S'mores Chocolate Cookies
These s'mores chocolate cookies are filled with milk chocolate chips, stuffed with marshmallow, and topped with graham crumbs. Everything you love about s'mores, made into a fudgy chocolate cookie.
Servings: 18 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.
Nutrition
Calories: 348kcal | Carbohydrates: 53g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 120mg | Potassium: 140mg | Fiber: 3g | Sugar: 36g | Vitamin A: 379IU | Vitamin C: 0.1mg | Calcium: 52mg | Iron: 2mg