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Smore’s Chocolate Chip Cookies

Gooey Smore’s Chocolate Chip Cookies for Ultimate Indulgence

Indulge in these irresistible Smore’s Chocolate Chip Cookies filled with gooey marshmallow and rich chocolate.
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Prep Time 30 minutes
Cook Time 14 minutes
Chilling Time 30 minutes
Total Time 1 hour 14 minutes
Servings: 24 cookies
Course: DESSERTS
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Use cold from the fridge for better texture.
  • 1 cup Granulated Sugar Adds sweetness; can substitute with brown sugar for a deeper flavor.
  • 1 cup Brown Sugar Enhances softness and provides that lovely caramel flavor.
  • 2 large Egg Yolks Recommended for richness and to bind the dough; avoid using whole eggs.
  • 1 teaspoon Vanilla Extract Gives your dough a delightful depth of flavor.
  • 1 teaspoon Sea Salt Balances the sweetness; reduce if using salted butter.
  • 1 teaspoon Baking Powder Essential leaveners for a perfect rise and texture.
  • 1 teaspoon Baking Soda Essential leaveners for a perfect rise and texture.
  • 325 grams All-Purpose Flour Main building block of your cookies; weigh for best results.
  • 1 cup Semisweet Chocolate Chips Adds rich chocolate flavor; mix them with milk chocolate for a delightful taste.
  • 1 cup Milk Chocolate Chips Adds rich chocolate flavor; mix them with semisweet chocolate for a delightful taste.
For the S’mores Touch
  • 1 cup Mini Marshmallows Ensure gooey pockets of texture throughout the cookie.
  • 4 large Regular Sized Marshmallows Stuffed inside for that molten marshmallow center.
  • 1 cup Graham Crackers The secret to mimicking traditional s’mores; feel free to use gluten-free options if needed.
  • 2 bars Hershey's Chocolate Bars Pressed on top for an extra chocolatey experience after baking.

Equipment

  • Mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

Steps to Make Smore’s Chocolate Chip Cookies
  1. Preheat your oven to 375°F (190°C) and prepare two baking sheets with parchment paper.
  2. In a mixer, combine soft, cubed cold butter with granulated and brown sugars. Start on low, then increase to medium for about 5 minutes, until fluffy and light in color.
  3. Add the egg yolks one at a time, mixing well after each addition, then pour in the vanilla extract.
  4. Gradually mix in the baking powder, baking soda, and sea salt, then fold in the all-purpose flour just until combined. Gently mix in the chocolate chips and mini marshmallows until evenly distributed.
  5. Take your graham crackers and dip them lightly in melted butter. Place them on the prepared baking sheets.
  6. Use a cookie scoop to scoop dough onto each graham cracker. Make an indentation in the dough, place a regular-sized marshmallow inside, and carefully wrap the dough around it.
  7. Place the stuffed cookie dough on the graham crackers in the oven and bake for 12-14 minutes, or until lightly golden.
  8. After taking the cookies out, use a round cookie cutter to gently shape them while they’re still warm.
  9. While the cookies are still warm, press a piece of Hershey's chocolate onto the top of each cookie and let them cool before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 110mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUCalcium: 20mgIron: 0.5mg

Notes

For the ultimate gooey experience, enjoy these cookies fresh out of the oven! Chilling the dough for at least 30 minutes before baking helps prevent spreading, keeping gooey centers intact.

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