Chocolate Chip S'more Cookie by @cookinwithmima

30 min

10 servings

🧈

230 g

Unsalted butter

🍬

100 g

Brown sugar

🍬

100 g

Granulated white sugar

🥚

100 g

Eggs

🍦

10 ml

Vanilla extract

🌾

340 g

All-purpose flour

🌽

8 g

Cornstarch

🫙

4 g

Baking powder

🫙

5 g

Baking soda

🧂

1.5 g

Salt

🍫

260 g

Milk chocolate chips

🍫

100 g

Chocolate wafers

🍖

140 g

Graham crackers

🍬

70 g

Marshmallows

  1. Melt
    • unsalted butter
    • brown sugar
    • granulated white sugar

    Soften or partially melt 1 cup unsalted butter, then combine it with 1/2 cup brown sugar and 1/2 cup granulated white sugar until creamy.

  2. Add
    • large eggs
    • pure vanilla extract
    • Unsalted butter

    Add 2 large eggs and 2 teaspoons pure vanilla extract to the butter mixture. Beat until smooth and fully incorporated.

  3. Whisk
    • all-purpose flour
    • Salt

    Whisk together 2 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.

  4. Add
    • all-purpose flour
    • Brown sugar
    • Granulated white sugar

    Add the dry ingredient mixture to the wet mixture. Mix only until no visible flour remains.

  5. Halve
    • graham crackers
    • regular-sized marshmallows

    Break the graham crackers into small pieces and halve 10 regular-sized marshmallows. Set the prepared mix-ins aside.

  6. Fold
    • milk chocolate chips
    • chocolate wafers
    • graham crackers

    Fold 1 1/2 cups milk chocolate chips, chocolate wafers, and the graham cracker pieces into the cookie dough. Fold in the halved marshmallows gently.

  7. Line
    • parchment paper

    Line 2 baking trays with parchment paper. Scoop the dough into 10 large balls using a standard ice cream scoop.

  8. Place

    Place the dough balls on a lined baking tray with space between them. Refrigerate the dough balls for at least 120 min.

  9. Preheat
    • parchment paper

    Preheat the oven to 370°F (188°C). Arrange the chilled dough balls on lined baking trays, leaving generous space for spreading.

  10. Bake

    Bake the cookies on the center rack for 13 to 15 min, until the edges are lightly golden. Remove the trays from the oven immediately.

  11. Cool

    Cool the cookies on the baking trays for 10 min. Transfer them to a wire cooling rack and cool until set.

Chocolate Chip S'more Cookie by @cookinwithmima

30 min

10 servings

🧈

230 g

Unsalted butter

🍬

100 g

Brown sugar

🍬

100 g

Granulated white sugar

🥚

100 g

Eggs

🍦

10 ml

Vanilla extract

🌾

340 g

All-purpose flour

🌽

8 g

Cornstarch

🫙

4 g

Baking powder

🫙

5 g

Baking soda

🧂

1.5 g

Salt

🍫

260 g

Milk chocolate chips

🍫

100 g

Chocolate wafers

🍖

140 g

Graham crackers

🍬

70 g

Marshmallows

Preparation Steps

  1. Step 1/11

    Soften or partially melt 1 cup unsalted butter, then combine it with 1/2 cup brown sugar and 1/2 cup granulated white sugar until creamy.

    🧈unsalted butter
    🍬brown sugar
    🍬granulated white sugar
    🥣large mixing bowl
    🥄measuring cups
    🥄rubber spatula

  2. Step 2/11

    Add 2 large eggs and 2 teaspoons pure vanilla extract to the butter mixture. Beat until smooth and fully incorporated.

    🥚large eggs
    🍦pure vanilla extract
    🥣large mixing bowl
    🥄measuring spoons
    🥄rubber spatula

  3. Step 3/11

    Whisk together 2 3/4 cups all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/4 teaspoon salt.

    🌾all-purpose flour
    🌽cornstarch
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣medium mixing bowl
    🥄measuring cups
    🥄measuring spoons
    🥄rubber spatula

  4. Step 4/11

    Add the dry ingredient mixture to the wet mixture. Mix only until no visible flour remains.

    🌾all-purpose flour
    🌽cornstarch
    🫙baking powder
    🫙baking soda
    🧂salt
    🥣large mixing bowl
    🥣medium mixing bowl
    🥄rubber spatula

  5. Step 5/11

    Break the graham crackers into small pieces and halve 10 regular-sized marshmallows. Set the prepared mix-ins aside.

    🍖graham crackers
    🍖regular-sized marshmallows
    🔪knife
    🥣medium mixing bowl

  6. Step 6/11

    Fold 1 1/2 cups milk chocolate chips, chocolate wafers, and the graham cracker pieces into the cookie dough. Fold in the halved marshmallows gently.

    🍫milk chocolate chips
    🍫chocolate wafers
    🍖graham crackers
    🍖regular-sized marshmallows
    🥣large mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Line 2 baking trays with parchment paper. Scoop the dough into 10 large balls using a standard ice cream scoop.

    📜parchment paper
    🍳baking tray
    📜parchment paper
    🥛ice cream scoop

  8. Step 8/11

    Place the dough balls on a lined baking tray with space between them. Refrigerate the dough balls for at least 120 min.

    🍳baking tray

  9. Step 9/11

    Preheat the oven to 370°F (188°C). Arrange the chilled dough balls on lined baking trays, leaving generous space for spreading.

    📜parchment paper
    🍳baking tray
    📜parchment paper

  10. Step 10/11

    Bake the cookies on the center rack for 13 to 15 min, until the edges are lightly golden. Remove the trays from the oven immediately.

    🍳baking tray

  11. Step 11/11

    Cool the cookies on the baking trays for 10 min. Transfer them to a wire cooling rack and cool until set.

    🍳baking tray
    ✨wire cooling rack
    🥄rubber spatula

Composition

Ingredients

Types

Dairy, Fat, Sweetener, Grain, Baking, Seasoning, Chocolate, Confectionery, Crackers

Ingredients

Unsalted butter, Brown sugar, Granulated white sugar, Eggs, Vanilla extract, All-purpose flour, Cornstarch, Baking powder, Baking soda, Salt, Milk chocolate chips, Chocolate wafers, Graham crackers, Marshmallows

Notes

Unsalted butter (very soft or partially melted, 2 sticks), Brown sugar (packed), Eggs (large), Vanilla extract (pure), Milk chocolate chips (Ghirardelli recommended, can use more), Chocolate wafers (or substitute with extra chocolate chips or plain chocolate bar), Graham crackers (broken into smaller pieces), Marshmallows (regular-sized, halved)

Allergens

Milk, Gluten, Wheat, Corn, Soy

Dietetics

Dietary regimen

to inform

Calories

670 kcal

Macro nutrients

Protein: 8g, Total fat: 31g, Saturated fat: 18g, Carbohydrates: 88g, Sugars: 57g, Fiber: 3g

Nutritional Information

Minerals

Calcium: 100mg, Iron: 3.2mg, Potassium: 220mg, Sodium: 350mg

Vitamins

Vitamin A: 290mcg, Vitamin D: 1.2mcg, Vitamin B12: 0.5mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

15 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

large mixing bowl, medium mixing bowl, measuring cups, measuring spoons, rubber spatula, ice cream scoop, baking tray, wire cooling rack, knife

Appliances

Oven, Refrigerator, Mixer

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Weekend baking, Party, Family dessert, Potluck, Camping-inspired treat

Origin

Source

Platform

instagram

Original Creator

@cookinwithmima

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Crispy edges, Chewy center, Gooey, Melty, Soft

Flavors

Chocolatey, Sweet, Buttery, Vanilla, Toasted marshmallow, Graham cracker

Other

Price

Medium

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3 days (Store completely cooled cookies in an airtight container.,Keep away from direct sunlight and heat.), fridge : 7 days (Store in an airtight container.,Bring to room temperature or warm briefly before serving for a softer texture.), freezer : 90 days (Freeze cooled cookies in a freezer-safe airtight container or bag.,Separate layers with parchment paper.)