The other day we had some sort of freak cold front roll through here in June and let me just tell you that the 69 degree weather that day had me inspired to turn my oven on for one of the FEW times during the summer. I ended up making chili and these absolutely delicious Lightened-Up S'more Chocolate Chip Cookies.
What’s a s’more cookie? Well, it’s everything that you love about a s’more… put into a cookie! Not just any cookie though. The base chocolate chip cookie here is pretty damn good all on it’s own. But, add on the graham, chocolate chunks, and marshmallows and you’ve got one heavenly cookie.
Seriously, these cookies are so good that I had one for breakfast the other day. BREAKFAST. And you better believe that I wasn’t feeling an ounce of guild over it.
To lighten these cookies up, I used a light butter and dark chocolate. I also subbed in some stevia brown sugar in place of traditional brown sugar to lower the sugar content. Other than that, these cookies are pretty true to their original.
Don’t get it twisted either, these cookies are BIG nice cookies too. Not average little blips of chocolate chip cookies. No, no! These cookies are bigger than the palm of my hand and fairly thick too. There’s a little crunch to the outside and the middles are soft and gooey.
These cookies are definitely one of my new favorites.
TheSkinnyFork.com All the things that make up a good s'more put together into one of the best chocoalte chip cookies there is! Lightened up for a more guilt-free treat that any camper is sure to enjoy. Prep Time: 2 Hours and 10 Minutes • Cook Time: 13 Minutes
Servings: 14 • Serving Size: 1 Large Cookie • Calories: 290 • Fat: 15 g • Saturated Fat: 9 g • Carb: 36 g • Fiber: 2 g • Protein: 4 g • Sugar: 17 g • Sodium: 149 mg
• 2 1/4 C. All-Purpose Flour
• 1 1/2 Tsp. Cornstarch
• 1 Tsp. Baking Soda
• 1/2 Tsp. Salt
• 3/4 C. Melted Light Unsalted Butter
• 1/4 C. Stevia/Brown Sugar Blend
• 1/4 C. Brown Sugar
• 1/2 C. Sugar
• 1 Large Egg
• 1 Egg Yolk
• 2 Tsp. Vanilla Extract
• 1/2 C. Dark Chocolate Chips/Chunks
• 1/2 C. Mini Marshmallows
Toppings:
• 1/2 C. Mini Marshmallows
• 1 Sheet Graham Crackers
• 1/4 C. Dark Chocolate Chips/Chunks
Directions:
Mix together the 2 1/4 C. flour, cornstarch, 1 Tsp. baking soda, 1 1/2 Tsp. and 1/2 Tsp. salt in a medium bowl; set aside.
In a large bowl, beat together the 3/4 C. melted butter, 1/4 C. brown sugar blend, 1/4 C. brown sugar and 1/2 C. sugar until smooth and creamy. Add in the 1 large egg, 1 egg yolk, and 2 Tsp. vanilla and continue to beat until light and fluffy.
Fold the dry ingredients into the wet just until it’s starting to come together.
Finally, fold in the 1/2 C. chocolate chips and 1/2 C. mini marshmallows.
Cover or wrap the dough in plastic wrap and place it in the fridge to chill for at LEAST 2 hours and up to 3 days.
Once the dough has chilled remove from the fridge to ‘warm’ for 10 minutes, preheat the oven to 325 degrees F. and line two baking sheets with parchment paper or silicone baking mats.
Scoop the dough out into 3 Tbsp. amounts and roll together to form into a ball.
Transfer the cookie dough balls to the prepared baking sheets and place in the oven to bake for 11 minutes.
Remove from the oven and add the 1/2 C. mini marshmallows, crumbled graham, and 1/4 C. chocolate chips divided evenly as toppings to the cookies.
Place the cookies back into the oven for another 2-4 minutes.
Switch on the broiler for the last 30 seconds or so to get those marshmallows nice and toasted!
Once done, remove from the oven and allow the cookies to cool for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.
Enjoy right away or store in an airtight container on the counter for 3-5 days!
Step-by-Step Photos:
Nutritional Claims: Low Potassium • Kidney Friendly • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free
