S’mores Chocolate Chip Cookies
S’mores Chocolate Chip Cookies – the ultimate mashup of campfire nostalgia and gooey indulgence. Picture this: the irresistible blend of melty marshmallows, crunchy graham crackers, and chocolate chips, all cozily tucked into a single, scrumptious cookie.
Hey, cookie lovers and sweet tooth enthusiasts! I’ve got you covered if you’re still on a mission for the perfect cookies to leave for Santa. Let’s elevate your dessert game; look no further than the irresistible S’mores Chocolate Chip Cookies. These bad boys are a delightful twist on the classic campfire treat, combining the gooey goodness of marshmallows, the crunch of graham crackers, and the timeless comfort of chocolate chips – all in a delicious cookie. Get ready to indulge on a taste bud adventure with this easy-peasy recipe and a handful of handy tips.
Ingredients:
Chocolate Chip cookie dough
- 1/2 cup salted butter softened (this is important to help balance the sweetness of the cookie dough)
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- ½ teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup milk chocolate chips (Ghirardelli brand or your favorite)
Chocolate Chip S’mores Cookies:
- Base: Graham cracker square
- Middle: Marshmallow
- Top: 1 tbsp of chocolate chip cookie dough
Instructions:
1. Pre-heat oven to 350°F (175°C) and line baking sheets with silicone mat or parchment paper.
2. In a large mixing bowl, cream the butter, add brown sugar and granulated sugar until smooth.
3. Beat the egg, then stir in the vanilla extract.
4. Whisk the flour, salt, and baking soda separately. Slowly mix the dry mixture to the wet ingredients until well combined.
5. Gently fold the chocolate chips until evenly distributed throughout the dough.
6. Add six graham cracker squares on a prepared baking silicone mat. Top each cracker with marshmallow. Then spoon 1 tbsp of cookie dough on top of each marshmallow (leave enough space between each for spreading).
7. Bake for 13-16 minutes or until the edges are golden brown. The centers may appear slightly undercooked but firm up as they cool.
8. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
9. This is optional, but you can add 2-3 mini marshmallows on top, torch with a kitchen torch for that campfire smokey feel.
Prepare for a taste explosion as you bite into these heavenly cookies – the perfect blend of chocolatey, marshmallowy, and graham cracker goodness!
Tips for Cookie Success:
1. Chill the Dough: Prep the cookie dough in advance and pop it in the fridge for at least 30 minutes before baking. This will help prevent the cookies from spreading too much, resulting in a thicker and chewier texture.
2. Use Silicone mat or Parchment Paper: Save yourself the hassle of scrubbing baking sheets by lining them with silicone mat or parchment paper. It also makes for easy cookie removal.
3. Mind the Marshmallows: (if using mini marshmallows) Be cautious not to overdo it with the marshmallows. They’re delightful, but too many can lead to sticky situations. Aim for the right balance.
4. Get Creative with Add-ins: Feel free to throw in some chopped nuts, toffee bits, or a drizzle of melted chocolate for extra layer of flavor and texture.
5. Share the Love: These cookies are meant for sharing. Whip up a batch, invite friends, and indulge in the joy of S’mores Chocolate Chip Cookies together. It’s a guaranteed crowd-pleaser!
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S’mores Chocolate Chip Cookies
Equipment
Ingredients
Cookie Dough
- 1.5 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 cup salted butter softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1 egg
- 1 tsp vanilla extract
- 1 cup milk chocolate chips Ghirardelli or your favorite
S'mores Cookies (12-15 pieces)
- 15 pieces graham cracker squares
- 15 pieces Marshmallow (regular size)
- 15 tbsp chocolate chip cookie dough
Instructions
- Pre-heat oven to 350°F (175°C) and line baking sheets with silicone mat or parchment paper.
- In a large mixing bowl, cream the butter, add brown sugar and granulated sugar until smooth.
- Beat the egg, then stir in the vanilla extract.
- Whisk the flour, salt, and baking soda separately. Slowly mix the dry mixture to the wet ingredients until well combined.
- Gently fold the chocolate chips until evenly distributed throughout the dough.
- Add six graham cracker squares on a prepared baking silicone mat (at a time). Top each cracker with marshmallow.
- Then spoon 1 tbsp of cookie dough on top of each marshmallow (leave enough space between each for spreading).
- Bake for 13-16 minutes or until the edges are golden brown. The centers may appear slightly undercooked but firm up as they cool.
- Repeat the steps above until all s'mores cookies are baked.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- This is optional, but you can add 2-3 mini marshmallows on top and a torch with a kitchen torch for that campfire smokey feel.
Nutrition
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