Soooooooooooooooooooooooooooooooooooooooo these happened.
And YES I know it’s Tuesday, so not an ideal time for cookie baking or indulgence or any other weekend-y sentiments, buuuttt
I’M ON VACATION GODAMNIT!!!!!!
Tuesday cookies it is.
And I am feeling really unapologetic about it.
Look, nothing is wrong with plain Jane (to-die-for) chocolate chip cookies, but adding a s’mores element just takes them over.the.top.
The dough has graham cracker crumb flavor and melty gooey marshmallows and hot fudgy chocolate chips in each bite! It’s basically better than an actual s’mores in my opinion. For many reasons, obviously, given my storebought marshmallow disdain. But mostly because you don’t need to have a firepit or a fireplace or good weather to make them happen! All you have to do is turn on your stove!!! And if you’re frequenting this blog on the regular I’m preetttyyy sure you can do that.
Fingers crossed. We can do this.
- 2⅓ cups all purpose flour
- ½ cup finely crushed graham cracker crumbs
- 1 tsp baking soda
- ½ tsp salt
- 8 oz unsalted butter, room temperature
- 1 cup light brown sugar, packed
- ½ cup white sugar
- 2 tsp vanilla
- 2 large eggs
- 2 cups semi-sweet chocolate chips
- 1 cup mini marshmallows
- Heat oven to 375F.
- In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed until light and fluffy, about 4-5 minutes. Add in the vanilla and mix until combined. Add in each of the eggs, one at a time, mixing well after each addition.
- Add in the flour mixture and mix on low until just combined. Fold in the chocolate chips and marshmallows with a wooden spoon or spatula.
- Place ¼ cup scoops of the dough on two parchment-lined baking sheets making sure to leave about 2 inches between each cookie to account for spreading. Bake for 11 to 12 minutes or until golden and crisp at the edges but still soft and chewy in the middle. Allow to cool on the pan for 10 minutes, then remove to a wire rack to cool completely before serving.