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Big, gooey double chocolate s’mores cookies stuffed with chewy marshmallow and crunchy graham bits in every bite. When they're fresh from the oven, chocolate's all melty and soft inside. They bring back those warm campfire hangs and board game nights. I can still see my sister and me giggling, stretching out marshmallow as long as we could.
I whipped these up on rainy days just to cure some boredom and now they're my go-to for movie night. I love that graham cracker crunch—takes me right back.
Irresistible Ingredients
- Semi sweet chocolate chips: load up the dough with melty chocolate flavor, so pick some nice chips for best results
- Butter—plant based or regular: adds richness and keeps every bite soft
- White or unrefined sugar: sweetens things up and helps get those crackly tops
- Vanilla extract: adds a cozy, deep flavor to boost the chocolate
- Large eggs: help the cookies stay chewy and hold together
- Dutch cocoa powder: gives a deep color and rich chocolate taste. Make sure it’s Dutch-process for extra smoothness
- All purpose flour: makes sure the cookies stay soft but don’t fall apart
- Graham cracker crumbs, crushed: deliver that classic s’more crunch—make sure they're fresh for the best flavor
- Baking soda: lets the cookies spread out just right in the oven
- Salt: makes everything pop, especially the chocolate
- More chocolate chips (optional): I always add a handful for those gooey puddles
- Large marshmallows: go in the middle for max goo, and fresh ones stretch even better
- For the tops: toss on extra chocolate chips and break a fresh graham cracker for crunch before baking
Simple Step-by-Step
- Mix the chocolate and butter
- Pop a cup of chocolate chips with your butter in a microwave-safe bowl. Heat in short bursts and stir a lot so it melts and turns glossy. Let that chill out for a few minutes.
- Blend sugar and eggs
- Crack eggs into a big bowl with sugar and vanilla and whisk until super shiny and mixed well.
- Add the chocolate to the eggs
- Pour that cooled melted chocolate into the egg-sugar mix, stirring until it's really smooth.
- Fold in dry stuff and graham
- Sift your cocoa over the mix, then add flour, graham crumbs, baking soda, and salt. Gently fold together until it’s all uniform and thick. Now’s the time to dump in extra chocolate chips if you want em.
- Let the dough chill
- Stick a cover on your bowl and put it in the fridge for at least an hour to make scooping way easier and amp up the flavor.
- Shape and stuff
- Heat your oven to 350°F and prep your pans with parchment. Scoop out big hunks of dough (about three tablespoons each), flatten, then plop a marshmallow in the center. Wrap dough up over the marshmallow and pinch the top to seal it all inside. Messy is fine.
- Top it off
- Push a few more chocolate chips and crumbled graham bits right on top of each dough ball.
- Bake for gooey bliss
- Space the cookies out on the sheets and bake for 8-10 minutes. Marshmallow should just peek out and edges will be set. Cool them on the tray for two minutes, then move to a rack.
- Repeat till done
- Keep shaping and baking more cookies until you've used up all your dough and marshmallows.
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The best is hitting that marshmallow pocket in the middle with your first bite. Last summer my niece tried for the longest marshmallow stretch—no one could stop laughing and our cookies sat cold while we played around.
Handy Storage Tips
Keep the cookies in a sealed container at room temp for up to three days. Want them later? Scoop stuffed dough balls, pop them in the fridge up to a day or freeze for a couple months. If you’re stacking baked cookies, lay some parchment in between so you don’t get gooey centers stuck together.
Easy Ingredient Swaps
If dairy’s your thing, regular butter’s all good here. Only have mini marshmallows? Use a few to fill one dough ball. Dutch cocoa gives the most intense color and flavor, but any unsweetened cocoa will do the job in a pinch.
Fun Serving Ideas
These are the best straight from the oven. Add some vanilla ice cream for a cookie sandwich or just dunk in a cold glass of milk. When you’re packing for adventures, keep them in a single layer for the easiest grab-and-go.
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American Nostalgia
Chocolate, marshmallow, and graham is what American summers taste like. When you bake these, you get those outdoorsy feels inside the house. S’mores treats took off in the 1950s whenever folks wanted campfire snacks without leaving home.
Frequently Asked Questions About Recipes
- → How can I make sure the middles stay gooey?
Hide an entire marshmallow in the middle of each dough ball before putting them in the oven. That way, the center turns melty as they bake.
- → Will regular butter work if I don’t have plant-based?
Absolutely, swap in the same amount of regular butter. The cookies will taste and feel the same.
- → Do I really need to chill the dough?
Yes, a quick chill firms up the dough so it’s not sticky and keeps your cookies from spreading too much in the oven.
- → What kind of cocoa should I grab?
Dutch-process cocoa makes the cookies super chocolatey and dark, but unsweetened regular cocoa works fine too.
- → What’s the best way to keep leftover cookies fresh?
Stash them in a tightly closed container on your counter. Stick parchment between layers if you’ve got lots so they don’t stick together.