S’mores Chocolate Chip Cookies

These S’mores Chocolate Chip Cookies use browned honey butter, turbinado and brown sugar, melted and toasted marshmallows, and chocolate for a campfire twist on the classic chocolate chip.

If you’re always wanting s’more S’mores, check out this S’mores White Russian:

S’mores Chocolate Chip Cookies

This is a story of how National S’mores Day got a hold of me and didn’t let go.

I’m used to being tempted by food, especially with all the food holidays out there. But S’mores Day did me in, getting me up in the evening to gather around what I had available to make something.

And what do you know, they ended up tasting amazing. So amazing I wanted to share the recipe. But there was a little problem.

The Browned Honey Butter

One of the ingredients I used was a slight mystery. It was wrapped up tight in the back of the garage fridge. I assumed it was reserved browned butter and I used it.

But when I started thinking, I realized it wasn’t just browned butter but honey butter I made from No Spoon’s Necessary’s Brown Butter Parker House Rolls.

It’s a half unsalted butter, half browned butter mix with a little honey and sea salt added to it. Once I got that sorted out I was able to do the math and figure out how to re-create that important part of the recipe.

The Marshmallows

The second challenge was the marshmallows. I created this recipe based on what I had. And what I had was old and smooshed together Jet-Puffed Marshmallows.

I melted about a cup of them to add to the dough and they got really stringy and unmanageable fast and wouldn’t incorporate evenly. This meant some cookies came out like a classic chocolate chip cookie and others came out like lace cookies because of the excess sugar.

I considered just using marshmallow cream but I wanted to stick to one type of marshmallow product. Buying different variations of the same thing always feels like a waste.

The next time around I microwaved the marshmallows in two 5-second intervals, stirring in-between, and then added a teaspoon of water and honey. After a couple more 5-second blasts in the microwave and some stirring, the right consistency was reached.

As the marshmallows start to cool they get stringy, so you have to beat them into the dough fast. But the water and honey addition makes it possible to get the melted marshmallows incorporated evenly into the dough.

The Chocolate Chips

The mixed bag of different types of chocolate was because I didn’t have a full bag of chocolate chips.

But it’s a component I decided to keep. The different sized chunks and types of chocolate contributed to the overall rustic charm of the cookie. And I like getting a mix of small, medium, and big chunks.

But you can just use a regular old bag of chocolate chips if you want. Because like I said, it’s annoying having to buy 3 different variations of the same thing. I’m sure I’m not the only home baker though that has different chocolate bags opened and half empty in their pantry.

Owning It

And that’s the story. They’re also perfect for today because as my Facebook account reminded me, this day last year was rough. I was in so much pain, food held no appeal at all and I was force-feeding myself simply because I had to. I was losing hope.

And look at me now. Eating and indulging in treats like these S’mores Chocolate Chip Cookies because I’m healthy and I can. Take that ulcerative colitis, pancreatitis, j-pouch, pouchitis, postoperative ileus. You just got owned.

5 from 1 vote

S’mores Chocolate Chip Cookies

These S’mores Chocolate Chip Cookies use browned honey butter, turbinado and brown sugar, melted and toasted marshmallows, and chocolate for a campfire twist on the classic chocolate chip

Servings 36 cookies

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Ingredients

Browned Honey Butter

• 1 cup unsalted butter, softened
• 3 tablespoons honey
• 1/2 teaspoon fine sea salt

S’mores Chocolate Chip Cookies

• 2 and 1/4 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 cup Browned Honey Butter
• 3/4 cup turbinado sugar
• 3/4 cup brown sugar
• 2 teaspoons vanilla extract
• 2 eggs, room temperature
• 1 cup Jet-Puffed Marshmallows + more for topping the cookies
• 1 teaspoon honey
• 1 teaspoon water
• 10 ounces chocolate chips or chocolate mix I used a mix of bittersweet chocolate baking chips, dark melting wafers, and chopped bittersweet baking chocolate
• flaky sea salt optional

Instructions

Browned Honey Butter

• Place a 1/2 cup butter (1 stick) in a small or medium skillet over medium heat. Let the butter melt and then turn the heat to medium low. Stir frequently until the butter starts to foam, turn a dark gold color, and smells nutty. About 7 to 10 minutes. Pour into a small bowl and let it come to room temperature.
• Place the rest of the butter (1/2 cup) in a large mixing bowl. Beat the butter on medium speed until it’s fluffy. Add the browned butter, honey, and salt, beating until mixed well. Set aside.

S’mores Chocolate Chip Cookies

• Preheat the oven to 375 degrees Fahrenheit. Line baking sheets with parchment paper. 
• In a small bowl, stir together the flour, baking soda, and salt. Set aside.
• In the large bowl with the prepared Browned Honey Butter, add the turbinado and brown sugars, beating until creamy. 
• Add the vanilla and eggs, one at a time, beating on low until just incorporated. 
• In a microwave proof bowl, melt the marshmallows in 5-second intervals. After the first two intervals, add the honey and water. Keep heating and stirring in 5-second intervals until the marshmallows are smooth and not too stringy. As they cool, it gets more difficult to work with and more stringy. Quickly add to the dough mixture and beat in on medium speed. 
• Gradually add the flour mixture to the dough, beating until incorporated. 
• Stir in the chocolate. 
• Scoop the dough up with a cookie scoop onto the prepared baking sheets (I used a 2 1/2 teaspoon scoop, #100). 
• Make an indent in the center of the dough with your finger. Tear a Jet-Puffed Marshmallow into four equal pieces, placing each piece in the center of a cookie. Sprinkle each cookie with a little flaky sea salt. Bake for 7 to 10 minutes until the edges are crisp and the cookie is a dark golden brown color. 
• Let the cookies sit for 2 minutes on the baking sheet before transferring to cooling racks.  

Notes

I didn’t want you to have to buy a whole bunch of different marshmallow products to make these cookies, so I stuck with using only Jet-Puffed Marshmallows, melted and torn for different purposes. If you don’t have different types of chocolates in your pantry, you can use a 10-ounce bag of chocolate baking chips.

Sometimes the marshmallow center ends up falling to the side of the cookie, making a sugary crispy edge. Making indents in the cookies helps keep the marshmallows in the center most of the time.

Author: Megan Wells

Course: Desserts

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