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Dark Chocolate S'mores Cookies

These Dark Chocolate S’mores Cookies take everything you love about a classic s’more and turn it into an extra indulgent cookie. Rich, fudgy dark chocolate cookies are packed with melty chocolate, gooey marshmallows, and crunchy graham cracker pieces for the perfect mix of textures in every bite.

  • Author: Marisa Guerra

Ingredients

Dark Chocolate S'mores Cookies

  • 270 grams (2 ¼ cups) flour
  • 21 grams (¼ cup) black cocoa powder
  • 3/4 tsp baking soda
  • ¼ tsp salt
  • 4 oz (½ cup) unsalted butter, softened
  • 247 grams (1 ¼ cup) sugar
  • 4 oz bittersweet chocolate, melted
  • 2 eggs
  • 1 tsp vanilla
  • 22 grams (½ cup) mini marshmallows
  • 85 grams (½ cup) chocolate chips
  • ½ cup ground graham crackers (about four whole graham crackers)

Instructions

  1. Preheat oven to 350º F.
  2. Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
  3. In a stand mixer fitted with a paddle attachment, cream together the butter, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
  4. Add eggs one at a time, followed by the vanilla extract.
  5. With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
  6. Stir in most of the marshmallows and chocolate chips, making sure to save the rest for the tops of the cookies.
  7. Using a 2 tablespoon scoop, form cookies into balls and place each cookie on a parchment lined cookie sheet.
  8. Add remaining marshmallows and chocolate chips to the tops of the cookies. Do your best to make sure the marshmallows stay as close to the tops of the cookies as possible. If they are on the bottoms or sides of the cookies they will melt.
  9. Place each cookie a few inches apart on a parchment lined baking sheet. Sprinkle ground graham crackers over each cookie
  10. Bake for 10-11 minutes or until cookies are firm around the edges.
  11. Let the cookies cool for about 10 minutes on the baking sheet before carefully moving them to a cooling rack.
  12. Enjoy!