Tips For Making Chocolate S’mores Cookies

These smores cookies are all about that nostalgic campfire flavor, and a few small tips go a long way to making them truly special. Please scroll down to the printable recipe card for full instructions!

Don’t over mix the dough. Stop mixing as soon as everything comes together to keep the cookies soft and tender.

Use a mixture of small crumbs and chunkier bits of graham crackers. This will add both flavor and a great crunch to your cookies!

Don’t fully enclose the marshmallow in the dough. You want to mostly wrap the dough, but let a little marshmallow peek through. This gives you that gooey, toasted effect on top that’s totally irresistible. You can see a few of my cookies on the right side don’t show any marshmallow, those are the ones I wrapped the dough fully around the marshmallow.

These cookies spread when baked! The marshmallows will cause your cookies to spread a fair amount, so make sure you space your cookies at least 2 inches apart! I fit 6 cookies on a 9×13 inch baking sheet.

Press a few extra pieces of chocolate and graham cracker on top of each cookie for a bakery style finish. You can do this before or immediately after baking. I personally prefer to do this after they have baked so I can see exactly where the cookies need a little extra pizazz. Don’t worry, the cookies are warm enough to melt the chocolate and make them look like they baked that way!

Tips For Making Banana Split Dump Cake

Gather ’round for a slice of sunshine! This easy banana split cake is pretty much fail-proof. Still, here are just a few little tips and tricks to make sure you get the very best results every time. Visit the printable recipe card for the full directions!

Once you layer everything in the baking dish, do NOT stir it. To have the right texture, all the ingredients need to be in even layers. Trust the process!

Use a spoon to gently spread the dry cake mix on top. Then spread the butter slices evenly across the top of the cake mix so it bakes up golden and crispy in every bite.

Don’t worry if the cake jiggles a bit when you pull it from the oven. That’s normal and means the fruity base is still bubbling. Let it cool for about 15 minutes before serving so it can set up just enough without losing that warm, gooey goodness.

I love serving this cake warm with whipped cream and a scoop of vanilla ice cream. Then whatever toppings you’re feeling… We usually go for fresh sliced bananas and a drizzle of chocolate syrup.

If you’re feeding a crowd, set up a little “sundae bar” with toppings like caramel sauce, chopped nuts, maraschino cherries, and rainbow sprinkles—everyone can dress up their slice just how they like it.

Storing and Reheating

Have any leftovers? You’re in luck – this cake keeps and reheats like a dream!

Wait for your leftover cake to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it’ll stay fresh for up to 3 days.

Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

More Easy Cake Mix Recipes

• This sweet and buttery strawberry dump cake recipe is made with a box of cake mix for a truly easy summer dessert.
• Sunny peach slices are baked with simple white cake mix in my peach dump cake recipe.
• This easy caramel apple dump cake recipe delivers gooey caramel goodness, spiced apples, and a crisp, buttery cake layer — all without any fuss.
• Nothing says fall better than this easy pumpkin dump cake recipe! It tastes like a warm pumpkin pie, but with a crunchy toffee and pecan topping.
• Easy black forest cake is made simple with instant pudding mix, cherry pie filling, and Cool Whip!

What You Need To Know About These Chocolate Chip Walnut Cookies

• Perfect Texture: Chewy centers, crisp edges, and crunchy walnuts!
• Skill Level: Foolproof recipe, even if you’re new to baking.
• Double Chocolate: Loaded with both semi-sweet and white chocolate chips.
• No Chilling Required: Cookies are baked and ready in 30 minutes.
• Freezer-Friendly: Make dough ahead and freeze for fresh-baked cookies anytime!

Key Ingredient Notes

Most of these baking staples are already in my kitchen right now. No special trip to the store needed! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chocolate Chips: I use an even amount of both semi-sweet chocolate chips and white chocolate chips. They balance each other out perfectly, but feel free to use milk, dark, or whatever combo sounds best to you. You can also cut up chocolate bars into chunks for larger bites of chocolate!
• Walnuts: I like to use salted, roasted walnuts as they add the perfect amount of saltiness to the cookies to make the flavors pop. If you have regular walnuts, lightly toasting them before adding them to the batter will enhance their flavor.
• All Purpose Flour: Fluff the flour and then spoon it into the measuring cup, leveling it off with the back of a butter knife. If you dunk the cup into a packed bag of flour, you end up using too much flour, creating overly dense cookies.
• Butter: It needs to be room temperature, so be sure to leave it out on the counter for an hour or so prior to using.
• Sugars: You’ll need both white granulated sugar and brown sugar for this cookie recipe.
• Hot Water: It needs to be hot to help the baking soda dissolve.
• Baking Soda: Double check the label and make sure it’s not expired.

Make Ahead and Freezing Cookie Dough

I always make a double batch of this cookie dough. That way, I can enjoy some now and also save some for the future me who craves cookies at 9pm!

• Freeze Cookie Dough: Freeze unbaked dough balls on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months.
• Bake Frozen Dough: When you’re ready to bake, place the frozen dough balls on prepared baking sheets. Bake as directed, but add about 2 extra minutes to the bake time.

Ingredient Notes

There’s a good chance you already have what you need to make this chocolate glaze in your kitchen right now. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Powdered Sugar: Don’t swap this with any other type of sugar!
• Cocoa Powder: Use a good quality cocoa powder for the richest flavor. I’ve found that 4 tablespoons of cocoa powder creates a rich chocolatey flavor while also letting the sweetness shine through. Of course, you can add more or less to best fit your tastes.
• Whole Milk: While you can use another type of milk, I get the best results with whole milk or half-and-half. It creates a thick, silky smooth glaze.
• Vanilla: Be careful not to go overboard here! One teaspoon is all you need to add a depth of flavor without competing with the other ingredients.

How to Make Chocolate Glaze

Feel free to double this easy recipe as needed! The steps remain the same. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Don’t Skip the Sifting: When you sift the powdered sugar and cocoa powder, you remove clumps. That’s key to getting the smoothest glaze!
• Consistency: If you want a thicker consistency, add more sugar and cocoa. Want to thin it out? Mix in more milk.
• Extra Shine: Like in my homemade chocolate sauce recipe, you can stir in up to a tablespoon of corn syrup for an extra glossy finish.

How to Use Chocolate Glaze

• Donuts: Dunk these easy air fryer donuts, or homemade filled donuts, or mini donut holes for that perfect chocolate donut glaze finish.
• Cakes: Use it as an elegant decoration on top of my best chocolate cake or rich chocolate peanut butter cake!
• Cupcakes: It’s great drizzled over fluffy red velvet cupcakes, fresh strawberry cupcakes, or my best chocolate cupcakes for a triple chocolate cupcake!
• Brownies: Next time you make a batch of my homemade brownie recipe, top them off with this glaze and thank me later.
• Cookies: Dip Danish butter cookies in it or drizzle it over chewy peanut butter cookies.
• Ice Cream: Dress up a plain bowl of ice cream or use it over my easy strawberry ice cream cake!

Test Kitchen Review

Click here to learn about our test kitchen!

Simone

I love this glaze, was perfect for my biscuit donut holes. I used the remainder as a dipping sauce for my apples – so good. Definitely will make it again.

Reasons To Love This Easy Black Forest Cake Recipe

• Taste: Each bite is loaded with rich chocolate, sweet cherries, and fluffy whipped cream!
• Skill Level: Great for beginner bakers with foolproof steps.
• Texture: The chocolate pudding seeps into the cake, making it extra soft and dreamy.
• Make in Advance: It’s even better after chilling overnight!
• Party-Perfect: Travels easily for a potluck and is always a crowd favorite.
• Budget Friendly: Uses just a few simple, easy-to-find ingredients.

How to Make This Easy Black Forest Cake Recipe

With simple ingredients and a few quick steps, you can have a decadent dessert ready without any hassle. You don’t need a stand mixer or special tools—just a mixing bowl and a whisk! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Let it Chill: If you have the time, let the cake sit in the fridge for at least 4 hours. This gives the pudding plenty of time to soak into the cake and make it extra soft and moist.
• Make It Extra Chocolatey: Stir some chocolate chips into the cake batter for an added chocolate boost. You can also drizzle chocolate sauce on top right before serving.
• Make it Boozy: If you want an adult twist and to make this cake more like a traditional Black Forest Cake, brush the cake with Kirsch (cherry liqueur) before adding the pudding.
• Make Ahead: The longer this black forest poke cake sits in the fridge, the better it tastes as the flavors meld together. You can prepare it up to 48 hours in advance and it will still be perfect for whenever you’re ready to serve it!

What Makes This Chocolate French Silk Pie Recipe So Irresistible?

• Rich Chocolate Flavor: Made with real chocolate instead of cocoa powder, this pie has an intense, deep chocolate taste!
• Velvety Smooth Texture: The filling is whipped to perfection, creating an incredibly airy, silky, and mousse-like texture.
• No Raw Eggs: This recipe gently cooks the eggs, making it safe for everyone to enjoy.
• Perfect for Special Occasions: This elegant pie looks stunning on any dessert table and is always sure to impress!

For all my fellow chocolate lovers, I highly recommend you try… My best chocolate cake recipe, no-bake Reese’s peanut butter pie, and this easy homemade brownie recipe that’s better than a box-mix!

Key Ingredients

If you bake as much as I do, you might already have everything you need in your kitchen. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Semi-Sweet Chocolate: Avoid using chocolate chips as they contain emulsifiers that can make for a less smooth filling. I like the depth of flavor from bittersweet chocolate or baking chocolate, but you can use a 50/50 mixture of bitter sweet and milk for a sweeter pie. A good quality baking chocolate makes a difference, my favorite luxury brands are Valrhona, Callebaut, and Ghirardelli.
• Espresso Powder: The added espresso powder does wonders for enhancing the chocolate flavor in the pie. Unlike baked goods, you will be able to taste the slightest hint of coffee – so if this is not appealing to you, feel free to leave it out.
• Eggs: They need to be room temperature. And remember, we’re cooking them to 160°F, so you don’t have to worry about consuming them raw.
• Heavy Cream: This is essential for both the filling and the topping. Don’t swap it with any other dairy product or the texture will be off.
• Cream of Tartar: I use a small amount of cream of tartar in my whipped cream. That, plus the addition of powdered sugar helps to stabilize the whipped cream so it will stay fluffy for longer without weeping.

How to Make French Silk Pie

While this pie may be made from scratch, don’t worry – it’s still so easy! The crust is baked for a few minutes, but the filling itself is completely no-bake, making this a great make-ahead dessert recipe. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Prepare French Silk Pie in Advance

Once it is topped with the whipped cream, French silk pie is best served that same day, as the whipped cream will start to soften and weep quickly. However, you can prepare it up to two days in advance as long as you do not top it with the whipped cream!

• Make Ahead: Prepare the pie, filled with only the chocolate filling (with no whipped cream on top). Store the pie fully covered (I wrap mine tightly with plastic wrap) in the fridge up to 48 hours in advance.
• Ready To Serve: Beat the whipped cream fresh and spread it on top of the pie, within 2 hours of serving, for the best texture!

More Pie Recipes You’ll Love

• Retro vinegar pie has the best silky smooth custard.
• Reese’s peanut butter pie has thick, luscious layers of chocolate and peanut butter!
• Strawberry pretzel pie is equal parts salty and sweet.
• Dutch apple pie is topped with a sweet cinnamon crumb.

Key Ingredients

If you’re an avid baker, you probably already have everything you need to make these simple scones. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: It’s best to spoon the flour into the measuring cup. If you dunk the cup into the bag, you end up really packing the flour in there.
• Baking Powder: Always double check the label and make sure it’s not expired! If it’s outdated, it won’t be potent enough to get the job done.
• Butter: Since you’ll be grating it, the butter should be frozen solid or VERY cold! This is super important to getting the perfect texture.
• Buttermilk: Heavy cream also works well for brushing the tops of the scones to create that perfectly golden finish. Use whichever you have on hand.
• Chocolate Chips: I think 1 cup is the perfect amount to get chocolate in each bite. Of course, feel free to measure with your heart. An extra sprinkle of chocolate chips never hurt anybody! You can also use a chocolate chunks, or a chopped up chocolate bar, for larger chocolate pieces.

How to Make Chocolate Chip Scones

You’re going to love how easily these homemade chocolate chip scones come together! Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Chef’s Tips & Variations

• Chill the Dough: Warm dough spreads in the oven, leading to flat scones. Chilled dough holds its shape better for a taller scone.
• Extra Cold Butter: It’s super important to use very cold butter. It creates pockets of steam as the scones bake, resulting in a light and flaky texture. You can even use frozen butter, grating it directly into the flour.
• Don’t Over-Mix: If you beat the dough too much, you’ll end up with flat, dense scones. Make sure everything is well combined, but don’t go overboard!
• Add Ins: There’s wiggle room for creativity here. Along with your chocolate chips (which can be milk, dark, or semi-sweet), you can toss in a sprinkle of chopped nuts, fresh orange zest, shredded coconut, or even some dried cherries!

Prepare Chocolate Chip Scones In Advance

If you don’t want to bake all the chocolate chip scones at once, freeze the extras and bake them straight from the freezer for fresh scones anytime.

• Refrigerate Dough: Prep the scones, but do not bake them. Instead, wrap the cookie sheet tightly, and store it in the fridge for up to 24 hours. Bake fresh when ready.
• Freeze Dough: Place sliced unbaked scones on a baking sheet and freeze until solid, then transfer to a freezer bag and freeze for up to 3 months. Bake straight from frozen, adding a few extra minutes to the baking time.

More of the Best Cookie Recipes

• Bakery-style chocolate s’mores cookies are loaded with graham crackers and marshmallows.
• Chocolate chip walnut cookies are oh-so chewy!
• Homemade tagalong cookies are even better than the real deal.
• My recipe for peanut butter cookies has over 1300 reviews, so you know it’s good!
• Chewy chocolate chip walnut cookies are soft with a nice crunch!

In 16+ years of blogging, I’ve never shared a classic homemade brownie recipe before. Why you may ask? Well, to be honest, I have never made one that tasted better than the ones from the box… until now! After a lot of delicious taste tests, I’ve finally narrowed it down and selected the very best homemade brownie recipe to share. These bad boys are decadent and fudge-y, with an intense chocolate flavor, and the perfect chewy texture. Even my kids (who never agree on anything) all say that these are their favorite brownies! And here’s the best part — it’s a foolproof recipe made in just one-bowl. It’s our go-to easy dessert whenever that chocolate craving strikes!

Ingredients Needed

Chef’s Tips for Success

• Don’t Over-Mix: Mix your brownie batter together until all ingredients are just combined. You don’t want to over-mix the batter – that’ll result in cake-like brownies because of all the air that gets incorporated.
• Better to Under-Bake: It’s better to have the brownies slightly under-baked, with a gooey center, than over-baked and dry. Insert a toothpick into the center to test — a few moist crumbs means they are done!
• Halve the Recipe: We always make these in a 9×13 and they still disappear all too quickly! However you can cut the recipe in half and bake in a 9×9 baking pan instead. Start checking in on them around 30-minutes.
• Cut with Plastic Knife: I know this sounds crazy, but if you want perfect edges, use a plastic knife to cut your brownies. It works every time!

More of the Best Chocolate Recipes

• No raw eggs are required for my indulgent french silk pie recipe!
• Chocolate s’mores cookies have crunchy graham crackers and gooey marshmallows.
• Chocolate milk bundt cake is topped with a thick, rich chocolate frosting.
• Silky chocolate flan has subtle hints of warm cinnamon.