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Double Chocolate Chunk S’mores Cookies

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These Double Chocolate Chunk S’mores Cookies are the ultimate gooey treat, combining a fudgy double chocolate cookie base with melty marshmallows and crunchy graham cracker pieces. Perfect for satisfying your sweet tooth and bringing a bit of campfire nostalgia to your kitchen—no campfire required!

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 cup (45g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (170g) semi-sweet chocolate chunks
  • 1 cup (50g) mini marshmallows
  • 1 cup (about 5 sheets, 50g) graham crackers, roughly broken

Instructions

  1. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
  4. Beat in the eggs, one at a time, then add the vanilla extract. Mix until smooth and creamy.
  5. Add the dry ingredients to the wet ingredients and beat on low speed just until combined. Do not overmix.
  6. Gently fold in the chocolate chunks, mini marshmallows, and graham cracker pieces until evenly distributed.
  7. Use a cookie scoop or two spoons to drop 2-tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. If the dough is too sticky, chill for 10 minutes.
  8. Bake for 9-11 minutes, or until the edges are set but the centers still look slightly underbaked.
  9. When cookies come out, use the edge of a spoon to gently nudge any runaway marshmallow or shape the cookies into circles. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
  10. Serve warm for gooey cookies, or let cool completely for a chewy, fudgy bite.

Notes

For best results, use room temperature butter and eggs. Tuck marshmallows inside the dough balls to prevent excessive melting. For thicker cookies, chill the dough for 20-30 minutes before baking. Add extra chocolate chunks and marshmallows on top before baking for a bakery-style look. Store cookies in an airtight container for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: s'mores cookies, double chocolate, chocolate chunk cookies, gooey cookies, easy dessert, campfire cookies, marshmallow cookies, graham cracker cookies, American dessert, kid-friendly cookies

Find it online: https://magnetmeal.com/double-chocolate-chunk-smores-cookies-best-easy-recipe-for-gooey-treats/