Perfect S’mores Chewy Chocolate Chip Cookies

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I have for you the most perfect S’mores Chocolate Chip cookie. Soft, chewy, gooey interior with a crunchy graham cracker and crunchy exterior will have you telling all your friends. I ensure you, you will need to take these to your next party. Although, I would love to just eat these everyday—and not share 😝 (in my dreams).

Now, to ensure you make them perfectly chewy, I want to tell you exactly what to do and what not to miss. It took me several batches to nail this, because, I wanted to give you the most PERFECT COOKIE you’ve ever made.

The most perfect S’mores Chocolate Chip cookie

I’m a very picky eater but when it comes to certain things (i.e. cookies) I suddenly am very critical and judgmental. I don’t want to waste calories on a nasty cookie (right?!). I want it to be worth it. So, I made sure not to waste your time (with this recipe) or your calories 😘. Love ya!

What you need to know in order to NAIL this S’mores Chocolate Chip Cookie!

~Get all your ingredients on the workbench. (See FULL video below 👇 of process; also on instagram and you tube)

Preheat your oven to 350 degrees. Get 3 cookie sheets and line them with parchment paper.

~With a hand mixer or stand mixer, add softened butter, sugar, and eggs like here 👇

IMPORTANT: YOU MUST KEEP BEATING butter, eggs, sugar, vanilla, and honey until extremely FLUFFY.

It should look like this below 👇

This is key to making them absolutely incredibly moist and chewy. The fats in it need to be at it’s finest.

Then mix your dry ingredients like 👇 . Add Flour, baking soda, and salt to medium bowl.

Whisk it all together, then add 1/2 cup at a time to the mixer where your beautiful sugar butter is.

Like this 👇

IMPORTANT!: THIS IS WHERE YOU pour the flour and once the last bit has DISAPPEARED you can STOP mixing. (I’m not yelling at you, I’m just trying to catch your eye so you have success. )

~Cut chocolate bars for that nice rustic look 🙂

~Cut marshmallows. But DON’t put in the mixing bowl. Only for on top of the cookie. I couldn’t find mini (baking) marshmallows, so I took small ones, cut them up and covered them with powdered sugar so they don’t stick.

~Fold in Chocolate Chunks and Graham Crackers—NOT MARSHMALLOWS.

Scoop dough out with a small (cookie) scooper. Keep dough balls 2” apart. Smash down and add more chocolate and NOW the marshmallows.

Put them on a cookie sheet lined with Parchment paper.

Bake Cookies

Bake for 10 minutes, then take out and rest for 5 minutes on a cooling rack.

Add Chocolate Sauce to the top. Why not? We are living big today, folks.

Now, eat your heart out! 💃

KEY points to remember:

All the things that I wrote-yelled:

1. Make sure the butter + eggs + sugar +vanilla +honey is completely combined and fluffy. This may take up to 10 minutes.
2. When you add the flour, add a little at a time, and when you add the last bit and it disappears….STOP. Then go to the next step and fold in the chocolate chunks and Graham Crackers. Over mixing will cause cakey cookies. Ew.

Ask away!

I want you to ask any questions you have. I promise I won’t yell at you 😆.

Love you as always 😘,

Farmer Franny Pants

You must also check out my daughters SLAM (dunk) cookies! They are 🥲 amazing. Just like her 😍. Or for a healthier versioned cookie try the Quinoa Chocolate Salted (refrigerator) Cookies.