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.

Two chocolate s'mores cookies on white parchment paper.

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.)

Dough for chocolate s'mores cookies side by side with stack of four cookies.

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.

Chocolate s'mores cookie with bite taken out on top of whole chocolate s'mores cookie.

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. 

Flour, cocoa powder, and graham cracker crumbs in glass bowl.
Chocolate cookie dough with chocolate chips in glass bowl.

Making the S’mores Cookies

  1. 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)
  2. 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
  3. 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. 
  4. 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. 
  5. 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. 

Baked cookie, baked cookie with four mini marshmallows, baked cookie with marshmallows and graham cracker crumbs, baked cookie with chocolate drizzle.

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. 

Chocolate s'mores cookie on parchment drizzled with chocolate.

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. 

Chocolate cookie with mini marshmallows, graham cracker crumbs and chocolate drizzle.

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

two chocolate s'mores cookies on white parchment paper

Double Chocolate S’Mores Cookies

4.95 stars (59 ratings)



  • 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


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


  • 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).


Graham Cracker Crumbs: Don’t grind the graham crackers into dust. This recipe works better if they are in coarse crumbs (both for taste and texture).
Serving: 1 cookie, Calories: 197kcal, Carbohydrates: 24g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 23mg, Sodium: 139mg, Fiber: 2g, Sugar: 14g

 Recipe Source: from Mel’s Kitchen Cafe (cookie adapted from this recipe and this recipe).