S’more Chocolate Chip Cookies: Your life will never be the same after these cookies. They’re thick, soft and chewy, and full of graham crackers, chocolate, and marshmallowy goodness.
Summer is coming to a close as you may have seen with my latest post of Apple Pie Crumb Bars (they’re like fall wrapped up in one deliciously cinnamony and appley bar).
But it’s not here yet. Don’t get me wrong–I am beyond excited for fall. Sometimes, I don’t think there is anyone more excited about the holiday season than me. But, I’ve been craving these cookies for a while now (they might be my favorite cookie. Ever. Period.), and I finally caved.
When I was in New York, we stopped at this great bakery that’s tucked away in the West Village on a quaint street. Milk & Cookies Bakery is this heavenly bake shop known for their amazing ice cream sandwiches. As I mentioned here, these sandwiches were to-die for. I got a milk chocolate chip caramel cookie and a dark chocolate toffee cookie that sandwiched classic vanilla ice cream.
And it was great.
And I’m so grateful I don’t live anywhere near that place because it would be far too easy to convince myself that I need an after dinner dessert from there.
The conversation would literally go something like this:
“Should you go there?”
I’d be out the door before I even said yes. To myself.
Here’s the amazing sandwich. With a glass of milk.
This place was way too cute.
The one pictured above is my sister’s sandwich (and photo cred to her 🙂 ), which was an all dark chocolate chip toffee cookie sandwich with vanilla in between.
I really wanted to make one or both of those cookies, but I didn’t have toffee or caramel. And, like I mentioned here, I was still too lazy to go to the store and grab those ingredients. So, I opted to make those on a later date, and instead indulge with s’more chocolate chip cookies.
Because it’s summer.
Because a little chocolate is good for you.
Because I wanted to.
So, did I mention that I love these cookies?
These cookies were born out of a college experiment of sorts. I shared an apartment with three other girls and kitchen space was at a premium. We each had our own shelf that acted as our pantry, and each shelf was surprisingly big.
Unless you were me.
Then the shelf was puzzle pieced together with regular food like cereal (because I usually had like four boxes–I’m a cereal junkie), oatmeal (which served as both a baking item and a food item), soup, etc., and ALL of my baking ingredients from a selection of chocolate chips to sweetened condensed milk to marshmallow fluff to Baker’s chocolate to candy to the point where it was so packed I couldn’t find anything.
In an effort to rid myself of some clutter and some slightly stale marshmallows, I decided I would make a marshmallow stuffed chocolate chip cookie. How good would that be?!
And then, I saw it.
The graham crackers.
And I knew. I would replace some of the flour with crushed graham crackers and mix milk chocolate chips with semi-sweet to create the perfect s’more cookie.
Thank goodness for my baking ingredient hoarding.
These cookies start with my favorite chocolate chip cookie recipe as you can see here, here, here, and here. I make variations a lot. I know everyone has their favorite recipe, but trust me, this recipe is a real winner.
Like it might rival your favorite.
This recipe begins with creaming the butter and sugar together. Next adding in an egg, salt, and vanilla extract.
In a separate bowl, mix flour, graham crackers, baking soda, and espresso powder (Williams-Sonoma is my favorite) together. Slowly add the dry to the wet. Stir until combined. Add in milk and semi-sweet chips. Stir.
Take about 2 Tbsp of dough and flatten it in your hand. In the center stick 3-4 marshmallows and wrap the dough around the marshmallows. Make sure to seal it tight, otherwise the marshmallows will leak out and disappear with the high heat.
*Marshmallows are extremely temperamental when it comes to high heat. If they do disintegrate in the oven as your cookies expand and spread out, as soon as they’re done and cooling, place some marshmallows on top. It looks pretty and it covers any areas where the marshmallows disappeared. However, if you seal the cookies well, the marshmallows should stay in tact. As you can see in my pictures, some I sealed well, and some I didn’t.
But you know what?
They’re a winner both ways.
Yields 18-20 cookies
- 1/2 c butter, softened
- 1/2 c sugar
- 1/2 c brown sugar
- 1 egg
- 1/2 tsp salt
- 1 1/2 tsp vanilla extract
- 1 1/4 c all purpose flour
- 1/4 c graham cracker crumbs (roughly chopped)
- 1/2 tsp baking soda
- 1/4 tsp espresso powder
- 1/2 c semi-sweet chocolate chips
- 1/2 c milk chocolate chips
- 1 c of mini marshmallows
- Preheat oven to 350. Grease a cookie sheet and set it aside.
- Cream butter and both sugars together until light and fluffy.
- Add in the egg, and beat. Once mixed, add in salt and vanilla. Stir until combined.
- In a separate bowl, mix flour, graham cracker crumbs, baking soda, and espresso powder.
- Slowly mix dry ingredients into wet ingredients. Stir until combined.
- Add in chocolate chips. Mix until combined.
- Take about 2 Tbsp of dough and flatten it slightly in your hand. Stick 3-4 marshmallows in the center, and fold the cookie dough around the marshmallows and form it into a ball. Make sure none of the marshmallows can be seen in the dough.
- Bake for 10-12 minutes or until golden brown.