gluten-free, substitute a 1-to-1 gluten-free baking flour blend.
Can I make the dough ahead of time?
Absolutely! Chilling the dough for up to 24 hours allows the flavors to meld and can improve texture, making the cookies chewier and more flavorful.
