S’mores-Inspired Chocolate Chunk Cookies

S'mores Cookies | Le Sud Sucré


Something about the chilly air begs a toasty bonfire, cider and the quintessential fireside indulgence: ooey gooey s’mores. However, the bonfire isn’t always an option, and something about toasting marshmallows over the stovetop just isn’t the same. Enter these perfectly-portioned cookies with plenty of melty chocolate chunks and melty mini ‘mallows on top. It’s the perfect marriage, if we do say so ourselves.


S'mores Cookies | Le Sud Sucré

S'mores-Inspired Chocolate Chunk Cookies

  • Servings: about 4 dozen cookies
  • Difficulty: easy
  • Print

Hunks of Hershey's chocolate and miniature marshmallows come together to make one irresistible cookie.


  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 cup (1 stick) butter, softened
  • 1/2 cup sugar
  • 1/2 cups cup light brown sugar (packed)
  • 1/4 teaspoon salt
  • 1 egg
  • 3 Hershey’s chocolate bars, chopped
  • Miniature marshmallows for topping


  1. Preheat oven to 350 degrees.
  2. Cream butter in bowl of a standing mixer fitted with paddle attachment for about 2 minutes or until smooth. On medium speed, beat in sugar, brown sugar and salt, scraping down sides of bowl and paddle as needed, until smooth and free of lumps.
  3. Add egg and vanilla and beat on low speed until incorporated (about 15 seconds). Do not over-beat.
  4. Sift together flour and baking soda. On low speed, carefully beat into the butter mixture just until incorporated. Carefully stir in chocolate chunks.
  5. Drop dough in heaping tablespoons 2 inches apart onto parchment-lined baking sheets. Bake, one sheet at a time, for about 11 minutes, or until cookies are just set but not yet golden. Remove baking sheet from oven and carefully press about 3 miniature marshmallows into tops of cookies. Return to oven and bake for about 2 minutes more, or until cookies are lightly browned and marshmallows are toasted.
  6. Remove parchment from baking sheets and place onto wire racks to cool for at least 5 minutes before serving.

Recipe adapted from The New York Times


2 Comments Add yours

    1. Le Sud Sucré says:

      Thank you! Let us know if you try ’em. 🙂


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