Description
Gooey marshmallows and melted chocolate dance between graham crackers in this mouthwatering Chocolate Chip Cookie S’mores stack, elevating classic campfire treats to new heights. Sweet memories and indulgent layers invite you to savor each irresistible bite of pure summer nostalgia.
Ingredients
Scale
Cookies and Chocolate:
- 2 12 ounces (680 grams) chocolate chips (milk chocolate or semi-sweet)
- 2 2/3 cups (330 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter (softened)
- 1 1/4 cups (250 grams) packed light-brown sugar
- 1/4 cup (50 grams) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Leavening and Seasoning:
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Topping:
- 32 large marshmallows
- Extra chocolate for drizzling (optional)
Instructions
- Heat oven to 350°F and line baking sheets with parchment paper for optimal cookie preparation.
- Whisk flour, cornstarch, baking soda, and salt in a medium bowl until evenly distributed and lump-free.
- Using an electric mixer, cream butter with brown and granulated sugars until pale and fluffy, approximately 1-2 minutes.
- Incorporate eggs individually into the butter mixture, ensuring each is fully blended before adding the next, then mix in vanilla extract.
- Gradually fold dry ingredients into wet mixture on low speed, stopping when just combined to maintain cookie tenderness.
- Gently fold one bag of chocolate chips into the dough, reserving second bag for later chocolate coating.
- Portion dough into 2-tablespoon rounds, positioning them 2 inches apart on prepared baking sheets.
- Bake for 9-12 minutes until edges turn golden brown, then allow cookies to cool completely on baking sheets.
- Melt remaining chocolate chips in microwave using 30-second intervals at 50% power, stirring between each cycle until smooth.
- Brush melted chocolate onto one side of cookie halves, creating a rich chocolate base.
- Carefully toast marshmallows over open flame or stovetop until golden and caramelized, maintaining safe distance from direct heat.
- Construct s’mores by layering toasted marshmallows between chocolate-coated cookies, drizzling additional melted chocolate for extra decadence.
- Serve immediately to enjoy warm, gooey texture and maximum flavor intensity.
Notes
- Chill dough for 30 minutes before baking to prevent spreading and create thicker, chewier cookies.
- Use room temperature ingredients to ensure even mixing and better texture.
- For gluten-free version, swap all-purpose flour with a 1:1 gluten-free baking blend.
- Try different chocolate types like dark, milk, or white chocolate for unique flavor variations.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 16
- Calories: 335 kcal
- Sugar: 26 g
- Sodium: 130 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.3 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 40 mg