These s'mores chocolate chip cookies are perfect for any occasion. They are soft and chewy with marshmallow goodness on top! These cookies won first place in a Christmas baking competition and are sure to wow a crowd!
December is such a crazy month, wouldn't you agree? Last week in particular, was extra busy for our family. I had not one, but TWO baking competitions at the end of the week. As a serious baker with a dessert blog, I take my baking competitions pretty seriously. I ponder flavor combinations and ingredients for weeks in advance.
These s'mores chocolate chip cookies were an inspiration when I thought about 2 of my favorite desserts... s'mores + chocolate chip cookies! A winning combination in my book. And wouldn't you know it, my cookies beat out 13 other contestants for a first place win!
Heather's Baking Competition Tips
When I'm planning for a baking competition, I always make sure my entries are bite-sized. The last thing you want is a HUGE cookie or cupcake that people pass over because it's too big. I also try to focus on the aesthetics of how my entry looks. If your dessert doesn't look appetizing, no one is going to give it a try, even if it tastes AH-mazing.
As I mentioned before, I also think a lot about flavor combinations. I tend not to use an ingredient like coconut because it can be polarizing. I like to take a classic dessert (chocolate chip cookies... ahem) and put a fun twist on it. I also try and use seasonal ingredients (think lemon in summer and pumpkin in fall). At the end of the day, these are all general ideas and not hard and fast rules!
How to Make S'mores Chocolate Chip Cookies
This recipe uses my favorite soft and chewy chocolate chip cookie recipe. I recommend making your dough at least one day in advance and refrigerating it. Chilling your cookie dough is the #1 thing you can do to combat spread. It also helps concentrate the flavor of your dough, making the cookies taste better overall.
For your s'mores toppings, use your favorite chocolate. I used semi-sweet chocolate chips, but you could use dark chocolate or chocolate chunks. Just think about what you would typically put on your s'mores roasted over the fire. That's what you want to use in these cookies!
Warming Eggs to Room Temperature
It's essential that all your ingredients are the same temperature when baking cookies. That means you do NOT want to use eggs right out of the refrigerator in your dough. "But Heather... does it REALLY matter" you might be thinking. The short answer is yes, it actually does matter. You want your eggs at room temperature so they mix smoothly into your batter, leaving you with no lumps.
To warm your eggs to room temperature, all you need to do is place your eggs in a container of warm water for about 7 minutes. After your timer is done, test to make sure the eggs feel warm to the touch and you are all set to go. It's as easy as that!
Did you make this recipe AND enjoy it?! If so, please leave us a ★★★★ rating below and leave any feedback in the comments section at the bottom of this post. I always love to hear your thoughts and ideas on what went well and what didn’t.
S'mores Chocolate Chip Cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup butter softened
- ¾ cup brown sugar packed
- ¼ cup granulated sugar
- 1 box instant vanilla pudding mix 3.4 ounces
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
- ½ cup chocolate chips
- 1 cup marshmallows miniature
- 2 sheets graham crackers broken into pieces
- Sift together the flour and baking soda in medium bowl, set aside.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar. Beat in the instant pudding mix until blended. Stir in the eggs and vanilla. Blend in the flour mixture. Finally, stir in the chocolate chips.
- Cover the dough and chill for 2-3 hours or overnight. Before baking, remove dough from refrigerator and allow to warm at room temperature for 20 minutes.
- Preheat oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper and set aside.
- Roll 1.5 tablespoons of dough into a balls and place on cookie sheet. Bake for 10 minutes and remove. Press some of the toppings (marshmallows, chocolate chips, and graham crackers) into each cookie and return to the oven for 2 minutes.
- Remove cookies from the oven and immediately use a kitchen torch to brown the marshmallows and graham crackers.
- Allow cookies to cool on the sheet for 10 minutes and then remove to a wire rack to cool completely.
Notes and Tips
Items Used In This Recipe
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Other Cookie Recipes You'll Love
Did you enjoy this recipe? Check out similar recipes on My Sweet Precision. You may like our Lemon Crinkle Cookies, Molasses Sugar Cookies, or Girl Scout Samoa Cookies. If you make a dessert be sure to tag #mysweetprecision on Instagram!