S’MORES CHOCOLATE CHIP COOKIES

9/26/2023

This recipe is a fun spin off of my famous Chocolate Chip Cookies. You make the cookies as you normally would and then add in the graham crackers and marshmallows, and you’ve got yourself a super delicious, chewy and gooey cookie!!!

This recipe is definitely a must try!

INGREDIENTS:
-2 1/4 cups (280g) all-purpose flour
-1 teaspoon baking soda
-1 1/2 teaspoons cornstarch
-1/2 teaspoon salt
-1/4 teaspoon cinnamon
-3/4 cup (1.5 sticks) unsalted butter, softened
-3/4 cup packed light brown sugar
-1/2 cup granulated sugar
-1 Lg egg + 1 egg yolk
-2 teaspoons pure vanilla extract
-1 cup semi-sweet chocolate chips
-1/2 cup 350 ct. Milk Chocolate Chips
-1/2 cup Crushed Graham Crackers
-1 cup Mini Marshmallows

INSTRUCTIONS:
-Prepare baking sheets with parchment paper or Silicone mats.

-Preheat oven to 325°F

-In a large bowl, add in the flour, baking soda, cornstarch, salt, and dash of cinnamon. Mix until well combined.

-In a mixing bowl, cream the butter and sugars together on medium/high speed for 2 minutes. The mixture should start to get fluffy and soft. You don’t want any clumps of butter.

-After you’ve creamed the butter and sugars, slow down the mixer and add in your vanilla extract, egg and egg yolk. Turn up mixer and mix for another 2 minutes on medium speed.

-After everything is well combined, slow mixer down to the slowest speed, and add in the dry ingredients.

-Add in your chocolate chips, graham crackers and marshmallows before the dry ingredients have fully mixed in. This will help avoid over mixing.

-Spoon out your desired size of cookie dough balls, and set 2” apart on your baking sheet with parchment paper or silicone mat. (I use a 3 oz cookie scoop.)

-Bake 3 oz cookies for 9-11 minutes. Or until you start to see a tiny bit of golden color on the cookie. Don’t over bake!! These cookies are made to be soft, chewy and gooey.

-Let cookies cool for 5-10 minutes and enjoy!

2 Comments

Hi, Im Whitney Berge

Aka, The Blonde who Bakes,
I am a wife and mom of 3, and a self- taught baker. I did not attend any formal culinary training, but I believe that nothing compares to learning as you go.
Being in the kitchen baking is something that has always been special to me, and I knew that I could use my business knowledge as well as my baking experience to bless others with some delicious desserts, but also teach them that they can do it as well.
About 15 years ago, I made the decision to not continue in my schooling for Sports Medicine and jumped in to selling my cakes and desserts.
My clientele grew steadily, and I had some very loyal customers. So I made the decision to open up a brick and mortar bakery.
a few years into the bakery, I had my first child. Though it was difficult trying to navigate being a new mom and business owner, I pushed though and continued with my dream. 3 months later, I had a very big surprise that I was pregnant again with baby boy #2. This is when I had to re-evaluate and make the hard decision to close my bakery. Little did I know, that was the best decision I could have ever made.

1 year after closing my bakery doors, I wanted to get back to my passion for baking
I knew that I needed to change my business strategy because I wanted to be at home with my 2 boys, yet still be able to be Whitney and continue to grow as an entrepreneur. After many long nights of trying to figure out how I could change my business structure yet do what I love.
I knew that I still wanted to bake desserts for people, but I wanted to focus a lot more of my energy on teaching others how to bake and create delicious and beautiful things.

And that my friends, is when The Blonde who Bakes came to be.

S’MORES CHOCOLATE CHIP COOKIES

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Hi, Im Whitney Berge

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