S’mores Chocolate Chip Cookies
User Reviews
4.8
S’mores Chocolate Chip Cookies
Description
The dough contains all-purpose flour, graham cracker crumbs finely crushed, baking soda, and salt to form the dry base. Butter and sugars are creamed together before adding vanilla and eggs. The dry ingredients are incorporated gently to avoid overmixing.
Chocolate chips, mini marshmallows, and chopped graham crackers are folded in, distributing the s’mores flavors evenly throughout the dough. Large portions of dough are shaped into balls and spaced on baking sheets to allow spreading in the oven set at 375°F.
The result is a cookie with a soft yet structured crumb, gooey marshmallow pockets, and a toasty graham flavor that complements the semi-sweet chocolate. These cookies offer a twist on traditional chocolate chip cookies with added layers inspired by campfire treats.
Ingredients
- 2 all-purpose flour 1/3 cup
- 1/2 cup graham cracker crumbs very finely crushed
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 unsalted butter 8 ounces (sticks), at room temperature
- 1 cup light brown sugar packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 egg large, at room temperature
- 2 cups chocolate chips semi-sweet
- 1 cup mini marshmallows
- 2 graham crackers roughly chopped, about 1/2 cup
Instructions
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars; beat on medium-speed for 2 to 3 minutes, or until light and fluffy. Add the vanilla and beat smooth. Beat in the eggs, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in the flour mixture. Be sure not to over beat here! Turn mixer off. Using a sturdy spatula or wooden spoon, fold in chocolate chips, marshmallows, and graham crackers.
- Roll 3 tablespoon sized portions of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave 2" between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 11 to 12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
User Reviews
Overall Rating
4.8
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