S'mores Chocolate Chip Cookie Recipe
These soft and chewy s’mores cookies are loaded with gooey marshmallows, chocolate chips, and Teddy Grahams. They’re inspired by the classic summer dessert, these cookies can be enjoyed with or without a fire all year long.
Servings: 24 cookies
Calories: 314kcal
Ingredients
Cookie Dough
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs
S'mores Mix-Ins
- 2 cups chocolate chips (divided)
- 1 cups mini marshmallows (divided)
- 1½ cups Teddy Grahams (divided)
- 1 cup mini dehydrated marshmallows (divided)
Instructions
- Preheat oven to 325 degrees F.
- In a medium bowl, combine the flour, baking soda, and salt and set aside. Whisk until ingredients are well combined. In the bowl of a stand mixer with the paddle attachment, add the butter, sugar, brown sugar, and vanilla and cream together until light and fluffy—about 3-4 minutes.
- Add eggs one at a time, mixing them in after each addition. You may need to stop and scrape the bottom and sides of the bowl to make sure you combine everything.
- Add the flour mixture to the butter mixture and mix on low until just combined. Make sure to scrape the bottoms and sides of the bowl so there are no streaks of butter.
- Reserve about 1/4 cup each of the chocolate chips, teddy grahams, and both kinds of mini marshmallows and set aside, then combine the rest in a large bowl. Fold into the cookie dough, stirring to combine.
- Using a small ice cream scoop, or a spoon, scoop and roll dough into 1¼" balls. Line them up 2" apart on a baking sheet lined with parchment paper, then use the palm of your hand to press the balls down gently so the dough ball is about 1" thick.
- Bake for 10-12 minutes, or until the edges begin to turn lightly golden brown. Once baked, remove from the oven and add the reserved marshmallows, teddy grahams and chocolate chips.
- Let the cookies cool on the baking sheets for a couple minutes before moving them to a wire rack to cool completely. Enjoy!
Video
Notes
Storing instructions: Store in an airtight container for up to 3 days at room temperature, or up to 5 days in the refrigerator.
Make-ahead tips: Cookie dough can be made up to 3 days ahead of time and stored in the fridge before baking. Or, scoop the dough and freeze flat on a sheet tray. Transfer to freezer bags and store frozen for up to 3 months.
To bake frozen cookie dough, transfer to a parchment paper-lined baking sheet and preheat your oven for at least 30 minutes. Bake as directed, adding an extra minute or two to the total time.
Nutrition
Calories: 314kcal | Carbohydrates: 48g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 215mg | Potassium: 48mg | Fiber: 1g | Sugar: 31g | Vitamin A: 292IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 1mg