Fudgy Chocolate S’mores Cookies
If you love a good fudgy chocolate cookie and gooey campfire s’mores, this recipe is for you. These cookies start with my double chocolate chip cookie base, then get stuffed with marshmallows, and topped with Hershey’s milk chocolate and a crunchy graham cracker finish. They’re decadent, messy in the best way, and truly everything you want in a s’mores dessert—no campfire required!
Prep Time: 45 minutes | Cook Time: 10 minutes | Total Time: 55 minutes
Ingredients:
1/2 cup unsalted butter, room temperature
3/4 cup light brown sugar
1 large egg, room temperature
2 tsp vanilla extract
1 cup all-purpose flour
1/3 cup 100% Dutch-processed cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
5 large marshmallows, halved
Hershey’s milk chocolate, for topping
Honey graham crackers, for topping
Instructions (yields 10 cookies):
In the bowl of a stand mixer, cream the butter and light brown sugar together until smooth. Add the egg and vanilla—mix well until fluffy and combined.
Sift the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl. Ensure it’s evenly blended.
With the stand mixer on low, add the flour mixture to the butter mixture and mix until no streaks of flour remain.
Refrigerate the dough for 30 minutes. Once ready to bake, preheat the oven to 350°F and a large baking sheet with parchment paper.
Use a large cookie scoop to portion the dough and form each portion around half of a large marshmallow, leaving a small opening at the top for the marshmallow to peek through.
Bake for about 11-12 minutes or until the edges are set and the center is still gooey.
Remove from the oven and immediately top with Hershey’s milk chocolate and graham crackers.
Allow to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.
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