Black Cocoa S’mores Cookies
Chewy black cocoa cookies filled with either caramel or peanut butter and topped with marshmallow fluff. The smoky deep flavor of black cocoa pairs wonderfully with the vanilla marshmallow - filling is baker's choice!
These cookies are a mix of two of my recipes: my white chocolate topped black cocoa cookies, and my chocolate s’mores cookies. I had the idea to s’mores the black cocoa cookies but was struggling with deciding on a filling. I didn’t want to do a double chocolate again with the one change being the black cocoa cookie base, so I considered things I hadn’t done before.
Fluffernutter, a mix of peanut butter and marshmallow creme is a very popular flavor combination but then a caramel s’mores also sounded good. Before making them, I could not decide so I put both and you can choose whichever you like!
Recipe Ingredients
Butter: unsalted butter.
Sugars: we’ll use a mix of fine granulated sugar and brown sugar. The brown can be light or dark.
Salt: fine sea salt.
Vanilla: pure vanilla extract.
Egg: one whole egg, preferably large.
Black Cocoa: this is cocoa that has been heavily alkalized. It will give the cookies their signature black look and a unique flavor (similar to the outside of an oreo).
Dutch process cocoa: I use some black and some dutch process because black cocoa on its own will affect the spread of the cookies and texture.
Leavening: baking soda.
Flour: all purpose flour of a medium protein content.
Peanut butter OR Chewy Caramels: the choice is yours! When I gave these out for testing some people preferred the caramels, finding it contrasting nicely with the smoky/earthy black cocoa flavor. I on the other hand preferred the peanut butter, I loved the salty pb underneath that marshmallow along with the dark chewy cookie underneath.
Marshmallow fluff: sometimes called marshmallow creme.
How to make Black Cocoa S’mores Cookies
Plan ahead! These cookies need a chill in the fridge. Preferably overnight but if you’re in a rush four hours should do it.
Partially melt the butter.
Whisk in the sugars, salt, and vanilla.
Heat the mixture and whisk again (this melts some of the sugar).
Let cool briefly then add the egg and quickly whisk it in.
Add the black cocoa and dutch process cocoa, along with the baking soda and flour. Switch to a rubber spatula and mix well.
Now cover the dough and let it chill in the fridge.
Next day, preheat the oven to 350 F and line two cookie sheets with parchment paper.
Portion the cookies using a disher (do about 1.5 tablespoons of dough per cookie) and leave space as they will spread quite a bit.
Make a little well in the center of the cookie dough where the filling will go: use your thumb or a rounded measuring tablespoon.
If using caramels, fold them over to fit into the well.
If using peanut butter, add a teaspoon of it to the middle of the well.
Top with about a teaspoon of marshmallow fluff/creme. Keep the fluff as centered as possible or it will tip and slide off when it bakes!
Bake for about 10-12 minutes, the cookies will spread and you’ll see cracking on the black cocoa base. Let cool on the pan, they’re soft when hot.
Enjoy! If you need to store them, you’ll want to layer them with parchment paper or they’ll stick together.
Black Cocoa S’mores Cookies Recipe
Black Cocoa S'mores Cookies
Ingredients
- 113g or ½ cup unsalted butter cold is fine
- 150g or ¾ cups brown sugar light or dark
- 100g or ½ cup fine granulated sugar
- ½ tsp fine sea salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 25g or ¼ cup black cocoa
- 25g or ¼ cup dutch process cocoa
- ½ teaspoon baking soda
- 200g all purpose flour of a high protein content between 11-12%
- Chewy salted caramels favorite day brand or werthers
- Peanut butter or another nut butter (biscoff works too)
- Marshmallow fluff/marshmallow creme for the topping
Method
Make the dough
- At least four hours before baking the cookies, or ideally the night before: make the black cocoa cookie dough.
- Set the butter in a microwave safe bowl and heat until mostly melted. Add the brown sugar and fine granulated sugar and whisk well. Return to the microwave and heat again, for 30 seconds. Whisk very well to combine, adding the salt and vanilla as you whisk.
- Add the egg and whisk to combine. Add the dry ingredients: dutch process cocoa, black cocoa, flour, and baking soda and switch to a rubber spatula to stir until well mixed. Cover the bowl with plastic wrap to seal and set in the fridge for at least four hours, but ideally overnight (8-10 hours).
Shape & Bake
- Take the cookie dough out of the fridge about 30-60 minutes before baking, so it’s easier to scoop and shape.
- Preheat the oven to 350 F. Line two cookie sheets with parchment paper (a little grease helps it stick).
- Use a disher to divide the cookie dough into portions that are about 1.5 tablespoons. Leave space between the dough balls as these will spread. Use your thumb or a rounded measuring spoon to make a small well (no bigger than a teaspoon) in the center of the dough. If you are using the caramel option, unwrap the candy and fold it to fit into the well. If using the peanut butter option, scrape a teaspoon of peanut butter into the well. Top the caramel or peanut butter with a teaspoon of marshmallow fluff. (Try to make sure the fluff is centered or it will melt off to the side).
- Bake the cookies until the edges are set and cracked, they will look matte and have spread quite a bit - about 10 minutes. Let cool completely on the pan. Enjoy warm or at room temperature. Store leftovers in an airtight container.
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Sam: I stand by your s’mores cookie recipes. All of them. But my immediate thought was for the filling: why not do an inverse s’mores cookie w GRAHAM CRACKER BUTTER?! (Thinking maybe add a touch of ripe banana to hold the filling together) Making these in the next week or so. Will share results.
I had to look up graham cracker butter – never heard of it or seen it! I like that idea. And I’ll add biscoff (cookie butter) as an option for a filling too.