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Chocolate Chip S’Mores Cookies Recipe

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3.8 from 14 reviews

Indulge in these delightful Chocolate Chip S’Mores Cookies that perfectly combine classic s’mores flavors with soft, chewy cookies. Featuring layers of graham crackers, melted milk chocolate, and gooey marshmallows, these treats are baked to golden perfection for a fun twist on a campfire favorite.

Ingredients

Cookie Dough

  • 1 stick unsalted butter (softened)
  • 1/2 cup light brown sugar (firmly packed)
  • 1/2 cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 egg (at room temperature)
  • 1 1/2 cups all-purpose flour (spooned and leveled)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon table salt
  • 1 cup semi sweet chocolate chips (plus more for topping)

S’Mores Toppings

  • 6 graham crackers (broken in half)
  • 3 milk chocolate candy bars
  • 12 marshmallows (regular size)

Instructions

  1. Preheat and Prepare Baking Sheets: Preheat your oven to 350℉ and line two light-colored baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture becomes light and fluffy. Add vanilla extract and the egg, beating thoroughly and scraping down the sides of the bowl as necessary to combine all ingredients evenly.
  3. Mix Dry Ingredients and Combine: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the creamed wet ingredients in the stand mixer, mixing just until combined. Gently fold in the semi sweet chocolate chips.
  4. Assemble Cookies on Sheets: Bake six cookies on each prepared sheet. Place the broken graham cracker halves, pieces of milk chocolate bars, and marshmallows evenly on the baking sheets. Using a large cookie dough scoop (about 3 tablespoons of dough), portion out the dough, slightly flatten each ball into a disc shape, and place each disc on top of a marshmallow. Sprinkle additional chocolate chips on top of each cookie.
  5. Bake and Cool: Bake the assembled cookies for 10-13 minutes until the cookie edges turn light golden brown and the marshmallows have melted. Remove from oven and let cool before serving to allow cookies to set and handle easily.

Notes

  • Use light-colored baking sheets to prevent over-browning of cookie bottoms.
  • Allow butter and egg to come to room temperature for better creaming and mixing.
  • Do not overmix once the dry ingredients are added to avoid tough cookies.
  • For extra gooey marshmallows, you can broil the cookies for 1-2 minutes after baking but watch closely to avoid burning.
  • Store cookies in an airtight container for up to 3 days to maintain freshness.

Find it online: https://cookedbysarah.com/chocolate-chip-smores-cookies-recipe/