S'mores Chocolate Chip Cookies
These s'mores chocolate chip cookies are loaded with graham cracker crumbs, chocolate chips, and gooey marshmallows. Plus, these cookies are no chill, so you can bake them right away!
Equipment
- Silicone Baking Mats
- Baking Sheet
- Electric Stand Mixer
Ingredients:
- 2 ½ cups all-purpose flour
- 2 teaspoons corn starch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- ¾ cup brown sugar
- ½ cup sugar
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- ¾ cup graham crackers, crushed into small pieces
- 12 large marshmallows, cut in half
Instructions:
- Preheat the oven to 350 degrees and line two baking sheets with silicone baking mats. Set aside.
- In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
- In the bowl of an electric stand mixer using the paddle attachment, cream together the butter, brown sugar, and sugar on medium-high speed until fully combined and creamy (about 3-4 minutes). Add the egg, egg yolk, and vanilla extract and mix on medium speed for 1 minute (scrape down the sides of the bowl if needed).
- Add the dry ingredients and mix on low speed just until combined (be careful not to overmix). Then mix in the chocolate chips and graham cracker pieces just until combined.
- Use a medium cookie scoop (I used my #24, which is 2.7 tablespoons) to scoop out the cookie dough. Use your thumb to press into the dough and place half of a large marshmallow into it. Take the cookie dough ball out and gently use your hands to form around the marshmallow (keep the marshmallow on top).
- Place the cookie dough balls onto the prepared baking pans. Bake for 10-14 minutes, or just until the edges of the cookies start to turn golden-brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them over to a wire rack to finish cooling.
- The cookies should look slightly underdone on top. They will continue to set up once out of the oven and will become extremely soft and chewy.
- Keep any leftover cookies in an airtight container on the counter for up to 7 days.
Notes:
Baking Sheet: I recommend this specific baking sheet because it perfectly fits 12 cookies on the pan. I use them for all of my cookie recipes! Then I line them with silicone baking mats. You can also line each pan with parchment paper.
Room Temperature Ingredients: We want the butter, egg, and egg yolk to be at room temperature before baking. I recommend taking these ingredients out of the refrigerator 1 hour before you want to start.
Measuring Flour: To help ensure you don’t add extra flour, follow these three simple steps: 1) Fluff up the flour using a fork. 2) Spoon the flour into your measuring cup. 3) Scrape a knife across the top of the measuring cup to level out the flour.
Cookie Scoop: I used a medium-sized cookie scoop, specifically the #24 scoop.
Perfectly Shaped Cookies: The trick to getting more circular cookies is to use a round cookie cutter to essentially “rotate or spin” around each cookie immediately when they come out of the oven. Since they’re really hot, the cookies will easily mold to that circular shape as you move around them.
Nutrition
Serving: 1cookieCalories: 232kcalCarbohydrates: 32gProtein: 2gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 24mgSodium: 97mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 194IUCalcium: 20mgIron: 2mg
Tried this recipe?Let us know how it was!