Enjoy the classic campfire S’mores experience in a delicious cookie. These chocolate chip cookies are stuffed with gooey marshmallows and rich chocolate for a delightful twist on a favorite treat.
Author:Clara Alena
Prep Time:20 minutes
Cook Time:10 minutes
Total Time:30 minutes
Yield:24 cookies
Category:Desserts
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 cup (2 sticks) unsalted butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1 cup mini marshmallows
1/2 cup chopped chocolate bars (like Hershey’s)
Instructions
Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stir in the chocolate chips.
For each cookie, scoop about 2 tablespoons of dough. Flatten one portion of dough in your hand, place a mini marshmallow and a piece of chopped chocolate bar in the center.
Cover the marshmallow and chocolate with another portion of cookie dough, sealing the edges to form a ball.
Place the cookie dough balls on the prepared baking sheets, leaving some space between them.
Bake for 9-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
For an extra gooey marshmallow, you can lightly toast them before stuffing them into the cookie dough.
Ensure the cookie dough completely encases the marshmallow and chocolate to prevent them from leaking out during baking.
You can use any type of chocolate bar you prefer for the stuffing.