I think it’s safe to say s’mores was a staple for everyone in our childhood. Whether you went camping or you heated your marshmallows and chocolate over the stove, this mini sandwich was epic. Graham Crackers with chocolate and marshmallows smothered in-between? There are even some recipes with nuts, bananas, or white chocolate added. There’s a point where you can no longer enjoy a heated s’more in 95 degree heat in the middle of Spring. So…you know what we did? We made it into a cookie of course! These double chocolate chip cookie s’mores are the best remixed s’mores you’ll ever eat! Its’ everything but the graham crackers (which was the best part anyways) They’re warm, chewy, and you’ll want s’more in every bite! (see what we did there? haha!)
Chocolate chip cookies are pretty popular around here. If your mouth is watering with this recipe, you’ll definitely want to try out our Gluten Free Chocolate Chip Cookies! Our favorite recipes are always connected to amazing memories, or cravings. This recipe was brought out of a desperate need for the middle of a s’more without the graham crackers!
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Key Ingredients
Butter: Softened butter really makes this cookie chewy! A key to knowing if your butter is softened, is press your index finger into the butter. If you have to press too hard to create an indent–it’s not softened yet. If your finger easily leaves an indents, let’s get to baking! For a dairy-free alternative, swap the butter for coconut oil. For a nuttier cookie taste brown your butter! We have some epic Brown Butter Chocolate Chip Cookies with the best 5 tips for browning butter.
Espresso Powder: If our cookies don’t come with espresso powder included, we don’t want it! Really, this is a hidden gem in cookies. No–it won’t taste like bitter coffee. Espresso powder brings out a rich flavor in your cookie recipe. Just trust us on this one.
Cocoa Powder: This is the backbone of these cookies. What really makes these cookies double chocolate is the amazing chocolate-filled base! Of course you can leave out the cocoa powder, but you wouldn’t really want to do that right?
Chocolate Chips: We used semi-sweet chocolate chips (55% cacao) for this recipe! If you’re wanting bigger chunks, use a chocolate bar. Chop up the bar using a knife and add it into your dough. It’ll give you different shapes of that gooey chocolate chunk we all love.
Marshmallows: If you’re like us, you want to get to the crux of these cookies. Marshmallows! Using an average-sized marshmallow works best for these epic cookies. Half-way through baking, firmly press in a marshmallow into your cookie. By the time the cookie is finished baking, you’ll be ready & good to go! Vegan marshmallows work good for this recipe too 🙂
Let’s get to baking these amazing double chocolate chip cookie s’mores!
Double Chocolate Chip Cookie S’mores
INGREDIENTS
- 1 cup all purpose flour
- 1 tsp baking soda
- ½ tsp salt
- ⅓ cup cocoa powder
- 1 tsp espresso powder
- ½ cup butter softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla
- ¾ cup chocolate chips
- ½ cup marshmallows
INSTRUCTIONS
- In a large bowl beat the butter, sugar, and espresso powder together for 2-3 minutes.
- Beat in the eggs & vanilla.
- Slowly add in the flour mixture (be sure not to over-mix).
- Lastly, fold in the chocolate chips.
- Refrigerate for 2-48 hours.
- Preheat the oven to 350°F
- Roll cookie dough into 1-2 inch balls. Lay them out on a cookie sheet 2-3 inches apart.
- Halfway through baking (5-6 minutes) press the marshmallows on top of the cookies.
- Bake for 5 more minutes.*
Notes
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Okay, are these or are these not the BEST double chocolate chip cookie s’mores? Even though we remixed the classic s’mores, we still love a graham cracker marshmallow-chocolate filled mini sandwich! What fillings did you put in your s’mores? Leave us a comment below!
