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5 from 3 votes

S'mores Chocolate Chip Cookies

A classic chocolate chip cookie covered in crunchy bites of graham cracker, milk chocolate chips, and toasted marshmallows. 
Prep Time10 minutes
Cook Time11 minutes
Dough Chilling1 hour
Total Time21 minutes
Course: Dessert
Cuisine: American
Servings: 36
Calories: 155kcal

Ingredients

Classic Chocolate Chip Cookies

  • ¾ cup unsalted butter, slightly melted slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
  • ¾ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoon vanilla extract at room temperature
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 ¼ (290g) cups all-purpose flour
  • ½ cups semi sweet chocolate chips

For the S'mores

  • 8-9 graham crackers broken into smaller rectangles
  • ½ cup milk chocolate chips
  • 1 cup mini marshmallows

Instructions

Classic Chocolate Chip Cookies

  • In a large mixing bowl (or in the bowl of your stand mixer), cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
  • Add the two eggs and vanilla. Stir to combine, scraping the edges of the bowl as needed.
  • In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix (on low speed) until just combined. I like to add the dry ingredients in 2 parts. Mix in the chocolate chips. 
  • Chill the finished dough in the refrigerator for at least 2 hours. I also sometimes scoop and freeze the dough for 1 hour if I am in a hurry to have cookies.
  • Preheat the oven to 375°. Line two half sheet pans with parchment paper. Scoop the dough (or place frozen scoops) onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
    Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. 

To Make the S'mores Topping

  • Once the cookies have cooled arrange cookies on a half sheet pan. 
  • Layer the broken graham cracker pieces, milk chocolate chips, and marshmallows on top of each cookie. I like to work in that order...graham crackers, chocolate chips, and finally the marshmallows.
  • Turn your oven to broil.
  • Place the tray of cookies into the oven and broil until the marshmallows are golden brown and the chocolate chips are slightly melted. 
  • Allow to cool before serving. The cookies can be stored in an airtight container for 2-3 days.

Video

Notes

These are also really fun to make in a mini muffin pan. If you decide to do this, bake the cookies first, and then top with the graham cracker, a square of Hershey's Chocolate, and ½ of a regular sized marshmallow. Then broil until the marshmallow is golden brown.

Nutrition

Calories: 155kcal | Carbohydrates: 17g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 21mg | Sodium: 145mg | Potassium: 67mg | Sugar: 14g | Vitamin A: 150IU | Calcium: 18mg | Iron: 0.8mg