Saturday, May 2, 2020

S'mores Chocolate Chip Cookie

This is another heavenly cookie from Ashley at Baker by Nature.  There are a lot of good cookie recipes out there but I think hers are just better - a little extra goodness.  Annie thinks this cookie is one of her very favorites.  I made these when Jenna and Meg were here and they loved them.  Jenna loved how the marshmallow melts and kind of "candies" around the edge of the cookie.  I think the only thing I changed was ... I took the cookie dough ball and put the top of the ball in a bowl of graham cracker crumbs before baking.

Make these soon!!

P.S.  One thing that Ashley does that I should do more often and why her cookies always look as amazing as they taste... she puts a few chocolate chips and marshmallows in the top of her cookies before baking.  I try to but she intentionally does it and her cookies look so amazing.

S'mores Chocolate Chip Cookies (adapted from Baker by Nature)

2 1/3 cups all purpose flour
1/2 cup graham cracker crumbs, very finely crushed (I used purchased crumbs)
1 tsp baking soda
1/2 tsp salt
2 sticks (8 oz) butter, at room temperature
1 cup light brown sugar
1/2 cup granulated sugar
2 tsp vanilla
2 large eggs, room temperature
2 cups semi-sweet chocolate chips
1 cup mini marshmallows
2 sheets graham crackers, roughly chopped (about 1/2 cup)

extra graham cracker crumbs for topping before baking

Preheat oven to 375.  Line 2 large baking sheets with parchment paper or baking mat. In a medium bowl, whisk together flour, graham cracker crumbs, baking soda and salt.  Set aside.

In a bowl of stand mixer or a large mixing bowl, add the butter and both sugars and beat on medium speed for 2-3 minutes, or until light and fluffy.  Add in vanilla and beat until smooth.  Beat in eggs one at a time, beating well after each addition.  Reduce mixer speed and gradually add in the flour mixture.  Be sure not to over beat.  Turn off mixer and using a sturdy spatula, fold in chocolate chips, marshmallows and roughly chopped graham crackers.

I used a smaller cookie scoop than Ashley.  She used 3 Tbsp of dough for her cookies.  I like to have more cookies so I used a medium sized cookie scoop.  I took the cookie dough ball and pressed the top into a bowl of graham cracker crumbs.  Bake cookies for 8 - 12 minutes - depending on the size of the cookie.  The edges will be golden but the cookie should still be soft in the middle.  I baked mine 8 minutes.  Let cookies cool on a baking rack before transferring to a wire rack to cool completely.

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