Description
These S'more Chocolate Chip Cookies combine the classic campfire flavors of graham crackers, marshmallows, and chocolate chips in a soft, chewy cookie. Baked to perfection and finished with toasted marshmallows and melted chocolate, these cookies offer a delightful twist on a traditional chocolate chip cookie, bringing a nostalgic treat perfect for any occasion.
Ingredients
Cookie Dough
- 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
Toppings
- 12 regular marshmallows, cut in half
- One 4 ounce (113g) semi-sweet chocolate bar, finely chopped
- 1/3 cup (35g) crushed graham cracker crumbs
Instructions
- Prepare the dough: In a large bowl, use a handheld or stand mixer with paddle attachment to beat butter, brown sugar, and granulated sugar on medium speed until creamy, about 2 minutes. Add in the egg and vanilla extract, mixing well, scraping down sides as needed.
- Mix dry ingredients: In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. Gradually add these dry ingredients to the wet ingredients, beating on low until just combined. Then mix in chocolate chips on low speed. Cover dough tightly and refrigerate for at least 1 hour and up to 2 days to chill thoroughly.
- Preheat oven and prep pans: Remove dough from fridge and let rest at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- Shape cookies: The chilled dough will be slightly crumbly but workable. Roll approximately 1.5 tablespoons of dough into balls using your hands or a medium-sized cookie scoop, and place them on the prepared baking sheets.
- Bake cookies: Bake for 10 to 11 minutes, or until edges are barely golden. The centers will look very soft when removed from the oven.
- Broil marshmallows: Increase the oven temperature to the highest broil setting (low broil if your oven gets very hot). Place one marshmallow half with the sticky side down on each cookie. Broil for 1 to 2 minutes, watching carefully until marshmallows are lightly toasted.
- Press marshmallows: Remove from oven and cool cookies on the baking sheet for 5 minutes. If marshmallows hold a tall shape, gently press them down with the back of a spoon to flatten.
- Melt chocolate: Melt finely chopped chocolate in a double boiler or microwave—if using microwave, heat in 20-second intervals, stirring until smooth.
- Finish cookies: Spoon melted chocolate evenly over each marshmallow on the cookies, then sprinkle with crushed graham cracker crumbs.
- Set chocolate: Allow the chocolate to set at room temperature for about 60 minutes or refrigerate for 30 minutes until firm.
- Storage: Store cookies covered at room temperature for up to 3 days, or refrigerate for up to 1 week.
Notes
- Chilling the dough is mandatory to ensure the cookies hold their shape and develop better flavor and texture.
- Keep a close eye while broiling marshmallows—they toast very quickly and can burn if left too long.
- You can use either light or dark brown sugar based on your preferred depth of flavor.
- Pressing the marshmallow after broiling helps spread the marshmallow evenly on the cookie.
- Use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- For quicker chocolate melting, a microwave is convenient, but use caution to avoid overheating.
