Chocolate Strawberry S’mores Cookies

If a double chocolate cookie and a s’more had a spring baby, these chocolate strawberry s’mores cookies would be it.

These start with a rich, fudgy almond flour double chocolate dough, then get layered over graham crackers and pink marshmallows for that gooey, chocolate-strawberry s’mores moment. After baking, each one gets finished with a bunny graham cracker and a piece of chocolate pressed on top while warm.

They’re festive, nostalgic, and slightly dramatic in the best way.

Ingredients

Chocolate Almond Flour Cookie Dough

• ½ cup butter, softened

• 2 tablespoons coconut oil, melted (or an additional 2 tablespoons butter)

• ½ cup brown sugar or coconut sugar

• ¼ cup cane sugar

• 1 teaspoon vanilla extract

• 1 egg, room temperature

• 1 ¾ cups almond flour

• ½ cup unsweetened cocoa powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• 1 cup chocolate chips

For the S’mores Layer

• Graham cracker pieces (broken into squares)

• 5–6 large pink marshmallows

• Bunny graham crackers (for topping)

• Chocolate bar pieces (for topping)

Instructions

1. Make the Cookie Dough

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, beat together the butter, coconut oil, brown sugar, and cane sugar for 2–3 minutes until light and fluffy.

Add the vanilla extract and egg and beat until fully combined.

Stir in almond flour, cocoa powder, baking soda, and salt until just combined. Fold in the chocolate chips.

2. Assemble the S’mores Cookies

On your prepared baking sheet, place graham cracker pieces spaced a few inches apart.

Top each graham cracker with one large pink marshmallow.

Scoop about 2–3 tablespoons of cookie dough and gently press it over the marshmallow and graham cracker, fully covering the sides but leaving a small opening at the top so the marshmallow can slightly peek through while baking.

Gently shape and smooth the dough around the marshmallow so it stays centered.

3. Bake

Bake for 12–15 minutes, until the tops look set. The cookies will still be soft — that’s perfect.

Let cool on the baking sheet for at least 5 minutes. Almond flour cookies firm up as they cool, so don’t overbake.

4. Add the Final Toppings

While the cookies are still warm (but not hot), gently press:

• One bunny graham cracker

• One piece of chocolate

onto the top of each cookie.

The warmth helps the chocolate soften slightly and set into the top without melting everything completely.

Let cool completely before moving.

If you make these, tag @whatrobineats so I can see your chocolate strawberry s’mores creations