Double Chocolate S’mores Cookies

These Double Chocolate Marshmallow Cookies are so fun and delicious! Chocolate chip cookies with marshmallows, graham crackers and more chocolate.

What a fun cookie! These Double Chocolate Marshmallow Cookies are so fun and delicious.

This chocolate chip cookie is probably one of the most delicious chocolate cookies you’ve ever tried.

Add some marshmallows on top + crunchy graham cracker crumbs + a drizzle of healthy chocolate and you’ll be a big hit with your family and friends once they get to know these cookies.

S’Mores Cookies Are the Best

Given that s’mores chocolate chip cookies are some of my all-time favorite cookies, it was only a matter of time before I discovered the ultimate chocolate version.

To make chocolate chip cookies more accessible, I ditched the mini dried marshmallows used in the chocolate chip version and used mini marshmallows instead.

However, you know I had to try it both ways. I’m happy to report that adding marshmallow pieces {affiliate link} to the cookie dough is a very fair gesture and yields good results.

(When I used dried marshmallows, I didn’t add marshmallows or graham crackers on top; the cookies aren’t as soft, but they’re still very tasty.)

Absolutely Fabulous Cookies

For a cake that’s going to steal the show, it’s all about the classic soft, gooey marshmallows on top.

My favorite marshmallow (over campfire) is made with chocolate graham crackers, a Hershey’s Special Dark Chocolate bar, and a giant, perfectly toasted marshmallow.

So these Double Chocolate Marshmallow Cookies speak my marshmallow love language.

The cookie dough is pretty basic, except for the addition of graham crackers along with the flour and cocoa powder.

It is important that the graham cracker crumbs do not turn into dust. They should be thick and have some texture. In the photo below you can see what the crumbs should look like.

Keeping them a little thick helps the graham cracker flavor come through without creating a dense cookie.

Making the S’mores Cookies

1. Take a tablespoon of cookie dough, roll into balls and bake for 7-8 minutes (we intentionally baked them at a lower temperature than here, please follow the protocol for best results)
2. Remove the baking sheet from the oven and quickly but gently press four mini marshmallows into the top of the cookie, leaving a nice space in the center of the marshmallow.
3. Sprinkle the graham cracker crumbs in the center and over the cookie. It will be a little tricky. Don’t stress. Follow the protocol.
4. Bake the cookies for 1-2 minutes until the marshmallows are set and slightly puffed. You can also use a rock star kitchen torch and add a little color to the marshmallows if you’d like.
5. Drench the cookies with chocolate.

The most important thing is not to overbake the cookies. They should only bake for about nine minutes. We want the cookies to be very soft and moist.

I am a lazy and somewhat wasteful person when it comes to chocolate.

I dip the melted chocolate with a fork and toss it around carelessly to get a very rustic and very casual texture that resembles a mille.

You can put the melted chocolate in a bag and cut the corner and get a neat cufflink-like appearance. You won’t waste much chocolate. However, I can’t guarantee that the process will be enjoyable for your soul.

The drizzled chocolate adds character and also helps keep all the ingredients in place.

This cookie has it all.

Looks and a sweet spirit.
An incredible amount of chocolate.
Texture galore (crunchy and soft, as well as gooey!) Go ahead and try the double chocolate s’mores cookie. You won’t regret it.

Double Chocolate Fudge S’mores Cookies

Makes: 36 cookies

Prep Time: 55 minutes

Cook Time: 9 minutes

Total Time: 1 hour 4 minutes

Ingredients

Cookies:

• 1 cup (227 g) butter, softened to room temperature (I use mine with salt)
• ¾ cup (159 g) granulated sugar
• ¾ cup (159 g) light or dark brown sugar, lightly packed
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• ¾ cup (249 g) all-purpose flour
• ¾ cup (64 g) natural, unsweetened, or Dutch-processed cocoa powder
• 1 cup (128 g) coarse graham cracker crumbs, about 9 oblong cookies (see note)
• 2 cups (340 g) semisweet chocolate chips

Topping:

• Mini marshmallows
• ½ cup (64 g) coarse graham cracker crumbs
• ½ cup (85 g) semisweet chocolate chips

Instructions

1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment or using a handheld electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, and salt, and mix until light and fluffy, 2-3 minutes. Add the eggs and vanilla and mix until well combined, scraping down the sides of the bowl as needed.
3. Add the flour, cocoa, and graham crackers and mix until combined. Add the chocolate chips and mix until combined.
4. Pile about 2-3 tablespoons of the cookie dough (I used a 40-size cookie scoop) into balls, spacing them a few inches apart on the prepared baking sheets.
5. Bake for 7-8 minutes.
6. Remove the baking sheet from the oven and gently press four small marshmallows onto the top of each cookie—the cookies will be puffy but will flatten slightly when pressed. Leave a small space in the center of the marshmallow.
7. Sprinkle the cookie crumbs in the center and over the cake. Return the cake to the oven and bake for an additional minute or two until the marshmallows are slightly puffed and soft.
8. Remove from the oven and let cool completely.
9. Melt 1/2 cup chocolate chips and sprinkle over the cooled cakes. Allow the chocolate to set before serving (or don’t! A messy finger is okay).

Graham Cracker Crumbs Notes:

Do not grind the graham crackers into a powder. This recipe works best if they are coarsely ground (for flavor and texture).