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Best Double Chocolate Smores Cookies: Gooey & Delicious

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Indulge in the ultimate dessert experience with these Double Chocolate Smores Cookies, combining rich chocolate cookies with gooey marshmallows and crunchy graham crackers. Perfect for any occasion, these cookies are a nostalgic treat that will impress everyone!

Ingredients

Scale
  • 2 cups All-Purpose Flour
  • 3/4 cup Unsweetened Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter, softened
  • 1/2 cup Granulated Sugar
  • 1/2 cup Brown Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1 cup Chocolate Chips or Chunks
  • 1 cup Graham Crackers, crushed
  • 1 cup Mini Marshmallows

Instructions

  1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper or silicone baking mats.
  2. In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy, about 2-3 minutes.
  4. Add the room temperature eggs one at a time, beating well after each addition, then stir in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined.
  6. Gently fold in the chocolate chips and about three-quarters of the crushed graham cracker crumbs.
  7. Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 8-10 minutes, or until the edges are just set.
  8. Top each partially baked cookie with a few mini marshmallows and a sprinkle of the remaining crushed graham cracker crumbs, then return to the oven for another 2-4 minutes until the marshmallows are golden brown.
  9. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Nutrition

Keywords: Use room temperature ingredients for better emulsification. Don't overmix the dough to keep cookies tender and chewy. For uniform cookies, use a cookie scoop.

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