Chocolate S’mores Cookies
Recipe from Two Peas and Their Pod
Rich chocolate cookies stuffed with gooey marshmallows and loaded with chocolate chips and graham crackers. Finished with melty chocolate, flaky sea salt, and extra graham crackers, these Chocolate S'mores Cookies are the ultimate summer dessert.
Servings: 30 cookies
Calories: 206kcal
Ingredients
- 2 1/4 cups all-purpose flour, spooned and leveled
- 3/4 cup Dutch-process cocoa (can use unsweetened cocoa)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter, at cool room temperature
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup chocolate chips or chocolate chunks
- 1 cup chopped graham crackers
- 15 large marshmallows, cut in half
- Flaky sea salt, for sprinkling on cookies
- For garnish: chocolate candy bar pieces and graham cracker pieces
Instructions
- Prep Dry Ingredients: In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt until evenly combined. Set aside.
- Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, and brown sugar together until well combined. Stop and scrape down the sides of the bowl with a spatula, as necessary. Mix in the eggs one at a time, beating well after each addition. Stir in the vanilla extract until smooth.
- Combine Dough: With the mixer off, add the dry ingredients to the wet ingredients, mixing on low until just combined. Do not overmix. Gently fold in the chocolate chips (or chunks) and chopped graham crackers until evenly distributed.
- Short Chill (Helps with Shaping): Cover and chill the dough for 30 minutes. This makes it easier to handle when wrapping around the marshmallows.
- Fill & Shape: Scoop dough, about 2 1/2 tablespoons, and gently flatten it in your hand. Place a marshmallow half in the center, then wrap the dough around it. Make sure the dough completely covers the bottom and sides of the marshmallow. Roll into a ball, leaving a little marshmallow peeking out on top.
- Chill Dough Balls (1 Hour): Chill the dough balls for 1 hour to help them hold their shape and prevent spreading. You can chill for up to 24 hours. If you are chilling for over an hour, put them in a sealed container so they stay fresh.
- Bake Cookies: Preheat oven to 350°F. Place the dough balls on parchment-lined baking sheets, about 2-inches apart. Bake for 10 minutes or until cookies are set around the edges and marshmallows are melty.
- Finish & Garnish: Immediately after baking, use a spatula to gently nudge and shape the cookies into perfect circles while they’re still warm and soft, if needed. Top with chocolate candy bar pieces and extra graham cracker pieces. Sprinkle with flaky sea salt while still warm. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Spoon and level the flour for accurate measuring.
- Dutch-process or natural unsweetened cocoa powder will both work.
- Chilling the dough twice is important for thick cookies and helps keep the marshmallow inside.
- Make sure the marshmallow is covered by dough on the bottom and sides before baking.
- Shape the cookies with a spatula immediately after baking if desired.
- Press the chocolate bar pieces onto the cookies while they're still warm.
- These cookies are best enjoyed the day they are are baked, but you can store them for up to 3 days on the counter or freeze for up to 2 months.
Nutrition
Calories: 206kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 106mg | Potassium: 81mg | Fiber: 1g | Sugar: 20g | Vitamin A: 205IU | Calcium: 21mg | Iron: 1mg