Double Chocolate S’Mores Cookies
These double chocolate s’mores cookies are cute, fun and delicious! Fudgy chocolate cookie + marshmallows + graham crackers + more chocolate!
Talk about a fun little cookie! These double chocolate s’mores cookies are adorable and crazy delicious.
The chocolate cookie is probably one of the yummiest, fudgiest chocolate cookies I’ve ever met.
Throw a few marshmallows on top + crispy graham cracker crumbs + a healthy chocolate drizzle, and you are going to be very popular among your family and friends once they meet these cookies.
S’Mores Cookies are Where It’s At
Considering these s’mores chocolate chip cookies are some of my favorite cookies in the history of ever, it was only a matter of time before I figured out an ultimate chocolate version.
To make the chocolate cookies more accessible, I forewent the mini dehydrated marshmallow bits used in the chocolate chip version and instead used mini marshmallows.
HOWEVER, you know I had to try it both ways. And I’m happy to report that throwing the marshmallow bits {aff. link} into the cookie batter is a very righteous endeavor that ends well, too.
(When I used the dehydrated marshmallows, I didn’t add marshmallows or graham crackers on top – the cookies aren’t as cutesy, but still v. v. delicious.)
Showstopper of a Cookie
For a cookie that will steal the show, though, it’s all about the classic, soft, gooey mini marshmallows on top.
My favorite kind of s’more (over a campfire) is made with chocolate graham crackers, Hershey’s special dark chocolate bar, and a perfectly toasted enormous marshmallow.
So these double chocolate s’mores cookies are speaking my s’mores love language.
The cookie dough is pretty basic, other than adding graham crackers along with the flour and cocoa powder.
It’s important that the graham cracker crumbs aren’t ground into dust. They should be coarse with some texture. You can see in the picture below what the crumbs should look like.
Keeping them a little bit coarse helps the graham flavor come through without creating a dense cookie.
Making the S’mores Cookies
- Scoop cookie dough, roll in to balls, and bake for 7-8 minutes (we’re deliberately underbaking here, please adhere to the protocol for best results)
- Take the baking sheet out of the oven and quickly but gently press four mini marshmallows into the top of the cookie, leaving a cute little space in the center of the marshmallows
- Sprinkle graham cracker crumbs in the center and on top of the cookie. It’s going to be a bit messy. Don’t stress. FOLLOW THE PROTOCOL.
- Bake the cookies for another 1-2 minutes until the marshmallows soften and puff a bit. You could also get in there with your rock star kitchen torch and add a bit of color to the marshmallows if you so desire.
- Drizzle the cookies with chocolate.
The biggest key is to not overbake the cookies. They should only bake for about nine minutes total. We want the cookies soft and super fudgy.
I’m a lazy, somewhat wasteful chocolate drizzler.
I dip into the melted chocolate with a fork and fling it around with reckless abandon for a very rustic, very true-to-Mel casual feel.
You can spoon the melted chocolate into a bag, snip the corner, and go for a cultivated, cufflinks, elegant look. You won’t waste as much chocolate. However, can’t guarantee the process will be as freeing to your soul.
The drizzled chocolate adds personality and also helps keep all the toppings in place.
This cookie has it all.
Looks and a sweet spirit.
Insane amount of chocolate.
Texture galore (crispy crunch with soft and gooey!)
Get on board with the double chocolate s’mores cookie. You won’t regret it.
One Year Ago: Pink Tropical Raspberry Sorbet
Two Years Ago: Peanut Butter Marshmallow Fudge Brownies
Three Years Ago: Instant Pot Spaghetti
Four Years Ago: My Go-To Brownie Recipe {One-Bowl Deep, Dark Chocolate Brownies}
Five Years Ago: Smashed Yukon Gold Potato Salad
Six Years Ago: Banana Bars with Browned Butter Frosting
Seven Years Ago: Brown Sugar Rhubarb Muffins with A Little Bit of Streusel On Top
Eight Years Ago: Thin and Crispy Oatmeal Cookies
Nine Years Ago: Healthy Banana Bran Muffins
Ten Years Ago: Key Lime Bars
Double Chocolate S’Mores Cookies
Ingredients
Cookies:
- 1 cup (227 g) butter, softened to room temperature (I use salted)
- ¾ cup (159 g) granulated sugar
- ¾ cup (159 g) lightly packed light or dark brown sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¾ cups (249 g) all-purpose flour
- ¾ cup (64 g) natural, unsweetened or Dutch-process cocoa powder
- 1 cup (128 g) coarse graham cracker crumbs, about 9 rectangle crackers (see note)
- 2 cups (340 g) semisweet chocolate chips
Toppings:
- Mini marshmallows
- ½ cup (64 g) coarse graham cracker crumbs
- ½ cup (85 g) semisweet chocolate chips
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
- In the bowl of a stand 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.
- Add the flour, cocoa, graham crackers and mix until just combined. Add chocolate chips and mix until combined.
- Roll about 2-3 tablespoons of cookie dough (I use a #40 cookie scoop) into balls and space a couple inches apart on prepared baking sheets.
- Bake for 7-8 minutes.
- Remove baking sheet from the oven and lightly press four mini marshmallows into the top of each cookie – the cookie will be puffy but will flatten a bit as you press in the marshmallows. Leave a little space in the center of the marshmallows.
- Sprinkle graham cracker crumbs in the center and over the top. Return to the oven and bake 1-2 more minutes until the marshmallows are slightly puffed and soft.
- Remove from the oven and let cool completely.
- Melt the 1/2 cup chocolate chips and drizzle over the cooled cookies. Let the chocolate set up before serving (or not! messy fingers are totally ok).
Notes
Recommended Products
Recipe Source: from Mel’s Kitchen Cafe (cookie adapted from this recipe and this recipe).
Really great, soft, tasty cookies! And we make a lot of cookies!
Absolutely delicious! Easier than expected! Many people have asked me to share the recipe!
These are amazing. Like, everyone needs to make these. The graham crackers in the cookie dough adds so much texture and yummy-ness. The marshmallows on top are the perfect amount. I loved these so much!
Gorgeous and delicious!! Great recipe!!
Can you freeze these cookies?
The marshmallows may get a bit sticky once defrosted, but it’s worth a try!
Amazing! These are chewy, fudgy and delicious cookies. Thanks for the recipe. It’s a keeper!
I made these during Christmas time for treat boxes and they were amazing. The family was obsessed with them and now we are making them again. I definitely recommend if you’re looking for some delicious and easy chocolate cookies to make.
I am pleased to announce that I went 6 full days without sugar and then I rewarded myself big time when I made these Heaven sent cookies. Wow. I knew I could trust you- I always can. These will have my heart forever- a total fave. I’m grateful for you everyday mel- your amazing recipes grace our kitchen on the regular. And not only that- you really spread goodness to so many. Such a light. Thank you. With marshmallows on top.
Ah, thank you, Hillary! And really way.to.go on six days without sugar. I went a couple hours once and it almost did me in.
Hi! Could I make the dough, then refrigerate it overnight, and bake it the next morning? Or would the graham cracker crumbs get soggy? Thank you!
I’m going to try it…. I’ll see how it goes!
Oh. My. Goodness. SOOOO delicious! And pretty! They turned out amazing! I may have gone a wee bit overboard with the chocolate drizzling. The counters might be covered in chocolate :). This might be my new favorite recipe! Thanks so much Mel!
I’m glad they worked out, Charlotte! Sorry I didn’t see your initial question until too late.
I brought these over to some family friends for a post-pizza dessert…their 16-year-old son took a bite and asked,” Why are you a magician?” I got compliments all around even from people who aren’t normally s’mores fans because the chocolatey cookie is the star. I was worried I’d underbaked but they turned out perfectly following your directions (and my half recipe made exactly 18 cookies). Thanks for another winner!
Not only are these cookies pretty, they taste amazing too! Everyone loved them!
A total win! Not too many steps and they look and taste like a million bucks!
Make these and you won’t regret it! Well maybe you will after you get on the scale the next day!!!
My favorite cookie recipe so far’ So easy rich and delicious!
Holy smokes! These cookies are an 11 out of 10. Seriously delicious and v fancy-looking! I busted out my blow-torch to impress the kiddos with my mad skillz—and to make the marshmallows extra toasty. They were a hit with the fam and the neighbors that were lucky enough to get a Sunday cookie delivery.
Holy Moly! These cookies are soooooooo good! My kiddos say they are better than that one pink box bakery! Run don’t walk to make these!
These were a hit! They were really fun to make too. The first batch, I put them back into the oven at 350, the marshmallows puffed a little, but the second batch, I switched the oven to broil, and moved them closer to the top- which allowed the marshmallows to brown- they were so much better this way! Thanks for an awesome cookie!
Note: I only used half the chocolate chips in the cookies, and melted some in a sandwich bag, cook the corner slightly a d drizzled it over the cookies that way- no mess and it was perfect!
Can you freeze these? Just want to do alot of baking for camping and these seem like a good camping cookie;)
I’m not sure how the marshmallows and grahams will fare after freezing/thawing, but it’s worth a try! I haven’t tried it myself so I can’t say for sure.
Okay so to be honest I didn’t mean to make these; that is, I opened the website to find the chocolate chip cookie recipe and clicked on this recipe by accident. Anyways, my counters are now full of cooling chocolate fudgy goodness and my husband was very happy when he came home from work. Delicious!
Haha, sounds like a happy accident. Glad they turned out well for you, Abby!
Could these be frozen? They sure sound yummy!
I’m not entirely sure how the marshmallows or graham crackers would fare in the freezer – sorry I don’t have a sure fire answer for you!
Mel, you must be some sort of extraterrestrial being. I hopped on Mels Kitchen Cafe as I do most Sundays to find a nice, easy, tasty treat to make. I’m pretty sure I squealed when I saw this recipe (haha)! I opened it as fast as possible and decided to attempt to make it.
I made a few adjustments based on the ingredients I had. The first big change I made was replacing the regular graham crackers with chocolate ones (I had made a chocolate cheesecake recently for a birthday and I had a few leftover. Lucky!). I didn’t have any small marshmallows on hand, but I did have a bag of the regular ones. So, I cut them in half and placed them in the middle of the cookies. I also didn’t have any semisweet chips, so I used milk ones instead, but I didn’t end up with enough for the drizzle. . . When the cookies had finished cooking, I put them in the oven on broil for a minute or two so the marshmallows could get golden, and they looked amazing!
Long story short, these cookies were a magical, out of this world, delicious cookie! Everyone loved them, which was awesome, but also meant that I didn’t get to gorge myself on the leftovers at the parade tomorrow. Guess I need to make another batch!
Loved this review, Abigail! Thanks for detailing your changes and for letting me know you liked this recipe. Made my day!
OK so these cookies are absolutely gooey yummy deliciousness. But are you sure it’s 2 to 3 tablespoons per cookie because I doubled the batch and only got 27 cookies instead of 70. But then again nobody complained about having a ginormous s’more‘s cookie yummy!!!
Hi Hody – I use my #40 cookie scoop that measures about 2 1/2 tablespoons per cookie. Did your cookies look about the same size as the ones in my pictures or much bigger?
Hey there! I’m making these cookies, and I’m using a #40 cookie scoop (the same brand as the one in the recommended products) however, it says both in the link and on the side of my cookie scoop that it is 1 1/2 tbsp. 🙂
These are AMAZING! I made them yesterday to add to the dinner I took to a friend. Such a fun cookie! Everyone loved them! Thank you so much for continually posting. My sister-in-law and I were just talking last week about how we don’t know how we cooked anything before we discovered you! 🙂
Oh, you are so sweet, Janae. Thank you!!
Just tried making these, they spread like crazy, and the marshmallows melted too much, so they were almost like caramel, but they were still delicious.
Sorry they spread so much! Glad you enjoyed them anyway.
I made these for my husband and they were gone in a day! I only got 2! I made them to the recipe except for the toppings. I used a torch to melt the marshmallows then sprinkled the graham in the middle. This helped keep the graham on the cookies and looked more s’mores like. I will be making these again and might try putting a couple non-dehyrated marshmallows inside the cookie. We shall see…
Thanks, Cristina! Love that you pulled out the torch for these (but sad you only got a couple of the finished cookies!).
Best cookies I have ever had in my entire life! We ignored the fact that it’s 10,000 degrees outside and we are supposed to be conserving electricity and made them anyway. When I turned on the oven my kitchen temp went up about 4 degrees and I don’t even care because I’m just sitting here eating these cookies and I couldn’t be happier.
I love you so much, Jackie! You’re the best. 🙂 I’m so glad you loved these.
I made these yesterday – half the dough with marshmallows/graham crackers on top and half the dough with the dehydrated marshmallows in the dough. Both versions were excellent. I did stray from protocol in that did not drizzle chocolate on top – I made these in between work calls and had a last minute meeting pop up. Darn work interfering with my cookies!
Haha, I forgive you for straying from the protocol, busy lady!
We made these yesterday and they are soooo scrumptious! Thank you for another amazing recipe Mel and for making me laugh with your humor. :0)
I’m so happy you liked these, Bonnie! I always love getting the first comments that people made the recipe…always anxious to know what you guy think!
How did I make it this far in life and I never thought about using a special dark bar !! I seriously can’t believe it lol. I also buy the super jumbo marshmallows for s’mores. Hershey’s had a limited gold bar a couple of years ago that tasted like toffee and had toffee bits in it too. I regret never having the chance to have made a smore with them. I’m so excited to try a special dark smore !
Hi Mel,
If I wanted to make these with the dehyrated mini marshmellow inside the cookie only how would I adapt this recipe?
Thank you. 🙂
Just add about a cup of dehydrated marshmallows with the chocolate chips and bake for 8-10 minutes. 🙂
This is so perfect, since I accidentally ordered 4 lbs of those marshmallow bits last week. I think I’ll have to try it with marshmallows two ways–and maybe toast the ones on top with a torch!! Can’t wait to try. Thank you for the recipe.
Torching is a great idea!
As long as you’ve got all those marshmallow bits, make Mel’s regular s’mores cookies too!! And just try not to eat the dough!! Or better yet, eat the dough. It’s so amazing!! Can’t wait to try these!
These look good, but I am pregnant, hot and tired do you think they would work in bar form so I don’t have to scoop out each separately??
Hey Kristen – definitely worth a try! The cookie dough should fit into a 9X13-inch pan (or larger pan for a thinner layer). Good luck if you try it (and hang in there with a summer month pregnancy – it’s so hot!!)
Well i ended up mixing everything together including the marshmallows and put it in a 9×13. It made a very gooey, very delicious treat! Thanks, Mel!
Well, thanks for letting me know how it worked out!! Yum!
If anyone tries this recipe with gluten-free graham crackers or the packaged gluten-free graham cracker crumbs, let me know if it’s good! Thanks! Looks good, Mel!
Hahaha, ‘follow the protocol’!