S’mores Cookies
S’mores cookies made with a chewy chocolate chip base, topped with marshmallow fluff, graham cracker crumbs, and chocolate drizzle
Servings: 15 cookies
Calories: 596kcal
Equipment
Ingredients
Chocolate Chip Cookie Dough
- 2 sticks salted butter softened. 1 cup, 226 grams
- 1 1/4 cups light brown sugar 250 grams
- 3/4 cup granulated sugar 150 grams
- 2 teaspoons vanilla extract
- 2 large eggs
- 3 cups all-purpose flour 360 grams
- 1 1/2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup semi-sweet chocolate chips 170 grams
- 1 cup semi-sweet chocolate chunks 170 grams
S'mores Cookies Topping
- 1 1/2 cups marshmallow fluff
- 1 to 1 1/4 cups graham cracker crumbs finely crushed, about 10 sheets, 125 grams
- 1/2 cup mini chocolate chips 85 grams
- 4 oz semi-sweet chocolate melted for drizzle 115 grams
Instructions
Chocolate Chip Cookies
- In a stand mixer, cream butter, brown sugar, and granulated sugar until fluffy. Beat in vanilla and eggs until just combined.2 sticks salted butter, 1 1/4 cups light brown sugar, 3/4 cup granulated sugar, 2 teaspoons vanilla extract, 2 large eggs
- Whisk flour, cornstarch, baking soda, baking powder, and salt. Add to the mixer and mix until just combined. Fold in chocolate chips and chunks. Cover and refrigerate 2 to 4 hours.3 cups all-purpose flour, 1 1/2 teaspoons cornstarch, 1 teaspoon baking soda, 1/2 teaspoon baking powder, 1/4 teaspoon salt, 1 cup semi-sweet chocolate chips, 1 cup semi-sweet chocolate chunks
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Scoop dough with a medium cookie scoop (about 2 tablespoons each) to yield 15 cookies.
- Bake for 10 to 12 minutes until edges are golden and centers look slightly soft. Cool 5 minutes on the sheet, then transfer to a rack to cool completely.
S'mores Cookie Topping
- Warm marshmallow fluff in the microwave for 5 to 10 seconds until spreadable. Spread a layer of fluff over the top of each cookie.1 1/2 cups marshmallow fluff
- Sprinkle with graham cracker crumbs and mini chocolate chips, you can also dunk them into the topping.1 to 1 1/4 cups graham cracker crumbs, 1/2 cup mini chocolate chips
- Drizzle melted chocolate over the tops. Let set 20 to 30 minutes at room temp or 10 minutes in the fridge.4 oz semi-sweet chocolate
Notes
Yield: About 15 medium cookies with a 2 tbsp scoop. Smaller cookies yield about 28, larger cookies about 9–10.
Storage: Store in an airtight container up to 3 days. Freeze plain cookies up to 2 months, decorate after thawing.
Tips: Keep crumbs fine, rewarm fluff if needed, and add flaky salt for a bakery-style touch.
Storage: Store in an airtight container up to 3 days. Freeze plain cookies up to 2 months, decorate after thawing.
Tips: Keep crumbs fine, rewarm fluff if needed, and add flaky salt for a bakery-style touch.
Nutrition
Serving: 1cookie | Calories: 596kcal | Carbohydrates: 84g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 276mg | Potassium: 265mg | Fiber: 4g | Sugar: 52g | Vitamin A: 437IU | Vitamin C: 0.04mg | Calcium: 63mg | Iron: 4mg