S'mores Chocolate Chip Cookies

Ok, these S'mores Chocolate Chip Cookies are DANGEROUS. Like seriously, I ate about 4 today - but I blame it on quality control. These cookies are perfect for any s'mores lover - no campfire required!

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Prep Time 30

Cook Time 30

Total Time 1

Servings: 20

Course: Dessert

Cuisine: American

Ingredients Method Video Notes

Ingredients

For Cookie Dough

2 1/2 cups all-purpose flour
1 tsp baking soda
1/2 tsp The Spice Girl Kitchen Tri-Salt Blend
1 1/2 stick butter, at room temperature
2 cups brown sugar
2 large eggs
1 tsp chocolate extract (can sub vanilla extract)
1 cup semisweet chocolate chips

For S'mores Vibes

3 graham crackers
1 cup mini marshmallows

Method

Make The Cookie Dough (or skip these steps if using store-bought)

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a stand mixer (KitchenAid) fitted with the paddle attachment, cream the butter and sugar on medium-high speed for about 2-3 minutes or until fluffy. Add the eggs and chocolate extract and beat until blended. *See Notes.
With the mixer off, add the dry ingredients. Mix again on medium just until the flour combines, adjust the speed to high for 5-10 seconds to pull the dough together.
With the mixer off, add in the chocolate chips and mix again on high for just a few seconds to mix in the chocolate.

Add The S'mores

Break the graham crackers into 8 sections, making squares.
Using a large cookie scoop** or a tablespoon, scoop out 3 tbsp of cookie dough. Separate the dough ball into 2 sections. Sandwich a graham cracker square and 3 mini marshmallows in between. Carefully form the cookie dough into a ball around the fillings, pressing the seams together. Repeat for the remaining dough.
Bake in 2 batches, 10 at a time. Bake on the center rack for 15 minutes, or until golden brown. Remove from oven and allow to cool for 1-3 minutes before transferring them to a cooling rack while you bake the second batch. Enjoy!

Video

Notes

*If you don't have a stand mixer or KitchenAid, use a handheld electric mixer and a large bowl for the same process.

**Large Cookie Scoop

A large cookie scoop is also known as #20. It holds 3 Tbsp or 1.5 oz capacity. Using a cookie scoop is a great way to ensure all of your cookies are even. For this recipe, you need to use the large (rather than a small or medium) to have enough cookie dough to enclose your graham cracker and marshmallows!

Store & Freeze

Store

Room temperature: Store in an airtight glass container at room temperature for up to 3 days.

Fridge: Store in an airtight glass container in the fridge for up to 5 days.

Freeze

Freezer: Store cookies in an airtight container or freezer-safe bag in the freezer for up to 3 months. Thaw at room temperature for best results.

Freezer #2: You can also freeze half of the cookie dough if you don't want to make these all at once!! Store cookie dough in an airtight container or freezer-safe bag in the freezer for up to 3 months. Thaw at room temperature for best results.