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Photo for - Ooey Gooey S’mores Cookies

Ooey Gooey S’mores Cookies

A buttery and chewy chocolate chip cookie is studded with mini marshmallows and graham cracker pieces to make the ultimate campfire-inspired treat!

  • Yields: 24 cookies
  • Preparation: 35 minutes

Ingredients

  • 1 cup (250mL) STIRLING - Churn84 Unsalted 250g, softened
  • 1 cup (250mL) granulated sugar
  • 1/2 cup (125mL) brown sugar
  • 2 eggs
  • 1 tsp (5mL) vanilla extract
  • 3 cups (750mL) all purpose flour
  • 1 tsp (5mL) baking soda
  • 1/2 tsp (2mL) salt
  • 1 1/2 cups (375mL) dark chocolate chips
  • 1 cup (250mL) mini marshmallows
  • 6 graham cracker, coarsely chopped

Instructions

  1. Preheat oven to 350ºF (180ºC). Using electric mixer, beat butter with granulated and brown sugar until light and fluffy. Beat in eggs and vanilla just until combined.
  2. In separate bowl, stir together flour, baking soda and salt; beat slowly into butter mixture. Stir in chocolate chips, marshmallows and graham crackers.
  3. Shape dough into 24 balls; place on 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart; flatten slightly.
  4. Bake, in batches, for 10 to 12 minutes or until golden brown around edges and gooey in centre. Let cool in pans on racks for 5 minutes. Transfer directly to racks; let cool.
  • Make over-the-top ice cream sandwiches by filling these cookies with chocolate ice cream.
  • Cookies can be stored in an airtight container for up to 3 days. Warm in microwave before serving.
Photo of - Ooey Gooey S’mores Cookies

Ingredients

  • 1 cup (250mL) STIRLING - Churn84 Unsalted 250g, softened
  • 1 cup (250mL) granulated sugar
  • 1/2 cup (125mL) brown sugar
  • 2 eggs
  • 1 tsp (5mL) vanilla extract
  • 3 cups (750mL) all purpose flour
  • 1 tsp (5mL) baking soda
  • 1/2 tsp (2mL) salt
  • 1 1/2 cups (375mL) dark chocolate chips
  • 1 cup (250mL) mini marshmallows
  • 6 graham cracker, coarsely chopped