Cookies = GOOD, S’mores = GOOD, S’mores Cookies = OUT OF THIS WORLD GOOD. I really don’t think these cookies need any other introduction, they are incredible! Found this recipe on the same day I found the recipe for my peanut butter cake and am so happy I actually ended up making them. They are perfect for the season – and even better that you don’t have to go outside, light a fire and get your hair all smelling like smoke to enjoy a s’more! These were super quick to make (put your butter out the night before!) and can easily be doubled or tripled, since there will be plenty of kiddie costume parties and school bake sales in your near future! Or if you are like me and have no kids to feed, these are also a good addition to Saturday movie night on the couch! They are gooey, chewy and chocolately and I am utterly obsessed. The perfect cross between a s’more and the best chocolate chip cookie you ever had! Try these out and let me know if you agree!
SERVINGS – 24 large cookies
- ¾ cup (170 grams) unsalted butter, softened
- 1 cup (220 grams) firmly packed dark brown sugar
- ⅓ cup (67 grams) granulated sugar
- 2 large eggs (100 grams)
- 2 teaspoons (8 grams) vanilla extract
- 2 cups (250 grams) all-purpose flour
- 1 cup (130 grams) graham cracker crumbs
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (3 grams) kosher salt
- 1½ (12-ounce) packages (408 grams) chocolate chunks (about 2⅓ cups)
- 1 cup (51 grams) miniature marshmallows bits* (I ordered mine off Amazon as I couldn’t find these tiny freeze dried versions anywhere else)
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. (I use these silicon mats – LOVE THEM)
- In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 2 minutes, stopping to scrape sides of bowl. Add eggs and vanilla, beating until combined. (I used a hand mixer and it worked just fine!)
- In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined.
- Beat in chocolate and marshmallow bits just until combined. (I folded mine in with a rubber spatula)
- Working in 2 batches, drop dough by 2 tablespoonfuls 2 inches apart onto prepared pans.
- Bake until desired degree of doneness, 10 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. (I tasted one while still warm and it had a very sweet flavor, but the extreme sweetness mellowed out into the perfect balance after cooling a bit longer)