S’mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness!
Happy (belated) New Year, my friend! Here we are… 5 days into 2017. How’s it going? Are you showing those resolutions who’s boss? Struggling a little? Feeling glad you didn’t make any to begin with?
I for one am feeling incredibly thankful this morning. After 8 days of tissues, TV, and maybe a few tears, I’ve finally kicked the flu to the curb!!! I’m one of those people who rarely gets sick, so this down time really rocked my world. The silver lining? It also gave me time to rest, reevaluate, and think deep on my resolutions for 2017. While I won’t go into detail on my personal and professional goals for this year, I will say that there’s a lot of exciting and delicious projects (including a website redesign) coming your way. I’m not only excited, but honored, to share this year with you! To grow with you, as human beings and as bakers. From the bottom of my heart, thank you for being here and making this dream job of mine possible.
MY RECENT VIDEOS
Moving onto the good stuff: S’mores Chocolate Chip Cookies!!! These EPIC cookies are loaded with gooey marshmallow, rich chocolate, and crunchy graham crackers. The best part? The cookie dough doesn’t require chilling! So you can have these on your table in less than 30 minutes. Bliss!
Tips and Tricks for Recipe Success:
- Bring your eggs and butter to room temperature! You’ll know the butter is soft enough when you can press your finger into the top and an indentation is effortlessly made. Cold butter as well as melted butter should never be used when making these cookies; it will not work.
- For this recipe you’ll need graham cracker crumbs. You can buy them from the store, or make your own by pulverizing a few sheets of graham crackers in a food processor or blender. Just make sure they’re in very fine crumbs.
- Don’t over bake! The cookies should still be slightly soft in the center; they’ll firm up as they cool.
- Be sure to allow the cookies to cool on the baking sheet for a full 10 minutes before transferring them to a cooling rack. They need the 10 minutes to firm up so they don’t fall apart as your transfer them.
- If you’d like your cookies to look like the ones you see in my photos, press a few marshmallows on top of each ball of cookie dough before baking, then press a few chocolate chips on top of the baked cookies right after they come out of the oven.
When it comes to cookies, there’s always room for s’more…
↑ Couldn’t resist 😉 Enjoy! xoxo
If you try these S’mores Chocolate Chip Cookies, let me know what you think! Leave a comment below, and don’t forget to snap a pic and tag it #bakerbynature on instagram! Seeing your creations makes my day.
S’mores Chocolate Chip Cookies
Prep
Cook
Total
Yield 2 dozen cookies (more or less depedning on how large you roll them)
S'mores Chocolate Chip Cookies are thick, chewy, and loaded with so much gooey goodness. Easy to make and no chilling required!
Ingredients
- 2 and 1/3 cups all-purpose flour
- 1/2 cup graham cracker crumbs, very finely crushed (see post for more on this)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 sticks (8 ounces) unsalted butter, at room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 teaspoons vanilla
- 2 large eggs, at room temperature
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- 2 sheets graham crackers, roughly chopped (about 1/2 cup)
Instructions
- Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars; beat on medium-speed for 2 to 3 minutes, or until light and fluffy. Add the vanilla and beat smooth. Beat in the eggs, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in the flour mixture. Be sure not to over beat here! Turn mixer off. Using a sturdy spatula or wooden spoon, fold in chocolate chips, marshmallows, and graham crackers.
- Roll 3 tablespoon sized portions of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave 2" between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 11 to 12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.
Nutrition Facts
Serving Size 1 or 2 cookies
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
I’m sorry you were so sick! I’m glad you’re feeling better. Those cookies look delicious!
I made these and they turned out in a flat mess. Sad face. I thought I did everything right but I guess not.
Hi Lori. I’m so sorry to hear your cookies didn’t turn out! A few questions: did you make sure the 1/2 cup of graham crackers were very fine crumbs (almost like a graham cracker flour?), was your butter at room temperature? Butter that’s too soft will cause cookies to spread all over the pan? I’d love to help figure out what went wrong!
Mine came out perfect! Followed your recipe to a T!
I got the same results
You should also check your baking soda because expired baking soda can cause spreading too
yum yum yummmmmm!!!!! I love s’mores and cookies so much and these are the perfect combo!
Recipe looks Delic Is it possible to use less sugar & substitute the butter with either avocado or applesauce
I am trying to bake somewhat healthier.
Since choc chips and marshmallows have sugar i thought to ask
Thanks
Confused…recipe reads that butter should be room temp and graham crackers roughly chopped but one of your messages contradicts those instructions. Don’t want to waste all the ingredients!
Read the ingredients again. It calls for both finely crushed graham cracker crumbs and two sheets of coarsely chopped graham crackers. And the butter thing isn’t contradictory either because room temperature butter, and butter that’s soft because it’s sat out for a few days are different things.
I made these today for okie exchange. I did two thonlgs differently and they turned out great.
First, I had the butter at room temperature but the first pan came out a mess, they spread too much. I refrigerated the dough for a while to firm up and they baked great.
Second, I added a couple marshmallows to the top before baking but they melted and did not look great. Instead, as soon as I took them out of the oven I added two chocolate chips, two marshmallows, and a sprinkle of graham crackers. They set in while they cooled.
As is says, let these cool to firm up before koving.
Mine also came out terrible. All the marshmallows melted and created holes. I had to hand pick all the marshmallows out of the dough. Delicious but mine looked ugly.
You might have pushed the marshmallows too deeply into the cookie. Try pushing them only halfway in 🙂
Try placing the marshmallows into the freezer overnight before placing them into the cookie dough. It keeps them from completely melting away and also helps hold their shape
I made these! They turned out good! The rexipe is perfect! The marshmallows melted thoug, you can just put some with chocolate chips after they come out from the oven then cool them off. My dad doesn’t have a sweet tooth, he said they were too sweet. Can I reduce the amount of brown shugar into a half cup only?
These are good. I feel I could have used better chocolate chips than the unsweetened morsels I conveniently had on hand. Think the milk choc morsels would have given that extra flavor. But besides that these need more than a half cup of graham crackers. It seemed like a missing component cause I didn’t even get a hint of it. But awesome recipe and thanks for sharing
Can you freeze the dough? Just wondering since the marshmallows in them!
I think it should freeze fine 🙂
How long will these cookies last since they have marshmallows? I just know if marshmallows are left out n not air tight, they go hard.
Our new *FAVORITE* cookie! These were just eye crossingly outrageous. My son made them, and they were exactly as promised: thick, chewy and delicious.
Cookie came out tasty but my marshmallows completely melted and spread everywhere
Didn’t turn out great. So disappointed as I love s’mores.
Piece if advise friends don’t use extra marshmallows 🙂
Made these and they turned out AHMAZING!! I put them in for 8 minutes instead of 11 and it was perfect.
I folded in the marshmallows and chocochips and chunks of graham cracker after making my dough and the marshmallows did awesome. I think they should look a lil melted like they would when you make s’mores. I also added in marshmallows and a couple choco chips per cookie right out of the oven to make them “picture perfect” 😉 will definitely be using this recipe for future references!!!! Thank you!!!!