These Double Chocolate S'mores Cookies are a gooey, fudgy chocolate cookie stuffed with marshmallow fluff and topped with melted chocolate and graham crackers.
Here's the thing about s'mores: they're good, but they've always felt a little light on the chocolate side. One square of a Hershey bar between two graham crackers is fine, but fine is not what we're going for here. I wanted more chocolate.... like, genuinely more chocolate... and stuffing it inside a rich, chocolate cookie dough with chunks of chopped chocolate bar seemed like the only logical solution. These Double Chocolate S'mores Cookies came out of the oven once and never left my rotation.
If you're deep in your s'mores era (welcome), you'll also want to check out my Stuffed S'mores Cookie, my S'mores Cake, and my NYC Thin and Double Chocolate Chip Cookie - all solid life choices.
Why You'll Love This Recipe
There are a lot of chocolate cookie recipes out there. Here's why this one is worth your time:
- Two kinds of chocolate. Dutch-processed cocoa powder in the dough plus chopped chocolate bar mixed in means deep, layered chocolate flavor in every single bite - not just a hint of it.
- The marshmallow center actually works. Folding marshmallow fluff into the center of the dough ball keeps it gooey after baking without turning into a puddle. You get that signature s'mores pull without the chaos.
- Texture contrast you'll think about later. Soft, fudgy cookie. Melty chocolate on top. Crunchy graham cracker crumbs. Flaky sea salt if you're feeling ambitious. It's a lot going on in the best possible way.
- It comes together in one bowl. The dough mixes up fast and there's no chill time required, which means you can go from craving to cookie in under 30 minutes.
- Flexible ingredients. No chocolate bar on hand? Chocolate chips work fine. Out of marshmallow fluff? Large marshmallows cut in half are a solid swap. The recipe is forgiving in all the right places.
Ingredient Overview - Double Chocolate S'mores Cookies
Here's a quick look at what you're working with and why each one matters:
- Unsalted butter, softened. Room temperature butter creams properly with the sugar, which gives the cookie its structure. If it's too cold, it won't incorporate. If it's melted, the dough will spread too much. You want it soft enough to press a finger into.
- Eggs (1 whole + 1 yolk), slightly chilled. The extra yolk adds richness and chew. Cold eggs help control how much the dough spreads in the oven.
- Pure vanilla extract. Don't skip it. Vanilla rounds out the chocolate flavor in a way that's subtle but noticeable when it's missing.
- All-purpose flour, spooned and leveled. Spooning and leveling prevents you from packing in too much flour, which would make the cookie dry and cakey instead of fudgy.
- Dutch-processed cocoa powder. This is important. Dutch-process gives you a darker, smoother, less acidic chocolate flavor than natural cocoa. Use a good quality one I love King Arthur!
- Baking soda + baking powder. Working together to give the cookie the right lift without making it puffy.
- Salt + flaky sea salt. Salt in the dough seasons it. Flaky sea salt on top finishes it. Both are non-negotiable.
- Chopped chocolate bar. Chop it yourself from a bar so you get a mix of big chunks and small shards. Chocolate chips can work in a pinch but the melt factor won't be the same.
- Marshmallow fluff (or large marshmallows). The fluff is easier to work with as a filling. If you only have large marshmallows, cut them in half and nestle one in the center of the dough ball.
- Graham crackers. Broken into big pieces and pressed on top right out of the oven. They'll soften slightly as the cookie cools, which is exactly what you want.
How to Make Double Chocolate S'mores Cookies
The process to make Double Chocolate S'mores Cookies is simpler than it looks. Here's the quick version:
- Cream the butter and sugar. Use a stand mixer or hand mixer on medium speed until light and fluffy, about 2 to 3 minutes.
- Add the eggs and vanilla. Mix in the whole egg first, then the yolk, scraping down the sides in between. Add vanilla and mix until smooth.
- Add the dry ingredients and chocolate. Add the flour, cocoa powder, baking soda, baking powder, cornstarch, salt, and chopped chocolate all at once. Mix on low just until no dry streaks remain. Do not overmix.
- Scoop and fill. Scoop into 4 tablespoon portions, flatten slightly into a disk, add 1 to 2 teaspoon of marshmallow fluff to the center of the dough, then wrap the dough up around it and roll into a ball. Leave a little marshmallow peeking out the top.
- Bake. Place dough balls on a parchment paper-lined baking sheet, spaced 2 to 3 inches apart. Bake at 350 degrees F for 10 minutes, until edges are set and centers still look underdone.
- Top and cool. Immediately press chocolate pieces and broken graham crackers into the tops. Add flaky sea salt. Let cool on the pan for 10 minutes before eating.
What Are Common Mistakes?
- Using melted or cold butter. Softened butter is doing specific structural work here. Melted butter = flat cookies. Cold butter = uneven mixing. Aim for butter that gives when you press it.
- Overmixing the dough. Once the dry ingredients go in, mix on low and stop as soon as it comes together. Overmixing develops too much gluten and you'll end up with a tough cookie instead of a tender one.
- Overbaking. The cookies will look underbaked at 10 minutes and that's correct. They continue cooking on the hot pan after you pull them out. If they look done in the oven, they're already overdone.
- Skipping parchment paper. You need it. The marshmallow filling can leak and stick directly to the pan, which makes cleanup miserable and can tear the bottoms of the cookies.
- Using natural cocoa instead of Dutch-process. Natural cocoa is more acidic and will throw off both the flavor and the leavening balance. Dutch-process is worth seeking out for this one.
- Not pressing the toppings in immediately. The chocolate and graham crackers need to go on while the cookies are still hot so they adhere and the chocolate starts to melt into the surface. Don't wait.
Frequently Asked Questions
A few questions that come up every time these cookies make an appearance:
- Can I use chocolate chips instead of a chopped chocolate bar? Yes. Chocolate chips will work and the cookies will still be great. The difference is that a chopped chocolate bar melts into pools and shards, which gives you more textural variety. Chips are formulated to hold their shape, so the melt is less dramatic. Either works.
- Can I make the dough ahead of time? Yes. Scoop the dough balls (before adding the marshmallow filling) and store them in an airtight container in the fridge for up to 48 hours. Fill and bake straight from the fridge, adding a minute or two to the bake time.
- My marshmallow is leaking everywhere. What went wrong? Either the filling amount was too generous, or the dough wasn't wrapped tightly enough around it. Use no more than 1 to 2 teaspoon of fluff per cookie, and make sure the dough seals around the sides. A little showing on top is intentional. A lot leaking down the sides is not.
- Why did my cookies spread so much? Most likely culprit: butter that was too warm or slightly melted. Make sure the butter is softened but not greasy, and that your eggs were cold when added.
- Can I use fine sea salt instead of flaky? Fine sea salt can work in a pinch, but use much less. Flaky sea salt sits on the surface and gives you those little bursts of salt in each bite. Fine sea salt dissolves and can just make the cookie taste oversalted if you're not careful.
What Kind of Marshmallow Do You Use for S'mores Cookies?
For this Double Chocolate S'mores Cookies , marshmallow fluff is the move. It's easier to portion, easier to stuff into the center of the dough, and it stays soft and gooey after baking in a way that whole marshmallows don't always guarantee. The fluff melts into the dough slightly as it bakes, giving you that classic s'mores chocolate chip cookie stretch without a hollow pocket in the middle. That said, large marshmallows work as a substitute. Cut them in half and press the sticky cut side into the center of the dough before sealing it up.
Storing and Freezing - Double Chocolate S'mores Cookies
Storing: Let the cookies cool completely before storing, otherwise the steam gets trapped and the graham crackers go soft and sad. Once cooled, keep them in an airtight container at room temperature for up to 4 days. They're best on day one and two when the centers are still gooey and the graham crackers still have some texture to them. After that they're still good, just a little more uniform in texture throughout.
Freezing: These freeze well, both baked and unbaked. For baked cookies, cool completely and freeze in an airtight container with parchment between layers for up to 2 months. Thaw at room temperature or warm briefly in a 300 degree oven for a few minutes. For unbaked dough balls (before adding the marshmallow), freeze on a baking sheet until solid, then transfer to a bag or container. Fill with marshmallow straight from frozen and bake, adding 2 to 3 minutes to the bake time.
FOR MORE RECIPES LIKE THIS ONE...
If you made and loved this recipe don't forget to leave a 5-star rating and a comment! I'd love to hear your feedback or answer any questions you have! Follow me on Instagram, Pinterest, and TikTok. I post so many fun things on all platforms.
Recipe
Double Chocolate S'mores Cookies
Ingredients
- ½ cup unsalted butter softened (113g) - should be soft enough to press a finger into, not melted
- 1 cup granulated sugar 200g
- 1 large egg slightly chilled (50g) - cold helps control spread
- 1 egg yolk cold (18g)
- 1 teaspoon pure vanilla extract 5g
- 1 ½ cups all-purpose flour spooned and leveled (180g)
- ½ cup Dutch-processed cocoa powder 50g - use good quality for deep flavor
- ¾ teaspoon baking soda 4g
- ½ teaspoon baking powder 2g
- ½ teaspoon cornstarch 4g - helps create a soft, tender texture
- ½ teaspoon salt 3g
- 6 ounces chocolate bar chopped (170g) - mix of small and large chunks for texture
- ½ to ¾ cup marshmallow fluff 120-180g
- 1 chocolate bar broken into pieces (100g) - for topping
- 2 sheets graham crackers broken into large pieces (30g)
- Flaky sea salt optional
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using an electric hand mixer), cream together the softened butter and granulated sugar on medium speed until light, fluffy, and smooth, about 2-3 minutes.½ cup unsalted butter, 1 cup granulated sugar
- With a rubber spatula, scrape down the bottom and sides of the bowl. Add the slightly chilled egg and mix on medium speed for about 20 seconds, just until incorporated. Add the cold egg yolk, scrape down the sides again, then add the vanilla extract and mix on low speed until fully combined and smooth.1 large egg, 1 egg yolk, 1 teaspoon pure vanilla extract
- Add the flour, Dutch-processed cocoa powder, baking soda, baking powder, cornstarch, chopped chocolate, and salt. Mix on low speed until the dry ingredients are just incorporated and no dry streaks remain. Be careful not to overmix.1 ½ cups all-purpose flour, ½ cup Dutch-processed cocoa powder, ¾ teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon cornstarch, ½ teaspoon salt, 6 ounces chocolate bar
- Scoop the dough into 4 tablespoon portions and gently flatten each scoop into a thick disk.
- Spoon 1-2 teaspoons of marshmallow fluff into the center of each portion, then carefully bring the dough up and around the marshmallow, rolling into a ball. Leave a small amount of marshmallow visible on top for that gooey finish.½ to ¾ cup marshmallow fluff
- Place the dough balls on the prepared baking sheets, spacing them 2-3 inches apart.
- Bake for 10 minutes, until the edges are set and the centers still look soft and slightly underbaked.
- Remove the cookies from the oven and immediately press pieces of chocolate and broken graham crackers into the tops of each warm cookie so the chocolate melts slightly into the surface.1 chocolate bar, 2 sheets graham crackers, Flaky sea salt
- Sprinkle lightly with flaky sea salt and additional graham cracker crumbs if desired, then let the cookies cool on the baking sheet for about 10 minutes before serving.
Leave a Reply