A s’more and a chocolate chip cookie walked into a kitchen and never left.
S’mores Chocolate Chip Cookies
⠀Ingredients:
⇒ 113g salted butter, melted
⇒ 67g granulated sugar
⇒ 100g dark brown sugar
⇒ 1 tbsp vanilla bean paste
⇒ 1/2 tsp espresso powder
⇒ 156g all-purpose flour
⇒ 1/2 tsp baking soda
⇒ 1 large egg, room temperature
⇒ 170g semi-sweet chocolate chips
⇒ 85g mini chocolate rectangles
⇒ 8 large marshmallows
⇒ 8 squares of graham crackers
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Directions:
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Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
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Wet Mix: In a large bowl, combine the melted butter, granulated sugar, and brown sugar. Mix for 2–3 minutes until well combined. Crack in the egg and whisk for 1–2 minutes until smooth. Add the vanilla bean paste and mix to combine.
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Dry Mix: In a separate bowl, whisk together the flour, baking soda, and espresso powder. Gradually fold the dry ingredients into the wet batter until just combined. Add the chocolate chips and fold gently — do not overmix.
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Assemble: Place the graham cracker squares directly onto the prepared baking sheet. Top each one with a chocolate rectangle, then place a marshmallow on top. Scoop a portion of cookie dough, flatten it slightly in your hand, and press it down over the marshmallow completely covering it.
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Bake: Place 3–4 cookies per baking sheet, spacing them 2–3 inches apart. Bake for 12–13 minutes until the edges are golden and crispy and the centers look soft and chewy.
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Cool: Let the cookies cool completely on the baking sheet for 25–30 minutes before eating. The marshmallow and chocolate need time to set — and the texture is absolutely worth the wait.
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Pro Tip: Press an extra chocolate rectangle and a couple of chocolate chips on top of each cookie right as they come out of the oven while everything is still warm and melty. It makes them look bakery-perfect and adds that extra hit of chocolate in every bite.
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Prep Time: 15 mins | Bake Time: 13 mins | Cool Time: 30 mins | Total Time: ~1 hr
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Calories per serving: ~420 | Servings: 8 large cookies
