These s’mores chocolate cookies capture everything you love about the classic campfire treat in a fudgy chocolate cookie. Made with milk chocolate chips and stuffed with gooey marshmallow, they’re rich, decadent, and hard to resist.
This recipe is a close cousin to the s’mores chocolate chip cookie: it begins with a double chocolate dough for an intensely chocolatey base, then milk chocolate chips are folded in for melty pockets of milk chocolate. Each dough portion is filled with marshmallow fluff (or a small cluster of mini marshmallows), so every bite has an oozy marshmallow center just like a toasted s’more. After baking, I often top the warm cookies with a square of milk chocolate and a scatter of graham cracker crumbs for the full s’mores experience.
The process requires a bit of extra assembly and a mandatory chill step, but the result is absolutely worth the effort: thick, fudgy cookies with a molten marshmallow core.
Making S’mores Chocolate Cookies
Begin by preparing the chocolate cookie dough. Sift the dry ingredients first—cocoa powder tends to clump—then whisk them together. In a separate large bowl, cream the butter with brown and granulated sugar until combined. Mix in the eggs and vanilla, then gradually add the dry ingredients on low speed, scraping the bowl as needed. Stir in the milk chocolate chips until evenly distributed.
Cover the dough and chill in the refrigerator for about 30 minutes; chilling makes the dough easier to handle and prevents the marshmallow from melting into the dough during baking.
To assemble each cookie, portion dough into balls about 1½ tablespoons (roughly 1.5–2 tablespoons). Flatten each ball into a disc and fold the edges up to form a shallow cup. Pipe or spoon a dollop of marshmallow fluff into the center, or place several mini marshmallows in the cup. Top with another disc of dough, pinch the edges to seal completely, and roll into a smooth ball.
Freeze the assembled dough balls for at least 30 minutes. This step is essential to keep the marshmallow from oozing out or melting into the dough during baking.
Bake the frozen balls on parchment-lined baking sheets in the center of a preheated oven for about 11–14 minutes, until the tops look set. If you like, immediately press a Hershey’s milk chocolate square onto each warm cookie and sprinkle with graham cracker crumbs. To keep the chocolate squares from completely melting and to preserve the logo, briefly place the tray in the freezer for 3–5 minutes.
- If you want the Hershey’s squares to retain their shape and logo, chill the tray in the freezer for 3–5 minutes immediately after placing the squares on the hot cookies.
A Note about Marshmallows
Do not mix mini marshmallows into the cookie dough. They can dissolve and disappear into the dough as the cookies bake. Instead, stuff the cookies with marshmallow fluff or place a few mini marshmallows in the center and freeze the assembled dough balls. Marshmallow fluff is preferred because it’s less likely to melt into the dough; alternatively, use halves of a large marshmallow or a small handful of minis for each cookie.
More S’mores Treats to Try
- S’mores Cookie Bars — a chewy, shareable bar version of s’mores.
- Golden Graham S’mores Bars — an easy no-bake cereal treat with s’mores flavor.
- Peanut Butter S’mores Bars — adds a peanut butter twist to the classic combination.
S’mores Chocolate Cookies
Fudgy double chocolate cookies filled with milk chocolate chips and a gooey marshmallow center, topped with Hershey’s squares and graham crumbs.
Details
Prep: 45 mins · Cook: 12 mins · Freezing: 1 hr · Total: 2 hrs · Yield: 18 cookies
Equipment
- Cookie sheets (lined with parchment)
Ingredients
- 2¼ cups all-purpose flour (279 g)
- 1 cup cocoa powder (90 g), Dutch-process preferred
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (226 g)
- 1 cup packed brown sugar (210 g)
- 1 cup granulated sugar (200 g)
- 2 large eggs
- 2 teaspoons vanilla extract
- 1½ cups milk chocolate chips (about 270 g)
- ¾ cup marshmallow fluff, or 1 cup mini marshmallows
- Graham cracker crumbs, for topping
- Hershey’s milk chocolate squares (optional, for decorating)
Instructions
Chocolate Cookie Dough
- Sift together flour, cocoa, baking powder, baking soda, and salt. Whisk and set aside.
- Beat together butter, brown sugar, and granulated sugar until combined. Add eggs and vanilla and mix until smooth.
- With the mixer on low, add the dry ingredients and mix until incorporated, stopping to scrape the bowl as needed.
- Stir in the milk chocolate chips. Cover and chill the dough for about 30 minutes.
Assemble the Cookies
- Scoop dough into 1½–2 tablespoon portions. Flatten into discs and fold the edges up to form shallow cups.
- Use a piping bag or spoon to add about ½–1 tablespoon marshmallow fluff into each cup, or place 3–4 mini marshmallows in the center.
- Top with another disc of dough, pinch edges closed, and roll into a ball. Place assembled balls in a freezer bag and freeze at least 30 minutes (or up to 2 months).
Baking
- Preheat oven to 375°F (190°C). Line cookie sheets with parchment or silicone mats.
- Place frozen dough balls about 2½ inches (6 cm) apart on the prepared sheets; do not thaw.
- Bake one sheet at a time in the center of the oven for 12–14 minutes, until the tops look set. Some marshmallow may escape—this is fine.
- Optionally, use a round cutter to gently reshape each warm cookie into a neat circle. Place a Hershey’s square on each cookie and sprinkle with graham crumbs. To keep the chocolate square from fully melting, chill the tray in the freezer for 3–5 minutes.
- Cool on the tray until fully set, then transfer to a cooling rack with a spatula.
Notes
- Cocoa: Dutch-process gives a richer flavor and darker color.
- Nutrition: Estimated per cookie, assuming 18 uniform cookies (about 348 kcal each).
- Storage: Store completely cooled cookies in an airtight container at room temperature up to 4 days.
Nutrition (per cookie, estimate)
Calories: 348 kcal · Carbohydrates: 53 g · Protein: 4 g · Fat: 15 g · Sugar: 36 g