Go Back

Chocolate Chip S’more Cookies

A delightful fusion of classic s’more flavors in a chewy cookie form, perfect for indulging on cozy days.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1 cup unsalted butter, softened Use high-quality butter for best flavor.
  • 1 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the S’more Components
  • 1 cup chocolate chips (semi-sweet or milk chocolate) For a sweeter finish.
  • 1 cup mini marshmallows
  • 1 cup crushed graham crackers (about 8-10 full sheets)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy clean-up.
  2. In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Beat in the eggs, one at a time, followed by the vanilla extract, until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture into the wet ingredients until just combined.
  5. Gently fold in the chocolate chips, mini marshmallows, and crushed graham crackers until evenly distributed.
  6. Using a tablespoon or cookie scoop, drop mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes or until the edges are golden but the centers are still soft.
  2. Remove from the oven, and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

For a unique twist, try using dark or white chocolate. Store cookies in an airtight container for up to a week. Raw dough can be frozen in balls for fresh cookies anytime. Substitute almond flour for gluten-free and coconut sugar for less sweetness.