S’mores are the epitome of summer, aren’t they? I remember growing up and every summer we’d make s’mores around the fire pit at my lake house. It was one of my favorite things. I basically took my salted chocolate chip cookies and turned them into s’mores! So you know they’re good, considering that’s hands down the most popular recipe on my blog! I hope you love them as much as we do 🙂
-1 cup unsalted butter, room temperature (required)
-1 cup cane sugar (or white sugar)
-1/2 cup brown sugar (light or dark)
-2 eggs, room temperature (required)
-2 tsp vanilla extract
-2 1/2 cups all-purpose flour
-1 tsp sea salt
-1 tsp baking soda
-1-1.5 cups semi- sweet chocolate chips (depending on how much chocolate you like, but I definitely do 1.5 cups)
-1 cup mini marshmellows
-4- 5 graham cracker sheets, crushed (I put mine in a ziploc & gave them a little crush)
In a large mixing bowl, beat butter & sugar with a hand mixer until smooth & incorporated. Add in the eggs & vanilla extract & mix until combined. Add in the flour, salt, & baking soda. Mix until everything is well combined. Sprinkle in the chocolate chips, graham cracker crumbles, and marshmellows. You can reserve a little from each ingredient to stick into the top of the cookie! That’s more for presentation if you want 🙂
Using a spatula, mix in the chocolate chips, graham cracker, and marshmellows. The batter should be thick and sticky. Form the dough into 12-14 large balls! They seem huge, but trust me on this one. This is how they get the perfect crispy to soft/ chewy ratio. They are supposed to be a bakery style/ size cookie.
From here, you have three options. This is the same system that I do for my chocolate chip cookies as well! I personally prefer mine baked from the fridge, but you do whatever is best for you! You can either bake right away, refrigerate, or freeze the dough. If you want to bake them right away, you will still get a fabulous cookie, it just won’t be very crispy on the bottom. It will be most soft throughout. If that’s what you want to do, preheat your oven to 375 degrees. Place your cookies on a lined baking sheet. You will probably have to do 2 batches. If you want, you can top the cookies with extra chocolate chips. This also gives that bakery style look. Bake for 10-15 minutes until cooked but still soft in the center. When they are done, sprinkle with sea salt (I prefer fleur de sel or maldon sea salt) and let cool on the baking sheet! Make sure not to over bake, that would be tragic.
For refrigerated cookies, which is my ideal method, you can form your dough balls and refrigerate right on your baking sheet for at least an hour. You can also leave them in the fridge for up to 2 days and you’ll just bake them directly from the fridge. If you do them in the fridge for more than a few hours, I’d go ahead and store them in an airtight container. This step always seems like it takes too long, but it’s so worth it! When you bake them, preheat your oven to 375F degrees. Take the cookies straight from the fridge to a lined baking sheet (if they aren’t on there already), and bake for 15-17 minutes until your cookies are crispy on the edges and still soft in the middle. They should have a little golden on the edges! Remove from oven, sprinkle with sea salt & let cool!
For the freezer version, all you have to do is store the dough balls in the freezer bag or you can just freeze some if you don’t want to cook all 12 at once! When you’re ready to bake, preheat your oven to 375F degrees. Once the oven is ready, place your cookies on a lined baking sheet and bake for 15-20 minutes until cookies are crispy on the edges and soft in the middle. This version will give you the crispiest edges with a super soft middle! They’re amazing! Sprinkle with sea salt and let cool on your baking sheet!
That’s it!!! I hope you love them!