Chocolate S’mores Cookies
Chewy, deeply chocolaty chocolate cookies studded with bits of milk chocolate and topped with a sweet marshmallow topping and bits of graham crackers. A chocolate chip s’mores cookie, but make the cookie double chocolate!
There’s only a bit of graham cracker in these (a sprinkle on the topping) but they earn their s’mores flavor in the form of a double chocolate cookie with crispy edges, chewy middles and a generous filling of vanilla marshmallow fluff.
Recipe Origins
The idea for these came from wanting to do a chocolate cookie version of my brown butter s’mores chocolate chip cookies. I loved the mallow fluff middles I got on the ‘open faced’ version of the cookies and I thought, what if we made the cookie chocolate?!
The chocolate cookie portion of this recipe is adapted just slightly from my bakery style double chocolate chip cookies. I reduce the granulated sugar first to accommodate the extra sweetness from the marshmallow fluff topping and to stop the cookies from spreading as much, since the fluff will push the cookies out anyway.
Recipe Ingredients
Butter: unsalted, cold is fine as we will be partially melting it.
Sugar: fine granulated sugar and brown sugar (light or dark is fine but not organic brown).
Vanilla: pure vanilla extract.
Salt: fine sea salt.
Baking powder & soda: one to cause the cookies to spread and one to help them rise slightly.
Egg: one whole large egg.
Cocoa: dutch process cocoa.
Flour: all purpose flour of a medium protein content, 11% or above (a lower protein content will lead to flatter cookies).
Milk chocolate: not milk chocolate chips, a milk chocolate bar allows for us to chop it very finely so it distributes better into the dough, and to better capture that ‘s’mores’ flavor.
Graham crackers: just a few crackers to be ground and sprinkled over the marshmallow fluff before baking. Any kind will do.
Marshmallow fluff: sometimes called marshmallow creme, you’ll find this in the baking aisle.
How to make Chocolate S’mores Cookies
Partially melt the butter
Whisk or beat in flavorings, leavenings and sugars
Whisk or beat in the egg
Sift in flour and cocoa
Finely chop chocolate so you have a mix of pea sized pieces and tiny shards:
Chill the dough at least for a few hours, but overnight works best:
Prep two cookie pans with parchment paper and preheat the oven.
Portion the cookie dough in about 1.5 tablespoons of dough per cookie.
Then use your thumbs or a measuring spoon to make a well in the center of the dough
Fill the cookies with marshmallow creme/marshmallow fluff, then sprinkle on some graham cracker crumbs:
Bake until the cookies have spread and the chocolate part is matte (not wet):
Making the cookie dough ahead of time
This dough is ideally made the day before baking as an overnight rest in the fridge helps the dough’s texture, structure and flavor.
If you’d like to make it further ahead of time: do at least a four hour rest in the fridge then portion the cookies onto a parchment lined plate or pan. Freeze until solid then transfer to an airtight container that is freezer safe (I use a gallon sized freezer bag).
When ready to bake, take the cookie dough balls out and set them on a tray. Wait for them to come to room temperature, then, shape, fill them with the fluff and top with the crumbs and chocolate and bake.
Chocolate S’mores Cookies Recipe
Chocolate S'mores Cookies
Ingredients
- 150g or ⅔ cup unsalted butter
- 100g or ½ cups brown sugar dark or light
- 100g or ½ cups granulated
- 1 tsp pure vanilla extract
- ½ tsp fine sea salt
- ½ tsp baking powder
- ½ tsp baking soda
- 1 large egg
- 50g or ½ cup dutch process cocoa
- 200g or 1 ⅔ cup all purpose flour
- 100g milk chocolate bar optional: add more chocolate on top after the marshmallow creme. If doing so, reduce the chocolate added to the cookie dough or you might have a 'too much chocolate' cookie on your hands
- About a quarter cup of graham cracker crumbs grind them in a food processor or by crumbling them in a bag with a rolling pin, if you'd like more graham in the cookie, use bigger chunks and press them into the marshmallow fluff
- Marshmallow fluff or marshmallow creme
Method
- *I generally make this cookie dough the night before I want to bake it but you can do it earlier, just be sure to give it at least a four hour rest in the fridge.
- In a large bowl partially melt the butter (60 seconds in the microwave should do it) then add the sugars, baking powder, soda, vanilla and salt. Whisk vigorously or beat with a mixer until light and fluffy, about 2 minutes.
- Add the egg, and beat until creamy. Sift in the cocoa and flour then beat (if you were using a whisk, switch to a rubber spatula) until just combined.
- Very finely chop the milk chocolate then fold it into the dough. Cover the dough and chill for at least four hours, or overnight.
- When ready to bake, preheat the oven to 350 F. Grease then line two baking sheets with parchment paper.
- Portion the cookie dough into 2 tablespoons of dough, leaving space around each cookie for them to spread. Press down the middles with a rounded measuring spoon or your thumbs and dollop in a spoonful of marshmallow fluff. Sprinkle graham crumbs on top and add a square of chocolate if desired. Repeat with all the cookies.
- Bake the cookies for about 12 minutes, until they’ve spread and the mallow has melted all over the center of the cookie (sometimes it spills off the sides, it’s ok!) and the edges are set.
- Cookies keep well in an airtight container and will last 2-3 days before they dry out.
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these are SO GOOD! i reduced the sugar by 30g total bc i like things a little less sweet and they turned out perfect!!! added some pb to the middle of some of them too and omg