Double Chocolate Smores Cookies | Mel’s Kitchen Cafe


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These Double Chocolate S’mores Cookies are cute, fun and delicious! Chocolate fudge cookie + marshmallows + graham crackers + more chocolate!

Talk about a fun little cake! These Double Chocolate S’mores Biscuits are adorable and delicious.

The chocolate cookie is probably one of the most delicious chocolate treats I’ve ever had.

Throw in a few marshmallows on top + crunchy graham crackers + a healthy chocolate drizzle, and you’ll be very It is popular among your family and friends once they meet these cookies.

Two s'mores chocolate biscuits on white buttercream paper

S’Mores cookies are everywhere

Taking into account the These are s’mores chocolate chip cookies They are some of my favorite cookies ever, and it was only a matter of time before I had the ultimate chocolate chip.

To make the chocolate cookies even easier, I introduced the dried mini marshmallow pieces used in the chocolate chip version and instead used mini marshmallows.

However, you know I had to try it both ways. I am happy to report that throw marshmallow bit {Aff. Link} In the cookie mixture is a very valid endeavor that also ends well.

(When I used dried marshmallows, I didn’t add marshmallows or graham crackers on top—the cookies aren’t great, but they are still delicious.)

Chocolate s'mores cookie dough alongside a stack of four cookies

Showstopper from cookie

For a cookie that would steal the show, it’s all about the classic mini marshmallows that are soft and sticky on top.

My favorite kind of sable (over a campfire) is made with chocolate graham crackers, Hershey’s special dark chocolate bar, and a huge marshmallow toasted perfectly.

So these double chocolate brownies speak my love language.

S'mores Chocolate Biscuits with a bite taken on top of S'mores Whole Chocolate Cookies

The cookie dough is very basic, other than adding graham crackers with flour and cocoa powder.

It is important that the graham crumbs do not turn to dust. It should be rough with some texture. You can see in the photo below what the crumbs should look like.

Keeping it a little rough helps the graham flavor pop without creating a thick cookie.

Flour, cocoa powder, and graham crackers in a glass bowlChocolate cookie dough with chocolate chips in a glass bowl

Making S’mores . Cookies

  1. Scoop the cookie dough, roll into balls, and bake for 7-8 minutes (we intentionally UnderBaking here, please adhere to the protocol for best results)
  2. Remove the baking sheet from the oven and quickly but gently press four small marshmallows into the top of the cookie, leaving a nice little space in the center of the marshmallows
  3. Sprinkle graham cracker crumbs in the center and over the cake. It will be a little messy. Don’t stress. Follow the protocol.
  4. Bake the cookies for another 1-2 minutes, until the marshmallows have softened and puffed up a bit. You can also get there by using a rock star kitchen torch and adding a bit of color to your marshmallows if you’d like.
  5. Sprinkle biscuits with chocolate.

The biggest key is not to overcook the cookies. They should only bake for nine minutes. We want our biscuits very soft and fluffy.

Baked cookie, baked cookie with four mini marshmallows, baked cookie with marshmallows and graham crackers crumbs, baked cookie with chocolate drizzle

I’m lazy, and somewhat wasteful to the chocolate drizzle.

I dip into melted chocolate with a fork and toss it in a heady rendition for a very rustic and very honest casual feel.

You can spoon the melted chocolate into a bag, cut out the corner, and go for a chic and elegant look. You won’t waste a lot of chocolate. However, it cannot be guaranteed that the process will liberate your soul.

S'mores biscuits with chocolate on parchment paper with chocolate

Dripping chocolate adds character and also helps keep all the toppings in place.

This cookie has it all.

look And the Sweet soul.
Crazy amount of chocolate.
Texture galore (crunchy with soft and sticky!)

Get on board with the Double S’mores Chocolate Cake. You will not regret.

Chocolate cookie with mini marshmallows, graham crackers crumbs and chocolate drizzle

1 year ago: Pink Tropical Berry Sherbet
two years ago: Peanut Butter Marshmallow Fudge Brownies
Three years ago: instant pot spaghetti
Four years ago: My Go-To Brownie Recipe {One-Bowl Deep, Dark Chocolate Brownies}
Five years ago: Yukon Golden Mashed Potato Salad
Six years ago: Banana bars with butter frosting
Seven years ago: Brown sugar rhubarb pancakes with a little streusel on top
Eight years ago: Thin and crunchy oatmeal cookies
Nine years ago: Healthy Banana Bran Muffin
Ten years ago: key lime bars

fruit:
30-36 cookies

Preparation time:
40 minutes

Cooking time:
9 minutes

extra time:
15 minutes

total time:
1 hour 4 minutes

Two s'mores chocolate biscuits on white buttercream paper

Ingredients

Biscuit:

  • 1 cup (8 ounces, 16 tablespoons) butter, softened to room temperature (I’m using salted)

  • 3/4 cup (5.5 ounces) granulated sugar

  • 3/4 cup (5.5 ounces) light or dark brown sugar

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 2 large eggs

  • 1 teaspoon vanilla

  • 1 3/4 cups (8.75 ounces) all-purpose flour

  • 3/4 cup (2.25 ounces) natural unsweetened or Dutch processed cocoa powder مسحوق

  • 1 cup (4.5 ounces, about 9 oblong crackers) coarse graham cracker crumbs (see note)

  • 2 cups (12 ounces) semisweet chocolate chips

covers:

  • Mini marshmallows

  • 1/2 cup coarse graham crackers

  • 1/2 cup semisweet chocolate chipsرقائق

instructions

  1. Heat the oven to 350 degrees Fahrenheit. Lay the butter paper on the butter paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment or using a portable electric mixer, combine the butter, granulated sugar, brown sugar, baking soda, and salt, mixing until light and fluffy, about 2-3 minutes. Add the eggs and vanilla and mix well until well combined, scraping the sides of the bowl as needed.
  3. Add the flour, cocoa and graham crackers and mix until combined. Add the chocolate chips and mix until combined.
  4. Roll about 2-3 tablespoons of cookie dough (I’m using a #40 cookie scoop) into balls and space them a few inches apart on the prepared baking sheets.
  5. Bake for 7-8 minutes.
  6. Remove the baking sheet from the oven and gently press four small marshmallows into the top of each cookie—the cookie will be puffy but will flatten slightly when you press in the marshmallows. Leave a little space in the center of the marshmallows.
  7. Sprinkle graham crackers in the center and on top. Return to the oven and bake for a minute or two, until the marshmallows are slightly puffy and soft.
  8. Take it out of the oven and let it cool completely.
  9. Melt ½ cup of chocolate chips and pour over the cooled biscuits. Leave the chocolate on before serving (or not, messy fingers are perfectly fine).

Notes

Graham Cracker as an icon: Do not grind graham crackers to dust. This recipe works best if it’s in coarse crumbs (for taste and texture).

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Description source: From Mel’s Kitchen Cafe (Cookie adapted from This recipe And the This recipe).

Disclaimer: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program that provides me with a means to earn fees by linking to Amazon.com and affiliate sites. As an Amazon partner, I earn from eligible purchases.

Posted on June 28, 2021 by Mel


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