Description
These Toasted S’more Chocolate Chip Cookies are a decadent twist on classic chocolate chip cookies, featuring chunks of graham crackers, semi-sweet chocolate, and gooey miniature marshmallows. With a crispy outside and chewy center, they perfectly capture the nostalgic flavors of a campfire s’more in cookie form.
Ingredients
Dry Ingredients
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, melted & cooled 5 minutes
- 3/4 cup (150g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Mix-ins
- 1 cup (180g) semi-sweet chocolate chips
- 2 ounces semi-sweet chocolate or Hershey’s bar, chopped (or more chocolate chips)
- 2 full sheets graham crackers, broken into pieces
- 1/2 cup miniature marshmallows
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, cornstarch, and salt until fully combined. Set this mixture aside.
- Mix Wet Ingredients: In a medium bowl, whisk the melted unsalted butter with the brown sugar and granulated sugar until no lumps of brown sugar remain. Add the large egg and egg yolk, whisking well after each addition. Stir in the pure vanilla extract. The mixture will be thin and smooth.
- Combine Wet and Dry: Pour the wet ingredient mixture into the bowl of dry ingredients. Using a large wooden spoon or silicone spatula, mix gently until just combined. The dough will be soft, thick, and somewhat greasy.
- Add Chocolate Chips: Fold in the 1 cup of semi-sweet chocolate chips carefully. The melted butter in the dough may cause the chips to slide, so fold gently to evenly distribute.
- Add S’mores Mix-ins: Gently fold in the broken graham cracker pieces, chopped semi-sweet chocolate, and miniature marshmallows. Be careful not to overmix to keep the chunks intact and marshmallows from melting into the dough prematurely.
- Chill the Dough: Cover the dough and refrigerate for at least 1 hour, or up to overnight. Chilling helps the dough firm up for easier scooping and enhances flavors.
- Preheat Oven and Prepare Baking Sheets: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop Cookies: Using a cookie scoop or spoon, portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow spreading. Slightly flatten each dough ball as they won’t spread much on their own.
- Bake Cookies: Bake in the preheated oven for 12–14 minutes, or until the edges are golden brown and the centers look set but still soft. Avoid overbaking to keep the gooey marshmallow texture intact.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The cookies will firm up as they cool.
Notes
- Chilling the dough is important for this recipe to prevent excessive spreading and to enhance flavor.
- Do not overbake to keep the marshmallows gooey and the center chewy.
- If mini marshmallows are not available, chopped regular marshmallows can be used.
- For extra gooeyness, add a few extra marshmallows on top of each cookie before baking.
- Store cookies in an airtight container at room temperature for up to 3 days.
