Chocolate S'mores Cookies
Soft, chewy and fudgy chocolate cookies stuffed with mini marshmallows, graham crackers and chocolate! These easy chocolate s'mores cookies are so rich and fudgy.
Servings: 12 cookies
Calories: 306kcal
Ingredients
- ½ cup unsalted butter room temperature
- ½ cup white sugar
- ½ cup light brown sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon kosher salt
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- ⅓ cup dutch processed cocoa powder
- ½ cup graham crackers crushed
- ½ cup mini marshmallows
- ¾ cup chocolate bar chopped
Instructions
- In a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter with the sugar and light brown sugar for 2 minutes. It should be light, fluffy, and have turned a slightly paler color.½ cup unsalted butter, ½ cup white sugar, ½ cup light brown sugar
- Stop the mixer and use a rubber spatula to scrape the sides and bottom of the bowl. Add the egg, egg yolk and vanilla extract, then beat again on medium speed for 1 minute until combined.1 large egg, 1 teaspoon vanilla extract, 1 large egg yolk
- Stop the mixer and add all of your dry ingredients - flour, baking powder, baking soda, salt and cocoa powder. Beat on low speed so the dry ingredients don't go flying out! Make sure to stop the mixer and scrape the sides and bottom of the bowl again so everything gets mixed together.1 teaspoon kosher salt, 1 ¾ cups all purpose flour, ½ teaspoon baking powder, 1 teaspoon baking soda, ⅓ cup dutch processed cocoa powder
- Stir in the crushed graham crackers, chopped chocolate and mini marshmallows.½ cup graham crackers, ½ cup mini marshmallows, ¾ cup chocolate bar
- Place in the fridge for 45-60 minutes - note this is a sticky dough so the chilling will help with scooping!
- Preheat the oven to 350°Fahrenheit/175°Celsius and line 2 baking sheets with parchment paper.
- Scoop out 3 heaping tablespoons of dough cookie and place them on the prepared baking sheet.
- Bake the cookies for 8-10 minutes. While one sheet is baking, I place the other sheet in the fridge.
- Let the cookies cool on the baking sheet before enjoying! I
Notes
My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. .
Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I'm using Diamond Crystal Kosher Salt and not Morton Kosher Salt which is too salty for this recipe!
Chilling: I have tested these cookies by chilling the cookie dough, but you could probably get away with not chilling the cookie dough! They will spread more in the oven so please keep that in mind.
Chocolate: to make these cookies extra chocolatey, gently press on extra chocolate as soon as they come out of the oven. Feel free to swap out chopped chocolate for chocolate chips.
Marshmallows: I prefer to use mini marshmallows, in a pinch you can cut up regular marshmallows.
Storage: keep the baked cookies in a tupperware for up to 1 week at room temperature. Freeze unbaked cookie dough balls for up to 3 months. When ready to bake, take them out of the freezer and bake at the same temperature as above but for an extra minute or two.
Nutrition
Calories: 306kcal | Carbohydrates: 42g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 51mg | Sodium: 342mg | Potassium: 163mg | Fiber: 3g | Sugar: 22g | Vitamin A: 284IU | Calcium: 41mg | Iron: 3mg
