Description

S’more chocolate chip cookies are the perfect blend of gooey marshmallows, melted chocolate, and crunchy graham cracker, all tucked inside a soft and chewy cookie. These cookies recreate the nostalgic flavor of s’mores in a convenient and irresistible treat.

Ingredients

3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature

3/4 cup (150g) packed light or dark brown sugar

1/4 cup (50g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure vanilla extract

2 cups (250g) all-purpose flour (spooned & leveled)

2 teaspoons cornstarch

1 teaspoon baking soda

1/2 teaspoon salt

1 and 1/4 cup (225g) semi-sweet chocolate chips

12 regular marshmallows, cut in half

one 4 ounce (113g) semi-sweet chocolate bar, finely chopped

1/3 cup (35g) crushed graham cracker crumbs

Cook Mode Prevent your screen from going dark

Instructions

In a large bowl, beat together the butter, brown sugar, and granulated sugar on medium speed until creamy, about 2 minutes. Add the egg and vanilla extract, then beat until combined.
In a separate bowl, combine the flour, cornstarch, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients and mix on low speed until just combined. The dough will be slightly thick.
Beat in the chocolate chips on low speed. Cover the dough with plastic wrap or aluminum foil and chill in the refrigerator for at least 1 hour (or up to 2 days).
Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
After the dough has chilled, let it sit at room temperature for 10 minutes. Roll the dough into balls, about 1.5 tablespoons each.
Bake the cookies for 10-11 minutes, until the edges are lightly golden brown. The cookies will appear soft in the center.
Turn the oven to high broil. Place half a marshmallow, sticky side down, on top of each cookie. Broil for 1-2 minutes, watching closely, until the marshmallows are lightly toasted.
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Gently press the marshmallow down with the back of a spoon if needed.
To melt the chocolate, use a double boiler or microwave. If using the microwave, melt the chopped chocolate in 20-second intervals, stirring after each interval until smooth. Spoon the melted chocolate over the marshmallow and sprinkle with graham cracker crumbs.
Allow the chocolate to set at room temperature for about 60 minutes, or refrigerate for 30 minutes.

Notes

Chilling the dough helps prevent the cookies from spreading too much while baking, resulting in a thicker, chewier texture.
For extra flavor, you can add chopped nuts, such as walnuts or pecans, to the dough.
These cookies can be made gluten-free by using a 1:1 gluten-free flour blend and certified gluten-free graham crackers and marshmallows.
To skip the broiling step, you can place the marshmallows on top of the cookies after baking and let them soften.
If you want more chocolate, add extra chocolate chips, chunks, or drizzle melted chocolate on top for an extra indulgent treat.

Prep Time: 1 hour, 25 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 190
Sugar: 17g
Sodium: 75mg
Fat: 10g
Saturated Fat: 6g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg