S'mores Cookies

5 from 6 votes

These S’mores Chocolate Chip Cookies have torched, golden brown melty marshmallow mixed with gooey melted chocolate and a crunch from the graham crackers. These chocolate chip cookies are a celebration of summer.

Prep Time15

Cook Time20

Total Time35

Course: Cookies, Dessert

Cuisine: American

Servings: Cookies

Author: Adrianna Adarme

Cost: $9

Ingredients

2 cups (240 grams) all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
6 tablespoons unsalted butter at room temperature
1/2 cup (100g) light or dark brown sugar
1/2 cup (100g) granulated sugar
1/2 teaspoon pure vanilla
1 large egg
1 large egg yolk
4 ounces semi-sweet chocolate chips or wafers (about 1/2 cup)
1 graham cracker
2 ounces small marshmallows (about 1/2 cup)

Instructions

Preheat the oven to 350 degrees. Line a baking sheet with parchment and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt.
In the bowl of a stand-up mixer with the paddle attachment (you could also use an electric hand mixer), beat together the butter, brown sugar and sugar together until light and fluffy, about 2 to 3 minutes. Pour in the vanilla and beat again. Add the egg and egg yolk and beat until just combined. Pour in the flour all at once and mix until cohesive, about 1 minute. Then pour in the chocolate chips and crush the graham cracker with your hands into the dough. Mix one last time.
Scoop out 6 balls of dough and space them apart onto the baking sheet. Transfer to the oven to bake for 5 minutes. At the 5-minute mark, pull the tray out of the oven and carefully push 3 to 4 mini marshmallows into the tops of the cookies. Place them back in the oven to bake for an additional 6 to 7 minutes, until the marshmallow is lightly golden brown and the cookies have baked. Allow to cool on the baking sheet for 5 minutes and then transfer to a cooling rack.
Repeat with the remaining cookie dough.

Notes

Tips and Tricks

Perfect height for the cookie - sometimes I get the question: “Why are my cookies puffier than yours?” This has everything to do with there being too much flour. I find that with cookies, weighing the flour is SUPER important. It’s ideal for getting the perfect consistency of cookie.
Placing the marshmallows into the cookies at the 5 minute mark is very important. It ensures that the marshmallow doesn’t just disappear and melt out of the cookie. You’ll end up with a perfect marshmallow consistency.

Equipment:

Baking Sheets | Measuring Cups | Measuring Spoons | Digital Food Scale

Nutrition