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S’mores Chocolate Chip Cookies

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 1 hour (including chilling time)
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These cookies are perfect for satisfying your sweet tooth and bringing a touch of campfire nostalgia to your kitchen.

Ingredients

Units Scale
  • Dry Ingredients:
    • 1 3/4 cups (220g) all-purpose flour
    • 1 cup (120g) graham cracker crumbs (about 9 full graham crackers, finely crushed)
    • 1 teaspoon baking soda
    • 1/2 teaspoon salt
  • Wet Ingredients:
    • 3/4 cup (170g) unsalted butter, softened to room temperature
    • 3/4 cup (150g) packed light brown sugar
    • 1/4 cup (50g) granulated sugar
    • 2 large eggs, at room temperature
    • 2 teaspoons pure vanilla extract
  • Mix-ins:
    • 1 1/2 cups (270g) semi-sweet chocolate chips
    • 1 cup (50g) mini marshmallows
  • Toppings:
    • Additional graham cracker crumbs for sprinkling
    • Extra chocolate chips or chunks for topping

Instructions

  1. Prepare the Dry Mixture:
    • In a medium bowl, whisk together the all-purpose flour, graham cracker crumbs, baking soda, and salt. Set aside.
  2. Cream the Wet Ingredients:
    • In a large bowl, using an electric mixer, beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
    • Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
  3. Combine Wet and Dry Ingredients:
    • Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
  4. Fold in Mix-ins:
    • Using a spatula, fold in the semi-sweet chocolate chips and mini marshmallows until evenly distributed throughout the dough.
  5. Chill the Dough:
    • Cover the dough and refrigerate for at least 30 minutes. Chilling helps prevent the cookies from spreading too much during baking.
  6. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Shape the Cookies:
    • Scoop about 1.5 tablespoons of dough and roll into balls. Place them onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake:
    • Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
  9. Add Toppings:
    • Immediately after removing the cookies from the oven, press a few extra chocolate chips or chunks into the tops for a gooey appearance. Sprinkle with additional graham cracker crumbs if desired.
  10. Cool:
    • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
  • Freezing: You can freeze the cookie dough balls for up to 3 months. Bake from frozen, adding an extra minute to the baking time.
  • Customization: For an extra touch, consider adding a small piece of a chocolate bar or a toasted marshmallow on top of each cookie after baking.

Find it online: https://newsvks.com/smores-chocolate-chip-cookies/