These S’mores Cookies are baked with a chocolate chip cookie dough, butterscotch chips, and marshmallows. They are a great alternative to campfire s’mores, and easily made by a home cook.
It’s mid August, and the forefront of everybody’s mind right now are 3 little words. No not those 3 little words.
We’re talking Back to School.
The most despised 3 word phrase in K – 12 vernacular. Some poor little souls are already back at it, and teenagers across the country are prepping for new dorm rooms. Maybe their first. And moms have mixed feelings about the whole thing. I never met a mom who didn’t secretly feel relieved about the return to some structure and quiet time in the day while sharing openly their sadness over how fast the little ones are growing up.
So, what’s better to soothe all these crazy emotions than a little bit of chocolate? Chocolate is supposed to stimulate the same brain receptors as love, so it’s only natural so many of us crave that rich, velvet concoction when times are challenging. Except for those crazy Crossfit people who would rather drag a truck tire behind them in 95 degree heat on an afternoon run. That’s a true story. I have seen people doing that here. Those people are just not normal.
I prefer something like this:
It just so happens to be #nationalsmoresday today, and I conveniently had this delicious chocolate chip cookie recipe all dressed up as s’more photographed and ready for you. I must be in the recipe zone, because that’s happened a couple of times this summer. If you can suggest a place where I can find a list of all these internet holidays, I would be so grateful. It would help me plan a little bit better. I love happy accidents and all, but it’s nice to be prepared. Because Boy Scouts say you should always be prepared. And what’s more Boy (and Girl) Scoutish than making S’mores around a campfire?
These cookies are going to remind you of roasting sweet treats under a full moon only they can be easily baked in your oven.
They also freeze and bake really well, so make some right away, and freeze some for later. That’s my tactic for dealing with a massive bowl of cookie dough. Have some now and save some for later. Talk about being prepared.
There are some way over the top versions of this style of cookie going around on Pinterest. And while they are drool inducing photos to ogle, I thought you might like something that you can actually make. You know. In a regular kitchen. Like mine.
I baked the marshmallows right into the cookie and for the most part, you can’t see the white of them. What you can see is a caramelized section of this chewy cookie that absolutely melts in your mouth. “So good” doesn’t begin to describe this cookie.
This is a cookie you can bake ahead and send as a care package to your student away at school. You can be confident it will travel well. You know me. I like fun, but I like to be practical, too. I can’t help it. It’s that Lutheran thing where we are supremely utilitarian, but still looking for a good time. This cookie delivers both!
This chewy cookie spreads out when baked, so leave a little room on the baking sheet. There are no graham crackers in this recipe, so the cookie gets its campfire flavor from adding Butterscotch chips and mini marshmallows to the batter in addition to your favorite chocolate chip. There is heavy use of brown sugar in this cookie to give that chewy texture and caramelized flavor notes.
- 198 grams (1 stick or 8 tbsp) Butter
- 123 (1/2 cup) grams sugar
- 164 (1 cup) grams brown sugar
- 1/2 tbsp vanilla
- 1/8 cup coffee liquor (optional)
- 2 large eggs
- 304 grams (2 1/4 cups) all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 222 grams (1 cup) Butterscotch Chips
- 288 grams (1 1/2 cups) Chocolate Chips (I used semi sweet, but use your favorite)
- 100 grams (1 1/2 cup) mini marshmallows
- Preheat oven to 350 degrees.
- Cream butter and sugars until well incorporated.
- Add eggs one at a time. Incorporate well after each addition.
- Add vanilla and coffee liquor (liquor is optional). Mix well.
- Combine the dry ingredients (flour, baking soda and salt), and mix well in separate bowl.
- Turn off mixer and add dry ingredients to wet. Put mixer on slowest speed and mix until just combined.
- Turn off mixer and add chips and marshmallows. Put mixer on the slowest speed and mix until just combined.
- Drop in 1 tbsp mounds on prepped cookie sheet. (use parchment paper on the sheet to keep cookies from sticking and to make cleanup easier.)
- Bake freshly mixed dough for 12-15 minutes. If baking from frozen bake 17- 19 minutes.
- Cool completely on a wire rack.
The Butterscotch chips combined with the marshmallows and extra brown sugar give this cookie it’s truly S’mores like taste. If you would like it even more s’mores like, place a few mini marshmallows on top of your baked cookie and toast with a kitchen torch. It will make it completely over the top, but is optional.
These cookies are EXTREMELY gooey. So, let them rest on the pan after baking for about 20 minutes. Then move them over to a wire rack to set up at least 30 minutes. Over night is best, but after letting them have that 50 minutes to set up, they will hold together. If you just can’t wait, and believe me, I understand, put the hot gooey cookie on top of a scoop of vanilla ice cream. It’s amazing!!!
For best results in storage, stack them on top each other in a reusable plastic storage container placing sheets of parchment in between each cookie. The more humid it is, the more these cookies will stick.
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