S'Mores Chocolate Chip Cookies
User Reviews
4.8
S'Mores Chocolate Chip Cookies
Description
The recipe cream together softened salted butter, brown and white sugars for a light and creamy base, then incorporates baking soda and salt. Eggs and vanilla bind the dough before folding in all-purpose flour combined with crushed graham cracker crumbs, adding a toasty, crumbly texture that mirrors the graham cracker in traditional s'mores.
Chocolate chips or chunks and special miniature marshmallow bits (dehydrated marshmallows) are mixed into the dough to prevent melting and collapse during baking. The cookies spread moderately with golden edges while remaining soft and slightly chewy centrally. Baking at 350°F for 10-12 minutes until edges have a light golden hue and tops crackle is recommended.
This cookie captures s'mores flavors without roasting over a fire, making it an accessible treat year-round. Chilling shaped dough balls before baking helps control spreading. Storebought graham cracker crumbs vary in texture; crushing whole crackers to a coarser crumb is suggested. Marshmallow bits are essential for the appearance and texture; regular mini marshmallows will melt and not work well. These cookies freeze well after baking.
Ingredients
- ¾ cup butter salted, softened
- 1 cup light brown sugar or dark brown sugar, packed
- ⅓ cup granulated sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 egg large
- 1 teaspoon vanilla extract
- 1 ¾ cups all-purpose flour see note
- 1 cup graham cracker crumbs about 9 rectangle crackers crushed
- 2 cups chocolate chips or chunks
- 1 cup miniature marshmallow bits
Instructions
- Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
- Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
- Add the eggs and vanilla and mix until evenly combined.
- Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
- Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
- Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don't have to be obsessive like me.
- Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Notes
- Dough can be shaped into balls and refrigerated up to a day before baking without affecting texture.
- Attempted freezing the unbaked dough is untested, though baked cookies freeze well when thawed or served frozen.
- Crush whole graham crackers for coarser crumbs instead of using very finely ground storebought crumbs.
- Elevate baking temperature or bake on convection setting to reduce cookie spread, especially at high elevations; adding extra flour can also help.
- Use miniature marshmallow bits (dehydrated marshmallows) rather than regular mini marshmallows to avoid melting and burning during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 163kcal | 8% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 120mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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