These deliciously Double Chocolate S’mores cookies are a variation of these ones which I made earlier this year, which people went CRAZY over. They’re rich, cakey and packed full of melty marshmallows, digestive biscuit pieces and intense chocolate chunks – basically, these are the best cookies ever. Make them vanilla, make them chocolate, make a batch of both, just make them, quick!
Double Chocolate S'mores Cookies
2013-11-03 18:53:24
Yields 26
A soft and chewy cookie packed with chocolate chunks, melty marshmallows and chunks of digestive biscuit.
Prep Time
20 min
Cook Time
10 min
Total Time
50 min
Nutrition Facts
Serving Size
89g
Yields
26
Amount Per Serving
Calories 351
Calories from Fat 149
% Daily Value *
Total Fat 17g
26%
Saturated Fat 8g
40%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 36mg
12%
Sodium 246mg
10%
Total Carbohydrates 47g
16%
Dietary Fiber 2g
7%
Sugars 20g
Protein 5g
Vitamin A
6%
Vitamin C
0%
Calcium
10%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 250g unsalted butter, very soft
- 250g golden caster sugar
- 2 eggs
- 2 tsp vanilla bean paste
- 200g plain flour
- 30g cocoa powder
- 2 tsp corn flour
- half a tsp bicarbonate of soda
- pinch salt
- 200g plain chocolate chunks
- 10 digestive biscuits
- 125g marshmallows - I used a combination of large and mini marshmallows.
Instructions
- Preheat your oven to 160c/Gas 4/350F and line two large cookie sheets with parchment paper.
For the cookie dough
- Beat your very soft butter and sugar together in a stand mixer, or by hand, for 3-5 minutes until the mixture is very soft and fluffy. Add your vanilla bean paste and eggs, and mix together.
- Sift in the flour, cocoa powder, corn flour and bicarb of soda, along with the salt, and bring the mixture together briefly - don't overbeat. Add in 150g of your chocolate, 75g of your marshmallows (bigger ones might need to be snipped in half) and 6 of the 10 digestive biscuits, and stir briefly to incorporate.
- For uniform cookies, use an ice-cream scoop to drop balls of cookie dough onto your pans. Don't flatten them down, but do add more chocolate chunks, marshmallows and bits of biscuit to the top of your cookie and press them in slightly (see picture below).
- Bake your cookies in the oven for 8-12 minutes on a VERY well greased baking tray - you don't want any of your cookies to overbake, so keep an eye on them, and rotate your trays in the oven if the ones on the top are getting overcooked. These are soft and chewy cookies, so you need to whip them out of the oven when they've just slightly started to brown - give them plenty of time to cool on their baking tray, and they'll firm up nicely.
- Try to resist eating all of the dough before it makes it into the oven!
Notes
- I prefer to buy 100g bars of chocolate and chop them up into large chunks for my cookies. It also works out cheaper than buying chocolate chips!
- If you want to have some cookies for a rainy day, why not freeze half of your cookie dough (tightly wrapped in clingfilm) for up to three months.
Adapted from Averie Cooks
Adapted from Averie Cooks
Kerry Cooks https://kerrycooks.com/
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Cupcake Crazy Gem says
November 4, 2013 at 5:16 pmYum, i love anything s’mores related! and I too favour using big chunks of chocolate than measley chocolate chips! I could certainly do with one of those beauties right now!!
Kerry Cooks says
November 4, 2013 at 5:18 pmMe too Gem, me too… Chunks are definitely better than chips, although a combo of both is allowable 😀
Liz @ I Heart Vegetables says
November 4, 2013 at 1:12 pmThese look amazing! I bet they have a wonderful texture!
Beth Sachs (@jamandcream) says
November 4, 2013 at 10:29 amI have to admit I have never made s’mores…EVER. Must rectify this!!
Kerry Cooks says
November 4, 2013 at 10:30 amYou must! Two digestive biscuits, under the grill with plain choc and a marshmallow or two… Perfection!