S'MORES CHOCOLATE CHIP COOKIES
These s'mores chocolate chip cookies combine the flavors of a classic s'more into a handheld cookie form. The dough is loaded with semi-sweet chocolate chips and crushed graham cracker pieces. But the star is the gooey marshmallow stuffed right into the center of each cookie. As the cookies bake, the marshmallow melts into a delightful, oozy filling. The cookies have a soft, chewy texture with slightly crisp edges. Best of all, this recipe comes together quickly with no dough chilling required, making them an ideal summertime treat to satisfy your s'mores cravings anytime.
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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
Calories: 202kcalCarbohydrates: 29gProtein: 2gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gFiber: 1gSugar: 17g
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