S'mores Chocolate Chip Cookies

Rated 5.0 stars by 1 users

Cuisine

American

Servings

8

Prep Time

15-17 minutes

Cook Time

15 minutes

This recipe combines the nostalgic charm of s’mores with the indulgent richness of homemade chocolate chip cookies. The key to achieving the perfect texture is keeping small chunks of butter throughout the dough—this creates delicious pockets of flavor and flakiness in the baked cookie. To achieve this, you’ll start with chilled, sliced butter and mix it just enough to incorporate without breaking it down completely. The cookie dough is then chilled to help hold its structure while baking.

To build the s’mores cookie, graham crackers form the base, topped with chocolate chips and marshmallows. A chilled ball of cookie dough is placed directly on top before baking, allowing the cookie to spread and meld with the s’more base in the oven. The result is a gooey, crispy, sweet, and chewy treat that tastes like a campfire classic—elevated.

Ingredients

Chocolate Chip Cookie Dough

150 grams of all-purpose flour
50 grams of self-rising flour
125 grams of butter
100 grams of sugar
100 grams of light brown sugar
2 tsp of vanilla extract
2 eggs
1/4 tsp of baking soda
1/4 tsp of salt
155 grams of milk chocolate chips (Ghirardelli recommended)
Flaky sea salt (optional)

S'mores Kit

1 box of graham crackers (Honey Maid recommended)
1 bag of mini marshmallows (Jet-Puffed recommended)
1 bag of milk chocolate chips (Ghirardelli recommended)

Directions

Preparing the Cookie Dough

Preheat oven to 350°F (convection bake).
Line a large container with parchment paper and set aside for chilling the dough.
In a bowl, sift together the all-purpose flour, self-rising flour, baking soda, and salt. Whisk well.
In a separate bowl, sift and combine both sugars.
In a measuring cup, whisk the eggs and vanilla extract until fully mixed.
Cut chilled butter into small slices and place in the bowl of a stand mixer. Using the paddle attachment, mix on the “Stir” setting for about 10 seconds—until the butter forms small balls. Do not overmix.
Add the chocolate chips and mix just to distribute.
Add the sugar mixture and mix briefly.
Add the flour mixture and mix until just combined.
Finally, pour in the egg-vanilla mixture and mix until the dough comes together. Scrape the bowl bottom to ensure even mixing. Avoid overmixing—visible bits of butter should remain.
Weigh out 75g of dough for each cookie and shape into balls. Place on the prepared parchment-lined container.
Top each dough ball with a few mini marshmallows, chocolate chips, and a sprinkle of flaky sea salt.
Cover and freeze for at least 30 minutes (overnight is best for optimal texture and flavor).

Building and Baking the S’mores Cookies

Line a baking sheet with parchment paper or a silicone mat.
Break graham crackers in half and arrange them spaced out on the sheet.
On each cracker half, place 3 chocolate chips in the center and ring them with mini marshmallows.
Place one chilled cookie dough ball on top of each prepared graham cracker s’more.
Bake for 20–22 minutes: For soft, slightly underbaked centers, bake for 20 minutes and let set for 1 hour (I prefer my cookies underbaked). For a more fully baked cookie, go for 22 minutes.
Let cool before removing from the tray (they’ll firm up as they cool). Enjoy warm or store in an airtight container.

Recipe Video

@everchangingeats This recipe combines the nostalgic charm of s’mores with the indulgent richness of homemade chocolate chip cookies. Recipe below: Chocolate Chip Cookie Dough 150 grams of all-purpose flour 50 grams of self-rising flour 125 grams of butter 100 grams of sugar 100 grams of light brown sugar 2 tsp of vanilla extract 2 eggs 1/4 tsp of baking soda 1/4 tsp of salt 155 grams of milk chocolate chips (Ghirardelli recommended) Flaky sea salt (optional) S'mores Kit 1 box of graham crackers (Honey Maid recommended) 1 bag of mini marshmallows (Jet-Puffed recommended) 1 bag of milk chocolate chips (Ghirardelli recommended) Preparing the Cookie Dough 1. Preheat oven to 350°F (convection bake). 2. Line a large container with parchment paper and set aside for chilling the dough. 3. In a bowl, sift together the all-purpose flour, self-rising flour, baking soda, and salt. Whisk well. 4. In a separate bowl, sift and combine both sugars. 5. In a measuring cup, whisk the eggs and vanilla extract until fully mixed. 6. Cut chilled butter into small slices and place in the bowl of a stand mixer. Using the paddle attachment, mix on the “Stir” setting for about 10 seconds—until the butter forms small balls. Do not overmix. 7. Add the chocolate chips and mix just to distribute. 8. Add the sugar mixture and mix briefly. 9. Add the flour mixture and mix until just combined. 10. Finally, pour in the egg-vanilla mixture and mix until the dough comes together. Scrape the bowl bottom to ensure even mixing. Avoid overmixing—visible bits of butter should remain. 11. Weigh out 75g of dough for each cookie and shape into balls. Place on the prepared parchment-lined container. 12. Top each dough ball with a few mini marshmallows, chocolate chips, and a sprinkle of flaky sea salt. 13. Cover and freeze for at least 30 minutes (overnight is best for optimal texture and flavor). Building and Baking the S’mores Cookies 1. Line a baking sheet with parchment paper or a silicone mat. 2. Break graham crackers in half and arrange them spaced out on the sheet. 3. On each cracker half, place 3 chocolate chips in the center and ring them with mini marshmallows. 4. Place one chilled cookie dough ball on top of each prepared graham cracker s’more. 5. Bake for 20–22 minutes: For soft, slightly underbaked centers, bake for 20 minutes and let set for 1 hour (I prefer my cookies underbaked). For a more fully baked cookie, go for 22 minutes. 6. Let cool before removing from the tray (they’ll firm up as they cool). Enjoy warm or store in an airtight container. #smores #chocolatechipcookies #smoreschocolatechipcookies #cookies #smorescookies #marshmellow #chocolate #chocolatechip #baking #sweets #homemade #grahamcracker #campfire ♬ Soft Sunlight (Lofi) - Prodbyecho

Recipe Note

To freeze the cookie dough, arrange the portioned dough balls on a parchment-lined baking sheet, making sure they don’t touch. Freeze until solid, then transfer them to a freezer-safe zip-top bag or airtight container. Label with the date and type of cookie. The dough can be stored in the freezer for up to three months and baked straight from frozen—no thawing needed—just follow the regular baking instructions.

To store freshly baked cookies, place them in an airtight container at room temperature for up to a week. Place a piece of parchment or wax paper between layers to prevent them from sticking together. For longer storage, place the cookies in a freezer-safe airtight container or ziploc bag, separating layers with parchment or wax paper to prevent sticking. They can be frozen for up to three months. Thaw them at room temperature when ready to eat.