Can I make S'more chocolate chip cookies ahead of time?

S'more cookies are best enjoyed the same day, as the graham cracker will begin to lose its crunch and become soft. So it's ideal to bake the cookies the same day. Although you can prep the chocolate chip cookie dough ahead of time and prep all your ingredients so it's easy to throw together and bake on the day. The chocolate chip cookie dough will last 2 days in the refrigerator or up to 2 months in the freezer. Allow the cookie dough to come to room temperature before baking.

Do I have to chill the chocolate chip cookie dough for my S'more cookies?

No, it's not necessary to chill the cookie dough before baking S'mores. The fun part about these cookies is the gooey chocolatey mess they make. When you chill the dough you firm up the fat in the cookies which will stop the cookies from spreading as much. For this recipe we want the cookies to spread over the graham cracker and make room for those sticky marshmallows!

Easy S'more Chocolate Chip Cookies

S’more Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These easy S’more cookies have everything you love in a S’more but as a cookie! They have the combination of a crunchy graham cracker, a soft chocolaty cookie and a gooey marshmallow all piled on top of each other creating the perfect mix.

Author: Alie Romano
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Yield: 20 1x
Category: Treats
Method: Baking
Cuisine: Canadian

Ingredients

Units Scale

20 Graham Crackers
20 large marshmallows
6 Tablespoons (85.2 g) unsalted butter, at room temperature
6 Tablespoons light brown sugar, lightly packed
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup plus 2 Tablespoons all-purpose flour
1/2 teaspoon baking soda
Pinch of salt
1/2 cup each of milk and dark chocolate bits

Cook Mode Prevent your screen from going dark

Instructions

Cut the marshmallows in half and set aside.
Make your cookie dough.
Preheat oven to 375˚F. Line two baking sheets with parchment paper and set aside.
In a large mixing bowl cream butter and sugars together with an electric mixer (or using a stand mixer) until light and fluffy.
Gradually add egg and vanilla, beating until well incorporated.
In a medium sized bowl add flour, baking soda and salt, mix to combine.
Add the dry ingredients to the butter mixture and beat until well incorporated, making sure to scrape down the sides of the bowl. Then add chocolate bits, mix to combine.
On your prepared cookie sheet place out the graham crackers, leaving lots of room between each cracker (do not overcrowd the cookie sheet).
Take approx. a tablespoon size of cookie dough and shape into a disc, place in the centre of a graham cracker and repeat until all graham crackers have a cookie dough disc on them.
Then take two marshmallow halves (sticky side down) and press them into the cookie dough, repeat until all of the discs have two marshmallows on top.
Bake for 10 minutes or until the cookie dough is soft and the marshmallows are brown.
Let cookies cool directly on the cookie sheet, if any marshmallows slide off the cookies while baking, quickly and carefully push them back on top.
Cool cookies completely before enjoying.

Notes

These S’more cookies are best enjoyed the same day, but will last up to 3 days. Store in an airtight container in a single layer.

If for some reason your marshmallows are not browning while baking, you can broil them for a minute, keeping a close eye on them as they will burn fast.

Nutrition

Serving Size: 1
Calories: 296
Sugar: 25.9g
Sodium: 181mg
Fat: 12.9g
Saturated Fat: 5.9g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 43.5g
Fiber: 1.7g
Protein: 4.1g
Cholesterol: 26mg

Find it online: https://bakingforfriends.com/smore-cookies/