S’mores Chocolate Cookies
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These s’mores chocolate cookies have everything you love about the classic campfire treat, but in a fudgy chocolate cookie. Made with milk chocolate chips and stuffed with oozing, gooey marshmallow – these cookies are super rich and impossible to resist.
These s’mores cookies are the sister recipe to my s’mores chocolate chip cookies. The recipe starts with double chocolate cookie dough that has a rich chocolate flavor and makes cookies that are thick, chewy and fudgy. Then milk chocolate chips get stirred into the dough – because I always make my s’mores with milk chocolate. Each cookie dough ball is stuffed with gooey marshmallow so that the cookies ooze with marshmallow, just like a s’more.
When the baked cookies come out of the oven, you may see some sticky marshmallow poking through the tops of the cookies. I like to add an extra square of Hershey’s milk chocolate on top and a sprinkle of graham crumbs.
These cookies do require a little extra work to assemble the dough balls, and chilling is definitely necessary. But the extra time is so, so, so worth it.
Making S’mores Chocolate Cookies
You’ll start by making the chocolate cookie dough. You’ll sift together the dry ingredients first – I always sift the dry ingredients when making chocolate cookies because cocoa can be so lumpy – then give them a whisk. In a separate large bowl, you’ll cream together the butter and sugars until combined, then the eggs and vanilla are mixed into the butter mixture. Then you’ll carefully mix the dry ingredients into the butter mixture. The milk chocolate then gets stirred in.
At this point, I recommend covering the bowl with plastic wrap and refrigerating for about 30 minutes – this makes the dough less sticky to work with.
Then it’s time to assemble the cookie dough balls. You’ll scoop a ball of dough that’s about 1 1/2 tablespoons in size. Flatten the dough ball into a round disc shape, then fold the edges up – so it creates a shallow bowl shape. Drop a dollop of marshmallow fluff in the middle of the cookie dough. Then you’ll place another disc shape of dough on top, pinch the edges closed and roll into a ball.
At this point, the dough balls will go into the freezer for at least 30 minutes. This is absolutely necessary so that the marshmallow doesn’t completely ooze out or melt into the dough.
Once frozen, you’ll bake the cookies in the middle of the preheated oven for about 11-13 minutes, or until the cookie dough looks set. When the cookies are warm from the oven, I like to place a square of Hershey’s chocolate on top and sprinkle with graham crumbs.
- If you want the Hershey’s chocolate to retain its shape and show the iconic Hershey’s logo – immediately place the cookie tray in the freezer for 5 minutes so that the square of Hershey’s doesn’t melt.
An Note about Marshmallows
For these cookies, do not simply mix mini marshmallows into the cookie dough. Marshmallows can melt into the cookie dough as the cookies bake – therefore dissolving and leaving you with no gooey deliciousness. By stuffing the cookies with marshmallow and freezing the cookie dough balls, you help avoid this.
I prefer to use marshmallow fluff/marshmallow cream because I find its much less likely to melt into the dough. Alternatively, you could use a few mini marshmallows in the middle or cut a large marshmallow in half.
More S’mores Treats to Try
- S’mores Cookie Bars
- Golden Graham S’mores Bars – super easy, no-bake cereal treat
- Peanut Butter S’mores Bars
- S’mores Cookie Bars
S’mores Chocolate Cookies
Equipment
- Cookie Sheets
Ingredients
- 2¼ cup all-purpose flour (279 grams)
- 1 cup cocoa powder (90 grams), I prefer Dutch process
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 grams)
- 1 cup brown sugar (210 grams), packed
- 1 cup granulated sugar (200 grams)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups milk chocolate chips (about 270 grams)
- ¾ cup marshmallow fluff, or
- 1 cup mini marshmallows
- graham crumbs
- Hersey's Milk Chocolate squares, optional, for decorating
Instructions
Chocolate Cookie Dough
- In a large bowl, sift together the flour, cocoa, baking powder, baking soda and salt. Give them a whisk. Set aside.
- In a separate large bowl, beat together the butter, brown sugar and granulated sugar until combined. Beat the eggs and vanilla extract into the butter mixture.
- With the mixer on a low speed, beat the dry ingredients into the butter mixture. Turn off the mixer a few times to scrape down the sides and bottom of the bowl as necessary.
- Stir in the milk chocolate chips.
Assemble the Cookies
- Scoop out dough balls with about 1½ – 2 tablespoons of dough each. Flatten each dough ball slightly, so that it forms a flat disc shape. Then fold the edges of each dough ball up slightly, so it is more of a shallow bowl shape.
- If using marshmallow fluff, scoop it into a large piping bag or ziploc bag – then cut off the bottom corner of the piping bag/ziploc bag. You want an opening that's about ½ inch (1 cm) wide.
- If using marshmallow fluff, squeeze a dollop of fluff into the middle of one of your cookie discs. If using mini marshmallows, place about 4 mini marshmallows in the middle of one of your cookie discs. Take a second cookie disc, and place over the top. Then pinch the sides around the marshmallow fluff/mini marshmallows so that the marshmallow is entirely covered. Roll into a ball. Repeat the process until you've used up all your cookie dough.
- Place the dough balls in a freezer bag and freeze for at least 30 minutes, or up to 2 months.
Baking
- When ready to bake, preheat the oven to 375℉ (190℃). Line cookie trays with parchment paper or silicone baking mats. Lining is very important, so that the marshmallow doesn't make the cookies stick to the pan.
- Take the frozen cookie dough balls (do not thaw) and place about 2½ inches (6 cm) apart on the lined cookie sheets.
- Bake 1 sheet at a time in the middle of the oven. The cookies will need about 12-14 minutes, or until the tops look set. You may get marshmallow escaping from the cookie – which is OK.
- When the cookies are hot from the oven, optionally take a large, round biscuit cutter (bigger than the cookies). Place around each cookie and gently trace a circular shape to mold each cookie into a perfect circle. Place a square of Hershey's milk chocolate on top of each cookie, then sprinkle with graham crumbs. If you want the squares of Hershey's not to melt, pop the cookie tray into the freezer for 5 minutes.
- Cool the cookies on the cookie tray until completely cooled. Use a spatula to transfer to a cooling rack.
Notes
- Cocoa: I like to use Dutch process for a richer flavor and dark color.
- Nutrition: Details are an estimate only, based on 1 cookie, assuming the recipe yields 18 uniform cookies.
- Storage: Store in an airtight container at room temperature for up to 4 days. Make sure cookies are 100% cooled before storing.
