Description
Delicious S’mores Chocolate Chip Cookies that combine the classic flavors of graham crackers, chocolate chips, and toasted marshmallows in a soft, chewy cookie. With a sweetened condensed milk base and a quick broil to perfectly toast the marshmallows, these cookies make a perfect treat for any occasion.
Ingredients
Dry Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup flour
- 2 teaspoons baking powder
Wet Ingredients
- 1 (14 ounce) can sweetened condensed milk
- ½ cup butter, melted
- 1 teaspoon vanilla extract
Add-ins and Toppings
- 1 cup mini chocolate chips
- 1 cup mini marshmallows
Instructions
- Preheat oven: Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper to prevent sticking and allow for even baking.
- Mix dry ingredients: In a medium bowl, combine the graham cracker crumbs, flour, and baking powder. Stir well to ensure the leavening is evenly distributed.
- Mix wet ingredients: In a separate bowl, whisk together the sweetened condensed milk, melted butter, and vanilla extract until fully combined and smooth.
- Combine wet and dry: Pour the wet ingredients into the bowl containing the dry ingredients and stir thoroughly until the mixture forms a thick batter.
- Fold in chocolate chips: Gently fold in the mini chocolate chips, distributing them evenly throughout the dough without overmixing.
- Scoop and bake: Using tablespoons, scoop portions of the cookie dough onto the prepared baking sheets, spacing them apart. Bake in the oven for 12 minutes until lightly golden around the edges.
- Add marshmallows: Remove the cookies from the oven and immediately place mini marshmallows on top of each cookie to cover the surface.
- Broil to toast marshmallows: Change the oven setting to broil. Place the cookies back into the oven with the door slightly ajar and broil for approximately 2 minutes, watching closely to toast the marshmallows without burning.
- Cool and serve: Remove the cookies from the oven and allow them to cool slightly on the baking sheets before serving to allow the marshmallows to set but remain gooey.
Notes
- Keep a close eye during the broiling step to prevent the marshmallows from burning.
- Use parchment paper or a silicone baking mat to make cleanup easier.
- For a crunchier cookie, bake 1-2 minutes longer before adding marshmallows.
- Mini marshmallows work best for even coverage and melting.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
