S’mores Chocolate Chip Cookies

Ingredients

• 0.5 cup salted butter (melted)
• 0.333 cup granulated sugar
• 0.5 cup dark brown sugar
• 1 tbsp vanilla bean paste
• 0.5 tsp espresso powder
• 156 g all-purpose flour
• 0.5 tsp baking soda
• 1 egg (room temperature)
• 1 cup semi-sweet chocolate chips
• 0.5 cup mini chocolate rectangles
• 8 large marshmallows
• 8 graham cracker squares

Steps

1. 1

   Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.

2. 2

   In a bowl, combine the melted salted butter, granulated sugar, and dark brown sugar. Mix for 2–3 minutes, until well combined.

3. 3

   Crack in the room-temperature egg and whisk for 1–2 minutes, until the mixture is smooth.

4. 4

   Add the vanilla bean paste and mix until combined.

5. 5

   In a separate bowl, combine the all-purpose flour, baking soda, and espresso powder. Mix well.

6. 6

   Gradually incorporate the dry ingredients into the wet mixture until just combined.

7. 7

   Add the semi-sweet chocolate chips and mix just until combined. Do not overmix the dough.

8. 8

   Arrange the graham cracker squares on the prepared baking sheet. Top each square with a mini chocolate rectangle, then place a large marshmallow on top.

9. 9

   Scoop out a portion of cookie dough, flatten it slightly, and place it over each marshmallow, covering the marshmallow completely.

10. 10

    Place 3–4 cookies on each baking sheet, spacing them 2–3 inches apart.

11. 11

    Bake for about 12–13 minutes, until the edges are golden and crispy and the centers are chewy and soft.

12. 12

    Let the cookies cool completely for 25–30 minutes before serving.

Notes

The source does not specify the exact amount of cookie dough used for each cookie beyond making 8 marshmallow-and-graham-cracker cookies. Bake in batches as needed, keeping the stated 3–4 cookies per baking sheet and 2–3 inches of spacing.

Nutrition per serving

• dessert
• cookies
• baked
• American
• chocolate
• s’mores
• vegetarian