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Bakery-Style Smores Chocolate Chip Cookies finished recipe

Bakery-Style Smores Chocolate Chip Cookies

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Prep Time 30 minutes
Cook Time 24 minutes
Total Time 2 hours 24 minutes
Servings: 16 large cookies servings
Ingredients Method

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter softened
  • 1 cup packed (200 g) light brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs at room temperature
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 cup semisweet chocolate chips
  • 3/4 cup chopped milk chocolate
  • 1 cup graham cracker pieces broken into roughly 1/2-inch (1.25 cm) pieces
  • 1 1/2 cups mini marshmallows divided
Optional Finishing Toppings
  • 1/4 cup additional semisweet chocolate chips optional
  • 2 graham cracker sheets about 1 ounce (28 g), broken into small pieces, optional

Method
 

Method
  1. In a medium bowl, whisk together the flour, baking soda, and salt until evenly combined.
  2. In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar on medium speed for 2 to 3 minutes. The mixture should look creamy, slightly fluffy, and lighter in color.
  3. Beat in the eggs one at a time, mixing until each is incorporated. Add the vanilla and scrape down the sides and bottom of the bowl.
  4. Mix the flour mixture into the wet ingredients on low speed just until a thick dough forms. Stop when only a few small flour streaks remain.
  5. Reserve 1/2 cup (25 g) of the mini marshmallows for topping. Fold the semisweet chocolate chips, chopped milk chocolate, graham cracker pieces, and remaining 1 cup (50 g) marshmallows gently into the dough.
  6. Cover the bowl and refrigerate for 1 hour. The dough should feel firm enough to scoop and hold a tall mound.
  7. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  8. Scoop approximately 3 tablespoons of dough, about 3 ounces (85 g), per cookie. Shape each portion into a tall mound rather than a flat ball.
  9. Place 6 to 8 dough portions on each prepared baking sheet, leaving at least 3 inches (7.5 cm) between them.
  10. Bake one sheet at a time on the center rack for 9 minutes. The cookies should have spread slightly, but the centers will still look underbaked.
  11. Carefully remove the pan from the oven: Press several pieces of the reserved mini marshmallows into the top of each cookie. Add optional extra chocolate chips and graham cracker pieces at this stage, if using.
  12. Return the cookies to the oven and bake for another 3 to 5 minutes. The edges should be golden and set, while the centers remain soft. The marshmallows should look puffed and lightly toasted in spots.
  13. Immediately after baking, use the edge of a large round cookie cutter or spoon to gently nudge any uneven edges into a round shape. Do this while the cookies are still very soft.
  14. Let the cookies stand on the hot baking sheet for 10 minutes. The centers will continue setting as they cool.
  15. Transfer the cookies carefully to a wire rack and cool for another 20 minutes. Repeat with the remaining dough.

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