Description
Irresistible s’mores chocolate chip cookies blend campfire nostalgia with classic cookie comfort. Graham cracker crumbs, melted chocolate, and toasted marshmallow create a delightful summer dessert you’ll crave again and again.
Ingredients
Scale
- 1 cup (230g) unsalted butter, softened
- 2 ¼ cups (280g) all-purpose flour
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) brown sugar, packed
- 2 large eggs, room temperature
- 1 cup (180g) semi-sweet chocolate chips
- 1 cup (40g) mini marshmallows
- 1 cup (100g) graham cracker pieces (about 6 full crackers, broken into small chunks)
- 2 tsps vanilla extract
- 1 tsp baking soda
- ½ tsp salt
Instructions
- Preheat Preparation: Position oven rack at center and warm to 350F (175C), then line baking sheets with parchment paper or silicone mats.
- Butter Fusion: Cream butter with granulated and brown sugars until fluffy and pale, creating a smooth foundational mixture that incorporates air and ensures tender cookies.
- Liquid Integration: Whisk eggs and vanilla into butter mixture, blending thoroughly to establish a uniform and glossy base.
- Dry Ingredient Combination: Sift flour, baking soda, and salt together, ensuring even distribution of leavening agents and preventing potential clumping.
- Dough Formation: Gently fold dry ingredients into wet mixture, stirring minimally to maintain delicate cookie structure, then carefully incorporate chocolate chips, marshmallows, and graham cracker fragments throughout the dough.
- Cookie Shaping: Drop rounded tablespoon-sized dough portions onto prepared sheets, spacing them approximately 2 inches apart to allow proper spreading during baking.
- Baking Process: Slide sheets into preheated oven and bake for 9-11 minutes, monitoring for golden-brown edges and slightly soft centers that will continue setting during cooling.
- Cooling and Settling: Rest cookies on baking sheets for 5 minutes to stabilize structure, then transfer to wire rack for complete cooling and optimal textural development.
Notes
- Prevent Overmixing: Gently fold ingredients to maintain a soft, tender cookie texture and avoid developing tough gluten strands.
- Manage Marshmallow Spread: Freeze mini marshmallows briefly before adding to dough to prevent excessive melting and spreading during baking.
- Control Baking Time: Watch cookies closely during the 9-11 minute window; slightly underbaked centers ensure chewy, moist cookies after cooling.
- Customize Dietary Needs: Substitute gluten-free flour blend for all-purpose flour and use dairy-free chocolate chips to accommodate allergies or dietary restrictions.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg