Double Chocolate S’mores Cookies

When you think of s’mores it’s all about the chocolatey gooey filling. These Double Chocolate S’mores Cookies are the perfect decadent bite.

Graham Cracker S’mores Cookies

The goo, the fudge chocolate or the crush of the graham cracker. I simply can’t pick my favorite part of this cookie. Whether you are in the middle of summer or trying to avoid frost bite, Double Chocolate S’mores Cookies will bring the happiness of campfires and and toasty gooey marshmallows right at the first bite.

Something about Graham Cracker S’mores Cookies can instantly put a smile on your face and make you crave more. My family loves to roast marshmallows for s’mores, and I will definitely admit, I am someone that enjoys the extra crispy marshmallows.

Tasty Ingredients

Everything you will need to make these gooey fudge flavored Double Chocolate S’mores Cookies. You won’t believe how quick these cookies come together.

• Chocolate chips
• Butter
• Flour
• Unsweetened Cocoa Powder
• Baking powder
• Salt
• Eggs
• Light brown sugar
• Vanilla extract
• Marshmallow fluff
• Graham Crackers – Annies Organic is our favorite
• Mini marshmallows

Here is a link to the instagram reel making these delicious gooey cookies.

Why You’ll Love These Cookies

There are two ways you can incorporate the marshmallow fluff. If you like to get your hands dirty and get a little more of that gooey factor, get a small dollop of fluff and stuff it inside your cookie dough. To save a little time, or if you prefer to not deal with as much sticky, just mix it in when you’re adding all your toppings.

To transform this cookie into gourmet, I love to use a variety of chocolate chips; such as mini chips, regular chips or morsels. My preference is always semi-sweet.

With these Gooey S’mores Cookies, I love to add a few extra toppings smashed into the top of the cookie dough ball just prior to baking. Who doesn’t love extra toppings? Plus it adds to the beauty of the Double Chocolate S’mores Cookies.

How to Store Gooey S’mores Cookies

Any extra cookies that do not get gobbled up, store in an airtight container up to 4 days. You can also choose to freeze the cookies. One way is to scoop the dough into balls and place them in a single layer on a parchment lined cookie sheet and place them in the freezer for an hour. Once the dough balls feel frozen enough you can store them in a ziplock. Another way would be to cook your cookies and freeze them once they have cooled. Then once it comes time to eat one, just let them defrost a little then enjoy.

Other CreativeMomE Recipes You’ll Love

Crispy Honey Garlic Chicken Wings
Strawberry Banana Oatmeal Bars
No Bake Berry Icebox Cake

If you try these Double Chocolate S’mores Cookies, please leave a review and comment on how much you enjoyed them.

Print Recipe

Double Chocolate S'mores Cookies

(1 votes, average: 5.00 out of 5)

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When you think of s'mores it's all about the chocolatey gooey filling. These Double Chocolate S'mores Cookies are the perfect decadent bite.

Ingredients

• 1 3/4 cup semi-sweet chocolate chips, divided
• 6 tbsp unsalted butter, cold
• 1 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 2 eggs, room temperature
• 1 cup light brown sugar, packed
• 2 tsp vanilla extract
• Marshmallow fluff, 7oz container
• 5 full sheets of graham crackers, slightly crushed
• 1 cup of mini marshmallows

Instructions

1

Use a small sauce pan on low heat add cubbed butter and 1 cup of chocolate chips, stirring constantly. Once melted, remove from heat, allow to cool for 10-15 minutes

2

In a small bowl, whisk together flour, cocoa powder, baking powder and salt

3

In a large bowl, use a hand mixer to beat eggs, brown sugar and vanilla on high for roughly 1 minute until it becomes a frothy consistency

4

Gradually stir in the melted chocolate mixture into the frothy egg mixture until well combined

5

Slowly mix in flour mixture on low speed

6

Stir in half of the marshmallow fluff, crushed graham cracker, mini marshmallows and 3/4 cup of chocolate chips

7

Preheat oven to 325°F and prepare a cookie sheet with parchment paper

8

With a large cookie scoop, scoop balls of cookie dough

9

(Optional make an indention into the dough with your thumb and scoop a small spoonful of the leftover marshmallow fluff into it; wrap some of the dough over the fluff)

10

Add a few extra toppings pressed onto of the ball

11

Place scooped cookie balls in the refrigerator for 10 minutes to allow them to firm up some prior to placing in the oven

12

Bake in the oven for 8-9 minutes