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Chocolate Chip Cookie S'mores

Chocolate Chip Cookie S’mores are loaded with dark chocolate chips and festive sprinkles and then topped with roasted marshmallows and more chocolate. They’re a fun twist on a campfire classic.

Prep Time
20 mins
Cook Time
20 mins
Total Time
36 mins

Ingredients

  • 2 cups minus 2 tablespoons 8 1/2 ounces cake flour
  • 1 ⅔ cups 8 1/2 ounces bread flour
  • 1 ¼ teaspoons baking soda
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons coarse salt
  • 2 ½ sticks 1 1/4 cups unsalted butter
  • 1 ¼ cups 10 ounces light brown sugar
  • 1 cup plus 2 tablespoons 8 ounces granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 16 ounces dark chocolate chips
  • ½ cup Sprinkles
  • dark or milk chocolate candy bars
  • Campfire® Red White and Blue Roasters

Instructions

    Cup of Yum
  1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
  2. Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes.
  3. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
  4. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in chocolate chips and sprinkles and mix until incorporated.
  5. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
  6. When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
  7. Use a large cookie scoop to scoop dough onto the prepared baking sheet.
  8. Bake until golden brown but still soft, 14 to 18 minutes.
  9. Allow cookies to cool on a wire rack. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
  10. To assemble the Chocolate Chip Cookie S'mores, roast a Campfire® Red, White and Blue Roasters and sandwich it between cookies with a piece of chocolate.