The Best S'mores Chocolate Chip Cookies

5 from 5 votes

These are the best s'mores chocolate chip cookies because they are loaded with graham cracker crumbs, chocolate chips, and has a gooey marshmallow center! Not only are they no chill and can be baked right away, but they're ready to eat in just 45 minutes.

Prep Time25

Cook Time12

Total Time45

Course: Dessert

Cuisine: American

Servings: Large Cookies

Calories: 260kcal

Author: Karissa Parrish

Equipment

Parchment paper
Baking Sheets
Mixing Bowls
Cookie Scoop

Ingredients

2 ⅓ cups all-purpose flour
2 teaspoons corn starch
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter, melted & cooled for at least 10 minutes
¾ cup brown sugar
½ cup sugar
1 large egg
1 egg yolk
1 teaspoon vanilla extract
1 ¼ cups semi-sweet chocolate chips
4 graham crackers, crushed into smaller pieces
10 large marshmallows, cut in half

US Customary - Metric

Instructions

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.
In a microwaveable-safe bowl, melt the butter and let it cool on the counter for at least 10 minutes (do not skip this step!).
In a medium-sized bowl, whisk together the flour, corn starch, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted and cooled butter, brown sugar, sugar, egg, egg yolk, and vanilla extract until fully combined.
Add the flour mixture and use a rubber spatula to gently fold into the wet ingredients until combined. Then fold in the chocolate chips and crushed graham cracker pieces.
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, only placing 8 dough balls on each pan. 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.
Keep any leftover cookies in an airtight container on the counter for up to 7 days.

Notes

Baking Sheet: Only bake 8 cookies per baking sheet and be sure that the pan is lined with parchment paper.
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