S'mores Chocolate Chip Cookies
Your favorite gooey campfire treat baked into a cookie! These S’mores Chocolate Chip Cookies start with my signature sourdough chocolate chip cookie dough, layered with graham crackers, Hershey’s chocolate, and toasted marshmallow for the perfect soft-centered, crispy-edged bite.
Equipment
- Baking Sheet
- Parchment Paper
- Cookie scoop 60 grams size
- Kitchen scale for accuracy
- Wire cooliing rack
- Spatula
Ingredients
Cookie Dough:
S'mores Layer:
- 1 graham cracker (broken in half to make 2 rectangles)
- 2 pieces Hershey’s milk chocolate bar
- 1 large marshmallow, cut in half crosswise
Instructions
Prepare the cookie dough:
- Make one batch of Sourdough Chocolate Chip Cookie Dough. Chill as directed.
- Chill the dough as directed in that recipe to make it easier to handle.
Assemble the S'mores base:
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Lay one half of a graham cracker (two connected squares) on the baking sheet.
- Place two chocolate pieces on top of the cracker.
- Cut a large marshmallow in half and place both halves cut side down, pressing lightly together as shown in the photo.
Add the Cookie Dough:
- Measure 60 grams of cookie dough
- Roll it into a ball, then flatten slightly into a dome shape
- Drape the dough over the marshmallow and chocolate, pinching the edges to the graham cracker to seal.
Bake for 10–12 minutes, until edges are golden and centers look soft.
- Allow cookies to cool on the pan for 5 minutes, then transfer to a wire rack to finish cooling (or eat them warm for the best taste!)
Notes
- Dough Chill Time: Let your cookie dough chill for 2–4 hours before assembling. This step helps prevent over-spreading and creates that chewy, bakery-style texture.
- Baking Time: Check cookies at 10 minutes. If they look pale, bake for another 1–2 minutes. They should be lightly browned around the edges and golden on top.
- Cooling: Allow cookies to rest on the baking sheet for 5–10 minutes before moving to a wire rack.
- Marshmallow Tip: If the marshmallow peeks out or caramelizes slightly, that’s totally normal (and delicious).
- Storage: Store in an airtight container at room temperature for up to 3 days.