S'mores Chocolate Chip Cookies Recipe
These soft and chewy s'mores cookies start with a brown sugary and cinnamon-spiced graham cracker base with plenty of chocolate chips and marshmallow bits packed into every gooey bite.
Servings: 24 cookies
Ingredients
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- 6 graham cracker sheets crushed into a fine crumb, about ¾ cup
- 1 teaspoon cornstarch
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113g) unsalted butter softened to room temperature
- ¾ cup (150g) firmly packed light brown sugar
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- ½ cup (85g) semi-sweet chocolate chips1
- ½ cup (24g) marshmallow bits2
Instructions
- Preheat the oven to 350°F (177ºC). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, combine the the flour, crushed graham crackers, cornstarch, cinnamon, baking soda, baking powder, and salt. Whisk together until everything is combined, then set aside.1 cup + 2 Tablespoons (135g) all-purpose flour, 6 graham cracker sheets, 1 teaspoon cornstarch, 1 teaspoon ground cinnamon, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon salt
- In a large bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium-high speed until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract and beat again until everything is combined.½ cup (113g) unsalted butter, ¾ cup (150g) firmly packed light brown sugar, 1 large egg, 1 teaspoon vanilla extract
- Turn the mixer speed to medium, then slowly add the flour and blend until dough just comes together. Add the chocolate chips and marshmallow bits, then blend until evenly dispersed. Cover the cookie dough and allow it to rest for 10 minutes.½ cup (85g) semi-sweet chocolate chips1, ½ cup (24g) marshmallow bits2
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls of dough onto the prepared baking sheet. Use your hands to roll them into a smooth ball. The dough will be soft but should not be sticky.
- Bake the cookies for 8-10 minutes until edges are just set. The centers will look underdone. Remove from the oven and allow to cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely. Store leftovers covered tightly at room temperature up to 5 days. Cookies freeze well, up to 3 months. Thaw at room temperature.
Video
Notes
- Chocolate chips: you can use milk chocolate chips if you prefer to stay true to traditional s'mores.
- Marshmallow bits: these are not the same as mini-marshmallows, as those will melt into the cookie dough and you won't even be able to detect them. You can buy marshmallow bits online or find them in the ice cream or candy aisle of most major grocery stores.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
Serving: 1cookie | Calories: 157kcal | Carbohydrates: 23g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 115mg | Potassium: 58mg | Fiber: 1g | Sugar: 10g | Vitamin A: 142IU | Vitamin C: 0.004mg | Calcium: 20mg | Iron: 1mg
