Chocolate S’mores Cookies Recipe — Gooey Campfire Treats

Crispy edges and a gooey center: black cocoa cookies filled with graham crackers, melty chocolate and marshmallow fluff.

How To Make Chocolate S’mores Cookies

This is a straightforward cookie recipe with browned butter for depth of flavor. Let the browned butter cool slightly before combining with the other ingredients. If the dough is warm when you add chopped chocolate, the pieces can melt into the batter—chill the dough 15–30 minutes if needed so the chocolate stays intact.

Ingredients & Substitutions

• Flour: All-purpose flour is used here. For consistent results, use a digital scale—over-measuring flour is the most common cause of dry cookies.
  • Gluten-free flour blends such as King Arthur or Bob’s Red Mill work well as substitutes.
• Cocoa Powder: Black cocoa gives these cookies their deep color and flavor. Dutch-processed cocoa should also work.
• Sugar: Granulated sugar is used in this recipe; I don’t recommend reducing or swapping it.
• Butter: Salted butter is my preference here; if using unsalted, add an extra pinch of salt.
• Egg: Use one large, room-temperature egg. If cold, place it in warm water for a few minutes to take the chill off.
• Vanilla: Vanilla extract enhances the flavor—don’t skip it.
• Baking Powder: This recipe calls for baking powder only (no baking soda).
• Salt: Sea salt is ideal to balance the sweetness; reduce slightly if using stronger table salt.
• Chocolate: I prefer chopped chocolate bars because they melt into pockets like real s’mores. Chocolate chips work too—use dark or semi-sweet for less sweetness.
• Graham Crackers: Traditional or gluten-free graham crackers are fine.
• Marshmallow Fluff: Use jarred marshmallow fluff for best texture; marshmallows or homemade fluff may behave unpredictably during baking.

Step-By-Step Photos

1. Brown the butter.
2. Whisk the sugar into the warm (but not hot) browned butter.
3. Whisk in the egg and vanilla until the mixture lightens slightly.
4. Whisk in the black cocoa until evenly combined.
5. Fold in flour, baking powder and salt until just combined.
6. Fold in chopped graham crackers and chocolate chunks. If the dough is warm, chill it briefly before adding chocolate.
7. Chill the dough if it’s too soft. Scoop 2 oz balls, press a small well in the center and fill with marshmallow fluff plus a small piece of chocolate or graham cracker.
8. Bake, tap the pan to settle the cookies, use a round cutter to shape them, then finish baking until edges are set.

Storing & Serving Cookies

Cookies are best served warm and fresh. Let them rest on the baking sheet for about 10 minutes before transferring to a cooling rack so they set properly.

Store at room temperature in a sealed container or zip-top bag for a few days. Refrigeration extends shelf life but can dry them slightly; warm refrigerated cookies for 5–10 seconds in the microwave before eating to restore gooeyness.

I hope you enjoy these chocolate s’mores cookies. If you try them, please leave a rating or comment with any questions—the comments are the fastest way to reach me.

Happy baking!

Love, B