There’s something irresistibly nostalgic about the classic combination of chocolate, graham crackers, and gooey marshmallows. S’mores capture memories of campfires and cozy nights, and these chocolate s’mores cookies bring that experience to your kitchen! Perfect for a snack, dessert, or a way to wow your guests, these cookies will be a hit with kids and adults alike. Let’s dive into making these easy, crowd-pleasing chocolate s’mores cookies!
Why You’ll Love These Chocolate S’mores Cookies
Imagine biting into a soft, rich chocolate cookie with a graham cracker base and gooey marshmallows. Every bite is like a s’more, but without the hassle of a campfire. The best part? These cookies are perfect for make-ahead treats and can be stored for up to a week!
Ingredients You’ll Need
To achieve that classic s’mores flavor, we’ll need:
- Butter: Melted butter makes for a chewier, richer texture.
- Brown and Granulated Sugar: This combination not only adds sweetness but makes the chewiest cookies!
- Vanilla Extract: Enhances the chocolate flavor.
- Eggs: For structure and richness.
- Flour, Baking Soda, and Salt: Basics for any cookie recipe.
- Cocoa Powder: I use Herhsey’s dark chocolate cocoa powder because I love the richer, deeper chocolate flavor. You can also use their normal cocoa powder.
- Hershey’s Bar: Because is there a more classic chocolate to use for a s’mores based dessert? You can use another brand or chocolate chips but I found this method easier and replicates the classic flavor perfectly.
- Graham Crackers: I place the graham cracker down first and then stack the chocolate, marshmallow and cover with the cookie dough. If you prefer you can break the graham crackers up into pieces and spread throughout the dough!
- Marshmallows or Marshmallow Bits: For the gooey, melty marshmallow center. I let some of the marshmallow stick out of the dough so it toasts in the oven!
Perfectly round cookies every time!
This trick is totally optional but I use it anytime I bake cookies to ensure they are perfectly round every time! This works especially with these cookies since they tend to spread. As soon as the cookies come out of the oven and while they are still hot use a large round cookie cutter, or something else round and larger than the cookies (I’ve used a glass or bowl before). Place it overtop of the cookie and move it around in a circular motion for 3-5 seconds, gently bouncing the cookie around inside. This will round the edges of the cookie out giving that perfectly circular shape. This will make your cookies pretty and uniform!
Recipe Tips for Perfect Chocolate S’mores Cookies
- Cocoa Powder For this recipe I used dark chocolate cocoa powder. I like the richer, deep chocolate flavor but you can also use their normal cocoa powder as well! Dark cocoa powder will give the cookies a richer, more intense chocolate flavor and a darker color, while regular cocoa powder will keep the flavor milder and closer to a traditional chocolate taste. Either option works well, so it’s just a matter of the flavor profile you prefer!
- Chill the Dough: Chilling the dough for at least 30 minutes (or up to 24 hours) helps prevent the cookies from spreading too much in the oven. It also allows the flavors to meld together, creating a richer, more intense taste.
- Marshmallows: I like to use the standard marshmallow size for this recipe. I find they stay gooey and toast the perfect amount! You can also use mini marshmallows if you prefer, but I would not suggest using the super big size.
- Line Your Baking Sheets: Parchment paper is key here. Marshmallows tend to melt and get sticky, and parchment paper prevents them from sticking to the pan. It also helps with even baking!
- Watch Them Closely in the Oven: The key to these cookies is to not over bake them! Mine bake for 12 minutes, but every oven is different. Watch for the edges to fully set and the centers will be sort of soft. They’ll firm up as they cool!
Serving Suggestions and Storage Tips
These cookies are best served warm, so the chocolate and marshmallows are gooey and melty. If they cool completely, you can pop them in the microwave for a few seconds to bring back that fresh-out-of-the-oven feel.
For storage, place cookies in an airtight container and keep them at room temperature for up to five days. They also freeze well if you want to enjoy them over a longer period!
Chocolate s’mores cookies bring campfire magic into your kitchen with just a few simple ingredients and steps. Whether you’re a fan of classic s’mores or just a chocolate lover, these cookies are sure to hit the spot. With recipe tips and links to help you make the best version of these cookies, I hope you enjoy baking and sharing them as much as I do!
Chocolate S’mores Cookies
Ingredients
- 1 cup salted butter melted
- 1 ¼ cup granulated sugar
- ¾ cup light brown sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 1 ⅔ cup all-purpose flour
- 2 tsp corn starch
- 1 cup Hershey's dark chocolate cocoa powder see notes, you can also use regular cocoa powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 9 full sized graham crackers, split in half
- 5 full sized Hershey's bars divided into 3 Hershey bar pieces for each cookie
- 18 jumbo marshmallows
Instructions
- In the bowl of a stand mixer combine the melted butter, granulated sugar, light brown sugar and vanilla extract. Mix on medium for 1 minute. Add in both eggs and mix on low until incorporated. Add in the flour, corn starch, cocoa powder, baking soda and salt and mix on low until everything is combined.
- Line a baking sheet with parchment paper (you can also use wax paper, but do not bake with the wax paper) Use a large sized cookie dough scoop, about 3 tablespoons of dough per ball, to scoop 18 even cookies and place on the prepared baking sheet.
- To assemble, place half the graham cracker down, then 3 Hershey pieces and the large marshmallow. Press the cookie dough in your hand to this the dough over and place over the top of the marshmallow. Some of the marshmallow sticking out is perfectly fine, just make sure to seal the cookie dough to the graham cracker. Repeat to make up all 18 cookies.
- Preheat the oven to 350°. Chill the cookies for 30 minutes. Space the cookies out 2 inches apart on a cookie sheet and bake for 12-13 minutes, or until the edges are set and the center is soft but will set when it cools.
It looks like you used black cocoa in this cookie? Your recipe says natural cocoa. Does the natural cocoa get that dark with this recipe! Or can I use black cocoa?
Is it possible to freeze the cookie dough before baking?
Yes you can definitely freeze!
I used jumbo marshmallows as that’s what is written in the recipe. After my epic cookie failure, I read the entire blog – turns out, you need regular marshmallows. They didn’t turn out like the pics as the marshmallows were too big and the dough fell off. Not to worry, I chopped it all up together, and made a bark out of it. Chilled before cutting, and amazingly delicious. The cookie portion tastes like soft Oreos. Will try again with regular marshmallows. I also used black cocoa and high quality dark and milk chocolate.