These Chocolate Chunk S’more Cookies will become your new favourite cookie. They are the perfect crowd pleaser and bring the joy of summer in chewy marshmallowy cookie form! Don’t hesitate to make these cookies, because they are a true winner!
If you love a delicious cookie, try these recipes too!
- Oatmeal Cinnamon Raisin Cookies
- White Chocolate Almond Cookies
- Salted Caramel Double Chocolate Cookies
- Funfetti Sugar Cookies
Ingredients needed for these S’more Cookies
- Butter – This recipe calls for melted butter. Melt the butter and let cool just until it isn’t hot anymore. The butter still needs to be melted for the recipe.
- Brown sugar – Gives these cookies a beautiful flavour as well as adds in colour and moisture to the cookies.
- White sugar – used to give texture and sweetness to the cookies.
- Egg – One large egg is used in this cookie recipe.
- Hot Water – This adds the extra moisture needed to the cookie dough.
- Flour – Use all purpose flour or gluten free all purpose flour such as Bobs Red Mill one to one GF flour.
- Baking Soda – Used for levening the cookies.
- Chocolate Chunks – You can use either chocolate chunks or chocolate chips here. I used dark chocolate chunks but milk chocolate works too!
- Marshmallows – Mini marshmallows work best in this recipe. If using regular sized marshmallows, cut them into six even sized pieces. Vegan marshmallows like Dandies work great for this recipe.
How to make these S’more cookies gluten free?
These cookies a tested using Bob’s Red Mill One for One Gluten Free Flour. Make sure the other ingredients such as marshmallows and chocolate are also gluten free. Dandies marshmallows work well in these cookies too!
How to make these Chocolate Chunk S’more Cookies
Start with melting the butter over medium heat. Once it’s just melted, take it off the heat and let it cool. You don’t want to use hot butter in the mixture because it will start to cook the ingredients.
Whisk the sugars in with the butter and add in the vanilla, hot water and egg. Mix well. Now add in the flour, salt and baking soda. Mix until well combined. Fold in the chocolate chips.
Chill the cookie dough for 15 minutes. While the cookie dough is chilling, preheat the oven to 350° and line two baking sheets with parchment paper. If not using parchment paper, grease the pans well so the marshmallows don’t stick.
Now it’s time to scoop the cookies! The cookie batter doesn’t stick to the marshmallows, so here’s how you make those delicious cookies. Scoop out 1.5 tablespoons of dough. Press marshmallow pieces into the dough and then roll into a ball. Flatten the cookie slightly and put it on the cookie sheet about 2″ apart. Repeat until the cookie sheets are full of cookies or you’re out of cookie dough.
Bake the cookies for 10-12 minutes. They should be slightly golden on top. Remove the cookies from the oven and let them cool for five minutes before you try to remove them. The marshmallow is super sticky and soft when they are right out of the oven, so the cookies easily fall apart.
Chocolate Chunk S’more Cookies
Ingredients
- 1/2 cup salted butter melted
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 tbsp hot water
- 1.5 cups all purpose flour or GF all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup chocolate chunks or chips dark or milk
- 1.5 cups mini marshmallows see note
Instructions
- Mix the butter and sugars together in a large bowl. Add in the vanilla and egg and whisk well. Now add in the hot water and mix again.
- Add the flour, baking soda and salt to the wet ingredients and mix until well combined. Fold in the chocolate chunks.
- Chill the cookie dough for 15 minutes. While it's chilling preheat the oven to 350° and line two baking sheets with parchment paper.
- Scoop out 1.5 tablespoons of cookies dough. Press marshmallows into the dough and roll it into a ball. Flatten is slightly and place on the cookie sheet 2" apart.
- Bake for 10-12 minutes. The cookies should be slightly brown. Let them cool for five minutes, and the move to a wire rack to cool completely. If the cookies are too hot when they are moved, the marshmallow may fall apart. I found five minutes perfect.
Notes
- If you don’t have mini marshmallows, cut regular ones into 6 even pieces.
- These cookies have been tested using Bob’s Red Mill gluten free flour.