Double Chocolate S’mores Cookies
Indulge in these delicious Double Chocolate S’mores Cookies that combine rich chocolate cookies with gooey marshmallows and crunchy graham cracker toppings, perfect for all occasions.
Ingrédients
Cookie Ingredients
- 12 tbsp unsalted butter (room temperature)
- 1 cup light brown sugar (packed)
- 1/4 cup granulated sugar
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour plus 3 tablespoons
- 2/3 cup unsweetened Dutch cocoa powder
- 1/2 cup mini semi-sweet chocolate chips
- 1 teaspoon fine sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 22 large marshmallows
- Graham cracker chunks and crumbs (for topping)
- Dark chocolate bar pieces (for topping)
Instructions
Preparation
- Begin by giving yourself a clean, organized space. Gather all your ingredients and tools, including mixing bowls, a whisk, a standard cookie scoop, and parchment paper. Preheat your fridge, as you’ll need it later.
- In a large mixing bowl, combine the softened unsalted butter, light brown sugar, and granulated sugar. Using an electric mixer, beat these together for about 3 minutes until the mixture becomes light and fluffy.
- Next, mix in the large egg, egg yolk, and vanilla extract. Beat until just combined.
- In another bowl, whisk together the flour, Dutch cocoa powder, mini chocolate chips, sea salt, baking soda, and baking powder.
- Gradually add the dry ingredient mixture to the creamy butter and sugar concoction. Mix just until combined.
- Cover the bowl with plastic wrap or a lid and chill the dough in the refrigerator for 1 hour.
Baking
- After chilling, use a standard cookie scoop to scoop out the dough onto a parchment-lined baking tray. Gently flatten each dough ball between your palms.
- Place one large marshmallow long side down in the center of each flattened dough disk. Fold the dough around the marshmallow, ensuring it’s completely encased with only the top visible.
- Return the cookies to the baking tray and sprinkle with crushed graham cracker chunks and crumbs. Chill the tray of cookie dough again for another 1-2 hours in the fridge.
- Preheat your oven to 350°F (180°C). Once heated, bake the cookies spaced 3 inches apart on a parchment-lined tray for 10-11 minutes.
- Right when they come out of the oven, grab a large round cookie cutter and gently scoot the edges in to round them out. Top each cookie with a piece of dark chocolate while they’re still warm.
- Let the cookies cool on a wire rack. Be cautious while removing them as the marshmallow may stick.
Notes
Mistakes to avoid include overmixing the dough and skipping chilling time. Use room temperature ingredients for better blending.