S'mores Cookies Marshmallow Chocolate (Print-Friendly Version)
Chewy cookies bursting with marshmallow, rich chocolate chips, and crunchy graham cracker pieces.
# Ingredients:
→ Cookie Dough
01 -
113 grams unsalted butter, softened
02 -
100 grams granulated sugar
03 -
110 grams packed brown sugar
04 -
1 large egg
05 -
5 millilitres vanilla extract
→ Dry Ingredients
06 -
170 grams all-purpose flour
07 -
2.5 millilitres baking soda
08 -
1.25 millilitres salt
09 -
75 grams graham cracker crumbs
→ Mix-ins
10 -
175 grams semi-sweet chocolate chips
11 -
40 grams mini marshmallows
# Steps:
01 -
Preheat oven to 175°C. Line a baking sheet with parchment paper.
02 -
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
03 -
Beat in the egg and vanilla extract until fully incorporated.
04 -
In a separate bowl, whisk flour, baking soda, salt, and graham cracker crumbs until evenly blended.
05 -
Gradually add the dry mixture to the wet ingredients, mixing until just combined.
06 -
Fold in the chocolate chips and mini marshmallows until evenly distributed.
07 -
Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them approximately 5 centimetres apart.
08 -
Bake for 8–10 minutes until the edges are lightly golden and marshmallows are gooey.
09 -
Allow cookies to cool on the baking sheet for several minutes, then transfer to a wire rack to cool completely.
# Notes & Tips:
01 -
For optimal texture, use butter at room temperature but not melted.
02 -
If cookies spread excessively, refrigerate dough 30 minutes before baking for improved shape.
03 -
Store cookies in an airtight container at room temperature for up to one week or freeze dough balls for up to three months.