Double Chocolate S’mores Cookies are what happen when you take your favorite campfire treat and stuff it into the best chocolate cookie you’ve ever had. Rich, chewy, gooey, and full of that perfect marshmallow-chocolate-graham cracker combo—these cookies are downright dangerous in the best way possible.

 

I made these once for a movie night, and they didn’t even make it through the opening credits. My friends were picking melted marshmallow off their fingers and asking for the recipe before they grabbed seconds. These cookies have that “just one more” magic that makes you accidentally eat five in a row. No judgment—we’ve all been there.

Ingredients You’ll Need

• 1 ½ cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• ½ cup mini marshmallows (freeze these for 10 minutes first!)
• ½ cup crushed graham crackers

How to Make Them

 

1. Preheat Your Oven
Set that oven to 350°F and line your baking sheets with parchment paper. Marshmallows can get sticky, so the paper helps.

2. Mix the Dry Stuff
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt. That’s your base.

3. Cream the Butter and Sugars
In a bigger bowl, cream together the softened butter, granulated sugar, and brown sugar. Use an electric mixer and let it whip for 2-3 minutes until it’s light and fluffy—like frosting you’ll want to eat with a spoon (but don’t, we’re not there yet).

4. Add the Egg and Vanilla
Beat in the egg, followed by the vanilla extract. Scrape down the sides of the bowl so everything’s mixed in nicely.

5. Bring It All Together
Gradually add the dry ingredients to the wet, mixing just until combined. Fold in the chocolate chips, frozen marshmallows, and crushed graham crackers. The dough will look (and smell) amazing. Try not to eat it straight out of the bowl.

6. Scoop and Shape
Scoop tablespoon-sized balls of dough onto the baking sheet, spacing them about 2 inches apart. Press a few extra marshmallows and chocolate chips on top for that picture-perfect look.

7. Bake
Bake for 10-12 minutes. The cookies will look soft in the middle but set at the edges. That’s exactly what you want—trust the process!

8. Cool (Just a Little)
Let the cookies cool on the baking sheet for about 5 minutes before moving them to a rack. But don’t wait too long to eat them—warm, gooey s’mores cookies are life-changing.

Pro Tips

• Freeze the Marshmallows: It keeps them from disappearing into the dough when baking. Trust me on this one.
• Extra Gooey: If you want that bakery-style look, press a few marshmallows and chocolate chunks into the tops of the cookies right after they come out of the oven.
• Crunch Factor: Leave a few larger graham cracker pieces for a little extra texture.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freeze ‘Em: These freeze beautifully—just pop them in the microwave for 20 seconds, and they’re as good as fresh.

 

These Double Chocolate S’mores Cookies are pure nostalgia meets chocolate overload, in the best possible way. The gooey marshmallows, melty chocolate, and crunchy graham crackers take you straight back to campfire nights—except you’re cozy at home in sweatpants. Win-win.

Make a batch, share them (or don’t), and enjoy every single bite. You deserve it. ✨🍫