Chocolate S’mores Cookies Recipe
Introduction
Chocolate S’mores Cookies combine the nostalgic flavors of a classic campfire treat into a rich, gooey cookie. With chunks of chocolate, graham crackers, and a molten marshmallow center, these cookies are sure to satisfy any sweet tooth in about 30 minutes.
Ingredients
- 1/2 cup salted butter (softened)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder (use dark cocoa powder for richer cookies)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1 cup roughly chopped graham crackers
- 1 cup chopped Hershey bars (about 2 full size candy bars)
- 12 large marshmallows
Instructions
- Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper or silicone baking mats.
- Step 2: In a large mixing bowl, use an electric hand mixer to cream the softened butter with both sugars on medium-high speed until smooth. Whisk in the egg and vanilla extract until fully combined.
- Step 3: Lower the mixer speed and gently add the cocoa powder, baking powder, baking soda, and flour. Fold in the chopped graham crackers and Hershey bars by hand.
- Step 4: Using a medium cookie scoop (about 2 tablespoons), scoop dough onto the prepared baking sheet. Flatten each ball slightly with your hands, then place a marshmallow in the center. Wrap the dough mostly around the marshmallow, leaving a small part of it exposed on top.
- Step 5: Bake for 10 to 12 minutes until the edges are set but the centers remain gooey. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra gooey marshmallows, add a second marshmallow layer inside the dough before baking.
- Use dark chocolate or milk chocolate chips instead of chopped Hershey bars for a slightly different texture.
- Chilling the dough for 30 minutes before baking can help prevent spreading.
Storage
Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. To reheat, warm gently in a microwave for 10-15 seconds to revive the gooey marshmallow center.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use mini marshmallows instead of large ones?
Mini marshmallows may melt too much and disperse in the dough, so large marshmallows work best to keep that gooey center intact.
Why do my cookies spread too much?
Make sure your butter is softened but not melted, and consider chilling the dough before baking to reduce spreading.
Print
Chocolate S’mores Cookies Recipe
- Total Time: 22 minutes
- Yield: 12 cookies 1x
Description
Delight in these decadent Chocolate S’mores Cookies that bring campfire nostalgia to your kitchen. Rich cocoa-infused cookie dough is studded with crunchy graham crackers, melty Hershey chocolate chunks, and topped with gooey marshmallows for the perfect balance of gooey and crunchy textures.
Ingredients
Cookie Base
- 1/2 cup salted butter (softened)
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 cup cocoa powder (use dark cocoa powder for richer cookies)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
Mix-ins & Toppings
- 1 cup roughly chopped graham crackers
- 1 cup chopped Hershey bars (about 2 full size candy bars)
- 12 large marshmallows
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone baking mats to prevent sticking and make cleanup easier.
- Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Using an electric hand mixer on medium-high speed, beat the mixture until it’s smooth and creamy. Add the egg and vanilla extract, whisking until fully incorporated and the batter is uniform.
- Add Dry Ingredients and Mix-ins: Lower the speed of the mixer, then add the cocoa powder, baking powder, baking soda, and flour gradually. Gently fold in the roughly chopped graham crackers and Hershey chocolate chunks to evenly disperse them throughout the dough.
- Shape Cookies and Add Marshmallows: Using a medium cookie scoop (around 2 tablespoons), portion out the dough onto the prepared baking sheet. Flatten each dough ball with your hands and place a marshmallow in the center. Wrap the dough mostly around the marshmallow, leaving a small part of the marshmallow visible on top to ensure it peeks through when baked.
- Bake and Cool: Bake the cookies in the preheated oven for 10 to 12 minutes, until the edges set but the centers remain soft and gooey. Allow the cookies to cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For richer chocolate flavor, use dark cocoa powder instead of regular.
- Ensure butter is softened but not melted for perfect creaming with sugars.
- Do not overbake; centers should remain gooey for the best texture.
- Chopping chocolate bars roughly creates delightful melty pockets in cookies.
- To easily remove marshmallows, let cookies cool completely before handling.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Chocolate S’mores Cookies, s’mores, chocolate cookies, marshmallow cookies, graham cracker cookies, summer dessert, campfire cookies
