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Smore’s Chocolate Chip Cookies

Indulgent Smore’s Chocolate Chip Cookies for Cozy Cravings

These Smore’s Chocolate Chip Cookies combine rich chocolate and gooey marshmallows for a nostalgic treat.
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Prep Time 20 minutes
Cook Time 14 minutes
Cooling Time 10 minutes
Total Time 44 minutes
Servings: 24 cookies
Course: easy cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter 2 sticks + 5 tablespoons cold from the fridge; can be substituted with margarine for a dairy-free version.
  • 100 grams Granulated Sugar ½ scant cup; coconut sugar can be a lower GI substitute.
  • 1 cup Brown Sugar adds moisture and rich flavor.
  • 3 Egg Yolks flaxseed meal mixed with water works for a vegan option.
  • 1.5 teaspoons Vanilla Extract opt for pure vanilla extract for the best taste.
  • 1.25 teaspoons Sea Salt reduce if using salted butter.
  • 0.5 teaspoon Baking Powder can substitute with baking soda.
  • 0.5 teaspoon Baking Soda
  • 325 grams All-Purpose Flour provides the structure for the cookies.
For the Chocolate Delight
  • 1.5 cups Chocolate Chips ¾ cup semisweet or dark plus ¾ cup milk chocolate chips.
  • 1 cup Mini Marshmallows can use flavored variants.
For the Cookie Assembly
  • 16 Regular Marshmallows perfect for stuffing inside the cookies.
  • 8 Graham Crackers opt for gluten-free if desired.
  • 2 bars Hershey's Chocolate Bars for topping the cookies.

Equipment

  • Mixing Bowl
  • Electric mixer
  • baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare two baking sheets by lining them with parchment paper.
  2. In a mixing bowl, combine cubed cold butter with granulated sugar and brown sugar, blending until light and fluffy.
  3. Incorporate the egg yolks one at a time, then pour in the vanilla extract and mix until combined.
  4. Combine baking powder, baking soda, and sea salt in a separate bowl, then add to the butter-sugar blend, mixing briefly.
  5. Fold in the chocolate chips and mini marshmallows gently into the dough.
  6. Melt 5 tablespoons of butter, dip each graham cracker briefly in it, and arrange them on your baking sheets.
  7. Shape cookie dough into balls, place a regular marshmallow inside, and cover with dough. Place on graham crackers.
  8. Bake the cookies for 12-14 minutes, rotating trays halfway through.
  9. Press a piece of Hershey’s chocolate into the center of each warm cookie immediately after baking.
  10. Allow the cookies to cool for about 10 minutes on the baking sheets.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

These cookies are best enjoyed warm and can be stored in an airtight container for up to 3 days at room temperature.

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