Chocolate S'mores Cookies
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.
Servings: 18 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.