Ingredients
Cookie Dough
- 1 stick unsalted butter (softened)
- 1/2 cup light brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1 egg (at room temperature)
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1 cup semi sweet chocolate chips (plus more for topping)
S’Mores Toppings
- 6 graham crackers (broken in half)
- 3 milk chocolate candy bars (broken into pieces)
- 12 marshmallows (regular size)
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350℉ (175℃) and line two light-colored baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes. Add the vanilla extract and egg, beating well while scraping down the bowl sides as needed for even mixing.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients in the stand mixer and mix just until combined to avoid overmixing. Fold in the 1 cup of semi-sweet chocolate chips evenly throughout the dough.
- Assemble Cookies with S’Mores Toppings: Arrange 6 graham cracker halves, broken into pieces, on each lined baking sheet along with pieces of milk chocolate candy bars and marshmallows. Use a large cookie dough scoop to portion approximately 3 tablespoons of dough for each cookie. Slightly flatten each dough ball into a disc shape and gently place it on top of the marshmallows to help them adhere. Sprinkle with additional chocolate chips on top for extra chocolatey goodness.
- Bake: Bake in the preheated oven for 10-13 minutes or until the edges of the cookies turn a light golden brown and the marshmallows have fully melted and started to toast.
- Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely or serve warm for a gooey treat.
Notes
- Use light-colored baking sheets to prevent cookies from burning on the bottom.
- Room temperature egg helps to incorporate better into the dough.
- Slightly flattening the dough on top of the marshmallows helps the cookies bake evenly and meld with the toppings.
- For more toasted marshmallows, you can broil the cookies for the last 1-2 minutes but watch carefully to avoid burning.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
