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This chocolate chip s'mores cookie recipe transforms two beloved treats into one irresistible dessert. The gooey marshmallows melt perfectly underneath a layer of buttery chocolate chip cookie dough, creating that campfire s'mores experience in every bite without ever leaving your kitchen.
I created these cookies for my niece's birthday party when rain ruined our backyard s'mores plans. Now they've become our most requested dessert for family gatherings and the kids insist on making them whenever cousins visit.
Ingredients
- Unsalted butter: softened for the perfect creamy base that creates those crispy golden edges
- Light brown sugar: packed to provide moisture and a hint of molasses flavor
- Granulated sugar: essential for the classic cookie texture and sweetness balance
- Pure vanilla extract: use quality vanilla for the best flavor profile
- Room temperature egg: helps bind ingredients and creates the right structure
- All purpose flour: spooned and leveled for the perfect cookie foundation
- Baking powder and baking soda: the combination creates the ideal rise and texture
- Table salt: enhances all flavors and balances the sweetness
- Semi sweet chocolate chips: provide rich chocolate flavor without being overly sweet
- Graham crackers: the essential s'mores base that adds texture and honey notes
- Milk chocolate candy bars: melt better than chips for that authentic s'mores experience
- Regular marshmallows: the star that creates the gooey magic in every cookie
Step-by-Step Instructions
- Prepare the Baking Sheets:
- Preheat your oven to exactly 350℉ to ensure proper melting of the marshmallows. Line two light colored baking sheets with parchment paper which prevents sticking and makes cleanup simple. Dark pans absorb more heat and can cause burning on the bottom of cookies.
- Create the Cookie Base:
- In your stand mixer bowl, cream the softened butter with both sugars until the mixture becomes noticeably lighter in color and fluffy in texture, about 3 minutes on medium speed. This incorporates air for a tender cookie. Add the vanilla and egg, beating thoroughly and scraping down the sides of the bowl to ensure everything is fully incorporated.
- Mix the Dry Ingredients:
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl until evenly combined. This prevents any pockets of leavening agents in the final dough. Add this mixture to your wet ingredients and mix on low speed just until no dry streaks remain. Overmixing will develop gluten and create tough cookies.
- Assemble and Bake:
- Arrange your graham crackers flat on the prepared baking sheets, then top each with a piece of milk chocolate and a marshmallow. Portion about 3 tablespoons of dough per cookie, gently flatten into a disc shape, and place directly on top of the marshmallow assembly. Press a few extra chocolate chips on top for both appearance and extra chocolate pockets. Bake for exactly 10 to 13 minutes until the edges turn light golden while centers remain soft.
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My daughter always insists on adding extra chocolate chips on top right when they come out of the oven. The residual heat melts them slightly creating beautiful chocolate puddles that make these cookies even more irresistible. It has become our special baking ritual whenever we make these together.
Make Ahead Options
These cookies actually develop even better flavor after sitting for a few hours. The graham cracker base softens slightly and melds with the cookie creating the perfect texture contrast. You can make the cookie dough up to 48 hours ahead and store in the refrigerator. Let it come back to room temperature before assembling and baking for best results. Once baked, store leftovers in an airtight container at room temperature for up to 3 days.
Troubleshooting Tips
The marshmallows can be tricky when baking these cookies. If you find they spread too much, try freezing the marshmallows for 15 minutes before placing them on the graham crackers. This gives them more time to heat gradually rather than immediately melting. Also ensure your cookie dough discs completely cover the marshmallow for best results. If your cookies spread too much, your butter may have been too warm or your baking sheets too hot from previous batches.
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Perfect Pairings
These indulgent cookies pair wonderfully with a cold glass of milk for the classic experience. For an elevated dessert, serve warm with a scoop of vanilla ice cream on top to create an ice cream sandwich effect as the ice cream melts into the warm cookie. During fall and winter months, serve with hot chocolate topped with mini marshmallows for a double s'mores experience that will delight everyone at your table.
Frequently Asked Questions
- → What makes these cookies unique?
These cookies combine the goodness of a classic chocolate chip cookie with marshmallows and graham crackers for a unique texture and flavor.
- → Can I use other types of chocolate?
Yes, feel free to use dark chocolate, milk chocolate, or even white chocolate based on your preference.
- → How do I ensure a chewy texture?
Creaming the butter and sugars well and not overbaking are key to achieving that perfect chewy texture.
- → Can these cookies be stored?
Absolutely! Store them in an airtight container at room temperature for up to 3-4 days or freeze for longer storage.
- → Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 2 days or freeze it for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the baking time.