Description

S’mores Chocolate Chip Cookies combine the cherished flavors of camping classic s’mores with the beloved texture of homemade chocolate chip cookies. These cookies feature a delightful blend of graham cracker crumbs, mini marshmallows, and chocolate chips, baked to golden perfection, offering gooey marshmallow bites and a rich chocolatey crunch in every chew. Perfect for a nostalgic treat or a fun twist on traditional cookies.

Ingredients

Dry Ingredients

1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup graham cracker crumbs

Wet Ingredients

1/2 cup unsalted butter, softened
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract

Add-ins

1 cup mini marshmallows
1 cup semisweet chocolate chips

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Instructions

Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and graham cracker crumbs until well combined. The graham cracker crumbs add that distinct s’mores flavor and texture.
Cream butter and sugars: In a large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, which usually takes about 2–3 minutes.
Add egg and vanilla: Beat in the egg and vanilla extract until fully incorporated, creating a smooth cookie dough base.
Combine wet and dry ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can make the cookies tough.
Fold in marshmallows and chocolate chips: Gently fold in the mini marshmallows and chocolate chips with a spatula to evenly distribute them throughout the batter without crushing the marshmallows.
Scoop and bake: Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart for spreading. Bake in the preheated oven for 10–12 minutes or until the edges are golden but the centers remain soft.
Cool: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, helping them set properly without losing their gooey texture.

Notes

For a more pronounced s’mores flavor, lightly toast the marshmallows on top of the cookies during the last 1-2 minutes of baking using the broiler, watching carefully to avoid burning.
Use fresh marshmallows as older ones might not melt evenly and could create a chewy texture rather than gooey.
Store cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
Graham cracker crumbs can be made by crushing whole graham crackers into fine crumbs using a food processor or placing them in a sealed plastic bag and crushing with a rolling pin.