Description
Indulge in these Decadent Double Chocolate S’mores Cookies that combine rich cocoa, melty marshmallows, and crunchy graham crackers in a deliciously chewy cookie. Perfectly soft, gooey, and packed with chocolate chips and dark chocolate pieces, these cookies deliver the ultimate s’mores experience in cookie form.
Ingredients
Scale
Wet Ingredients
- 12 tbsp unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1.5 cups all-purpose flour
- 3 tbsp all-purpose flour
- 2/3 cup unsweetened Dutch cocoa powder
- 1/2 cup mini semi-sweet chocolate chips
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
S’mores Elements
- 22 large marshmallows
- Graham cracker chunks and crumbs (amount to generously sprinkle on cookies)
- Dark chocolate bar pieces (amount to add inside cookies and on top as desired)
Instructions
- Cream Butter and Sugars: In a large mixing bowl, cream the softened butter, light brown sugar, and granulated sugar together for about 3 minutes until the mixture is light and fluffy.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until just combined to maintain a tender dough texture.
- Combine Dry Ingredients: In a separate bowl, gently mix the all-purpose flour, Dutch cocoa powder, mini chocolate chips, fine sea salt, baking soda, and baking powder until just combined.
- Mix Dry and Wet Ingredients: Incorporate the dry ingredient mixture into the wet ingredients and mix until just combined without overmixing.
- Chill Dough: Cover the bowl with plastic wrap and chill the dough in the refrigerator for 1 hour to firm up for easier shaping.
- Shape Dough Balls: Scoop the chilled cookie dough using a standard cookie scoop onto a parchment-lined baking tray, spacing them sufficiently apart.
- Stuff with Marshmallows: Place one large marshmallow, long side down, in the center of each dough ball. Fold the dough around the marshmallow, leaving just the top of the marshmallow exposed.
- Top with Graham Crackers: Generously sprinkle each dough ball with crushed graham cracker pieces and crumbs to add the classic s’mores texture and flavor.
- Chill Again: Chill the tray of cookie dough in the refrigerator for another 1-2 hours while preheating the oven to 350°F (175°C).
- Bake Cookies: Bake the cookies spaced 3 inches apart on a parchment-lined baking tray for 10-11 minutes until the edges are set but centers remain soft.
- Shape Cookies: Immediately after baking, use a large round cookie cutter to gently scoot the edges inward, creating perfectly round cookies.
- Cool: Allow the cookies to cool on the tray for at least 10 minutes to let the marshmallow set slightly, then transfer to a wire rack to cool completely or enjoy warm.
Notes
- Be sure to use softened butter for smooth creaming with the sugars.
- Chilling the dough twice helps the cookies maintain their shape and enhances flavor.
- Use parchment paper to prevent sticking and help with even baking.
- Adjust baking time slightly if your cookies are larger or smaller than standard size.
- For extra gooey s’mores, consume the cookies warm.
- You can substitute dark chocolate bar pieces with semi-sweet or milk chocolate according to preference.
