Char’s Jumbo Double Chocolate S’mores Cookies

No Victoria Day long weekend is complete without a little s’mores magic, right?

The best part about these cookies? No campfire, no problem! You get all that gooey, chocolatey, marshmallow goodness without the smoky clothes…hahaha! Even better, cookies can be made ahead of time and stashed in the freezer. When you’re weekend ready, just pack and go!

Warning: although these cookies are jumbo, it’s impossible to have just one!

Ingredients

• 1 cup (250 mL) softened butter (I like salted butter)
• ¾ cup (175 mL) brown sugar
• 1/4 cup (60 mL) granulated sugar
• 2 eggs
• 2 tsp (10 mL) vanilla extract
• 1 ½ cups (375 mL) all-purpose flour
• 1 tsp (5 mL) baking soda
• 1 tsp (5 mL) salt
• 1 cup (250 mL) dark chocolate chips (or semi-sweet)
• 1 cup (250 mL) milk chocolate chips
• 1 cup (250 mL) roughly crushed graham cookies (note: I place cookies in a plastic resealable bag and roughly crush with my hands – so pieces vary in size)
• 2 cups (500 mL) mini marshmallows

Garnish

• 1 cup (250 mL) mini marshmallows
• ½ cup (125 mL) roughly crushed graham cookies
• ½ cup (125 mL) milk chocolate chips
• flaky sea salt or coarse salt (approx: 1 tsp (5 mL))

Directions

1. Pre-heat oven to 375 F (190 C). In a large bowl, beat together butter, sugars, eggs and vanilla.
2. Add flour, baking soda and salt and mix until well combined.
3. Using a rubber spatula, fold in remaining ingredients until evenly combined.
4. Chill batter for about 1 hour. Note: Batter can be wrapped and chilled overnight.
5. While batter is chilling, mix together garnish ingredients (except for salt) until well combined.
6. Line a large baking sheet with parchment paper and lightly grease (in most cases parchment paper does not have to be greased, but in this case you ideally want to grease as the marshmallow might stick).
7. Roll batter into 12 even size balls. Place 6 balls evenly on prepared baking sheet (I suggest baking in two batches). Using the heel of your hand, press cookie balls down slightly.
8. Place on the centre rack of oven for 8 minutes. Remove from oven and divide garnish (approx 1 tbsp (15 mL)) evenly between cookies – pressing garnish ingredients lightly into tops of cookies (cookies will still be very soft/not fully baked) and sprinkle the tops of each cookie with flaky salt. Place back in oven for about 3 to 5 minutes until edges and tops are just starting to brown.
9. Remove from oven and let cool completely on baking sheet. Repeat with remaining batter.
10. Makes 12 jumbo cookies.

Note: if you’re not into cookies the size of your head like I am (hahaha!) – you can divide the batter into 24 cookies instead of 12. I suggest baking 12 on a baking sheet at a time, and reducing baking to 6 minutes, then adding garnish and baking for an additional 3 to 4 minutes.