Double Chocolate S’mores Cookies


These cookies are for you if you like s’mores well enough but think they could use a little more chocolate. Or if you like s’mores but think they’re just a little too messy. Or if you’re stuck in quarantine and want a fun but easy baking project.

I took my basic chocolate cookie dough and loaded it up with a chopped up Hershey bar, mini marshmallows, and pieces of graham crackers to get that classic s’mores combo.

Make sure you don’t crush your graham crackers too finely. You want to get some big chunks in there so you can actually taste the graham cracker in some bites; the crackers will get soft while baking and you won’t have that crunch, so it’s important that you still have the flavor.


If gooey marshmallows are your favorite part of s’mores, don’t worry – these definitely have that gooey, stretchy marshmallow factor. I mean, just look at those puddles of marshmallow peeking through the chocolate.

Fair warning, some of the marshmallow will melt out of the cookies in the oven, so make sure you line your baking sheets with parchment unless you want to clean melted, sticky marshmallows off of them.


Now let’s talk chocolate. I personally think it’s really important to use a plain milk chocolate Hershey bar in these. To me, it’s not really a s’more if you’re not using a good ole classic Hershey bar.

However, if you don’t feel the same, you can use whatever kind of chocolate you like in these. Hershey bars with almonds, semisweet chocolate, dark chocolate, white chocolate, chocolate with sea salt… even chocolate chips would work, if that’s all you’ve got in the pantry. Peanut butter chips would be good, too, since you’ve already got the chocolate component in the cookie itself. Basically, customize these cookies to fit whatever your current cravings are. Or whatever you have in the pantry.



  • 2 1/4 cups AP flour
  • 1/2 cup cocoa powder
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 sticks butter, softened
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 large eggs
  • 1 Tbsp vanilla
  • 1 7 oz Hershey bar, chopped up (about 2 cups choc chunks)
  • 1 cup mini marshmallows
  • 4 graham crackers, broken up


Preheat oven to 375 F. Line baking sheets with parchment paper.

Stir together the flour, cocoa powder, salt, and baking soda in a bowl.

In the bowl of a stand mixer, cream together the butter and both sugars until light and fluffy. Add the eggs and vanilla, beating until just incorporated.

Stir in the flour mix until just incorporated. Stir in the Hershey bar chunks, marshmallows, and graham crackers.

Scoop dough onto lined sheets, six cookies per sheet. Bake for 10 minutes, or until done, rotating halfway through. Cool on the sheet for 5 minutes before moving to a baking rack. Enjoy!


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