These Gooey S’mores Chocolate Chip Cookies bring the best of campfire s’mores into a chewy, delicious cookie! Packed with chocolate chips, mini marshmallows, and graham cracker pieces, they’re an irresistible treat for any s’mores lover.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1½ cups chocolate chips
- 1 cup mini marshmallows
- 1 cup graham cracker pieces
Directions:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
Step 2: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until fully combined.
Step 4: Mix in Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined without overworking the dough.
Step 5: Fold in S’mores Ingredients
Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces, ensuring they’re evenly distributed throughout the dough.
Step 6: Shape and Bake
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are golden brown and the marshmallows start to melt.
Step 7: Cool and Serve
Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely. Enjoy them warm for extra gooeyness!
Serving and Storage Tips:
- Serving: These cookies are best enjoyed warm but are equally delicious at room temperature.
- Storage: Store in an airtight container at room temperature for up to 5 days.
- Freezing: You can freeze the dough balls for up to 2 months. Bake straight from frozen, adding a few extra minutes to the baking time.
Helpful Notes:
- Extra Gooeyness: Add a few extra mini marshmallows on top of each cookie before baking for extra gooey spots.
- Alternative Mix-Ins: For a twist, try adding chopped dark chocolate or using graham cracker crumbs instead of pieces.
Frequently Asked Questions:
- Can I use large marshmallows instead of mini marshmallows?
Mini marshmallows work best as they distribute evenly. If you only have large ones, cut them into smaller pieces. - How can I keep the marshmallows from melting too much?
Try placing the marshmallows slightly inside the dough to keep them from melting onto the baking sheet. - Can I make these cookies gluten-free?
Yes, use a gluten-free flour blend and gluten-free graham crackers. - How can I make the cookies chewier?
Underbake them slightly, allowing them to finish setting on the baking sheet for extra chewiness. - Do I need to chill the dough?
It’s not necessary, but chilling for 15 minutes can help the cookies maintain a thicker shape.
These S’mores Cookies are a fun, nostalgic treat that combines all the flavors of a campfire classic in a simple, easy-to-make cookie. Perfect for sharing and enjoying with family and friends!
