Description
These S’mores Chocolate Chip Cookies bring the classic campfire treat to your kitchen! With gooey marshmallows, melted chocolate, and crunchy graham cracker pieces, these cookies are soft, chewy, and absolutely irresistible. Perfect for any time of year, no campfire required.
Ingredients
Units
Scale
- 1 cup (230g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (40g) mini marshmallows
- 1 cup (100g) graham cracker pieces (about 6 full crackers, broken into small chunks)
Instructions
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugars:
- In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and fluffy, about 2-3 minutes.
- Add Eggs and Vanilla:
- Beat in the eggs, one at a time, followed by the vanilla extract.
- Combine Dry Ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Mix in the S’mores Ingredients:
- Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces until evenly distributed.
- Scoop and Bake:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers look slightly underbaked (they will set as they cool).
- Cool and Serve:
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- To prevent marshmallows from melting too much, chill the dough for 30 minutes before baking.
- For extra gooeyness, press a few chocolate chips or marshmallow pieces on top of the cookies right after they come out of the oven.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.