Soft and chewy chocolate chip cookies filled with melted marshmallows. These s’mores cookies are simple, delicious, and perfect for homemade gifts.
Two days until Christmas!
I’ve been on a cookie baking frenzy. In the past few days, I’ve made chocolate crinkle cookies, matcha crinkle cookies, s’more cookies. As much as I love them and wish I could indulge in them, in all honesty, I feel like I need a break from desserts. Lol. At least until January. We’ve received so many sweets and treats from work that I’m ready for a little break. Which means I’ve been packing cookies into mini boxes to give away to family and friends.
But in case you still need ideas for your own homemade cookie box, these s’mores cookies are the perfect choice. It’s one of my favorites right now. These cookies are soft in the center with chewy edges. It’s filled with chocolate chips and melted mini marshmallows. And it’s the kind of cookies that reminds me of cozy campfires and hot chocolates.
You’re going to want to make these cookies ASAP.
In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
In a separate mixing bowl, whisk together all purpose flour and baking soda.
Add the dry ingredients into the wet ingredients. Mix until combined.
Fold in the chocolate chips and mini marshmallows. Refrigerate the cookie dough for about an hour.
When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
Use a cookie scooper or a tablespoon to measure out the cookie doughs and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet.
Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven.
Let the cookies cool for several minutes before transferring over to a cooling rack. Repeat with the rest of the cookie dough.
Serve these s’mores cookies warm with a sprinkle of vanilla salt if desired.
- ½ cup unsalted butter, room temperature
- 1 cup brown sugar
- ¼ cup granualated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 1¾ cup all purpose flour
- ¾ teaspoon baking soda
- ½ cup semisweet chocolate chips
- ½ cup mini marshmallows
- Sea salt for sprinkling if desired
- In a small mixing bowl, whisk together butter, brown sugar, and granulated sugar until combined. Add egg and vanilla extract, then whisk until combined.
- In a separate mixing bowl, whisk together all purpose flour and baking soda.
- Add the dry ingredients into the wet ingredients. Mix until combined.
- Fold in the chocolate chips and mini marshmallows. Refrigerate the cookie dough for about an hour.
- When ready to bake the cookies, preheat the oven to 350F. Line a baking sheet with parchment paper. Set aside for now.
- Use a cookie scooper or a tablespoon to measure out the cookie doughs and roll them into balls. Place them evenly apart, about 12 cookie dough balls on a baking sheet.
- Bake the cookies for about 10 minutes until the edges are slightly browned. Remove the cookies from the oven.
- Let the cookies cool for several minutes before transferring over to a cooling rack. Repeat with the rest of the cookie dough.
- Serve these s’mores cookies warm with a sprinkle of vanilla salt if desired.
