Are You Looking for the perfect cookie to satisfy that sweet tooth? Well get ready, because I've got the recipe for you - s'mores chocolate chip cookies! gasp Yes, you read that right. All the gooey deliciousness of s'mores packed into cookie form. I can already taste the melted chocolate, sweet marshmallows, and crunchy graham cracker pieces blending in your mouth. Mmm.
These cookies take that iconic campfire treat we all know and love and bake it into a handheld dessert you can munch on anytime. No campfire or roasting sticks are required! The best part? Baking up these goodies is a total cinch.
Fresh from the oven with melted marshmallows and chocolate oozing out, these cookies are pure bliss. The outside edges get nice and crisp while the inside stays soft and fudgy. Every bite is a decadent surprise! Sneak one warm with a cold glass of milk and try not to smile. Or serve them up at your next game night or potluck and watch them disappear quickly!
Why You Will Love This Chocolate Chip Cookie
Nostalgic Flavors: The combination of chocolate, graham crackers, and marshmallows takes you back to childhood summers spent around a campfire. These classic flavors blend into cookie perfection.
Simple Ingredients: With just basic baking pantry ingredients like butter, sugar, eggs, flour, and chocolate, these cookies come together with ease. No special equipment is required.
Customizable Swap: in your favorite mix-ins like peanut butter chips, toffee, nuts, or candy pieces instead of chocolate and marshmallows. Get creative!
Shareable Treat: With a fresh-baked batch of these gooey, gooey cookies straight from the oven, you'll be the most popular host! Perfect for gatherings or as an after-dinner dessert.
How To Prevent Dry S'mores
- Don't Overbake These cookies have lots of melty chocolate and marshmallows. Take them out of the oven 1-2 minutes before the minimum bake time listed.
- Use Room Temperature Butter Letting the butter soften to room temperature ensures it creams properly with the sugar for tender cookies.
- Store Properly After baking, let cookies cool completely before storing them in an airtight container. This prevents moisture loss.
- Measure Precisely Use a scale or spoon-and-sweep method to accurately measure flour. Too much flour causes dry cookies.
What You Need To Make Chocolate Chip Cookie dough
- Butter - Use salted butter for flavor. Needs to be softened to room temperature.
- Sugar - A combination of brown and white sugar. Brown sugar helps cookies stay soft.
- Eggs and vanilla - Eggs help bind the dough and vanilla provides flavor.
- All-purpose flour - The base of the dough. Spoon and level flour for accurate measuring.
- Chocolate chips - Semi-sweet is recommended but milk chocolate also works. Chopped chocolate can also be used.
- Graham crackers - Crush into small crumbs and fold into dough for flavor and crunch.
- Marshmallows - Use mini marshmallows or large marshmallows cut in half. Adds sweetness and gooey texture when baked.
How To Make This Cookie Recipe
- Cream together softened butter and sugars until light and fluffy
- Beat in eggs and vanilla
- Whisk together dry ingredients like flour, baking soda, salt
- Fold in chocolate chips, graham cracker crumbs, marshmallows
- Scoop dough and shape into balls, place on baking sheet
- Bake at 350-375°F for 10-12 minutes until lightly browned
- Remove from oven, immediately top with marshmallow halves
- Broil cookies 1-2 minutes to lightly toast marshmallows
- Remove from oven and top marshmallows with chocolate pieces
Pro Tips For Making This Recipe
- Chill cookie dough for at least 1 hour for best results
- Use room-temperature ingredients like butter and eggs
- Do not overmix cookie dough to prevent tough cookies
- Watch cookies closely as they bake so marshmallows don't burn
- Allow cookies to cool and set before removing them from the baking sheet
- Store cooled cookies in an airtight container for up to 1 week
What Can I Serve With This Recipe
Ice Cream: A scoop of vanilla or chocolate ice cream on top of a warm cookie takes it to another level of decadence. The ice cream melts into the cookie for even more gooey deliciousness.
Fruit: Fresh strawberries or raspberries provide a sweet and slightly tart contrast to balance out the rich cookies. The fruit juices also help cut through the chocolate.
Graham Crackers: Adding extra graham cracker pieces on the side complements the graham cracker flavor baked into the cookies. It allows you to customize each bite with more or less graham depending on your preference.
Marshmallows: For the full s'mores effect, serve additional marshmallows alongside the cookies for toasting or sandwiching between cookies.
Whipped Cream: A dollop of freshly whipped cream on top makes these cookies feel even more decadent and dessert-like. The airy sweet cream lightens up each bite.
What Drinks Pair Best With This Recipe
Wine A sweet Riesling or Moscato wine complements the sweet and chocolatey flavors of the cookies. The acidity in the wines also helps cut through the richness.
Beer A chocolate or coffee stout pairs nicely with the chocolate chunks and toasted marshmallow flavors. The slight bitterness stands up to the sweetness.
Cocktails A White Russian made with vodka, coffee liqueur, and cream picks up the chocolate, graham cracker, and toasted marshmallow notes. The alcohol cuts the sweetness.
Hot chocolate or an Irish coffee made with whiskey and whipped cream are excellent pairings too. The drinks highlight the chocolate while the alcohol offsets the rich dessert.
Milk: A nice cold glass of milk is the perfect complement to these sweet and chocolatey cookies. The milk helps cut through the richness.
How To Store S'mores Chocolate Chip Cookies
- Store completely cooled cookies at room temperature in an airtight container for up to 3-4 days to retain freshness and prevent drying out. Adding a slice of bread can help maintain moisture.
- Freeze unbaked cookie dough scooped into balls for up to 3 months, then bake frozen by adding 1-2 extra minutes to bake time.
- Freeze already-baked cookies for up to 3 months in airtight containers. Thaw at room temperature before serving.
- Refrigeration is not recommended as the cold air can cause the marshmallows to become sticky.
- Allow baked cookies to cool completely on the baking sheet before transferring to a wire rack or storage container. This helps set the shape.
S'MORES CHOCOLATE CHIP COOKIES
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Ingredients
- 170 grams or 0.37 pounds salted butter softened
- 212 grams or 0.47 pounds packed light or dark brown sugar
- 71 grams or 0.16 pounds of granulated white sugar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract
- 249 grams or 0.55 pounds of all-purpose flour
- 100 grams or 0.22 pounds graham cracker crumbs about 9 rectangle crackers crushed
- 340 grams or 0.75 pounds of chocolate chips or chunks
- 50 grams or 0.11 pounds of miniature marshmallow bits
Instructions
- Preheat the oven to 176 degrees Celsius or 350 degrees Fahrenheit. Line baking sheets with parchment paper and set aside.
- Using an electric stand mixer fitted with the paddle attachment or a bowl with an electric hand mixer, combine the softened butter, brown sugar, white sugar, baking soda, and salt. Mix together until very creamy and smooth, for 2-3 minutes, scraping down the bowl sides as required.
- Add in the eggs and vanilla and mix thoroughly until blended evenly.
- Stir in the flour and graham cracker crumbs and mix just until incorporated; a few dry streaks are acceptable.
- Fold in the chocolate chips/chunks and marshmallow bits until distributed throughout the cookie dough.
- Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing at least 5 centimeters or 2 inches apart. Smooth and roll the mounds for an even shape if desired.
- Bake for 10-12 minutes until lightly golden brown on the edges and slightly crackled on top. Allow the cookies to cool on the sheet for a few minutes before moving to a wire rack to cool completely.
Notes
- For best results, spoon flour into a measuring cup and level off with a knife instead of scooping directly from the bag. Scooping compresses the flour, resulting in too much in the recipe.
Nutrition
Frequently Asked Questions
Q: What can I use if I don't have graham crackers?
Crushed vanilla wafers or gingersnaps work well instead of graham crackers.
Q: What is the difference between marshmallow bits and marshmallows?
Marshmallow bits are miniature marshmallows, usually about half the size of regular large marshmallows. Either can be used.
Q: Can I make these cookies gluten-free?
Yes, substitute the flour for an equal amount of your favorite gluten-free flour blend.
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