Wednesday, August 14, 2013

What's For Dessert: S'mores Chocolate Chip Cookies

I think it's time for a little real talk. I'm pretty sure raw cookie dough is my version of crack. I just can't get enough of it. And the first bite is just as good as the last. I know that raw eggs can make eating unbaked cookie dough a bit of a dicey affair, but I just can't help myself -- it's a game of Russian roulette that I just have to play each and every time I bake cookies. Of course, eating all that cookie dough totally messes with my yields at the end of the day, but what can I say? It's just so dang tasty.

This chocolate chip cookie dough is particularly enjoyable to eat given the addition of chopped graham crackers and marshmallow bits. And once you actually bake the cookie? Man oh man, you have got to give this recipe a whirl. The addition of s'mores ingredients in the cookie itself is quite genius, I have to say. You can opt to eat the cookies as they are straight from the oven, or you can roast a marshmallow on top (with the help of your oven's broiler) and plop a single rectangle of Hershey's chocolate on the roasted marshmallow to take this s'mores chocolate chip cookie to a whole new level. You have to give this recipe a try -- it really is that good. 

S'mores Chocolate Chip Cookies (printer-friendly version)
makes at least two dozen cookies

1 cup unsalted butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla
2 1/4 cups unsifted unbleached all purpose flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup semi-sweet chocolate chips
1/2 cup roughly-chopped graham crackers (2 sheets)
1/2 cup chopped (pea-sized) marshmallows (chop on a floured surface to prevent sticking)

1. Preheat the oven to 350 degrees.
2. Cream together the butter and sugars until light and fluffy.
3. Stir in the eggs and vanilla.
4. In a separate bowl, stir together the flour, baking soda, and salt.
5. Mix the dry ingredients into the wet ingredients.
6. Use a rubber spatula to stir in the chocolate chips, chopped graham crackers, and chopped marshmallows. Do not overmix.
7. Use a small ice cream scoop to scoop balls of dough onto a baking sheet lined with a silpat or parchment paper.
8. Bake for 12-15 minutes, or until the edges of the cookie are light brown.
9. Place the cookies on a wire rack to cool.
10. Set the oven to broil.
11. Slice a large marshmallow in half, vertically.
12. Place one slice of marshmallow in the center of each cookie. Place the cookies back on the baking sheet and broil until the marshmallows are golden brown. (Keep your eye on them -- the marshmallows will go from brown to burned in an instant!) Remove from the oven and place a piece of Hershey's chocolate onto each marshmallow, lightly pushing down to flatten the marshmallow. Let cool completely on a wire rack. Store any leftover cookies in an airtight container. 


  1. YUM and totally agree about playing the dicey game with eating raw cookie dough! How can you resist?

  2. Glad to hear I'm not the only one that might need a cookie dough intervention. :)


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