These S’mores chocolate chip cookies are the perfect cookie for summer. Soft, gooey and insanely delicious. They are everything you love about campfire s’mores minus the smoky campfire.
Many of you have been following me for awhile now and some of you haven’t. Even those that have been with me for years probably forget that I have so many archived recipes that really need to be brought back into the limelight again (and definitely need updated photos).
After making these S’mores Chocolate Chip Cookies again a few weeks ago, I realized in about five seconds that these are most definitely worthy of having the chance to shine again. It’s been six years since I posted this recipe, so my apologies to anyone who has missed out on these beauties.
I’m not lying when I say these cookies are absolutely irresistible. I bet you can’t eat just one.
The dough is freaking delicious and sometimes it’s a struggle to not eat all the dough. But then I remember how amazing these cookies are eaten warm . . .gooey, melty and just ridiculously good!Loaded with graham cracker crumbs, big chocolate chips and little marshmallow bits, what’s not to love?
TIPS FOR MAKING S’MORES CHOCOLATE CHIP COOKIES:
- It’s important that you use Marshmallow Bits in these cookies. They are usually found by the hot chocolate mixes or regular marshmallows, just depends on the store. Don’t try using regular marshmallows in this recipe, they will become gooey, spread too much and make these cookies a bit of a mess.
- I love milk chocolate chips best in these cookies but you can use semi sweet if you prefer. I always use Guittad or Hershey’s Mini Kisses because they’re both bigger than regular chocolate chips and make these cookies even better.
- These cookies don’t flatten out a ton, so if you prefer a flatter cookie, then slightly press down each cookie with your palm before baking.
- Don’t over bake these cookies. You want them to look slightly underbaked when you take them out of the oven.
- 1/2 cup (1 stick) butter, softened
- 1/4 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 2 teaspoons vanilla
- 1 1/3 cups flour
- 3/4 cup graham cracker crumbs (6 full graham cracker sheets)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 cups chocolate chips (I used Guitttard)
- 1 cup Jet Puffed Mallow Bits
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray.
Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together.
Add the chocolate chips and marshmallows and stir to combine.
Using a cookie scoop, place dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.
These cookies don't flatten a ton so if you like a little bit flatter cookie, then slightly flatten each dough ball with the palm of your hand. Sometimes I flatten them and sometimes I don't, just depends on what kind of cookie mood I'm in. Or you can also reduce the flour by about two tablespoons to help the cookie dough spread out more as it bakes.
The marshmallow bits are available at most grocery stores. They are usually either by the hot chocolate mixes or by the regular marshmallows.
I love lots of chocolate chips in my cookies, but some people don't (like my husband). Feel free to cut back the amount in this recipe.
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK
Originally posted September 2012