S'mores Chocolate Chip Cookies Recipe

Baked s’more chocolate chip cookies in a metal serving tray.

4.28 from 11 votes

S'mores Chocolate Chip Cookies Recipe

S’mores Chocolate Chip Cookies are loaded with gooey marshmallows, rich chocolate, and graham cracker crumbs. They bake up soft, chewy, and full of that classic summer campfire flavor.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: cookies

Calories: 230kcal

Author: Andrea

Equipment

Ingredients

3 cup all-purpose flour
2/3 cup graham cracker crumbs finely crushed
1 1/2 tsp baking powder
1 1/4 tsp baking soda
1 1/2 tsp kosher sea salt
1 1/4 cup unsalted butter (2 1/2 sticks), room temperature
1 1/3 cup brown sugar
1 cup granulated sugar
2 1/4 tsp vanilla extract
2 eggs
1 1/3 cup mini marshmallows divided
1 1/2 cup semi-sweet chocolate chips
4 oz semi-sweet chocolate chopped into coarse chunks, divided
sea salt to sprinkle over balls of dough before baking
1/2 cup coarse graham cracker chunks

Instructions

In a large bowl, whisk together the flour, graham cracker crumbs, baking powder, baking soda, and sea salt. Set aside.
In a large mixing bowl or the bowl of a stand mixer, cream the butter and 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 the mixer on low speed, gradually add the dry ingredients and mix until just combined.
Quarter ⅓ cup of the mini marshmallows (I used kitchen scissors), then fold in the marshmallows, chocolate chips, and half of the chocolate chunks along with any "shavings" you may have created while chopping the chocolate. Place the dough into an airtight 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 the oven to 350 degrees Fahrenheit (177 degrees Celsius). Line baking sheets with parchment paper or baking mats. Set aside.
Using a standard-size cookie scoop (1.5 tbsp), place the cookie dough balls onto the prepared baking sheets (12 per sheet). Bake for 6 minutes, then remove and press in some marshmallows, chocolate chunks, and graham cracker chunks. Return to the oven and bake for 5–7 more minutes, or until golden brown on the edges and lightly golden on top. The cookies should look slightly soft in the centers but should not be doughy. Remove from the oven and let cool for 5 minutes on the baking sheets before transferring to a wire cooling rack to cool completely.

Notes

-Use a kitchen torch after baking for golden, toasty marshmallows right on top.

STORE these cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. Cookie dough keeps in the refrigerator for up to 5 days.

You can also FREEZE the dough in the freezer for up to 3 months—roll into balls, freeze on a baking sheet, then store in a zip-top bag. Bake straight from frozen; just add a minute or two to the bake time. To REHEAT baked cookies, warm in a 300 degrees Fahrenheit (150 degrees Celsius) oven for 4–5 minutes or microwave for 10–15 seconds.

Nutrition