S’mores chocolate chip cookies

How To Make S’mores Cookie Recipe

To get started in a large mixing bowl measure out 1/2 a cup, 113g or one stick of room temperature butter.

We’re going to be creaming the butter and sugars together, so your butter must be a room temp.

If you forgot to get it out of the fridge, you could stick it in the microwave for 30 seconds or so, and it’ll be just about perfect.

To the butter measure out 2/3 of a cup or 130g of brown sugar.

As well as brown sugar we’ll also need white sugar, a 1/3 of a cup. Both sugars do different things to the cookies.

Using a stand mixer or a hand mixer start to cream your butter and sugars together. You can do this by hand but to get it well creamed together, it will take you a bit of time. You want it light creamy and fluffy in texture.

I know chocolate chip will also be classic, but if you were to choose another flavour, what would it be.

I would choose these because it’s so hard to paste toasted marshmallow, it’s one of my favourite flavours or maybe double chocolate, too hard of a decision.

To the creamed butter and sugar we’ll need one whole egg. Crack it into the bowl along with one teaspoon of a good quality vanilla essence or extract.

I’ve tried so many different cookie recipes over the years, and this one by far beats the others by taste, texture, and also easiness. They are so simple to make; I’d recommend a double batch, and the other half can go in the freezer, so homemade cookies are only ever 10 minutes away.

Use the hand mixer or stand mixer again to combine the egg and vanilla. You should end up with a smooth light mixture.

Make sure to scrape the sides of the bowl to make sure everything is evenly combined before we start on the dry ingredients.

In the same bowl, measure out the dry ingredients. You can use a sieve, but I never have any issues with lumps, so I don’t think it’s needed. We’ll need 1 and 2/3 of a cup of all-purpose, plain or standard flour.

This is all the same ingredient just different names depending on where you live in the world. Measure out the flour and place it straight into the bowl with the rest of the ingredients.

There’s no real need to measure out the dry ingredients in a separate bowl; they mix in so easily with the wet there’s not any chance of over mixing.

We’ll also need a teaspoon of baking soda and a pinch or about 1/2 a teaspoon of salt to round out the flavours. You can substitute baking powder for baking soda here if you would prefer.

Baking soda will give you more of a spread out chewy cookie whereas baking powder will provide more of a thick, cakey cookie. Both are delicious; it just depends on what you prefer in your cookies.

I would recommend baking soda as I think that’s the perfect cookie, but I’ve tried so many delicious recipes using baking powder.

Use a wooden spoon and start to combine wet and dry ingredients. The mixture will look dry at first, but as you keep mixing the flour should easily incorporate.

Just before all of the flour is mixed in and it’s still looking a little dry, we’re going to add the remaining ingredients. For these S’ mores cookies we’ll need chocolate, marshmallows and broken pieces of graham crackers or digestive biscuits. There’s a couple of tips I have for the ingredients.

Choose mini marshmallows that are designed for baking; these will keep together a lot more than standard marshmallows in the oven.

They will still probably spread, but you won’t end up with a gooey, sugary mess.

For the chocolate definitely, go with a chocolate block that you’ve chopped up.

I don’t usually ever use chocolate chips as I’ve never found any that compare in quality to eating chocolate. A lot is made with oil instead of cocoa butter, so the texture is just all wrong.

Reserve some of the chocolate and marshmallows if you would like to add these to the top of your cookies before they go in the oven.

I am using the wooden spoon start to combine everything. I’m using a two-tablespoon cookie or ice cream scoop to measure out my cookies. If you don’t have one of these I highly recommend them, it just makes it so much easier and quick plus they are all even.

I’ll link the one I’m using below, but if you don’t have one, you can just use a measuring spoon and roll the cookies out in your hands.

Give them room to spread in the oven; I usually do about 8 per cookies sheet. Bake the cookies in a 180C or 350F oven for about 9-11 minutes. Keep an eye on them, and when the edges are golden, it’s time to remove them.

Leave the cookies to cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.