Smore’s Chocolate Chip Cookies
A nostalgic summer treat combined with my viral scooted chocolate chip cookie recipe inspired by Cooking with Karli’s smore’s chocolate chip cookie. The addition of the marshmallows in the dough creates gooey pockets throughout the cookie that also caramelize where they touch the pan. This recipe will easily become a summer favorite. Makes 16 cookies.
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I will never tire of developing cookie recipes. Cookies can be eaten in every season, are endlessly adaptable, and are acceptable to serve at the fanciest of dinner parties and the most casual of get togethers. Because I love my own Scooted Chocolate Chip Cookie recipe, I was curious to see what would happen if I made a Smore’s version. I ended up settling on Cooking With Karli’s approach because I love how she uses an entire marshmallow and a graham cracker so it truly is a smore’s + cookie experience.
Our recipes themselves are quite similar with a few ingredient variations (mine has more sugar, baking powder, and uses egg yolks instead of whole eggs) and that is one of the things I love about baking science—there are so many different ways to make a delicious cookie. My Scooted Chocolate Chip Cookie recipe is a go to because it can be made pretty quickly (the butter can be fridge cold), but this variation takes a little more time with the dipping the graham crackers and stuffing the dough with marshmallows. You also can only bake four cookies at a time since they spread quite a bit in the oven, but if you scoot them right away they’ll be as pretty as the below picture.
Pay attention to the measurements on the flour to get the best results, and make sure your oven temperature is accurate for proper bake time. Leave a comment on this recipe if you love it or have feedback below!
Ingredients
2 sticks Butter, cold from the fridge; plus 5 tbl of butter melted: For flavor and texture for the dough, and to dip the graham crackers in
1/2 cup Sugar: For sweetness and texture
1 cup Brown sugar: For softer texture and caramel flavor
3 Egg yolks: Provides richness and helps bind everything
1 1/2 teaspoon Vanilla: For flavor
1 1/4 teaspoon sea salt: To bring out the sweetness and balance flavors
1/2 teaspon Baking powder: A leavening agent
1/2 teaspoon Baking soda: A leavening agent, and helps with spread and crispy edges
325 grams All-purpose flour: To act as a base for the dough, measure by weight for the best accuracy
3/4 cup Semisweet or dark chocolate chips or chunks: Use your favorite baking chocolate
3/4 cup Milk chocolate chips or chunks: Use whatever you have on hand
1 cup mini marshmallows: To mix into the cookie dough
16 Regular sized marshmallows: To stuff inside the cookies
8 whole or 16 1/2 graham crackers: To put underneath the cookie
2 bars of Hershey's chocolate (you need enough pieces for 16 cookies)
Equipment You’ll Need:
Electric stand mixer or hand mixer: To mix the dough
Measuring cups: To measure the sugar and chocolate chips
Kitchen scale: To measure the flour, for better accuracy
Measuring spoons: To measure the leavening agents and vanilla
Small bowl: For separating the yolks from the eggs
Baking pan or cookie sheet: For baking the cookies
Parchment paper: To line the cookie sheet for baking
4 inch (2 1/2 cm) round bowl or cookie cutter: To scoot the cookies after baking
Step by Step Recipe:
Preheat your oven to 375°F (190°C), and line two baking sheets with parchment paper. Make sure you know how accurate your oven is, many ovens (including mine) run 25° cool.
Add cubed butter to mixer with sugars and mix on low until it starts to clump up, then turn mixer to medium & mix for five minutes. I like to set a timer and walk away, only coming back to scrape the bowl one or two times. When the butter and sugar are ready, they will have lightened in color considerably due to the air incorporated into the butter.
Scrape the sides bowl, & add the egg yolks one at a time, scraping the sides of the bowl to make sure it is thoroughly mixed. After you add the third yolk, add the vanilla and mix for about one minute. The batter will start to look fluffy and smell delicious.
Add the baking soda, baking powder, and salt, and mix for ten seconds (I like to separate this step to be sure it is fully mixed in). Then add the flour. I added a little more flour compared to my scooted cookie to make sure they didn’t spread too much with the addition of the marshmallow. Making sure you are precise when measuring the flour, see below for suggestions.
Flour measuring options:
Unsifted flour (least accurate) measured by volume: 1 3/4-2 cups
Sifted flour* (medium accuracy) measured by volume: 2 1/2 cups
Measured flour by weight: 325 grams
*To sift flour you can use a sifter or, thoroughly whisk the flour with a fork or a whisk. Then carefully scoop the flour into your measuring cup with a large spoon, once you have a little bit extra then level the flour with the flat side of a knife; do not shake to level. I notice if I decant the bag of flour into a storage container, that fluffs it up a bit too.
If you measure without fluffing the flour, you’ll end up with a puffier cookie, which in my opinion is still delicious, but you’ll loose the caramelized edges you came to this recipe for.
Add the flour to the mixer and mix on low until almost no flour is visible, then turn off the mixer. Add the chocolate chips and mini marshmallows all at the same time.
Mix on low for about 15 seconds until the mix ins are evenly incorporated.
Melt 5 tbl of butter in a microwave safe bowl. Start with 30 seconds, then stir and do 5-10 second bursts until melted and stir with a fork to evenly distribute the milk solids.
Dip the graham crackers one at a time in the melted butter and place on the prepared baking sheet, 4 on a cookie sheet at a time.
Using a 1/4 cup cookie scoop, scoop cookie dough into your hand and then turn it over so you're looking at the flat side. Use your thumbs to make an indentation in the dough and spread it out while not making it too thin. Then place the large marshmallow in the indentation and wrap the dough around the marshmallow so that all sides of the marshmallow are covered except the bottom. Then turn over the marshmallow + dough and place it on top of the prepared graham cracker and gently press it down so it doesn't slide off during baking. You can also cut the marshmallows in half if you don’t want to to spread as dramatically in the oven, but it’s not as fun to eat.
Bake two sheets at a time for 12-14 minutes, rotating and swapping the pans halfway through. They should be lightly browned on the edges and top when they are done. The marshmallows and dough may slide off the graham, so do your best to recenter it when you scoot in the next step.
Scoot cookies with a 4” diameter round bowl or cookie cutter while still fresh from the oven. Cookie scooting is done by using a round item, like a cookie cutter or an upside down bowl to scoot a cookie that is spread too far. In the case of this recipe, it is essential and helps create a gooey more dense center for the cookie. Scooting must be done while the cookie is still hot from the oven and before it starts to cool, otherwise the edges will have set.
Cool for 10 min then press one piece of Hershey's bar in the center of the cookie. Let cool for five minutes longer, and enjoy.
Can this recipe be doubled?
I have a large stand mixer, and this recipe barely fit in it. If you plan to double, make sure your mixing bowl is at least 7 quarts. A hand mixer would not be able to handle a double batch of this recipe.
Can this recipe be halved?
It would be tricky to half it since you’ll have to measure out half of an egg yolk, but you could if you needed to. I would recommend just freezing the other half of dough in an airtight container for another time.
Can I make this ahead of time?
Yes, you can make the dough and freeze in an airtight container or resealable bag for up to 2 months. I like to let the dough thaw on a cookie sheet while the oven preheats. If baking from frozen, reduce cooking temperature to 350 F and bake closer to 15 minutes. You can also mix and store covered in the fridge for up to 3 days and bake at 375, adding a couple more minutes to the bake time.
Can this recipe be made gluten-free?
I have not made this recipe with a gluten-free flour blend, but I have had great success with King Arthur Flour Gluten Free Bread Flour* (affiliate link). However, this flour still contains wheat, and is not safe for people with wheat allergies.
S'more's Scooted Chocolate Chip Cookies
My original Scooted Chocolate chip cookies with a nostalgic twist inspired by Cooking with Karli Smore's Chocolate Chip Cookie recipe.
Ingredients
Instructions
- Preheat your oven to 375° F (190°C) and prepare two baking sheets with parchment paper.
- Cut 1 cup (2 sticks, 226gr) of butter into 1/2 inch cubes. Add butter and sugars bowl of a stand mixer with the paddle attachment.
- Start the mixer on low speed until it starts to clump up, and increase to medium speed and mix for five minutes, scraping the bowl one or two times. Mixture should lighten to a soft beige color as air is incorporated.
- Scrape the bowl a third time then add the egg yolks & vanilla. Mix on medium high for about one minute, then scrape the bowl again.
- Add the baking soda, salt, baking powder, and flour (fluff flour with a whisk if you’re not measuring by weight, though measuring by weight is the most accurate) & mix on low until almost no flour is visible. Stop the mixer & then add the mini marshmallows and both chocolate chips.
- Mix on low for about 10 seconds then finish the mixing by hand with a large rubber scoopula, making sure you’re scooping the dry bits up from the bottom.
- Melt 5 tbl of butter in a microwave safe bowl. Start with 30 seconds, then stir and do 5-10 second bursts until melted.
- Dip the graham crackers in the melted butter and place on the prepared baking sheet, 4 on a cookie sheet at a time.
- Using a 1/4 cup cookie scoop, scoop cookie dough into your hand and then turn it over so you're looking at the flat side. Use your thumbs to make an indentation in the dough and spread it out while not making it too thin. Then place the large marshmallow in the indentation and wrap the dough around the marshmallow so that all sides of the marshmallow are covered except the bottom. Then turn over the marshmallow + dough and place it on top of the prepared graham cracker and gently press it down so it doesn't slide off during baking.
- Bake two sheets at a time for 12-14 minutes, rotating and swapping the pans halfway through. They should be lightly browned on the edges and top when they are done.
- Don't skip this step: The cookies may have slid during baking due to the marshmallows, so scoot cookies (see notes if you're not familiar with cookie scooting) with a 4” diameter round bowl or cookie cutter while still fresh from the oven.
- Cool for 10 min then press one piece of Hershey's bar in the center of the cookie. Let cool for five minutes longer, and enjoy.
Notes
What is cookie scooting? Cookie scooting is using a round item, like a cookie cutter or an upside down bowl to scoot a cookie that is spread too far. In the case of this recipe, it is essential. Scooting must be done while the cookie is still hot from the oven and before it starts to cool, otherwise the edges will have set. For this recipe, it helps create a fudgey more dense center of a cookie.
What if I don't have parchment paper? If you don't use parchment paper, the mini marshmallows will caramelize and stick to the metal baking sheet, and be difficult to remove. You could use a silicone baking mat in a pinch, but that gets hotter than the surface of the pan and can burn the bottoms of the cookies.
Can I use salted butter? If you use salted butter, reduce sea salt added to the dough by 1/2 tsp.
