S’mores Chocolate Chunk Cookies

Photography by Matt Armendariz/ Recipe Development and Styling by Marian Cooper Cairns

We fused all the flavors of the classic campfire treat into one dough. In the mood for ice cream sandwiches? Vanilla bean, rocky road, and fudge will all be delicious sandwiched between these chewy yet crispy-in-the-right-places cookie. Find the best kind of summer cookie recipes in our 2018 July/August Issue, here

3.0 from 1 reviews
S'mores Chocolate Chunk Cookies
Makes about 30
  • ¾ cup (170 grams) unsalted butter, softened
  • 1 cup (220 grams) firmly packed dark brown sugar
  • ⅓ cup (67 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 2 teaspoons (8 grams) vanilla extract
  • 2 cups (250 grams) all-purpose flour
  • 1 cup (130 grams) graham cracker crumbs
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ (12-ounce) packages (408 grams) chocolate chunks (about 2⅓ cups)
  • 1 cup (51 grams) miniature marshmallows bits*
  1. Preheat oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars at medium speed until fluffy, about 2 minutes, stopping to scrape sides of bowl. Add eggs and vanilla, beating until combined.
  3. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Beat in chocolate and marshmallow bits just until combined. Working in 2 batches, drop dough by 2 tablespoonfuls 2 inches apart onto prepared pans.
  4. Bake until desired degree of doneness, 10 to 14 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks.
*We used Jet-Puffed Mallow Bits, a smaller, more dehydrated marshmallow product than regular miniature marshmallows. Do not use regular miniature marshmallows in this recipe. They will melt and burn.


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