Get ready to experience a mind-blowing dessert that combines the gooey magic of s'mores with the rich decadence of chocolate cake! These irresistible Chocolate Cake S'mores Cookies are about to become your new obsession, transforming the classic campfire treat into an epic cookie experience that will have everyone begging for more. Imagine biting into a soft, chocolatey cookie packed with marshmallows, chocolate chips, and graham cracker crumbs – it's like a party in your mouth that you won't want to miss!
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 cup cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mini marshmallows
- 1 cup chocolate chips
- 1 cup graham cracker crumbs
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla extract until well combined.
- In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined.
- Fold in the graham cracker crumbs, chocolate chips, and mini marshmallows using a spatula, ensuring even distribution throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. The cookies will continue to firm up as they cool.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Optional: For extra marshmallow effect, press a few additional marshmallows on top of each cookie immediately after removing from the oven.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't overmix the dough – mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes and even baking.
- For extra gooey marshmallows, add a few extra on top of each cookie right after baking.
- Let cookies cool completely on the wire rack to develop the perfect chewy texture.
- Store in an airtight container to maintain freshness and softness.
- For best results, use fresh ingredients and measure precisely.
- If the dough seems too sticky, chill it for 30 minutes before scooping and baking.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Feel free to adjust marshmallow and chocolate chip quantities to your liking!
Nutrition Facts
Calories: 250kcal
Carbohydrates: 32g
Protein: 3g
Fat: 13g
Saturated Fat: 8g
Cholesterol: 40mg
