These gooey s'mores chocolate chip cookies are perfect for summer! They're everything you love about a s'more, minus the campfire!
2/3cupgraham cracker crumbsfinely crushed
1 1/2tspbaking powder
1 1/4tspbaking soda
1 1/2tspkosher sea salt
1 1/4cupunsalted butter(2 1/2 sticks), room temperature
1 1/3cupbrown sugar
2 1/4tspvanilla extract
1 1/3cupmini marshmallowsdivided
1 1/2cupsemi-sweet chocolate chips
4ozsemi-sweet chocolatechopped into coarse chunks, divided
sea saltto sprinkle over balls of dough before baking
1/2cupcoarse graham cracker chunks
In a large bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and the sea salt, set aside.
In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
Quarter 1/3 cup of the mini marshmallows (I used kitchen scissors), fold in the marshmallows, chocolate chips, and half of the chocolate chunks and any "shavings" you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Place in the oven to bake for 6 minutes, remove and press in some marshmallows, chocolate chunks and graham cracker chunks. Return to the oven and bake for 5-7 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.
- If you want your marshmallows extra toasty, try using a kitchen torch!