Get the Recipe: S'mores Chocolate Chip Cookies
Delicious chocolate chip cookies, stuffed with marshmallow, chocolate and a graham cracker. Perfect for Summer picnics and BBQs!
Ingredients
- 2 1/3 cups + 1 Tbsp (300 g) all-purpose flour, spooned and levelled *see Note 1 below
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (170 g) salted butter, at room temperature
- 1/2 cup (115 g) white granulated sugar
- 1/2 cup (130 g) brown sugar, packed
- 1 large egg
- 1 Tablespoon vanilla extract
- 2 cups (400 g) semi-sweet chocolate chips
- 12 squares graham crackers, *see Note 2 below
- 1/4 cup (65 g) melted butter, for brushing crackers
- 3 1/2 oz (g) chocolate bar, dark, semi-sweet or milk chocolate *see Note 3 below
- 12 (125 g) regular-sized marshmallows, or 6 jumbo marshmallows, halved
- flaky salt, for finishing, optional
- 3 1/2 oz (100 g) Hershey's milk chocolate bar, broken into squares, for topping after baking
Instructions
- Preheat the oven to 375° F (non-convection/not fan-assisted).
- In a medium bowl, whisk together the 2 1/3 cups + 1 Tbsp all-purpose flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Set aside.
- In the bowl of a stand mixer or with an electric hand mixer, cream together the 3/4 cup salted butter, 1/2 cup white granulated sugar and 1/2 cup brown sugar at medium speed until light and fluffy, about 2 minutes.
- Scrape the sides of the bowl and mix in the 1 large egg and 1 Tablespoon vanilla extract.
- With the mixer on low, add in the flour mixture, mixing just until combined. Add the 2 cups semi-sweet chocolate chips to the batter and mix on low speed to distribute them evenly in the batter. Set aside.
- Place 12 squares graham crackers onto a large baking sheet. Using a pastry brush, brush both sides of the graham cracker squares with the 1/4 cup melted butter. Place a square of chocolate in the centre of the butter-brushed graham crackers. Cut a regular-sized marshmallow in half and place side-by-side over the top of the chocolate piece (see the step-by-step photos if this isn't clear).
- Scoop about 3 Tablespoons of the chocolate chip cookie dough out and form into a ball. Flatten the ball between your palms and place it on top of the graham cracker/chocolate marshmallow stacks, pressing the sides of the dough down onto the graham cracker (try to cover as much of the graham cracker as possible). Repeat with the remaining cookies. If desired, sprinkle some coarse salt on the cookies before baking.
- Bake the cookies in the preheated oven for 9-11 minutes or until the cookies have turned golden brown.
- Allow the cookies to cool for 5 minutes and then insert a Hershey's chocolate square in the centre of each cookie. Allow the cookies to cool completely on the cooling rack.
For best results, use the weight measurements provided and a kitchen scale. This will produce the most consistent results. If you don't have a kitchen scale, be sure to measure the flour using the spoon and level method.
These cookies don't spread a lot, but I prefer to bake them off 6 at a time, giving them extra room as they bake. You can assemble all 12 of them at one time, then set 6 aside, while you bake the first 6, then bake the last 6 after transferring the first ones to a cooling rack.
The Hershey's chocolate on top will soften somewhat from the heat of the cookie. To keep them neat, you may want to transfer the tray of cookies to the fridge to firm up the chocolate before transferring them to storage containers or bags.
Notes
Note 1: Using the correct amount of flour is critical for cookies. Too much flour and the cookies won't spread at all. Too little flour and they'll spread too much (and be greasy). This is why I highly recommend using a kitchen scale and simply weighing out the flour. This removes all the guesswork and differences in how cups are filled. If you don't have a kitchen scale, be sure to first stir the flour, then spoon it into the dry measuring cup, overfilling it and then using the back of a knife to scrape off the excess even with the top of the cup.
Note 2: If your graham crackers are the oblong, perforated type, break in half across the middle to make 2 squares.
Note 3: You can use any type of chocolate bar square for the inside of the cookies. I prefer dark chocolate for the inside, but you can use semi-sweet or milk chocolate (more Hershey's milk chocolate, for example).
Tips!
If you have some chocolate chip cookie dough left, you can use it to make more s'mores cookies or simply bake the dough off as regular chocolate chip cookies.
There are no hard and fast rules about how much chocolate and marshmallow you put in these cookies. Follow your heart :) Just keep in mind that you'll need to cover the stuffing with cookie dough, without it becoming too high and weird-shaped. If adding more marshmallow, consider cutting it in half and spreading it around, rather than just plunking it in the middle.
Be sure to read the notes above this Recipe Card for more tips on making this recipe, along with substitution suggestions, storing advice and step-by-step photos that you might find helpful.
Serving: 1cookie, Calories: 675kcal, Carbohydrates: 84g, Protein: 9g, Fat: 34g, Saturated Fat: 20g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 58mg, Sodium: 338mg, Potassium: 330mg, Fiber: 5g, Sugar: 39g, Vitamin A: 513IU, Calcium: 49mg, Iron: 6mg
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