Introduction: Ready for a Gooey, Campfire-Inspired Treat?
Craving the nostalgic taste of s’mores in a warm, chewy cookie? These Chocolate Chip S’mores Cookies combine the rich, nutty flavor of browned butter, chunks of dark chocolate, crunchy graham crackers, and a gooey marshmallow top for the ultimate campfire-inspired dessert. Perfect for cozy gatherings, summer nights, or any time you want a sweet, indulgent treat, these cookies are easy to make and guaranteed to impress. Ready to bake some s’mores magic? Let’s get started!
Overview: Why Chocolate Chip S’mores Cookies Shine
These cookies are a delightful twist on classic chocolate chip cookies, infused with the iconic s’mores trio of graham crackers, chocolate, and marshmallows. The browned butter adds a deep, nutty flavor, while the marshmallows create a gooey, toasty topping. They’re perfect for kids and adults alike, offering a balance of chewy, crunchy, and melty textures.
- Time Requirement: About 40 minutes for prep and baking, plus cooling time.
- Difficulty Level: Moderate. Browning butter requires attention, but the rest is straightforward.
- Why It’s Special: The browned butter elevates the flavor, and the marshmallow topping gives that classic s’mores vibe, making these cookies a fun, indulgent treat.
Essential Ingredients: What You’ll Need
With a handful of ingredients, these cookies deliver bold, nostalgic flavors. Use quality dark chocolate and fresh marshmallows for the best results.
- 150 g (⅔ cup) unsalted butter, roughly cubed: Browned for a nutty, rich flavor.
- 180 g (1 ½ cups) all-purpose flour: Forms the cookie’s structure.
- ½ teaspoon baking powder: Helps the cookies rise slightly.
- ½ teaspoon baking soda: Adds chewiness and aids browning.
- ½ teaspoon salt: Balances sweetness and enhances flavors.
- 150 g (¾ cup) brown sugar: Adds moisture and a caramel-like sweetness.
- 1 large egg, room temperature: Binds the dough and adds richness.
- 2 teaspoons vanilla extract: Enhances the overall flavor.
- 100 g (¾ cup) dark or semi-sweet chocolate, roughly chopped: Provides rich, melty chunks.
- 50 g (about 3–4 sheets or 8 squares) graham crackers, roughly crushed by hand: Adds crunchy, s’mores-inspired texture.
- 12 large marshmallows: Create a gooey, toasty topping.
- Substitutions and Variations:
- Dairy-Free: Use vegan butter and dairy-free chocolate. Replace marshmallows with vegan marshmallows.
- Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free graham crackers.
- Lower Sugar: Reduce brown sugar to 120 g and use bittersweet chocolate (70%+ cocoa) for less sweetness.
- Flavor Boost: Add ½ teaspoon cinnamon or a pinch of espresso powder to the dough for extra depth.
- Chocolate Swap: Use milk chocolate or white chocolate for a sweeter twist, or mix in chocolate chips.
Why These Ingredients Matter: The browned butter adds a nutty depth, the graham crackers and chocolate bring s’mores flavor, and the marshmallows create a gooey, campfire-like topping. Together, they make a perfectly balanced cookie.
Step-by-Step Instructions: Crafting Your Chocolate Chip S’mores Cookies
This recipe combines simple techniques with a few special touches to create irresistible cookies. Follow these steps for s’mores perfection!
Step 1: Prep
- Preheat the oven to 325°F (165°C).
- Line a baking sheet with parchment paper and set aside.
- Tip: Use a light-colored baking sheet to prevent over-browning, and ensure parchment paper is flat for even baking.
Step 2: Brown the Butter
- In a small saucepan, melt 150 g unsalted butter over medium heat, stirring occasionally.
- Cook for 13–15 minutes until the milk solids separate, turn golden brown, and the butter smells nutty. Watch closely to avoid burning.
- Pour 125 g of the browned butter into a large mixing bowl and let cool for 10–15 minutes.
- Tip: Use a light-colored pan to monitor the butter’s color, and swirl the pan occasionally for even browning.
Step 3: Prepare the Dry Mixture
- In a small bowl, stir together 180 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
- Set aside.
- Tip: Whisk the dry ingredients to ensure even distribution of leavening agents.
Step 4: Make the Wet Mixture
- Add 150 g brown sugar to the cooled browned butter and whisk until combined.
- Add 1 large egg (room temperature) and 2 teaspoons vanilla extract, whisking for about 3 minutes until the mixture is light brown and smooth.
- Tip: Ensure the butter is cooled to prevent scrambling the egg, and whisk vigorously for a cohesive mixture.
Step 5: Combine Wet and Dry Mixtures
- Add the dry mixture to the wet mixture and fold with a spatula until semi-incorporated, with some flour patches remaining.
- Add 50 g roughly crushed graham crackers and 100 g chopped dark chocolate, folding until just incorporated and no dry flour patches remain. Avoid overmixing.
- Tip: Crush graham crackers by hand for varied texture, and fold gently to keep the dough tender.
Step 6: Scoop and Top
- Use a 4-tablespoon cookie scoop to portion the dough into balls, placing them on the lined baking sheet with about 2 inches of space between each for spreading.
- Firmly press 1 large marshmallow into the top of each dough ball, creating an indentation to hold it in place.
- Tip: If marshmallows are large, cut them in half for easier placement and even toasting.
Step 7: Bake
- Bake at 325°F (165°C) for 9–10 minutes, until the marshmallows are puffy and lightly browned but the cookies remain soft.
- Remove from the oven and, if desired, use a fork to gently push in uneven edges or swirl each cookie inside a large round cutter for perfectly round shapes.
- Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
- Tip: For extra-toasty marshmallows, briefly broil the cookies for 30–60 seconds after baking, watching closely to avoid burning.
Assembly: Creating the Perfect Chocolate Chip S’mores Cookies
Baking these cookies is all about achieving a chewy texture with gooey marshmallows and melty chocolate. Here’s how to make them shine:
- Scoop Evenly: Use a cookie scoop for uniform size and even baking.
- Top with Marshmallows: Press marshmallows firmly to ensure they stay in place and toast evenly.
- Shape for Perfection: Use a cutter or fork post-baking for round, polished cookies (optional).
- Presentation Tips:
- Serve warm on a platter to highlight the gooey marshmallows and melty chocolate.
- Dust with powdered sugar or drizzle with melted chocolate for extra flair.
- Pair with milk or hot cocoa for a cozy, campfire-like experience.
- Serving Tip: Enjoy warm for the ultimate gooey texture, or let cool for a firmer cookie that’s still soft and chewy.
Storage and Make-Ahead Tips
These cookies are best enjoyed fresh but can be stored or prepped ahead. Here’s how to keep them fresh:
- Storing Leftovers:
- Room Temperature: Store in an airtight container for up to 3 days. The marshmallows may firm up but remain tasty.
- Fridge: Store for up to 5 days in an airtight container; reheat briefly (10 seconds in the microwave) for a gooey texture.
- Freezer: Freeze unbaked dough balls (without marshmallows) for up to 1 month. Bake from frozen, adding 1–2 minutes to the baking time, and press marshmallows on before baking.
- Serving Tip: Refresh stored cookies with a quick microwave zap to soften the marshmallows.
- Make-Ahead Tips:
- Prepare the dough (without marshmallows) up to 2 days in advance and refrigerate, wrapped tightly.
- Brown the butter a day ahead and store in the fridge; reheat gently to liquid before using.
- Crush graham crackers and chop chocolate ahead of time and store in airtight containers.
Recipe Variations: Get Creative!
Chocolate Chip S’mores Cookies are versatile, so you can tweak them to suit your taste. Here are some fun ideas:
- Salted Caramel S’mores Cookies: Drizzle with caramel sauce and sprinkle with flaky sea salt after baking.
- Peanut Butter S’mores Cookies: Add 2 tablespoons peanut butter to the wet mixture for a nutty twist.
- Mocha S’mores Cookies: Mix 1 teaspoon espresso powder into the dry ingredients for a coffee kick.
- White Chocolate S’mores Cookies: Swap dark chocolate for white chocolate for a sweeter flavor.
- Mini S’mores Cookies: Use a 1-tablespoon scoop for bite-sized cookies, reducing baking time to 7–8 minutes.
Conclusion: Savor the Gooey Bliss of Chocolate Chip S’mores Cookies!
You’ve just baked a batch of Chocolate Chip S’mores Cookies that bring campfire vibes to every bite! With their nutty browned butter, melty chocolate chunks, crunchy graham crackers, and gooey marshmallow tops, these cookies are perfect for any occasion, from family gatherings to cozy nights in. Get creative with variations or garnishes, and enjoy every warm, chewy bite. How will you make your s’mores cookies unique? Share your ideas in the comments—I’d love to hear them!
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Chocolate Chip S’mores Cookies
Description
Craving the nostalgic taste of s’mores in a warm, chewy cookie? These Chocolate Chip S’mores Cookies combine the rich, nutty flavor of browned butter, chunks of dark chocolate, crunchy graham crackers, and a gooey marshmallow top for the ultimate campfire-inspired dessert
Ingredients
With a handful of ingredients, these cookies deliver bold, nostalgic flavors. Use quality dark chocolate and fresh marshmallows for the best results.
-
150 g (⅔ cup) unsalted butter, roughly cubed: Browned for a nutty, rich flavor.
-
180 g (1 ½ cups) all-purpose flour: Forms the cookie’s structure.
-
½ teaspoon baking powder: Helps the cookies rise slightly.
-
½ teaspoon baking soda: Adds chewiness and aids browning.
-
½ teaspoon salt: Balances sweetness and enhances flavors.
-
150 g (¾ cup) brown sugar: Adds moisture and a caramel-like sweetness.
-
1 large egg, room temperature: Binds the dough and adds richness.
-
2 teaspoons vanilla extract: Enhances the overall flavor.
-
100 g (¾ cup) dark or semi-sweet chocolate, roughly chopped: Provides rich, melty chunks.
-
50 g (about 3–4 sheets or 8 squares) graham crackers, roughly crushed by hand: Adds crunchy, s’mores-inspired texture.
-
12 large marshmallows: Create a gooey, toasty topping.
-
Substitutions and Variations:
-
Dairy-Free: Use vegan butter and dairy-free chocolate. Replace marshmallows with vegan marshmallows.
-
Gluten-Free: Swap all-purpose flour for a 1:1 gluten-free flour blend and use gluten-free graham crackers.
-
Lower Sugar: Reduce brown sugar to 120 g and use bittersweet chocolate (70%+ cocoa) for less sweetness.
-
Flavor Boost: Add ½ teaspoon cinnamon or a pinch of espresso powder to the dough for extra depth.
-
Chocolate Swap: Use milk chocolate or white chocolate for a sweeter twist, or mix in chocolate chips.
-
Why These Ingredients Matter: The browned butter adds a nutty depth, the graham crackers and chocolate bring s’mores flavor, and the marshmallows create a gooey, campfire-like topping. Together, they make a perfectly balanced cookie.
Instructions
Step 1: Prep
-
Preheat the oven to 325°F (165°C).
-
Line a baking sheet with parchment paper and set aside.
-
Tip: Use a light-colored baking sheet to prevent over-browning, and ensure parchment paper is flat for even baking.
Step 2: Brown the Butter
-
In a small saucepan, melt 150 g unsalted butter over medium heat, stirring occasionally.
-
Cook for 13–15 minutes until the milk solids separate, turn golden brown, and the butter smells nutty. Watch closely to avoid burning.
-
Pour 125 g of the browned butter into a large mixing bowl and let cool for 10–15 minutes.
-
Tip: Use a light-colored pan to monitor the butter’s color, and swirl the pan occasionally for even browning.
Step 3: Prepare the Dry Mixture
-
In a small bowl, stir together 180 g all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ½ teaspoon salt.
-
Set aside.
-
Tip: Whisk the dry ingredients to ensure even distribution of leavening agents.
Step 4: Make the Wet Mixture
-
Add 150 g brown sugar to the cooled browned butter and whisk until combined.
-
Add 1 large egg (room temperature) and 2 teaspoons vanilla extract, whisking for about 3 minutes until the mixture is light brown and smooth.
-
Tip: Ensure the butter is cooled to prevent scrambling the egg, and whisk vigorously for a cohesive mixture.
Step 5: Combine Wet and Dry Mixtures
-
Add the dry mixture to the wet mixture and fold with a spatula until semi-incorporated, with some flour patches remaining.
-
Add 50 g roughly crushed graham crackers and 100 g chopped dark chocolate, folding until just incorporated and no dry flour patches remain. Avoid overmixing.
-
Tip: Crush graham crackers by hand for varied texture, and fold gently to keep the dough tender.
Step 6: Scoop and Top
-
Use a 4-tablespoon cookie scoop to portion the dough into balls, placing them on the lined baking sheet with about 2 inches of space between each for spreading.
-
Firmly press 1 large marshmallow into the top of each dough ball, creating an indentation to hold it in place.
-
Tip: If marshmallows are large, cut them in half for easier placement and even toasting.
Step 7: Bake
-
Bake at 325°F (165°C) for 9–10 minutes, until the marshmallows are puffy and lightly browned but the cookies remain soft.
-
Remove from the oven and, if desired, use a fork to gently push in uneven edges or swirl each cookie inside a large round cutter for perfectly round shapes.
-
Let cookies cool on the baking sheet for at least 5 minutes before transferring to a wire rack to cool completely or enjoy warm.
-
Tip: For extra-toasty marshmallows, briefly broil the cookies for 30–60 seconds after baking, watching closely to avoid burning.
FAQs: Your Chocolate Chip S’mores Cookies Questions Answered
Q: Can I use regular melted butter instead of browned butter?
A: Yes, but browning the butter adds a nutty, caramelized flavor that elevates the cookies. If skipping, use 125 g melted butter.
Q: Are these cookies healthy?
A: They’re a treat, with butter and sugar, but dark chocolate offers antioxidants. Enjoy in moderation or use lower-sugar options.
Q: Why are my cookies spreading too much?
A: Ensure the butter is cooled before mixing, and chill the dough for 15 minutes before scooping if it’s too soft. Don’t skip the parchment paper.
Q: Can I use mini marshmallows?
A: Yes, use 2–3 mini marshmallows per cookie for a similar effect, adjusting for size.
Q: How long does it take to make these cookies?
A: About 40 minutes for prep and baking, plus cooling time. Browning the butter takes the most time but adds incredible flavor.
Q: Can I make these without graham crackers?
A: Yes, skip the graham crackers for a chocolate chip-marshmallow cookie, or replace with crushed shortbread or Biscoff cookies.