S’mores Chocolate Chip Cookies
Gooey marshmallow and graham cracker chocolate chip cookies
Soft, bakery-style chocolate chip cookies loaded with gooey marshmallows and crunchy graham cracker pieces for the ultimate s’mores experience.
Equipment
Ingredients
Cookie Dough
butter (melted)
200 g
brown sugar
130 g
white sugar
100 g
eggs
2 pcs
vanilla extract
5 ml
all-purpose flour
312 g
baking powder
5 g
baking soda
5 g
salt
3 g
semi-sweet chocolate chips
300 g
Toppings
marshmallows
24 pcs
graham crackers
12 pcs
Instructions
Melt the butter
Melt 200g butter in the microwave or on the stovetop until fully liquid.
Mix wet ingredients
In a large bowl, combine the melted butter with brown sugar, white sugar, eggs, and vanilla. Whisk until smooth and creamy.
Add dry ingredients
Add flour, baking powder, baking soda, and salt to the wet mixture. Stir until just combined into a thick dough.
Fold in chocolate chips
Gently fold the semi-sweet chocolate chips into the dough until evenly distributed.
Chill the dough
Cover the bowl and refrigerate the dough for at least 2 hours or overnight to develop flavor and prevent spreading.
Preheat the oven
Preheat oven to 180°C and line baking sheets with parchment paper.
Portion and top cookies
Scoop dough into 2-tablespoon balls. Break graham crackers into small pieces and press a marshmallow on top of each cookie dough ball.
Bake the cookies
Bake at 180°C for 12–15 minutes until edges are golden and centers are still slightly soft.
Cool and serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Cookies stay soft for up to 5 days refrigerated.
Notes
• Chilling the dough is essential for thick, chewy cookies.
• Do not skip the graham crackers and marshmallows for authentic s’mores flavor.
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