Chocolate Chip S’mores Cookies
Meet the cookie of the summer: these chocolate chip s’mores cookies are made with graham crackers, melty pools of chocolate, marshmallows, and the softest brown butter cookie dough, making all your summer cookie dreams come true.
How to make s’mores cookies:
These cookies taste just like a melty campfire s’more.
Prepare the cookie dough: We use a homemade chocolate chip cookie recipe to make these cookies but you can also use store-bought.
Layer the cookies: Once your cookie dough is ready, it’s time to assemble! Place a layer of graham crackers on a lined sheet pan. Top each with 2 pieces of Hershey’s chocolate and a marshmallow. Then, top them off with with a scoop of cookie dough, slightly flattening the cookie dough out before placing it on top.
Bake: In under 20 minutes, you’ll have cookies that taste just like a melty campfire s’more!
Watch how we made them:
How to Store
Room temperature: These cookies can be stored for up to 3 days. To keep them fresh, you can store them in an airtight container or plastic bag in a cool, dry place.
To serve: These cookies are best served warm. When ready to serve, we recommend microwaving the cookies for 7-10 seconds.
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Chocolate Chip S’mores Cookies
Ingredients
- 12 tbsp unsalted butter
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 1 sleeve graham crackers
- 24 pieces Hershey's chocolate
- 12 jumbo marshmallows
Instructions
- To make brown butter: In a saucepan over medium heat, melt 8 tbsp of bytter, constantly swirling the pan. Once melted, the butter will begin to foam and get bubbly. Watch closley, being careful not to burn. After the butter turns golden brown, remove from the heat and transfer to a bowl to cool.
- Melt the remaining 4 tbsp butter. In a large bowl, beat the brown butter, melted butter, brown sugar, and granulated sugar until combined.
- Add in the whole egg, egg yolk, and vanilla extract. Whisk until smooth.
- Mix in the flour, cornstarch, baking soda, and salt. Fold in the chocolate chips. Refrigerate the dough for at least 15 minutes.
- Place a layer of graham crackers on a lined sheet pan. Top each with 2 pieces of Hershey's chocolate and a marshmallow. Then, top them off with with a scoop of cookie dough, slightly flattening the cookie dough out before placing it on top.
- Bake at 350℉ for 13-15 minutes. Enjoy!
