These s'mores cookies are the intersection between chocolate chip cookies and gooey s'mores: crushed graham crackers, marshmallows, and chopped chocolate are mixed into chocolate chip cookie dough and baked until perfectly chewy and soft.
Keyword cookies, s'mores, s'mores cookies
Prep Time 20minutes
Cook Time 10minutes
Total Time 30minutes
Author Katiebird Bakes
½cupbrown sugarpacked (100g)
1large eggcold or room temperature, both are fine
1 ½cupsall-purpose flour(188g) – see notes below on how to measure flour correctly without a scale
¼cupchopped chocolate(43g) more if desired
2or 3 sheets graham crackerscrushed (32-47g)
10marshmallows, quartered(118g) can also use 40 mini marshmallows
Coarse or flaky sea saltfor sprinkling (optional)
Preheat your oven to 350 degrees F. Line two cookie sheets with parchment paper.
In a large microwave-safe bowl (or a small saucepan on the stove), heat the butter until just melted. Whisk in the two sugars until thoroughly combined (I like to use a fork as my whisk). Let the mixture cool for a minute, then whisk in the egg and vanilla extract until smooth.
Sprinkle the baking soda and salt over top of the mixture and stir in, then add the flour and stir it in with a fork or spatula until fully combined and a smooth dough is formed.
Add the chopped chocolate, crushed graham crackers, and marshmallows and stir gently and patiently until evenly incorporated into the dough. The marshmallows may stick together; use your fork or spatula to break them up and distribute evenly. You should have about 2 marshmallows per cookie.
Drop the dough by rounded tablespoons (if you have it, a #40 tablespoon cookie scoop is perfect for this) onto cookie sheets, about 2 inches apart. The dough should make approximately 20-22 cookies worth.
To get the look in my photos, place additional chopped chocolate on top of each cookie dough ball. These will melt into puddles on top of the cookie when baked.
Bake for 10 minutes. NOTE: the cookies will look underdone, but they’ll firm up as they sit.
If desired, sprinkle additional flaky or coarse sea salt over top of the cookies.
Let cookies cool on sheet for at least 5 minutes, then cool completely on a rack. Store, tightly covered, at room temperature for up to 5 days.
Recipe adapted from my recipe for the easiest chocolate chip cookies.Note on measuring flour: for best results, please either weigh your flour or make sure you use the “spoon and level” method for measuring flour, rather than using your measuring cup to scoop flour directly from the bag. Spoon the flour out of the bag and into your measuring cup. Do NOT shake the cup or pack the flour down. When you reach the top of the cup, level it off with a knife. The spoon and level method produces a lighter cup of flour, while scooping from the bag produces a packed, heavier cup that will prevent the cookies from spreading as they should.Note on chocolate: use milk, dark, or a mix of both - whatever you prefer!Make ahead: you can freeze unbaked cookie dough balls for up to 3 months. Spread out on a plate or cookie sheet and freeze until solid, then add them to a freezer-safe bag for storage. Bake from frozen and add 1-2 minutes to the bake time. You can also freeze the baked cookies, well-wrapped in plastic wrap and in a freezer-safe bag for up to a month (I find the flavor suffers after that), and then remove wrap and microwave for 20 seconds to reheat or let thaw at room temperature.
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