BEST. COOKIE. EVER. Try these and you’ll see why they’re irresistible. The chocolate cookie stays chewy, the graham crackers add a delightful crunch, and the toasted marshmallows give a gooey, nostalgic finish.
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Chocolate Chunk Smore’s Cookies
These cookies are pure indulgence. Even if you’re not a die‑hard s’mores fan, the combination of chocolate, graham crunch and toasted marshmallow will win you over.
Course: Dessert
Prep Time: 20 minutes
Cook Time: 11 minutes
Total Time: 31 minutes
Servings: 14
Ingredients
- 1 cup (2 sticks) softened, room temperature salted butter
- 1 cup packed brown sugar
- 1 cup cane sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups 1/4 cup unbleached flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chips
- 6 1.5 oz milk chocolate bar (such as Hershey’s) for drizzle on top
- 3-4 graham crackers, broken up
- marshmallows
Instructions
- Preheat the oven to 350°F (175°C). Grease two baking sheets or line them with parchment paper.
- In a large bowl, beat the softened butter with the brown and cane sugars until light and fluffy, about 1–2 minutes with an electric mixer.
- Add the eggs one at a time, beating after each addition for about a minute total.
- Stir in the vanilla until combined.
- Whisk together the flour, baking soda, salt and cocoa in a separate bowl. Gradually add the dry ingredients to the butter mixture and mix until smooth and evenly combined.
- Fold in the chocolate chips.
- Form dough into golf-ball sized portions and place them evenly spaced on the prepared baking sheets.
- Bake for about 9 minutes, or until the edges are set and the cookies still appear slightly domed.
- Remove the cookies from the oven and switch the oven to the broil setting.
- Immediately press 3–4 pieces of broken graham cracker into the top of each cookie; this will slightly deflate them and create the s’mores base.
- Place about five mini marshmallows on top of each cookie. It can be tricky to get them to stay—press gently and do your best.
- Return the cookies to the center rack and broil for about 30 seconds, watching closely until the marshmallows puff and toast. Remove from oven. If any marshmallows fall off, use a butter knife to set them back on the cookie. Allow cookies to cool slightly.
- Chop the milk chocolate bars and melt gently in the microwave (heat 15 seconds at a time, stirring between intervals to avoid burning). Transfer melted chocolate to a small bag, snip a corner, and drizzle over each cookie. Let the chocolate set, then serve.