Chocolate S’mores Cookies

Crispy edges and gooey center black cocoa cookies stuffed with graham crackers, melty chocolate chips and marshmallow fluff. 

How To Make Chocolate S’mores Cookies 

Just a simple cookie recipe…with brown butter, of course. Make sure to cool the brown butter a little or make sure the cookie dough is not warm when you’re adding the chocolate chunks because they’ll melt into the dough and then be a hot mess…so just let it cool a few minutes.

Ingredients & Substitutions

• Flour: I use all-purpose flour for this recipe however, I HIGHLY recommend using a digital scale, as over-measuring the flour is the most common baking mistake and may result in dry cookies.
  • Gluten-free flour blends like King Arthur and Bob’s Red Mill also work fine. 

• Cocoa Powder: I used black cocoa powder because this is my black cocoa cookie recipe. I would assume that dutch-processed cocoa powder also works fine. 
• Sugar: I used just granulated sugar for this recipe and I don’t recommend reducing it or swapping it. 
• Butter: I LOVE using salted butter in cookies! You could also use unsalted butter but I would just add an extra pinch of sea salt. 
• Egg: I use large room temperature eggs. Place it in hot water for a few minutes if it’s cold.
• Vanilla: Don’t underestimate the power of vanilla extract in a cookie recipe. I think for cookies, it’s essential.
• Baking Powder: just baking powder, no baking soda. 
• Salt: I like sea salt but any salt works, salt cuts some sweetness and really brings out the flavors. If you’re using table salt, feel free to cut back on some since it’s stronger than sea salt. 
• Chocolate Chips: I love using a chopped up chocolate bar for these cookies because the chocolate gets all melty and gooey like a real s’mores. Chocolate chips also work fine – milk, semi-sweet or dark, but I prefer dark so it’s not as sweet. 
• Graham Crackers: I just used traditional graham crackers, gluten-free also works fine like simple mills. 
• Marshmallow Fluff: I used marshmallow fluff from a jar – I don’t recommend substituting this for homemade or for marshmallows because marshmallows get all weird and homemade fluff will just disintegrate. 

Step-By-Step Photos

1. Brown the butter
2. Whisk together the sugar with the brown butter.
3. Whisk in the eggs and vanilla.
4. Fold in the dry ingredients.
5. Fold in the chopped graham crackers and chocolate chunks (make sure the batter is not warm anymore when you add the chocolate or it can melt – refrigerate it for just 15-30ish minutes if you need to before adding the chocolate).
6. Chill cookie dough before scooping (if it’s too soft – if not, scoop and then chill).
7. Roll cookie dough into 2 oz balls, make a little well in the center and add some marshmallow fluff and another piece of chocolate and/or graham cracker chunk. 
8. Bake for 8ish minutes, remove & bang on the counter, use a round biscuit cutter to scoot them around so they’re round and return to the oven for another 4ish minutes.

Storing & Serving Cookies

Obviously cookies are always best served warm and fresh but make sure to let them set for 10 or so minutes before removing from the tray.

I recommend you place them in a ziplock bag or cookie jar/container and keep them at room temperature for a few days. 

You can put them in the refrigerator to make them last longer, but they will dry out a bit more. I put them in the microwave for like 5-10 seconds before eating if they were refrigerated. 

I hope you love these chocolate s’mores cookies as much as I do! If you have any questions, please comment down below – those will get answered much quicker than email or through social media. 

If you’ve tried this, I would very much appreciate a 5-star rating or review as well.

As always, have a blessed day and happy baking!

Love, B