Chocolate Chip S’mores Cookies

Preheat your oven to 175–180°C and line a baking sheet with parchment paper. In a large mixing bowl, whisk together the melted salted butter, brown sugar, and white sugar until fully combined and slightly smooth. Add the whole egg, egg yolk, and heavy cream and whisk again until the mixture is glossy and well incorporated.

Sift in the flour and baking powder, then switch to a spatula and fold gently until just combined. Stop as soon as no dry flour remains and do not overmix, as overworking the dough will make the cookies tough rather than soft and chewy. Fold in the milk chocolate chips until evenly distributed throughout.

Arrange the graham crackers on your lined baking sheet, leaving plenty of space between each one. Place one jumbo marshmallow on top of each cracker, then set one piece of dark chocolate directly on top of each marshmallow. Scoop a generous portion of cookie dough and press it firmly down over each stack, sealing the layers underneath so the dough fully encases the marshmallow and chocolate.

Transfer the entire baking sheet to the freezer and chill for a full 30 minutes before baking. This step is what keeps the cookies thick and structured, allowing the dough to bake up and around the layers rather than spreading flat. Do not skip this step — it makes a significant difference in the final result.

Place the chilled tray into the preheated oven and bake for 13 to 15 minutes, rotating the baking sheet 180 degrees at the halfway point to account for uneven oven heat. The cookies are ready when the edges are set and lightly golden while the center still looks very slightly soft, they will continue to set as they cool on the tray. Remove from the oven, rest for 3 to 5 minutes, then gently press extra dark chocolate pieces into the warm tops for decoration before allowing to cool for a further 10 minutes before serving.