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S'more Cookies


Matt has been baking for 15 years and cooks delicious dinners for his family of 5. Endless trial and error has resulted in fabulous recipes.


This recipe is a small variation of my chocolate chip cookie recipe. I have worked to perfect it over the last 10 years and I guarantee you will love it too!

Ooey gooey and delicious! These cookies are a stand out and definitely show something a little different. Popular with anyone who likes marshmallow and chocolate and take very little effort to create.

I use a kitchen scale to measure out my ingredients to ensure that the finished product is the same every time. Oven temperatures and cooking time may vary. In my current oven these cookies are perfectly soft and moist after ten minutes. In my last oven it took 11 1/2 minutes. Adjust the cooking time to your preference but remember that cookies continue to cook once they are removed from the oven.

Cook Time

Prep timeCook timeReady inYields

2 hours 15 min

10 min

2 hours 25 min

4 dozen


  • 225 grams unsalted butter
  • 210 grams white sugar
  • 210 grams brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 480 grams flour
  • 50 grams instant vanilla pudding powder
  • 1 teaspoon baking soda
  • 2 teaspoons hot water
  • 1/2 teaspoon salt
  • 305 grams chocolate chips
  • 1 cup mini marshmallows


  1. Preheat the oven to 350 degrees Fahrenheit and set the oven rack to the middle position
  2. Blend butter, sugars, vanilla and eggs together until creamy
  3. In a separate bowl, combine the hot water with the baking soda and stir to dissolve. Add to the wet ingredients along with the salt.
  4. Add and mix in the instant vanilla pudding powder. This step can be omitted but the pudding powder helps improve the softness and shelf life of your final cookies.
  5. Slowly measure out the flour into a separate bowl and gradually add it into the wet ingredients. Do not overmix the batter but ensure it is combined well.
  6. Mix in the chocolate chips by hand, making sure to incorporate them into the batter.
  7. Chill cookie dough for at least 2 hours. After the dough has cooled, make 30g balls of cookie dough and place them on a baking sheet lined with parchment paper.
  8. Press balls of cookie dough down and shape into disks about 1/2 inch thick. Place 3-4 marshmallows on top. Take a small amount of cookie dough and place this on top of the marshmallows. This protects the marshmallows from browning.
  9. Bake in preheated oven for 9-10 minutes. Cookies continue to bake after they are removed from the oven. Let rest on the baking pan for 2 minutes then transfer them to a cooling rack.

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