Triple Chocolate Marshmallow S’mores Cookies
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Fudgy chocolate marshmallow s’mores cookies are the ultimate chocolate fan’s dream! A rich chocolate base full of chocolate chunks, then topped with gooey marshmallows, buttery crumbled graham crackers and more chocolate on top! These gooey campfire treats are for the ultimate chocolate lover!
I grew camping quite a bit as a kid and S’mores were always a part of our campfire traditions. We live in Arizona where we can’t always have a campfire, so now I absolutely love remixing Smores to share with family and friends.
If you haven’t tried the s’mores rice krispie treats or the s’mores Peeps dip, they are both other delicious ways to enjoy gooey s’mores. I love experimenting with flavors, and your family will love them too!
These chocolate fudgy cookies are for true chocolate and smores fans. Rich and packed full of chocolate then topped with gooey marshmallows and buttery graham cracker crumbs. If you love a deep chocolaty and fudgy cookie then you’re in the right place! These chocolate s’mores cookies are just for you!
Table of Contents
Why We Love Chocolate Marshmallow Smores Cookies
- Rich and chocolatey based cookie
- The perfect amount of gooey marshmallow all stuffed in the middle
- Portable cookies that are great for a bake sale.
- These S’mores cookies are a delicious and gooey twist on traditional s’mores.
Ingredients For Triple Chocolate Marshmallow S’mores Cookies
Find the full printable recipe with specific measurements and directions below in the recipe card.
- unsalted butter – softened
- white sugar
- brown sugar
- egg
- vanilla
- flour
- cocoa unsweetened
- baking soda
- salt
- chocolate chunks – Can use chocolate chips also!
- mini marshmallows
- Hershey chocolate bars – these are decorative
- graham cracker crumbs
How To Make Chocolate Marshmallow S’more Cookies
Preheat the oven to 350 degrees. Line baking sheets with parchment paper or oil the pan lightly so the cookies don’t stick.
Place softened butter, white sugar, and brown sugar together in a mixing bowl. Cream the butter and sugar together until fluffy. At first the mixture looks a little ragged on the edges. Keep mixing until smooth and creamy which usually takes about three to four minutes of mixing.
To soften butter quickly slice the stick about 8 times down the short direction on the stick and at least once the long way down the stick. Separate the butter pieces and leave on the counter for ten to fifteen minutes. The butter should be soft enough you can push your thumb into it and leave a mark but not melted. Cutting the butter helps it to come to room temperature faster.
Add egg and vanilla to the butter mixture. Then mix the entire mixture until smooth.
In a separate bowl combine flour, cocoa, baking soda, and salt and mix together with a fork or spatula. Don’t confuse the cocoa with hot chocolate mix which already has added sweetener. For this recipe you need unsweetened cocoa.
Add the dry ingredients mixture to the butter mixture. Mix well until a dough forms and there is no more dry flour or cocoa in the mixture. A dough will quickly start to form.
Fold the chocolate chunks into the dough with a silicone spatula.
Scoop the dough into balls using about two tablespoons of dough per ball. A cookie scoop can help to make them even. Place dough balls 2 inches apart on a baking sheet.
Press three mini marshmallows into the center of each dough ball. Bake cookies for 9-10 minutes. The inside of the cookie will still be a little gooey but not raw.
Don’t fold the marshmallows into the dough like the chocolate chips. Anywhere the marshmallows touch the pan they will melt and harden onto the pan. Pressing the marshmallows into the dough keeps the marshmallows deliciously gooey in this s’mores cookie recipe.
Remove cookies from the oven. Carefully press 3-6 more mini marshmallows into each warm cookie while still on the pan..
Place a piece of chocolate on top of each warm cookie. Sprinkle each cookie with crushed graham crackers.
Let the cookies cool for a minute or two on the pan before placing on a cooling rack or clean towel to finish cooling. Enjoy every last gooey bite of this smore cookie recipe!
Variation Ideas And Swaps
Instead of mini marshmallows, try pushing a big marshmallow into the dough. Cutting a big marshmallow in half works best. Using a whole large marshmallow makes too big and gooey of a marshmallow on that cookie that can melt off the side of the cookie.
Sprinkle the top of the cookies with chocolate chips instead of a large piece of chocolate.
Try other brands of chocolate on top of the cookies! This can be a great way to use a leftover bag of chocolate.
Try adding a peanut butter cup on top instead of chocolate.
Add crushed Oreo cookies instead of graham crackers for an ultimate chocolate lovers recipe, but boy are they rich!
Decorate with sprinkles, bright colored sprinkles stand out on dark chocolate and look beautiful.
Serve with ice cream! OMG, these fudgy chocolate marshmallow cookies are amazing with a scoop of vanilla ice cream!
Other Recipes You Will Love
Chocolate Marshmallow S’mores Cookies
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup white sugar
- 1/4 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 cup flour
- 1/3 cup cocoa unsweetened
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chunks Can use chocolate chips also
- 1 cup mini marshmallows
- 3 Hershey chocolate bars 1.55 ounce bars
- 1/4 cup graham cracker crumbs about 1 1/2 sheets
Instructions
- Preheat the oven to 350 degrees. Line baking sheets with parchment paper or oil the pan.
- Place softened butter, white sugar, and brown sugar together in a mixing bowl. Cream together until fluffy.
- Add egg and vanilla to the butter mixture and mix until smooth.
- In a separate bowl combine flour, cocoa, baking soda, and salt and mix together with a fork or spatula.
- Add the dry flour mixture to the butter mixture. Mix well until a dough forms and there is no more powder in the mixture.
- Fold the chocolate chunks into the dough with a silicone spatula.
- Roll the cookie dough into two tablespoon balls. A cookie scoop can help to make them even. Place dough balls 2 inches apart on a baking sheet.
- Press three mini marshmallows into the center of each dough ball. Bake cookies for 9-10 minutes. The inside of the cookie will still be a little gooey but not raw.
- Remove cookies from the oven. Carefully press 3-6 more mini marshmallows into each warm cookie while still on the pan.. Place a piece of chocolate on top of each cookie and sprinkle with crushed graham crackers.
- Let the cookies cool for a minute or two on the pan before placing on a cooling rack or clean towel to finish cooling. Enjoy every last gooey bite!
Notes
- This cookie dough can be frozen in dough balls Don’t freeze the marshmallows into the dough. Either defrost the dough or if baking from frozen, press all the marshmallows into the cookies right after baking while still hot. Cookies baked from frozen dough will need an extra few minutes in the oven.
- Do not fold any marshmallows into the dough like you would with the chocolate chunks. Marshmallows mixed into the dough will often end up leaking out of the cookies if they touch the pan directly.
- You can use other brands of chocolate on top or even add extra chocolate chips. I’ve used a piece of Hershey chocolate on each cookie as it is the traditional chocolate in S’mores. Other brands of chocolate will be equally delicious.
Nutrition
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