How to Make the Best Chocolate Chip S'mores Cookies!!

These giant sized chocolate chip s'mores cookies are so delicious and easy to make! Each cookie is stuffed with a giant marshmallow, so this is definitely perfect for all those marshmallow lovers, like me! Check out the recipe below!

The recipe can easily be doubled to make more cookies.

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Chocolate Chip S'Mores Cookies
Makes 5 Giant Cookies!!

Ingredients
For Cookie:
2 cups (260 grams) all-purpose flour
1/2 teaspoon (2 grams) baking powder
1/2 teaspoon (2 grams) baking soda
1/4 teaspoon (2 grams) salt
1/2 cup (113 grams) unsalted butter, at room temperature
3/4 cup (150 grams) dark brown sugar, packed
1/4 cup (52 grams) granulated white sugar
1 large egg (57 grams), at room temperature
1 teaspoon (4 grams) pure vanilla extract
2 tablespoons (29 grams) heavy cream
1 cup (85 grams) graham crackers, crushed
3/4 cup (130 grams) chocolate chips, plus extra chocolate chips for the top of the cookie
5 flat large marshmallows (alternative is 1 2/3 cup 83 grams mini marshmallows or 5 jumbo marshmallows cut in half)

For Chocolate Ganache:
1/2 cup (231 grams) heavy cream
1/2 cup (88 grams) chocolate chips
Pinch of salt (optional)

Directions
For Cookie:
In medium bowl, whisk together flour, baking powder, baking soda and salt. Set bowl aside.
In bowl to standing mixer, use the paddle attachment to combine butter and sugars together. Mix on medium speed for 2-3 minutes until texture is fluffy and light in color.
Reduce mixer speed to low, add in egg, vanilla extract, and heavy cream; adding in each ingredient after each one is fully incorporated.
Add in flour, until just combined. Add in graham crackers and chocolate chips.
Once dough is ready, scoop out 1/2 cup (about 160 grams) of cookie dough. Roll it in to a ball and use the palms of your hands to flatten it to about 1 cm thick. Place either one large square marshmallow, two jumbo marshmallows (cut in half and in placed in the center of the cookie dough) or 1/3 cup (17 grams) mini marshmallows.
Take another 1/2 cup (about 160 grams) of cookie dough and roll it into a ball and flatten it with the palms of your hands. Place it over the marshmallow and remove the excess cookie dough around the bottom.
Pinch together the top and bottom edges of the cookie dough and smooth it out to ensure the edges are sealed to avoid the marshmallow from leaking while baking.
Place the finished cookies in the freezer for at least 30 minutes or even overnight before baking.
When ready to bake, preheat oven to 350F (177C) degrees, and bake two cookies at a time on separate ends of the baking sheet for 25-28 minutes, until edges are golden-brown.
The marshmallow may peak out from the top or sides of the cookie. Use a torch to toast the marshmallow. If you don't have a torch, use the oven broiler to toast the marshmallow, which should take about 5 minutes. Keep an eye on them, so they don't get burnt.
While the cookie cools down, let's make the chocolate ganache!

For the Chocolate Ganache:
In a small saucepan, on medium-low heat, place heavy cream and stir with whisk.
Once the heavy cream starts to shimmer, turn off the heat and pour in chocolate chips, and add in salt.
Whisk until the chocolate chips have melted and the mixture is smooth.
Place in piping bag or plastic zip loc.

Putting it together:
Drizzle desired amount of chocolate ganache over the cookies, or even dip into the chocolate ganache!
Rest of chocolate ganache can saved in airtight container in the refrigerator up to one week. Use in your coffee, but a mocha coffee treat, drizzle over ice cream or dip some fruit into it!