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S'mores Chocolate Chip Cookies

These icky s’mores chocolate chip cookies area unit good for summer! They’re everything you're keen on a few s’more, minus the campfire!

S'mores Chocolate Chip Cookies

This summer has been pretty busy for our very little family. We’ve been traveling and defrayment variant time taking very little visits around Utah… none of including a balefire or fire. Kids. I’m super nervous regarding having wee ones around big flames. are you able to blame me? That aforesaid, I’ve extremely been desire one thing with toasty mallows, melty chocolate and firm graham kooky. This instruction is completely kid-friendly and might simply be created while not an enormous open flame! ☺️

I used a customary chocolate chip cookie base, however closed in some finely ground cracker crumbs to present these cookies a touch additional flavor. Such an honest idea! Then I quartered some mini marshmallows in order that there was simply enough within the dough to induce that caramelization once the cookies baked, however not enough to form the cookies flat and funky. at the side of the mallows I further some coarsely cut chocolate in order that it'd get extremely melty within. Yumm!!

About 0.5 approach through baking, I removed the cookies and ironed some marshmallows, cracker chunks and chocolate chunks on high, then came the cookies to the kitchen appliance. This allowed the marshmallows to sing his own praises and switch golden brown while not melting them and it allowed the chocolate to induce soft. Once the cookies cooled off for a number of minutes, they were devoured! These s’mores chocolate chip cookies were a large hit with our family. I hope they’ll be successful with yours too. fancy & happy baking!

S'mores Chocolate Chip Cookies


  • 3 c. all-purpose flour
  • ⅔ c. fine graham cracker crumbs
  • 1½ tsp. baking powder
  • 1¼ tsp. baking soda
  • 1½ tsp. kosher sea salt
  • 1¼ c. (2½ sticks) unsalted butter, room temperature
  • 1⅓ c. brown sugar (284g)
  • 1 c. granulated sugar (198g)
  • 2¼ tsp. vanilla extract
  • 2 eggs
  • 1⅓ c. mini marshmallows, divided
  • 1½ c. semi-sweet chocolate chips
  • 4 oz. semi-sweet chocolate, chopped into coarse chunks, divided
  • Sea salt, to sprinkle over balls of dough before baking
  • ½ c. coarse graham cracker chunks


  1. In a large bowl, whisk together flour, graham cracker crumbs, baking powder, baking soda, and the sea salt, set aside.
  2. In a large mixing bowl of the bowl of a stand mixer, cream the butter, sugars until light and fluffy, about 3-4 minutes. Add the vanilla extract, then the eggs one at a time, mixing after each addition. With mixing speed on low, gradually add the dry ingredients, mix until just combined.
  3. Quarter ⅓ cup of the mini marshmallows (I used kitchen scissors), fold in the marshmallows, chocolate chips, and half of the chocolate chunks and any "shavings" you may have created while chopping the chocolate. Place the dough into an air-tight container and chill for 3 hours, preferably 24. The longer the dough chills, the better it tastes. I chilled mine for 72 hours.
  4. When ready to bake, preheat oven to 350 degrees. Line baking sheets with parchment paper or baking mats, set aside.
  5. Using a standard size cookie scoop (1.5 tablespoons) place dough onto the prepared baking sheets (12 per sheet). Place in the oven to bake for 6 minutes, remove and press in some marshmallows, chocolate chunks and graham cracker chunks. Return to the oven and bake for 5-7 minutes or until golden brown on the edges and lightly golden brown on the tops. The cookies should look a little soft in the centers but should not be doughy. Remove from the oven and allow to cool for 5 minutes on the sheets before transferring to a wire rack to cool completely.

Recipe From : Life Made Simple

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