The end of 2013/beginning of 2014 was a little crazy, typical holiday fun along with some unexpected travel. Amongst all the craziness, I ate WAY too many sweets! I had vowed I would limit myself… HA! So like many others do, I started the new year with a bit of detoxing. Green smoothies, spinach salads, fruit, etc. Not that I don’t usually eat those things, I just added more of the good stuff and subtracted more of the sweets. Back to the balancing act!
Let’s be real though… I have a passion for baking and a massive sweet tooth that NEVER goes away even when I am trying to eat healthier. Plus I’ve had a craving chocolate chip cookies. So rather than deprive myself from a craving, I decided to make a batch of these S’mores Chocolate Chip Cookies, eat a few, give the hubby a few, take pics of a few to share with you guys, then pass the rest on to a friend! Side note: I do not believe in depriving oneself of cravings because it tends to lead to binging, which has much worse consequences mentally and physically than just giving in to small portions. Balance. My opinion based on experience!
When I finally decided to cave into my craving and make chocolate chip cookies, I had been doing an early spring cleaning/after holiday inventory of my baking ingredients. I had leftover marshmallows and graham crackers, that I thought would be great to throw into the mix of the chocolate chip cookies, hence making them S’mores Cookies! Who says S’mores have to be just a summertime treat anyway?
In the bowl of a stand mixer with paddle attachment, mix the wet ingredients for about 5 minutes on medium speed. Then add the dry ingredients to the wet ingredients and mix on medium for about 1 minute.
The mix-ins! Add the marshmallows, chocolate chips and graham crackers to the dough and mix on low to incorporate. Note: I used mini marshmallows cut in half. I highly suggest using Marshmallow Bits instead because the mini puffed marshmallows melted more than I had hoped and carmelized a little on the edges of the cookies.
It took everything in me not to dive in with a spoon! 😉
Using a 2 Tablespoon cookie scoop, scoop dough onto cookie sheet lined with parchment paper, and then press down slightly with your fingers on the dough ball to flatten the tops ever so slightly. After all the dough balls are formed, cover the baking sheet with cling wrap and refrigerate for 2+ hours. Chilling them will prevent them from flattening out flat while baking.
After 2+ hours of chilling, remove pan of dough balls from the fridge. Preheat oven to 350°F and line another cookie sheet with parchment paper. Place chilled cookie dough balls about 2 inches apart from each other on the cookie sheet. Bake for 8-9 minutes. I rotated the cookie sheet at about 4 minutes. Allow to cool on cookie sheet for about 5 minutes before transferring the cookies to a cooling rack.
Best served warm! Chocolatey, chewy and sweet… craving fulfilled!
S’mores Chocolate Chip Cookies
*Makes 26-30 cookies
Ingredients:
- 1 1/2 sticks (3/4 cup) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch of salt
- 1 cup coarsely chopped graham crackers (4 full sized sheets)
- 2 cups semi-sweet chocolate chips (one 12 ounce bag)
- 1 1/4 cups Marshmallow Bits
Directions:
- In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, and vanilla extract. Beat on medium-high speed until creamed together about 5 minutes.
- Using a spatula, scrape down the sides of the bowl. Add the flour, cornstarch, baking soda, and salt. Mix until just combined with wet ingredients, about 1 minute.
- Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, 15-30 seconds.
- Using a 2 Tablespoon cookie scoop, scoop dough onto cookie sheet lined with parchment paper, and then press down slightly with your fingers on the dough ball to flatten the tops ever so slightly. After all the dough balls are formed, cover the baking sheet with cling wrap and refrigerate for 2+ hours. Chilling them will prevent them from flattening out while baking.
- Preheat oven to 350°F and line another cookie sheet with parchment paper. Place chilled cookie dough balls about 2 inches apart from each other on the cookie sheet. Bake for 8-9 minutes. I rotated the cookie sheet at about 4 minutes.
- Allow to cool on cookie sheet for about 5 minutes before transferring the cookies to a cooling rack.
ENJOY!
Recipe from Averie Cooks
Bake for Coffee 