Scoopable Hot Fudge S’mores Cookies
There’s actually nothing better than a big, warm scoop of s’mores cookie with a fudgy molten center melting into vanilla ice cream. These scoopable cookies are baked in one pan, thick and gooey, and combine all the flavors of a classic campfire s’more into one mouthwatering dessert.
Why You’ll Love this recipe
- Hot fudge center that stays molten
- Toasted marshmallow pockets in every bite
- Graham cracker crunch for classic s’mores flavor
- Soft-baked scoopable texture
- Served with vanilla ice cream aka the perfect pairing
Grab your ingredients
- Unsalted butter: You’ll need cold butter for this recipe. It helps create that thick, bakery-style texture while keeping the centers soft and gooey.
- Sugar: A mix of brown sugar and granulated sugar
- Eggs: 1 whole egg plus 1 egg yolk
- Vanilla exract: Just a dash for flavor
- Flour: All-purpose works best for this recipe
- Cornstarch: Keeps the cookies soft with that perfect scoopable consistency
- Baking soda: Helps the cookies rise slightly while staying soft in the center
- Salt: Just a pinch!
- Chocolate chips: Folded into the dough for melty chocolate in every bite
- Mini marshmallows: We love using Dandies marshmallows because they’re vegan and gelatin free!
- Graham crackers: Laid down as the base to give you that classic s’mores flavor and slight crunch
- Hot fudge: We love using Smucker’s Hot Fudge Topping, but any store-bought hot fudge works. Just make sure it is thick, not syrupy.
Watch how we made it:
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Scoopable Hot Fudge S’mores Cookies
There’s actually nothing better than a big, warm scoop of s’mores cookie with a fudgy molten center melting into vanilla ice cream. These scoopable cookies are baked in one pan, thick and gooey, and combine all the flavors of a classic campfire s’more into one mouthwatering dessert.
Ingredients
- 1/2 cup hot fudge
- 3/4 cup unsalted butter cold
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1 3/4 cups all purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup chocolate chips
- 1/2 cup mini marshmallows
- 3 graham cracker sheets
Instructions
- Scoop the hot fudge into 6 balls, about 1 1/2 tablespoons each, and place them on a baking sheet lined with parchment paper. Freeze for 30 minutes or until firm.
- In a bowl, cream together the butter and sugars until combined, 2 minutes. Add the egg, egg yolk, and vanilla. Mix until combined.
- Add the flour, cornstarch, baking soda, and salt. Mix just until combined. Gently fold in the chocolate chips and mini marshmallows.
- Cut each graham cracker sheet in half, giving you 6 pieces. Arrange them in a single layer on the bottom of a pie plate or round baking pan. Divide the cookie dough into 6 large portions. Flatten each portion, place a frozen hot fudge ball in the center, then fold the dough around it to seal. Place each filled dough ball on top of the graham cracker base.
- Refrigerate for 30 minutes. Meanwhile, preheat the oven to 350℉.
- Bake the cookies for 25-30 minutes. Bake until the edges are golden and the tops look set but still slightly soft in the center.
- Serve immediately with ice cream. If the cookies have cooled, warm them in the oven at 300°F for 5–7 minutes, or in the microwave for 20–30 seconds.
Tried this recipe?Let us know how it was!
