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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.
Prep Time 20 minutes
Cook Time 15 minutes
Chill (for the dough) 2 hours
Servings 16 large 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

Instructions

  • *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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