Toasted S’more Chocolate Chip Cookies Recipe

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Clara Tucker Modified: April 21, 2022
Toasted S’more Chocolate Chip Cookies Recipe

How To Make Toasted S’more Chocolate Chip Cookies

This cookie recipe is the best of both worlds. Chewy chocolate chip cookies topped with toasted s’mores. It’s sweet and chunky and perfect for snacks.

Preparation: 2 hours 30 minutes
Cooking: 13 minutes
Total: 2 hours 43 minutes

Serves:

Ingredients

  • cupsall-purpose flour,(280g), spoon & leveled
  • 1tspbaking soda
  • tspcornstarch
  • ½tspsalt
  • ¾cupunsalted butter,(170g), melted
  • ¾cuplight brown sugar,(135g), loosely packed
  • ½cupgranulated sugar,100g
  • 1largeegg,+ 1 egg yolk, at room temperature
  • 2tsppure vanilla extract
  • 1cupsemi-sweet chocolate chips,180g

For Topping:

  • 3ozsemi-sweet chocolate,chopped or more chocolate chips
  • 2fullgraham crackers,sheet, broken into pieces
  • ½cupminiature marshmallows

Instructions

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain.

  2. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate chips.

  3. Cover the dough and chill in the refrigerator for 2 hours or up to 3 days. Chilling is mandatory.

  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.

  5. Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  6. Roll the dough into balls, about 3 tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls to stay intact.

  7. Place 8 balls of dough onto each baking sheet. Bake the cookies for 12 minutes. Remove the cookies from the oven and press some of the toppings into each cookie. Put the cookies back into the oven for 2 more minutes.

  8. Allow the cookies to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes

  • If desired for the last 30 seconds, turn the broiler on high to help toast the marshmallows. Or, after 2 minutes, use a kitchen torch to toast the marshmallows once out of the oven.

Nutrition

  • Calories: 287.13kcal
  • Fat: 14.13g
  • Saturated Fat: 8.48g
  • Trans Fat: 0.35g
  • Monounsaturated Fat: 4.02g
  • Polyunsaturated Fat: 0.71g
  • Carbohydrates: 39.59g
  • Fiber: 1.49g
  • Sugar: 23.09g
  • Protein: 3.13g
  • Cholesterol: 34.50mg
  • Sodium: 150.91mg
  • Calcium: 19.30mg
  • Potassium: 97.56mg
  • Iron: 1.50mg
  • Vitamin A: 77.78µg
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