Chocolate and Caramel S'mores

Total Time:
40 min
15 min
25 min

2 dozen cookies or 12 s'mores

  • 1 stick unsalted butter, softened, plus more for greasing
  • 1/2 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cups semisweet chocolate chips
  • 1/2 cup chopped dry roasted salted peanuts
  • 12 large marshmallows
  • Two 3.5-ounce bars milk chocolate with caramel filling, broken into pieces, such as Ghirardelli Milk Chocolate and Caramel Bars
  • Preheat the oven to 350 degrees F. Grease a cookie sheet.

  • In a medium bowl, cream both sugars and the butter together with electric mixer until light and fluffy. Add the egg and vanilla and beat until just combined. Set aside.

  • Sift together the flour, baking soda and salt. Add the butter mixture and the flour mixture together. Mix until just combined; the batter should be stiff.

  • In another bowl, combine the chocolate chips and nuts. Add to the batter, stirring only to blend. Drop by heaping tablespoons onto the prepared cookie sheet 2 inches apart. Bake for 11 to 13 minutes. Cool on a wire rack.

  • Add the marshmallows to a skewers and toast over a flame until melted. Sandwich one piece of chocolate filled with caramel and a melted marshmallow between 2 warm cookies. Repeat.

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