Chocolate Chip S’mores Cookies
Chocolate chip s’mores cookies recipe with gooey marshmallows, graham crackers, and melted chocolate. Easy campfire flavors in cookie form.
The Story Behind These Amazing S’mores Cookies
Hey there, sweet friend! I’m Rebeccah, the perpetually flour-dusted founder of Dessert Haven. Picture this: a curious eight-year-old with wild curls barely contained by a polka-dot bandana, standing on a wobbly step stool in Grandma’s cozy kitchen.
That summer evening changed everything. While other kids roasted marshmallows around the campfire, I was inside frantically trying to recreate that perfect s’mores flavor in cookie form. Spoiler alert: my first batch looked like charcoal hockey pucks! However, Grandma’s gentle laugh and encouraging words sparked something magical.
Fast forward twenty years, and I’ve perfected these chocolate chip s’mores cookies. They capture every nostalgic bite of campfire memories without the sticky fingers or outdoor setup. Moreover, these cookies bring families together around kitchen islands instead of fire pits.
Today, I’m sharing this treasured recipe that transforms ordinary ingredients into extraordinary moments. Together, we’ll create cookies that taste like summer adventures and cozy gatherings rolled into one irresistible treat.
Table of Contents
What Makes These S’mores Chocolate Chip Cookies Special
These aren’t your typical chocolate chip cookies. Instead, they’re engineered for maximum gooey factor with three distinct layers of flavor. First, you’ll taste the buttery cookie base loaded with chocolate chips. Then, the toasted marshmallow adds that signature s’mores sweetness. Finally, the melted chocolate drizzle and graham cracker crumbs complete the campfire experience.
Additionally, I’ve developed a foolproof technique that prevents the marshmallows from burning while achieving that perfect golden toast. The secret lies in precise timing and temperature control that I learned from countless trial batches.
Premium Ingredients for Gooey S’mores Cookies
Quality ingredients make all the difference in these chewy s’mores chocolate chip cookies. Here’s everything you’ll need for 24 incredible cookies:
| Essential Ingredients | US Measurement | Metric |
|---|---|---|
| Unsalted butter (room temp) | 3/4 cup (12 Tbsp) | 170g |
| Light brown sugar | 3/4 cup packed | 150g |
| Granulated sugar | 1/4 cup | 50g |
| Large egg (room temp) | 1 | 1 |
| Pure vanilla extract | 2 teaspoons | 10ml |
| All-purpose flour | 2 cups | 250g |
| Cornstarch | 2 teaspoons | 8g |
| Baking soda | 1 teaspoon | 4g |
| Salt | 1/2 teaspoon | 3g |
| Bold S’mores Add-ins | US Measurement | Metric |
|---|---|---|
| Semi-sweet chocolate chips | 1 1/4 cups | 225g |
| Regular marshmallows | 12 (cut in half) | 12 |
| Semi-sweet chocolate bar | 4 ounces, chopped | 113g |
| Graham cracker crumbs | 1/3 cup | 35g |
Shopping Tips for US Grocery Stores
When shopping for these chocolate chip s’mores cookies, head straight to the baking aisle first. Look for Domino or C&H sugars for consistent results. Additionally, choose Ghirardelli or Guittard chocolate chips for superior melting properties.
Furthermore, select fresh marshmallows that feel soft when gently squeezed. Avoid any packages with hard or discolored marshmallows. For graham crackers, Honey Maid brand crushes beautifully and provides authentic flavor.
Smart Substitutions for Perfect Results
Can’t find an ingredient? No worries! Here are reliable substitutions that maintain the gooey s’mores cookies texture:
- Butter: Replace with equal amounts of coconut oil (solid, not melted)
- Brown sugar: Mix 1 cup granulated sugar + 2 tablespoons molasses
- Cornstarch: Substitute with equal amount of all-purpose flour
- Marshmallows: Mini marshmallows work (use 1 cup instead of 12 large)
However, avoid substituting the chocolate components, as they’re crucial for authentic s’mores flavor.
Essential Equipment and Preparation Steps
Equipment You’ll Need
Before starting these amazing s’mores cookies, gather these tools. Don’t worry if you’re missing something – I’ll share budget-friendly alternatives too.
Must-Have Equipment:
- Large mixing bowl
- Electric mixer (handheld or stand mixer)
- Medium bowl for dry ingredients
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Two large baking sheets
- Parchment paper or silicone mats
Pro Alternatives: No electric mixer? A sturdy wooden spoon and some elbow grease work perfectly. Similarly, an ice cream scoop substitutes well for a cookie scoop.
Step-by-Step Cookie Creation
Step 1: Create the Perfect Cookie Base
Start by beating the softened butter with both sugars in a large bowl. Use medium speed for exactly 2 minutes until the mixture becomes light and fluffy. This creaming process incorporates air, which creates the perfect chewy texture in your chocolate chip s’mores cookies.
Next, add the room temperature egg and vanilla extract. Beat until completely combined, scraping down bowl sides as needed. Room temperature ingredients blend more easily and create smoother dough.
Step 2: Combine Dry Ingredients Like a Pro
In a separate bowl, whisk together flour, cornstarch, baking soda, and salt. The cornstarch acts as a secret weapon – it creates incredibly soft cookies that stay tender for days.
Pour the dry mixture into your wet ingredients. Beat on low speed until just combined. Overmixing develops gluten, which makes cookies tough instead of tender.
Step 3: Add Chocolate and Chill (Mandatory!)
Fold in the chocolate chips on low speed until evenly distributed. Your dough will be slightly thick – that’s exactly right!
Cover the bowl tightly with plastic wrap and refrigerate for at least 1 hour. This chilling step is absolutely crucial for preventing spreading and ensuring thick, bakery-style cookies. I learned this lesson the hard way after my first flat batch!
Step 4: Shape and Bake to Perfection
Remove dough from the refrigerator and let it sit for 10 minutes. Meanwhile, preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
The chilled dough will feel slightly crumbly, but it comes together when you work it with your hands. Roll 1.5-tablespoon portions into balls and place them 2 inches apart on prepared sheets.
Bake for 10-11 minutes until edges are barely golden brown. The centers will look underdone – trust the process! They’ll continue cooking on the hot pan after removal.
Step 5: Master the Marshmallow Toast
Here’s where the magic happens. Immediately turn your oven to high broil. Top each warm cookie with a marshmallow half, sticky side down. Return to the oven for just 1-2 minutes.
Watch carefully – marshmallows toast incredibly fast under the broiler! You want golden brown, not charcoal black. Remove the cookies and let them cool for 5 minutes on the pan.
Step 6: Finish with Chocolate Drizzle
Melt the chopped chocolate bar using your preferred method. I recommend 20-second microwave intervals, stirring between each heating. Once smooth, spoon the chocolate over each marshmallow and sprinkle with graham cracker crumbs.
Allow the chocolate to set completely – about 60 minutes at room temperature or 30 minutes in the refrigerator.
Expert Tips and Creative Variations
Professional Secrets for Gooey S’mores Cookies
After years of perfecting these chocolate chip s’mores cookies, I’ve discovered several game-changing techniques. First, always use room temperature ingredients for better incorporation. Cold eggs and butter create lumpy dough that bakes unevenly.
Second, don’t skip the cornstarch! This ingredient creates the signature soft texture that keeps cookies tender for days. Julia Child always emphasized the importance of precise measurements in baking – she was absolutely right.
Third, watch your marshmallow toasting like a hawk. Set a timer for 1 minute and check constantly. I once answered the phone during this step and ended up with 24 charcoal-topped cookies!
According to the Maillard reaction research from Harvard’s Science & Cooking course, sugars in marshmallows caramelize rapidly at high temperatures, which explains why they toast so quickly under the broiler.
Exciting Flavor Variations
Transform these basic s’mores cookies into seasonal sensations with these tested variations:
Holiday Peppermint S’mores: Add 1/2 teaspoon peppermint extract to the dough and crush candy canes over the chocolate drizzle.
Salted Caramel S’mores: Drizzle store-bought caramel sauce over the chocolate and sprinkle with flaky sea salt.
Nutty Campfire Cookies: Fold 1/2 cup chopped pecans into the dough and use milk chocolate instead of semi-sweet.
Birthday Cake S’mores: Replace vanilla extract with 1 teaspoon cake batter extract and add colorful sprinkles to the graham cracker topping.
Storage and Make-Ahead Magic
These cookies stay fresh in several ways, making them perfect for meal planning or gift giving.
| Storage Method | Duration | Best For |
|---|---|---|
| Room temperature (covered) | 3 days | Daily snacking |
| Refrigerator (airtight) | 1 week | Extended freshness |
| Freezer (dough balls) | 3 months | Bake-fresh anytime |
| Freezer (baked cookies) | 2 months | Long-term storage |
For make-ahead convenience, freeze the shaped dough balls on a baking sheet until solid. Then, transfer to freezer bags for up to 3 months. Bake directly from frozen, adding 1-2 extra minutes to the baking time.
Serving Suggestions and Perfect Pairings
These gooey s’mores cookies pair beautifully with cold milk, obviously! However, they’re equally delicious with hot chocolate, coffee, or even vanilla ice cream for an indulgent dessert.
For special occasions, create a s’mores cookie bar where guests can customize their toppings. Offer different chocolate drizzles, crushed cookies, or even mini chocolate chips. Check out our amazing s’more cookie recipe for more inspiration.
Additionally, these cookies make fantastic gifts when packaged in clear cellophane bags with colorful ribbons. They ship well too, making them perfect for care packages or long-distance celebrations.
Frequently Asked Questions
Why do my s’mores cookies spread too much during baking?
Your s’mores cookies spread too much during baking because the dough wasn’t chilled long enough or your butter was too warm. Always chill the shaped dough balls for at least 1 hour, and ensure your butter is softened but not melted. Room temperature should leave a slight fingerprint when pressed but still hold its shape.
Can I use mini marshmallows instead of cutting large ones in half?
You can use mini marshmallows instead of cutting large ones in half, but use about 1 cup total and distribute 3-4 mini marshmallows per cookie. However, large marshmallows cut in half create a better toasted surface and more authentic s’mores appearance in your chocolate chip s’mores cookies.
How do I prevent the chocolate drizzle from melting off the cookies?
Prevent the chocolate drizzle from melting off the cookies by ensuring they’re completely cool before adding the melted chocolate and allowing the chocolate to set at room temperature. Avoid refrigerating immediately after drizzling, as condensation can cause the chocolate to become cloudy or slide off the marshmallows.
What’s the best way to crush graham crackers for the topping?
The best way to crush graham crackers for the topping is placing whole crackers in a sealed plastic bag and rolling over them with a rolling pin until you achieve coarse crumbs. Alternatively, pulse them briefly in a food processor, but avoid creating powder – you want visible crumb texture on your chewy s’mores chocolate chip cookies.
Create Your Own Campfire Magic
These chocolate chip s’mores cookies bring summer memories to life regardless of the season. Every bite delivers that perfect combination of gooey marshmallow, rich chocolate, and crunchy graham crackers that makes s’mores irresistible.
Remember, baking is about creating joy and sharing love through delicious treats. Don’t worry if your first batch isn’t perfect – even my grandmother’s kitchen saw plenty of “learning experiences!” The most important ingredient is the love you bake into every cookie.
Pair these incredible cookies with a tall glass of cold milk or a steaming mug of hot chocolate for the ultimate comfort food experience. Better yet, make a double batch because these disappear faster than marshmallows over a campfire!
I’d love to see your gorgeous creations! Share your s’mores cookie adventures on social media and tag us – there’s nothing more rewarding than seeing families create sweet memories together, one cookie at a time.
Chocolate Chip S’mores Cookies
Ingredients
Equipment
Method
- In a large bowl using a handheld mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until creamy, about 2 minutes. Beat in the egg and vanilla extract. Scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, combine flour, cornstarch, baking soda and salt. Pour dry ingredients into the wet ingredients, then beat on low speed until combined. The cookie dough will be slightly thick. On low speed, beat in the chocolate chips.
- Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 2 days. Chilling is mandatory for this cookie dough.
- Remove cookie dough from the refrigerator and allow to sit at room temperature for 10 minutes. Preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats.
- Once chilled, the dough will be slightly crumbly, but will come together when you work the dough with your hands. Roll balls of dough, about 1.5 Tablespoons of dough each, into balls.
- Bake for 10-11 minutes, until barely golden brown around the edges. The cookies will look extremely soft when you remove them from the oven.
- Turn the oven up to high broil. Top each cookie with a marshmallow half, sticky side of the marshmallow down on the cookie. Return to the oven for only 1-2 minutes or until the broil setting lightly toasts the marshmallow. Keep a very close eye on it—it toasts FAST!
- Remove cookies from the oven and cool for 5 minutes on the cookie sheet as you prepare the chocolate. Using the back of a spoon, press the marshmallow down if it didn’t melt down on its own.
- Melt the chocolate in a double boiler or microwave. If using microwave: place chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments, stirring after each increment until completely melted and smooth. Spoon evenly over marshmallow. Top with graham cracker crumbs.
- Allow chocolate to completely set at room temperature, about 60 minutes, or in the refrigerator, about 30 minutes. Cookies stay fresh covered at room temperature for up to 3 days or in the refrigerator for up to 1 week.
