S'mores Chocolate Chip Cookies
User Reviews
5
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Prep Time
20 mins
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Cook Time
9 mins
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Additional Time
10 mins
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Total Time
39 mins
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Servings
18 -24 Cookies
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Calories
364 kcal
S'mores Chocolate Chip Cookies
Description
This recipe uses a rich butter and sugar creamed base typical for classic chocolate chip cookies, including cane and light brown sugar to add depth to the sweetness. Eggs add moisture and structure, while the flour, baking soda, and salt provide the balance and leavening needed. Chocolate chips are incorporated for melting pockets of chocolate.
After shaping and flattening the dough balls, the cookies bake until golden with textured edges. The addition of chopped graham crackers and halved marshmallows within the dough delivers the s'mores flavor profile, providing the cookies with a mix of soft, chewy, and crunchy textures. Optionally, a sprinkle of flaky sea salt on top complements the sweetness.
The dough can be frozen prior to baking, enabling convenient make-ahead preparation. It is recommended to avoid freezing fully assembled cookies with marshmallows or grahams, as it may affect texture. Baking them fresh from frozen dough discs produces the best result.
Ingredients
Chocolate Chip Cookies
- 1 cup butter 2 sticks, softened, real deal, no substitutes
- ⅔ cup cane sugar all natural, ¾ cup if not high altitude
- ⅔ cup light brown sugar packed [¾ cup if not high altitude]
- 2 egg room temp if possible, large
- 1 tsp vanilla extract pure
- 2 ½ cups all-purpose flour 2 cups if not high altitude
- 1 tsp baking soda
- 1 ¼ tsp kosher salt
- 2 tsp water if not high altitude, omit
- 2 cups chocolate chips use a good quality chocolate chip
- sea salt optional I love Maldon Flaky Sea Salt, flaky, for sprinkling on top of baked cookies
S'more Stacks
- 12 marshmallows cut in half or 48 mini marshmallows, regular sized
- 6 graham cracker sheets broken into quarters and each quarter broken half again, full
- 2 chocolate bars broken into 24 individual portions (extra Hershey bars if you want to place a hunk on top of each cookie, Hershey's brand
Instructions
- Preheat oven to 375°F. In a bowl of a stand mixer, cream softened butter in mixer, 1 minute on medium-high until light and fluffy, scrape down edges of bowl.
- Add cane sugar and brown sugar, beating on medium-high for 2-4 minutes, scraping down sides about half way between. (Beat 4 minutes if using natural cane sugar).
- Add eggs, one at a time, cream on medium-high 1 minute for each egg addition, scrape down sides in between. Add vanilla and mix.
- In a medium bowl, mix together flour, baking soda and salt whisking until combined. With mixer on low/stir, slowly pour in ½ cup of flour mixture at a time, mixing on low until just combined. Add water (high altitude only) in between flour additions, don’t over mix. Add chocolate chips, stir (with low on mixer or by hand) on low, until just combined.
- Scoop into dough balls using a 2-tablespoon scoop onto a parchment lined cookie sheet, 2 inches apart. Flatten each dough ball with hand or bottom of glass dipped in flour. Place dough in fridge while making S'more Stacks.
- Assemble S'more Stacks for StuffingStack in the following order: graham square, marshmallow, chocolate piece, finishing with a graham square.
- STUFFING COOKIESTake one flattened cookie disc, place s'more stack on top, place another cookie disc on top, seal two cookie pieces together, making a large cookie dough ball. Set 2-3 inches apart on parchment lined baking sheet. I was able to get about 6-8 per pan.
- Place in fridge 10-15 minutes prior to baking, bake 8-10 minutes until just set and slightly golden. Cool on pan 2-3 minutes and then remove to cooling rack to cool completely. Enjoy warm or room temp.
- Cookies keep on counter in airtight container for 3 days, or wrap individually and freeze up to 3 months.
Notes
- Cookie dough can be frozen before baking, making it convenient to prepare ahead.
- Do not freeze fully assembled cookies with marshmallows and graham crackers to prevent texture changes; freeze dough discs instead.
- Allow frozen dough to thaw for about 15 minutes before shaping and baking for best results.
Nutrition Information
Show DetailsNutrition Facts
Serving: 18-24 Cookies
Amount Per Serving
Calories 364 kcal
% Daily Value*
| Serving | 11 serving | |
| Calories | 364kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 4g | 8% |
| Fat | 17g | 26% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 48mg | 16% |
| Sodium | 346mg | 14% |
| Potassium | 65mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 32g | 64% |
| Vitamin A | 388IU | 8% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 43mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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