If you’re a chocolate lover, these Double Chocolate S’mores Cookies are about to become your new favorite dessert. They combine a rich double chocolate cookie base with gooey toasted marshmallows, crunchy graham cracker pieces, and pools of melted chocolate for an indulgent twist on the classic campfire treat.
Unlike traditional s’mores cookies, this version features a soft cocoa-infused cookie dough loaded with chocolate chips, making every bite extra rich and fudgy. They’re perfect for holidays, bake sales, family gatherings, or whenever you’re craving an unforgettable homemade cookie.
Easy to make and packed with chocolatey goodness, these bakery-style cookies are guaranteed to impress.
Why You’ll Love This Recipe
- Rich double chocolate flavor
- Soft, chewy, bakery-style texture
- Gooey toasted marshmallows
- Crunchy graham cracker pieces
- Loaded with chocolate chips
- Easy to make from scratch
- Perfect for parties and holidays
- Freezer-friendly
Ingredients
For the Chocolate Cookie Dough
- 2¼ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla extract
Mix-Ins
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chunks
- 1 cup mini marshmallows
- 1 cup crushed graham crackers
Optional Topping
- Extra marshmallows
- Chocolate chunks
- Graham cracker crumbs
- Flaky sea salt
Step-by-Step Instructions
Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Line two large baking trays with parchment paper.
Step 2: Make the Dough
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, egg yolk, and vanilla extract.
Gradually add the dry ingredients and mix until just combined.
Step 3: Fold in the Mix-Ins
Gently fold in the chocolate chips, chocolate chunks, crushed graham crackers, and most of the marshmallows.
Reserve a handful of marshmallows and chocolate chunks for topping.
Step 4: Shape the Cookies
Scoop large portions of dough onto the prepared baking trays, leaving enough space between each cookie.
Press the reserved marshmallows and chocolate chunks onto the tops for a bakery-style finish.
Step 5: Bake
Bake for 10–12 minutes, or until the edges are set while the centers remain soft.
Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack.
Recipe Variations
Stuffed Nutella S’mores Cookies
Freeze small scoops of Nutella and place one inside each cookie before baking.
Triple Chocolate S’mores Cookies
Add white chocolate chips along with the milk and dark chocolate.
Peanut Butter S’mores Cookies
Mix peanut butter chips into the dough for a rich, nutty flavor.
Salted Caramel S’mores Cookies
Drizzle warm salted caramel over the cooled cookies and finish with flaky sea salt.
Espresso Chocolate Cookies
Add one teaspoon of instant espresso powder to intensify the chocolate flavor.
Common Mistakes to Avoid
- Don’t overbake the cookies if you want a soft, fudgy center.
- Use fresh marshmallows for the best gooey texture.
- Fold the graham cracker pieces in gently to keep them crunchy.
- Leave enough space between cookies as they spread while baking.
- Add a few extra marshmallows immediately after baking for a bakery-style appearance.
Storage Instructions
Store the cookies in an airtight container at room temperature for up to 4 days.
Freeze baked cookies or cookie dough balls for up to 2 months.
Warm them in the microwave for 10–15 seconds before serving to soften the chocolate and marshmallows.
Serving Suggestions
These cookies are delicious served with:
- Cold milk
- Hot chocolate
- Fresh strawberries
- Vanilla ice cream
- Coffee
- Chocolate sauce
They’re perfect for birthdays, holidays, bake sales, dessert platters, or cozy movie nights.
Nutrition
Approximate nutrition per cookie (16 cookies).
- Calories: 310
- Carbohydrates: 39g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Sugar: 23g
- Fiber: 3g
Nutrition values are estimates and may vary depending on the ingredients used.
Frequently Asked Questions
Can I use regular marshmallows?
Yes. Simply cut large marshmallows into smaller pieces before mixing them into the dough.
Why did my marshmallows disappear?
Some marshmallows melt into the dough while baking. Press a few fresh marshmallows onto the cookies as soon as they come out of the oven for a beautiful finish.
Can I chill the dough before baking?
Yes. Chilling the dough for 30–60 minutes creates thicker, bakery-style cookies with less spreading.
Can I use dark chocolate instead of milk chocolate?
Absolutely. Dark chocolate makes the cookies even richer and balances the sweetness of the marshmallows.
Can I freeze the cookie dough?
Yes. Scoop the dough into balls and freeze for up to 2 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
Conclusion
These Double Chocolate S’mores Cookies take the classic campfire dessert to a whole new level with a rich chocolate cookie base, gooey marshmallows, crunchy graham crackers, and plenty of melted chocolate. Every bite is soft, fudgy, and packed with irresistible flavor.
Whether you’re baking for a special occasion or simply treating yourself, these bakery-style cookies are guaranteed to be a hit. Bake a batch today and enjoy the ultimate combination of chocolate and s’mores in every delicious bite.
Double Chocolate S’mores Cookies
Cuisine: bakingDifficulty: Medium8
servings30
minutes40
minutes1800
kcalIngredients
For the Chocolate Cookie Dough
2¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 large egg
1 egg yolk
2 teaspoons vanilla extractMix-Ins
1 cup semi-sweet chocolate chips
½ cup milk chocolate chunks
1 cup mini marshmallows
1 cup crushed graham crackersOptional Topping
Extra marshmallows
Chocolate chunks
Graham cracker crumbs
Flaky sea salt
Directions
- Step 1: Prepare the Oven
Preheat your oven to 350°F (175°C).
Line two large baking trays with parchment paper. - Step 2: Make the Dough
In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In another bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the egg, egg yolk, and vanilla extract.
Gradually add the dry ingredients and mix until just combined. - Step 3: Fold in the Mix-Ins
Gently fold in the chocolate chips, chocolate chunks, crushed graham crackers, and most of the marshmallows.
Reserve a handful of marshmallows and chocolate chunks for topping. - Step 4: Shape the Cookies
Scoop large portions of dough onto the prepared baking trays, leaving enough space between each cookie.
Press the reserved marshmallows and chocolate chunks onto the tops for a bakery-style finish. - Step 5: Bake
Bake for 10–12 minutes, or until the edges are set while the centers remain soft.
Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a wire rack.