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
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.