Chef Philip Flath of Ocean Edge Resort brings together all the signature flavors of fire-side s’mores, without the mess. Gooey chocolate cookies are dotted with chocolate chips, graham crackers, and mini marshmallows, allowing for camping favorites all year long.
- 2 Cups all-purpose flour
- ⅔ Cup cocoa powder
- ¾ Teaspoon baking soda
- ¼ Teaspoon salt
- 1 Cup butter, softened
- ¾ Cup brown sugar, packed
- ¾ Cup granulated sugar
- 2 eggs, lightly beaten
- 2 Teaspoons vanilla extract
- 2 Cups semi-sweet chocolate chips
- 1 Cup mini marshmallows or large marshmallows cut into small pieces
- ½ Cup graham crackers, slightly crushed
Preheat the oven to 350 degrees F.
In a medium mixing bowl, combine the flour, cocoa powder, baking soda, and salt. Mix and set aside.
In a stand mixer fitted with a paddle attachment, add the butter, brown sugar, and granulated sugar. Beat on medium speed until well incorporated and mixture becomes slightly fluffy.
With the mixer running, add the eggs, one at a time, until each is mixed well.
Reduce the mixer speed to low, then slowly add the flour mixture, mixing until thoroughly combined.
Add the chocolate chips, marshmallows, and graham crackers, and fold in on low speed. Do not overmix, to avoid crushing the chips and crackers.
Scoop the dough into balls and place on an ungreased baking sheet. Bake until cooked through, 8 to 10 minutes. Cool the cookies for 6 to 8 minutes, then remove to a wire rack to finish cooling.