Description

Toasted S’mores Chocolate Patriotic Cookies are soft, chewy cookies loaded with melted chocolate chips, crunchy graham crackers, and gooey toasted marshmallows. This bakery-style treat combines rich chocolate flavor with a perfectly balanced texture that is crispy on the edges and soft in the center.

Ingredients

2 1/4 cups (281g) all-purpose flour

1 teaspoon baking soda

1 1/2 teaspoons cornstarch

1/2 teaspoon salt

3/4 cup (170g) unsalted butter, melted and cooled

3/4 cup (150g) brown sugar, packed

1/2 cup (100g) granulated sugar

1 large egg (room temperature)

1 egg yolk (room temperature)

2 teaspoons Simply Organic Vanilla Flavor or Watkins Clear Vanilla Flavor

1 cup (180g) semi-sweet chocolate chips

2 ounces (56g) semi-sweet chocolate, chopped

2 full sheets graham crackers, broken into pieces

1/2 cup miniature marshmallows

Instructions

• Whisk together flour, baking soda, cornstarch, and salt in a large bowl until evenly combined

• In a separate bowl, mix melted butter with brown sugar and granulated sugar until smooth and glossy

• Add egg and egg yolk, then mix well before stirring in vanilla flavor

• Combine wet ingredients with dry ingredients using a spatula until a thick dough forms

• Fold in chocolate chips evenly throughout the dough

• Cover and chill the dough in the refrigerator for at least 2 hours or overnight for best texture

• Remove dough from the refrigerator and let it soften at room temperature for 10 minutes

• Preheat oven to 325°F and line baking sheets with parchment paper

• Scoop dough into portions about 2 to 3 tablespoons each and shape into tall balls

• Place dough balls on baking sheets with space between each

• Bake for 12 minutes until edges are set but centers remain soft

• Remove from oven and press chopped chocolate, graham crackers, and marshmallows on top

• Return to oven for 2 to 3 minutes until marshmallows are lightly toasted

• Cool cookies on the baking sheet for 10 minutes before transferring to a wire rack

Notes

Chilling the dough is essential for thick and chewy cookies

Use room temperature eggs for better mixing and texture

Do not overbake as cookies will continue to set while cooling

Marshmallows should be added near the end to prevent burning

Cookies can be stored in an airtight container for up to 1 week at room temperature

Dough can be frozen for up to 3 months and baked directly from frozen with slight time adjustment

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American