Thick, soft and chewy high altitude s’mores cookies, made with double chocolate cookies that taste like fudge brownies, loaded with crushed graham crackers and chocolate chips, and a gooey marshmallow center. This is a quick and easy marshmallow stuffed chocolate cookie recipe, with no chill time and no mixer needed.
You might also love these high altitude recipes for fluffernutter cookies, smores chocolate chip cookie bars, and high hat cupcakes with 7 minute marshmallow frosting.
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Why You’ll Love This Recipe
No Mixer. Since today’s cookie recipe uses melted butter, the cookie dough comes together quickly with just a bowl and spoon.
No Chill Time. You don’t even have to chill the dough before baking the cookies, so you’ll have warm, soft, gooey s’mores cookies to eat in less than an hour.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. I always use unsalted butter for baking, so if you use salted, just reduce the added salt in the recipe. The butter will give the cookies moisture, flavor, and crisp edges.
- Sugar. A combination of granulated sugar and brown sugar adds sweetness, helps the cookies to spread, and contributes to the crisp, caramelized edges of cookies.
- Vanilla Extract. Flavor.
- Eggs. Add moisture and strength. You’ll need a whole egg, plus an extra egg yolk.
- Flour. Plain, all purpose flour gives the cookies structure and strength.
- Cocoa Powder. Use Dutch processed cocoa powder for a rich flavor and dark color.
- Corn Starch. Just a pinch helps to keep the cookies soft and chewy for longer.
- Baking Soda. Leavening agent, helping the cookies to puff and spread as they bake.
- Salt. Balances the sweetness and enhances flavors.
- Chocolate Chips. Use semi sweet, dark or milk chocolate chips, whichever you prefer.
- Graham Crackers. I like to use the cinnamon graham crackers for these cookies, but original honey flavor are good, too. You could even use Biscoff cookies instead.
- Marshmallows. A whole marshmallow is too big for each cookie, so just use scissors to cut the marshmallows in half.
- Hershey’s Milk Chocolate. A classic s’more is made with graham crackers, toasted marshmallows and Hershey’s milk chocolate, so I decorated each cookie with a piece of chocolate for a finishing touch. When the chocolate is place on top of the hot cookies, it quickly melts into a pool of chocolatey goodness.
Instructions
Make the Cookie Dough
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter with the granulated sugar, brown sugar, vanilla extract, egg and egg yolk, until smooth.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt. Add the dry ingredients to the liquid ingredients, and stir together just until moistened. Stir in the crumbled graham crackers and the chocolate chips.
Shape the Cookies
- Use a cupcake/ice cream scoop with a release lever (with a 3 tbsp capacity) to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten the balls between your hands into 3-inch disks.
- Place a marshmallow half on each portion of dough, then wrap the dough around the marshmallow, keeping the marshmallow exposed at the top.
Bake the Cookies
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they’re over-baked.
- TIP: With the marshmallow center, these cookies tend to spread a little unevenly at high altitude. So for perfectly round cookies, immediately after taking the pan of cookies out of the oven, use a round cookie cutter (one that’s larger than the circumference of the baked cookies), and “scoot” it around the hot cookies. This pulls in the uneven edges for a beautifully round cookie. You have to do this quickly, before the edges fully set.
- While the cookies are hot, press a piece of Hershey’s milk chocolate on top of each cookie, and add a few more crumbled or crushed graham crackers for decoration. Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
Recipe Variations
Chocolate Marshmallow Cookies
For double chocolate chip cookies with marshmallows, just make today’s recipe without the graham crackers and Hershey’s chocolate.
Easy Chocolate Chip S’mores Cookies
Today’s method for stuffing the center of the cookie dough with a marshmallow half will also work with my popular high altitude chocolate chip cookies, if you don’t want a chocolate cookie for the base.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Leftover cookies should be stored in an airtight container for up to 3 days, or frozen for 3-6 months. I like to keep a piece of sandwich bread in my cookie jar – it keeps the cookies so soft!
If you don’t have regular sized marshmallows for the gooey center of the cookies, you can replace them with 3-4 mini marshmallows.
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High Altitude S’mores Cookies
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Ingredients
- ¾ cup unsalted butter, melted
- 1 cup granulated sugar
- 2 tbsp light or dark brown sugar
- 2 tsp vanilla extract
- 1 large egg (both yolk and white)
- 1 large egg yolk (save the extra white for another use)
- 2 cups all-purpose flour, fluffed, spooned and leveled
- 6 tbsp Dutch-processed cocoa powder
- 1 ½ tsp corn starch
- ¾ tsp baking soda
- ¾ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¾ cup semi-sweet chocolate chips
- ¾ cup crumbled graham crackers, plus extra for decorating
- 9 marshmallows, cut in half with scissors
- 2 bars Hershey's milk chocolate
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the melted butter with the granulated sugar, brown sugar, vanilla extract, egg and egg yolk, until smooth.
- In a separate bowl, combine the flour, cocoa powder, corn starch, baking soda and salt. Add the dry ingredients to the liquid ingredients, and stir together just until moistened. Stir in the crumbled graham crackers and the chocolate chips.
- Use a cupcake/ice cream scoop with a release lever (with a 3 tbsp capacity) to portion the dough into 18 equal portions. Roll each portion of cookie dough into a ball, then flatten the balls between your hands into 3-inch disks.
- Place a marshmallow half on each portion of dough, then wrap the dough around the marshmallow, keeping the marshmallow exposed at the top.
- Bake 6 cookies at a time, leaving three inches between each on the baking sheet. Bake the cookies for 9 minutes. They should be just set around the edges, with the centers still underdone. Do not over-bake these cookies, as chocolate cookies become very dry and crumbly when they're over-baked.TIP: With the marshmallow center, these cookies tend to spread a little unevenly at high altitude. So for perfectly round cookies, immediately after taking the pan of cookies out of the oven, use a round cookie cutter (one that's larger than the circumference of the baked cookies), and "scoot" it around the hot cookies. This pulls in the uneven edges for a beautifully round cookie. You have to do this quickly, before the edges fully set.
- While the cookies are hot, press a piece of Hershey's milk chocolate on top of each cookie, and add a few more crumbled or crushed graham crackers for decoration. Cool the cookies on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely.
- Finish baking the remainder of the cookie dough. Cool the cookies completely, then store in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
I hope you all love this recipe as much as I do!
They are a bit more work, but they are amazingly good. I’m at just above 7000 feet and didn’t need any adjustments. I was eating one and said this might be the best cookie I’ve ever had and my daughter said to stop bragging… but it’s really kudos for the recipe!