Crumbl-inspired S'more Chocolate Chip Cookies

These s'more chocolate chip cookies combine soft homemade cookies with toasted marshmallows, melted chocolate, and graham cracker crumbs. This is a fun and easy way to dress up an ordinary chocolate chip cookie!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In lg. bowl using mixer with paddle attachment, beat butter, brown sugar, & sugar together (2 min.) on med. speed until creamy. Beat in egg & vanilla. Scrape down sides & bottom of bowl, as needed.

Step 2

In another bowl, combine flour, cornstarch, baking soda, & salt. Pour dry ingredients into the wet, beat on low until combined. (The cookie dough will be slightly thick.) Fold in chocolate chips. Cover dough tightly with aluminum foil or plastic wrap; chill (1 -48 hr.). (Chilling is necessary for this cookie dough.)

Step 3

Remove cookie dough from refrig.; sit at room temp. (10 min.) Line 2 lg. baking sheets with parchment paper or silicone baking mats. Set aside.

Step 4

Once chilled, dough will be slightly crumbly, but will come together when you work dough with hands. Roll 1.5T-sized balls of dough.

Step 5

Bake (10-11 min.) until barely golden brown around edges. (The cookies will look extremely soft when you remove from oven.)

Step 6

Top each cookie with a marshmallow half, sticky side of marshmallow on cookie. Return to oven (1-2 min.) until marshmallows are toasted. (Keep a very close eye on it– it toasts FAST!)

Step 7

Remove cookies from the oven and cool for 5 minutes on the cookie sheet as you prepare the chocolate. Using the back of a spoon, press the marshmallow down if it didn’t melt down on its own. (Sometimes it holds its taller shape, but gently pressing down flattens it out.)

Step 8

Melt chocolate in a double boiler or microwave. Spoon evenly over marshmallow. Top with graham cracker crumbs.

Step 9

Allow chocolate to completely set at room temp. (60 min.) or in refrig. (30 min.)

Step 10

➡️Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with preheating the oven in step 3. Baked and cooled cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Read my tips and tricks on how to freeze cookie dough. Once baked, continue with step 6. I don’t recommend freezing the cookies with the marshmallow and chocolate on top. The marshmallow never thaws very nicely!

Step 11

Chocolate: For the best results, use 4 ounce “baking chocolate” bars found in the baking aisle. I prefer Bakers or Ghirardelli brands. You need one 4 ounce bar for this recipe. You can use semi-sweet, milk chocolate, or even white chocolate. Candy melts or almond bark work too, but they don’t taste like real chocolate. Do not use chocolate chips, as they contain stabilizers preventing them from melting into the proper consistency

Step 12

Cookies stay fresh covered at room temp. (up to 3 days) or in refrig. (up to 1 wk.)

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