Double Chocolate S'Mores Cookies
User Reviews
5
Double Chocolate S'Mores Cookies
Description
The cookie dough is made by creaming butter and sugars, then mixing in eggs and vanilla. Flour, cocoa powder, and coarse graham cracker crumbs are folded in along with chocolate chips, incorporating the s'mores ingredients throughout the dough. Cookies are scooped and baked until just set.
After initial baking, the cookies are removed, and mini marshmallows are pressed into the tops, followed by a sprinkling of more graham cracker crumbs and chocolate chips used as toppings. Returning them to the oven melts the marshmallows slightly, creating a soft, toasted topping contrasting with the dense chocolate cookie base.
These cookies bring the nostalgic flavors of s'mores together in a handheld treat, perfect for serving at gatherings or enjoying as a special snack.
The texture of the graham cracker crumbs is kept coarse rather than pulverized to maintain bite and balance the softness of the cookie.
Ingredients
Cookies:
- 1 cup butter softened to room temperature, salted preferred
- ¾ cup granulated sugar
- ¾ cup brown sugar lightly packed, light or dark
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 egg large
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder natural, unsweetened or Dutch-process
- 1 cup graham cracker crumbs coarse, about 9 rectangle crackers, see note
- 2 cups semisweet chocolate chips
Toppings:
- mini marshmallows
- ½ cup graham cracker crumbs coarse
- ½ cup 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
- Use coarse graham cracker crumbs instead of fine crumbs to maintain texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36cookies
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 cookie | |
| Calories | 197kcal | 10% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 23mg | 8% |
| Sodium | 139mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 14g | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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