Double Chocolate S’mores Cookies Recipe
Soft and gooey chocolate cookies blended with graham cracker crunch, mallow bits, and double chocolate chunks—all made easier using a pressure cooker.
Equipment
- 1 Mixing bowl 1 large + 1 medium
- 1 Electric mixer or stand mixer For creaming butter and sugar
- 1 Baking sheets lined with parchment
Ingredients
Main Ingredients
- 1 ¼ cups all-purpose flour
- ½ cup cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup butter flavored shortening
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- ½ cup mallow bits plus more for garnish
- 2 sheets graham crackers chopped into chunks
- ½ cup mini chocolate chips
- ½ cup semi sweet chocolate chunks
Instructions
Baking Instructions
- Preheat oven to 350°F. Line baking sheets with parchment.
- In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt.
- In another large bowl, cream butter, shortening, white sugar and brown sugar until light and fluffy.
- Add egg and vanilla; beat until smooth.
- Gradually mix dry ingredients into wet mixture until dough forms.
- Stir in mallow bits, graham crackers, mini chocolate chips and chocolate chunks.
- Form large dough balls, place on baking sheet and top with extra mallow bits and chocolate.
- Flatten gently using the bottom of a glass.
- Bake for 12 minutes until edges are set and centers still look soft.
- Let cookies cool on baking sheet for 5 minutes, then transfer to rack to cool completely.
Notes
Let cookies cool completely before storing in airtight container. Cookies can be frozen for up to three months.