S'mores Chocolate Chip Cookies
These are so deliciously sweet and gooey you won’t be able to resist! I am sure many of you have a local bakery that makes amazing s’mores cookies. After getting some inspiration from a talented local baker in my area, she gave me the idea to recreate these at home. Whenever I make chocolate chip cookies from scratch, I always use the recipe on the Nestle Toll House chocolate chip bag. It is easy, classic, and amazingly perfect in every way a chocolate chip cookie should be. So below the ingredients and directions I wrote for the cookie dough is from Nestle Toll House. If you decide to skip the s’more edition, feel free to just go ahead and make these classic chocolate chip cookies instead!
Notes: If you use the big marshmallows, use one marshmallow per cookie. This recipe will make about 12-14 s’mores cookies. They are really big so space them out on the baking sheet. If you use the small, mini marshmallows you can make a lot more mini cookies, or add a few mini marshmallows to one cookie dough ball if you still want them to be big. If you make mini cookies the recipe will make at least s’mores 24 cookies. If you don’t want to use the graham crackers or marshmallows, you can follow this recipe and skip those ingredients and directions. Then, this recipe will make about 5 dozen regular chocolate chip cookies.
Ingredients:
2 ¼ cups all purpose flour
1 tsp. Baking soda
1 tsp. Salt
1 cup (2 sticks) butter, softened
¾ cup granulated white sugar
¾ cup packed brown sugar
1 tsp. Vanilla extract or vanilla bean paste
2 eggs
1 cup chocolate chips
5 rectangles (1 cup or so) of graham crackers crushed into pieces (not crumbs)
Marshmallows, if you want small cookies get the mini marshmallows
Instructions:
Preheat the oven to 375. Line a baking sheet with parchment paper or lightly grease it. Set aside.
In a small mixing bowl, combine flour, baking soda and salt. Stir to combine then set aside.
In a large mixing bowl, beat soft butter, granulated sugar, brown sugar, and vanilla until creamy. Add eggs one at a time, beating well after each egg.
Then add in the flour mixture a little at a time, beat until all combined.
Stir in the graham crackers and chocolate chips.
Take a spoonful of the cookie dough into your hand then place a marshmallow in the middle and wrap the dough around the marshmallow to hide it, roll into a ball then place on the baking sheet. Continue this until all the dough is used.
Make sure you don’t put the balls too close together. When they bake they will expand, so give them space to not hit one another. You will have to bake in batches or on multiple baking sheets. Bake for 9-12 minutes, until the top is golden. It will depend on the size of your dough ball on how long you need to bake. Keep an eye on them, you will be able to see they are golden on top and look done. They will be very gooey and delicate, let cook before moving off the baking sheet.
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