Choco Marshmallow S’mores (Printer-Friendly Layout)
Rich chocolate cookies crammed with gooey marshmallow and graham pieces, just right for biting into while still warm.
# Ingredients You'll Need:
→ Cookie Dough
01 -
14 jumbo marshmallows
02 -
85g to 128g semi-sweet chocolate chips if you like more chocolate (optional)
03 -
0.5 teaspoon salt
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1 teaspoon baking soda
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55g graham cracker crumbs (about 4 crackers smashed up)
06 -
98g all-purpose flour
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40g Dutch-process cocoa
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2 big eggs
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1 teaspoon vanilla
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175g unrefined or plain white sugar
11 -
78g plant-based or regular unsalted butter
12 -
170g chocolate chips, semi-sweet
→ Topping
13 -
1 graham cracker
14 -
43g semi-sweet chocolate chips
# Step-by-Step Instructions:
01 -
Once they're cool, toss your cookies into something airtight and keep 'em at room temp. If you have to stack, use parchment so they don't stick together.
02 -
Let cookies rest on the baking sheet for two minutes before moving them over to a wire rack. Keep rolling, stuffing, topping, and baking till there’s no dough left.
03 -
Slide the baking sheet into the oven at 175°C. Bake anywhere from 8 to 10 minutes, or until you see the marshmallow sneaking through and the cookies have spread out. If they seem too puffy, give them another 1–2 minutes.
04 -
Space the filled dough balls onto your prepared sheets. Squish them down a bit. Press some of the 43g chocolate chips and broken graham cracker on top of each one.
05 -
Pat each ball flat, put a marshmallow in the middle, and seal it up so the marshmallow is hidden inside.
06 -
Scoop out chunks of dough, around 54g or 3 tablespoons, and roll them in your hands until they're smooth.
07 -
Set your oven to 175°C so it’s hot and ready. Line baking sheets with parchment for easy cleanup.
08 -
Pop plastic wrap over the bowl and let it chill in your fridge for about an hour till it firms up.
09 -
Mix in those extra 85-128g of chocolate chips (skip 'em if you want). Stir till they're spread through the dough.
10 -
Sift cocoa on top of your mix. Dump in the flour, graham cracker crumbs, baking soda, and salt. Stir with a spatula till it turns thick — kind of like brownie batter.
11 -
Use a big bowl to whisk sugar, vanilla, and the eggs. Once it looks blended, pour in your melted chocolate mix and keep whisking till the color is nice and even.
12 -
Drop 170g chocolate chips and 78g butter into a bowl that’s microwave safe. Microwave for 20 seconds at a time, stirring after each go, till melted and glossy. Set it aside to cool a bit.
# Extra Tips and Tricks:
01 -
For the best gooey middle, dig into these while they're a little warm.