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Chocolate Chip Smores Cookies

Chocolate chip smores cookies combine semisweet chocolate chips and graham cracker pieces with mini marshmallows sealed inside each cookie. Bake them until the edges are golden and the centers look slightly underdone for a soft, gooey middle.
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Prep Time 7 minutes
Cook Time 26 minutes
Chilling 30 minutes
Total Time 1 hour 3 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 2.25 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 cup unsalted butter softened
  • 0.75 cup light brown sugar packed
  • 0.75 cup granulated sugar
  • 2 eggs large
  • 2 teaspoons vanilla extract
  • 1 cup semisweet chocolate chips
  • 1 cup graham crackers coarsely broken
  • 1 cup mini marshmallows

Equipment

  • 2 baking sheets

Method
 

  1. Heat the oven to 350°F.
  2. Line two baking sheets with parchment paper.
  3. Whisk the flour, baking soda, and salt together in a medium bowl.
  4. Beat the butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
  5. Beat in the eggs one at a time, then mix in the vanilla.
  6. Add the flour mixture and mix on low just until no dry flour remains.
  7. Fold in the chocolate chips and graham cracker pieces.
  8. Divide the dough into 24 portions and flatten each portion.
  9. Divide the mini marshmallows evenly among the portions.
  10. Enclose the marshmallows in the dough and seal each portion well.
  11. Arrange 12 dough portions on each prepared baking sheet, spacing them about 2 inches apart.
  12. Chill for 30 minutes.
  13. Bake one sheet at a time for 11 to 13 minutes, until the edges are golden and the centers look slightly underdone.
  14. Let the cookies cool on the baking sheets for 5 minutes.
  15. Transfer the cookies to a wire rack to cool.

Notes

Seal the dough well around each marshmallow to help keep the filling inside as the cookies bake. Store in the refrigerator in an airtight container for up to 5 days. Freezer: yes, freeze baked cookies for up to 2 months. For a dairy-free option, use plant-based butter and dairy-free chocolate chips.