Chocolate Chip S’mores Cookies

$To make Chocolate Chip S’mores Cookies, you will need: - 1 cup unsalted butter, softened - 3/4 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 1/4 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - 1 cup mini marshmallows - 1 cup graham cracker crumbs These ingredients create a sweet and chewy cookie with a S’mores twist. If you don’t have an ingredient, you can substitute: - Use coconut oil for butter. - Brown sugar can be replaced with white sugar. - If you need a vegan option, use a flax egg instead of a regular egg. - You can swap semi-sweet chocolate chips for dark chocolate or milk chocolate. These swaps can still give you tasty cookies. When measuring ingredients, keep these tips in mind: - Use a dry measuring cup for flour and sugar. - Level off your measuring cup with a knife for accuracy. - For sticky ingredients like butter, pack them firmly into the cup. - Always check your measurements for baking success. Getting these details right ensures your cookies turn out great! {{ingredient_image_1}} 1. Preheat your oven. Set it to 350°F (175°C). This helps the cookies bake evenly. 2. Prepare your baking sheet. Line it with parchment paper. This keeps the cookies from sticking. 3. Mix the wet ingredients. In a large bowl, cream together 1 cup of softened butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar. Beat until light and fluffy. 4. Add the egg and vanilla. Mix in 1 large egg and 1 teaspoon of vanilla extract until well blended. 5. Combine the dry ingredients. In another bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. 6. Combine wet and dry mixes. Gradually add the dry mix to the wet mix. Stir until just combined. 7. Fold in the goodies. Gently add 1 cup of semi-sweet chocolate chips, 1 cup of mini marshmallows, and 1 cup of graham cracker crumbs. Make sure they are evenly mixed. 1. Scoop the dough. Use a tablespoon to scoop out portions of dough. Place them on your prepared baking sheet. Leave space between each cookie. 2. Bake the cookies. Place the baking sheet in the oven. Bake for 10-12 minutes. Look for golden edges and slightly set centers. 1. Let them cool. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for 5 minutes. 2. Transfer to a wire rack. After 5 minutes, move the cookies to a wire rack to cool completely. 3. Serve with flair. Stack the cookies on a rustic plate. Drizzle melted chocolate on top. Add extra mini marshmallows for a fun touch! To get that chewy and soft cookie, use room-temperature butter. It mixes better. Avoid overmixing the dough. Overmixing can make cookies tough. When you fold in the chocolate chips and marshmallows, do it gently. This keeps the cookies nice and tender. Store your cookies in an airtight container. This keeps them fresh for days. Place a slice of bread in the container. The bread helps keep the cookies soft. If you want to freeze them, place them in a freezer bag. They stay good for up to three months. One mistake is not measuring flour correctly. Too much flour makes cookies dry. Another error is baking at the wrong temperature. Always preheat your oven to 350°F. Don't skip letting cookies cool on the baking sheet for a few minutes. This helps them set up nicely. Pro Tips Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps prevent spreading and leads to a chewier texture. Marshmallow Placement: Add a few extra mini marshmallows on top of the cookies just before they finish baking for a gooey, melty topping. Customize Your Chips: Experiment with different types of chocolate chips, like milk chocolate or dark chocolate, to suit your taste preferences. Store Properly: Keep cookies in an airtight container at room temperature for up to a week to maintain freshness and softness. {{image_2}} You can change your Chocolate Chip S’mores Cookies for fall. Just add pumpkin spice! Mix in one teaspoon of pumpkin pie spice. It gives a warm, cozy flavor. You can also use pumpkin puree instead of some butter. This adds moisture and a fun twist. Make these cookies gluten-free with easy swaps. Use gluten-free flour in place of all-purpose flour. Look for blends that work well in cookies. Make sure your chocolate chips and graham crackers are also gluten-free. This way, everyone can enjoy them! Get creative with flavors in your cookies! Try peanut butter chips instead of chocolate chips. You can mix in toffee bits for a sweet crunch. If you like fruit, add dried cherries or cranberries. These swaps make your cookies unique and tasty! To keep your Chocolate Chip S’mores Cookies fresh, use an airtight container. Place a piece of bread in the container to keep cookies soft. This method adds moisture and helps them stay chewy. Store the cookies at room temperature, away from sunlight. Avoid stacking them too high to prevent crushing. You can freeze these cookies for future enjoyment. After baking, let them cool completely. Then, wrap each cookie in plastic wrap. Place the wrapped cookies in a freezer bag. Make sure to remove as much air as possible. They freeze well for up to three months. When you want one, just thaw it at room temperature or warm it in the microwave. Stored properly, these cookies last about a week at room temperature. If you freeze them, they can last up to three months. Always check for any signs of spoilage before eating. If they look or smell off, it’s best to toss them. Enjoy your treats while they are fresh for the best taste! Yes, you can use other types of chocolate. Dark chocolate or white chocolate works well too. You may also mix different types for a unique taste. Just keep the same amount of chocolate. Adjusting the flavor helps create your perfect cookie. To stop cookies from spreading, chill the dough for about 30 minutes before baking. This helps them keep their shape. Also, ensure your butter is softened, not melted. Using a higher flour ratio can help too. Lastly, leave enough space between cookies on the baking sheet. Yes, you can bake these cookies at high altitude. You may need to make a few changes. Increase the flour by 2 tablespoons and reduce the sugar slightly. This helps cookies stay thick and chewy. Keep an eye on baking time, as it may vary at higher altitudes. You have learned about the key ingredients and their substitutes for perfect cookies. I shared important steps to prepare, bake, cool, and serve them. Tips help you avoid common mistakes and achieve the best texture. You also discovered fun variations and storage methods. Remember, baking takes practice. Don't stress if your first batch isn't perfect. Keep trying, and enjoy each bite of your creations. Happy baking, and may your cookies bring joy!$

Chocolate Chip S’mores Cookies

Delicious cookies combining chocolate chips, mini marshmallows, and graham cracker crumbs for a S’mores-inspired treat.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 10

Total Time 25

Course Dessert

Cuisine American

Servings 24

Calories 150 kcal

Ingredients

1 cup unsalted butter, softened
3.75 cup brown sugar, packed
0.25 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2.25 cup all-purpose flour
1 teaspoon baking soda
0.5 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup graham cracker crumbs

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Gently fold in the chocolate chips, mini marshmallows, and graham cracker crumbs until evenly distributed.
Using a tablespoon, scoop out portions of dough and place them on the prepared baking sheet, leaving space between each cookie to allow for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden and the centers are just set.
Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Serve the cookies stacked on a rustic plate or platter, and drizzle some melted chocolate over the top for an extra touch. You can also garnish with a few extra mini marshmallows for a fun, S’mores-inspired look!

Keyword chocolate, cookies, s'mores