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S’mores Chocolate Chip Cookies

These S’mores Chocolate Chip Cookies combine the best of both worlds: the comforting familiarity of chocolate chip cookies and the classic campfire flavors of s’mores. Each bite delivers a soft, chewy cookie base loaded with chocolate chips, topped with gooey toasted marshmallows, melted chocolate, and a sprinkle of graham cracker crumbs. It's a delightful twist that brings the essence of summer nights indoors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Ingredients Method

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

Method
 

  1. Step 1: Cream Together the Sugars and Butter
  2. In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Use a handheld mixer or a stand mixer with the paddle attachment to beat the mixture on medium speed for about 2-3 minutes until it becomes light and fluffy. This step is crucial for achieving a soft cookie texture.
  3. Step 2: Add Egg and Vanilla
  4. Add the large egg and pure vanilla extract to the creamed mixture. Mix until everything is well combined, ensuring there are no streaks of egg yolk. Scrape down the sides and bottom of the bowl to ensure even mixing.
  5. Step 3: Combine Dry Ingredients
  6. In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt. The cornstarch helps to keep the cookies soft, while baking soda provides the necessary lift.
  7. Step 4: Mix Wet and Dry Ingredients
  8. Gradually add the dry ingredients to the wet ingredients. Beat on low speed until just combined. Be careful not to overmix, as this can result in tough cookies. The dough will be slightly thick.
  9. Step 5: Add Chocolate Chips and Chill
  10. Stir in the semi-sweet chocolate chips until they are evenly distributed throughout the dough. Cover the dough tightly with plastic wrap or aluminum foil and chill in the refrigerator for at least 1 hour, or up to 2 days. Chilling allows the flavors to meld together and prevents the cookies from spreading too much during baking.
  11. Step 6: Preheat Oven and Prepare Baking Sheets
  12. When you're ready to bake, preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. This will prevent the cookies from sticking and make cleanup easier.
  13. Step 7: Shape the Cookies
  14. Remove the chilled dough from the refrigerator and let it sit at room temperature for about 10 minutes to soften slightly. Use a cookie scoop or your hands to form 1.5-tablespoon-sized balls of dough. Place the dough balls about 2 inches apart on the prepared baking sheets.
  15. Step 8: Bake the Cookies
  16. Bake the cookies for 10-11 minutes, or until the edges are barely golden brown and the centers still appear soft. The cookies will continue to bake slightly as they cool on the baking sheets.
  17. Step 9: Toast the Marshmallows
  18. Once the cookies are baked, switch the oven to high broil (or low if your oven tends to run hot). Place half a marshmallow, sticky side down, on top of each cookie. Return the cookies to the oven and broil for just 1-2 minutes, until the marshmallows are lightly toasted and golden brown. Watch them closely to prevent burning!
  19. Step 10: Melt Chocolate and Add Toppings
  20. While the cookies are cooling slightly, melt the chopped semi-sweet chocolate in a double boiler or microwave. If using the microwave, heat in 20-second intervals, stirring in between, until smooth and melted. Drizzle the melted chocolate evenly over the toasted marshmallows and sprinkle with crushed graham cracker crumbs.
  21. Step 11: Let the Cookies Set
  22. Allow the cookies to cool completely at room temperature for about an hour, or refrigerate for 30 minutes to speed up the setting process. This allows the chocolate to harden and the flavors to meld together beautifully.