BEST. COOKIE. EVER. Try these and you’ll see why they’re irresistible: a chewy chocolate base, crunchy graham cracker pieces, and gooey toasted marshmallows for the ultimate s’mores-inspired cookie.
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Chocolate Chunk S’mores Cookies
These cookies are pure bliss. Whether you love classic s’mores or not, the combination of chewy chocolate, crunchy graham, and toasted marshmallow will win you over.
Course: Dessert
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 14
Ingredients
- 1 cup (2 sticks) softened, room temperature salted butter
- 1 cup packed brown sugar
- 1 cup cane sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups 1/4 cup unbleached flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 6 1.5 oz milk chocolate bar (such as Hershey’s) for drizzle on top
- 3-4 graham crackers, broken up
- marshmallows
Instructions
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Preheat the oven to 350°F (175°C). Grease two baking sheets or line them with parchment paper.
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Using an electric mixer, cream the softened butter with the brown and cane sugars until light and fluffy, about 1–2 minutes.
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Add the eggs one at a time, beating after each addition for about one minute.
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Mix in the vanilla.
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In a separate bowl whisk together the flour, cocoa, baking soda, and salt until smooth. Gradually add the dry ingredients to the butter mixture and mix until combined.
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Fold in the chocolate chips.
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Portion the dough into golf-ball-sized balls and place them evenly spaced on the prepared sheets.
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Bake about 9 minutes, or until the edges are set and the centers still look slightly domed.
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Remove the cookies from the oven and switch the oven to the broil setting.
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Press 3–4 broken graham cracker pieces into the top of each warm cookie; this will slightly flatten them.
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Place about five mini marshmallows on each cookie. They can be a little tricky to arrange, but try to gently press them so they stay put.
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Return the cookies to the oven on the center rack under broil for about 30 seconds, or until the marshmallows puff and become toasted. Remove carefully. If any marshmallows fall off, press them back onto the cookie with a butter knife. Let the cookies cool.
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Chop the milk chocolate bar and melt in short bursts in the microwave (about 15 seconds at a time), stirring between intervals until smooth. Transfer the melted chocolate to a small bag, snip a corner, and drizzle over the cooled cookies. Allow the drizzle to set, then serve.