13 Best Chewy Chocolate Chip Cookie Recipes

You know that feeling when you bite into a perfectly chewy chocolate chip cookie? That blissful moment is what comfort food dreams are made of. We’ve tested countless recipes to bring you the 13 best—each one guaranteed to satisfy your craving. Ready to bake your new favorite?

Classic Chewy Chocolate Chip Cookies

Unlike other cookie recipes that turn out flat and greasy, this one guarantees chewy centers with crisp golden edges every time. The secret is browned butter and a mandatory chill step, which deepen the flavor and prevent spreading.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

Wet Ingredients and Mix-ins

• 1 cup (2 sticks) unsalted butter
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 2 cups semi-sweet chocolate chips

Instructions

1. Brown the butter: Melt butter in a medium saucepan over medium heat. Stir constantly until it turns golden brown and smells nutty, about 5 minutes. Pour into a large bowl and let cool for 10 minutes.
2. In a separate bowl, whisk together flour, baking soda, and salt. Set aside.
3. Add granulated sugar and brown sugar to the cooled browned butter. Beat with an electric mixer on medium speed until combined, about 1 minute.
4. Add egg and vanilla extract to the butter-sugar mixture. Beat until smooth, scraping down the sides as needed.
5. Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix; a few streaks of flour are fine.
6. Fold in the chocolate chips with a spatula until evenly distributed.
7. Cover the dough and refrigerate for at least 30 minutes (or up to 72 hours). Chilling prevents spreading and develops flavor.
8. Preheat oven to 375°F. Line two baking sheets with parchment paper.
9. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) and place 2 inches apart on the prepared sheets.
10. Bake for 10-12 minutes, rotating the pans halfway through, until edges are golden brown and centers are still soft.
11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nothing beats the combination of a crisp edge and a fudgy center. The browned butter adds a toasty depth that makes these cookies stand out. For an extra indulgence, sandwich two cookies with a scoop of vanilla ice cream.

Double Chocolate Chewy Cookies

When you need a seriously indulgent cookie, this double chocolate version delivers. Rich cocoa dough packed with dark chocolate chunks, baked until edges are set but center is still soft. These are chewy, fudgy, and dangerously addictive.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the dry ingredients

• 1 1/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

For the wet ingredients

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the chocolate chunks

• 1 cup dark chocolate chunks (or chopped dark chocolate bar)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes.
4. Beat in egg and vanilla extract until combined. Scrape down sides as needed.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Do not overmix — this ensures tenderness.
6. Fold in dark chocolate chunks with a spatula. The dough will be thick and slightly sticky.
7. For best results, chill the dough for 30 minutes. Chilling prevents spreading and deepens flavor.
8. Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared baking sheets.
9. Bake for 10-12 minutes, until edges are set and tops look slightly cracked. The centers will look soft — that’s perfect for chewiness.
10. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely. The residual heat continues to bake the center.

Rich, fudgy, and intensely chocolatey, these cookies are a dream for chocolate lovers. Serve them warm with a glass of milk, or let them cool for a denser, chewier texture. Either way, they won’t last long.

Oatmeal Chocolate Chip Cookies

Kick off your baking with these hearty oatmeal chocolate chip cookies. They're chewy, wholesome, and packed with rich chocolate pockets. Simple ingredients come together for a classic treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon (optional)

Mix-Ins

• 3 cups old-fashioned rolled oats
• 1 1/2 cups semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes. Tip: Use room temperature butter for better creaming.
3. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (if using).
5. Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix; it keeps cookies tender.
6. Fold in rolled oats and chocolate chips until evenly distributed. For thicker cookies, chill dough for 30 minutes.
7. Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden brown but centers are still slightly soft. Tip: Rotate pans halfway for even baking.
9. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Perfectly chewy with a crisp edge, these cookies deliver a satisfying oat-and-chocolate bite. Pack them for lunch, serve with milk, or enjoy warm from the oven. They also freeze beautifully—just bake from frozen with an extra minute.

Peanut Butter Chocolate Chip Cookies

Get ready for the ultimate chewy peanut butter cookie. This recipe delivers a nutty, rich dough packed with chocolate chips for a classic treat.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the Dough

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Mix-Ins

• 1 cup semisweet chocolate chips

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and peanut butter with an electric mixer on medium speed until smooth, about 1 minute. (Tip: Use room-temperature butter for easier creaming.)
4. Add both sugars and beat until light and fluffy, about 2 minutes. Scrape down sides.
5. Beat in egg and vanilla until well combined. (Tip: Don't overmix; just until incorporated to avoid tough cookies.)
6. Gradually add the flour mixture, mixing on low until just combined. Fold in chocolate chips with a spatula.
7. Using a 1.5-tablespoon cookie scoop, drop dough onto prepared sheets, spacing 2 inches apart. Flatten slightly with a fork in a crisscross pattern if desired.
8. Bake for 10-12 minutes, until edges are golden but centers are still soft. (Tip: For chewier cookies, bake the lesser time; for crispier, add a minute.)
9. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.

A soft, chewy interior with a peanut butter punch and melted chocolate chips in every bite makes these cookies irresistible. Serve them warm with a glass of milk, or sandwich two with ice cream for an indulgent dessert.

Vegan Chewy Chocolate Chip Cookies

Everyone loves a classic chocolate chip cookie, but getting that chewy texture without dairy or eggs takes a few smart swaps. This recipe uses plant-based butter and flax eggs to deliver a perfectly chewy, rich cookie that rivals any traditional version.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Flax Eggs

• 2 tbsp ground flaxseed
• 6 tbsp water

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt

Wet Ingredients

• 1 cup (2 sticks) vegan butter, softened
• 3/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Add-ins

• 1 1/2 cups dairy-free chocolate chips

Instructions

1. Make the flax eggs: In a small bowl, whisk together ground flaxseed and water. Set aside for 5 minutes to thicken.
2. Preheat oven to 350°F. Line two baking sheets with parchment paper.
3. In a medium bowl, whisk together flour, baking soda, and salt.
4. In a large bowl, beat softened vegan butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy, about 2 minutes.
5. Add the thickened flax eggs and vanilla extract to the butter mixture. Beat until well combined.
6. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix—overworking the dough develops gluten and makes cookies tough.
7. Fold in the dairy-free chocolate chips with a spatula until evenly distributed.
8. Scoop dough by rounded tablespoonfuls (about 1.5 tbsp each) onto the prepared baking sheets, spacing them 2 inches apart. For thicker cookies, chill the dough for 30 minutes before baking.
9. Bake for 10-12 minutes, until the edges are golden brown and the centers are still soft and slightly puffed. For chewy cookies, underbake slightly—they will continue to set on the sheet.
10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Note these cookies are best the day they're baked but stay soft in an airtight container for up to 3 days. Pair with a cold glass of oat milk for the ultimate vegan treat.

Gluten-Free Chewy Chocolate Chip Cookies

Skip the gluten without sacrificing chew. These cookies use almond and oat flours for a soft, chewy bite that rivals traditional recipes. No weird additives—just real baking.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Dry Ingredients

• 1 1/2 cups almond flour
• 1 cup oat flour (certified gluten-free)
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Wet Ingredients

• 1/2 cup unsalted butter, softened
• 3/4 cup packed brown sugar
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Add-Ins

• 1 cup chocolate chips (gluten-free)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together almond flour, oat flour, baking soda, and salt. Set aside.
3. In a large bowl, beat softened butter and brown sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the bowl as needed.
4. Add the egg and vanilla; beat until combined, about 1 minute.
5. Gradually add the dry ingredients to the wet mixture, mixing on low just until no flour streaks remain. Do not overmix.
6. Fold in chocolate chips with a spatula. Cover the bowl and chill the dough for 30 minutes. (Tip: Chilling prevents spreading and deepens flavor.)
7. Scoop rounded tablespoons of dough (about 1.5 tablespoons each) onto prepared sheets, spacing 2 inches apart. (Tip: For even baking, freeze scooped dough for 10 minutes before baking.)
8. Bake one sheet at a time for 11–13 minutes, until edges are golden and centers appear slightly soft. (Tip: Rotate the pan halfway through for even browning.)
9. Let cookies cool on the pan for 5 minutes, then transfer to a wire rack to cool completely. They will firm up as they cool.

How do they taste? The texture is wonderfully chewy with a subtle nuttiness from the almond flour. Serve them with a glass of cold milk or crumble over vanilla ice cream for an indulgent treat. They keep well in an airtight container for up to 3 days.

Sea Salt Chocolate Chip Cookies

Perfectly balanced sweet and salty, these sea salt chocolate chip cookies are the ultimate chewy treat. Crisp edges, soft centers, and a flaky salt finish make every bite unforgettable.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Dough

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed light brown sugar
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 cups semi-sweet chocolate chips

For Topping

• 1 tsp flaky sea salt (such as Maldon)

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, beat butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 3 minutes.
3. Add egg and vanilla; beat until combined, scraping down sides as needed.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to butter mixture, mixing on low until just combined.
5. Fold in chocolate chips until evenly distributed. For chewier cookies, cover dough and refrigerate for 30 minutes (this prevents spreading).
6. Scoop dough by rounded tablespoonfuls (about 1.5 inches) and place 2 inches apart on prepared sheets.
7. Bake for 10–12 minutes, until edges are golden brown but centers still look slightly underdone. Tip: Pull them when the edges are set – carryover baking finishes the centers.
8. Remove from oven and immediately sprinkle each cookie with a pinch of flaky sea salt. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Soft, buttery, and loaded with chocolate, these cookies get a spectacular finish from the flaky sea salt. Stack them on a plate with a cold glass of milk – or crumble over ice cream for an indulgent sundae.

White Chocolate Macadamia Cookies

You’re one bowl away from the chewiest, buttery-est white chocolate macadamia cookies. No stand mixer needed—just a whisk and a spatula. These cookies are packed with chunks of white chocolate and crunchy macadamia nuts for a tropical twist that’s hard to resist.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Dough

• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt

Mix-Ins

• 1 cup white chocolate chips
• 3/4 cup macadamia nuts, roughly chopped

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a large bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In another large bowl, beat the softened butter, granulated sugar, and brown sugar with a spatula until creamy and well combined—about 2 minutes.
4. Add the egg and vanilla extract. Beat until smooth, scraping down sides as needed.
5. Gradually add the dry ingredients to the wet mixture, stirring just until no flour streaks remain. Do not overmix, or cookies will be tough.
6. Fold in the white chocolate chips and macadamia nuts until evenly distributed. Chill dough in the fridge for 15 minutes for thicker cookies.
7. Scoop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Use a cookie scoop for uniform size.
8. Bake for 10-12 minutes, or until edges are set and golden but centers are still soft. Let cool on the pan for 5 minutes, then transfer to a wire rack.

Nothing beats the combination of buttery edges, gooey white chocolate, and crunchy macadamia nuts in every bite. Serve these cookies with a tall glass of milk or crumble them over vanilla ice cream for an indulgent dessert.

Salted Caramel Chocolate Chip Cookies

Dive into these Salted Caramel Chocolate Chip Cookies—chewy, buttery, and loaded with gooey caramel. Each bite hits sweet and salty perfection.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the cookie dough

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup packed brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

For the caramel filling

• 24 soft caramel candies (or about 1/2 cup caramel bits)

For finishing

• 1 1/2 cups semi-sweet chocolate chips
• Flaky sea salt, for topping

Instructions

1. In a large bowl, beat softened butter, brown sugar, and granulated sugar together until light and fluffy—about 2 minutes. (Tip: Use room-temperature butter for even creaming.)
2. Add eggs one at a time, mixing well after each, then stir in vanilla.
3. In a separate bowl, whisk flour, baking soda, and salt. Gradually add dry ingredients to wet mixture, mixing just until combined. Do not overmix.
4. Fold in chocolate chips. Cover dough and refrigerate for at least 1 hour (or up to 2 days). (Tip: Chilling prevents spreading and deepens flavor.)
5. Preheat oven to 350°F. Line baking sheets with parchment paper.
6. Scoop 2-tablespoon balls of dough. Press a caramel candy into the center of each ball, then seal dough completely around it. (Tip: Make sure caramel is fully enclosed to prevent leakage.)
7. Place dough balls 2 inches apart on baking sheets. Top each with a pinch of flaky sea salt.
8. Bake for 10–12 minutes, until edges are golden but centers are still soft. (Tip: For gooey cookies, remove when edges set but middle looks slightly underdone.)
9. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Rich caramel pools inside each cookie, balanced by sea salt and melty chocolate chips. For an extra treat, serve warm with a glass of cold milk.

Mint Chocolate Chip Cookies

Craving a cookie that's both refreshing and indulgent? These Mint Chocolate Chip Cookies deliver a crisp edge, chewy center, and bold peppermint kick. Dark chocolate chips balance the cool mint perfectly.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

Wet Ingredients

• 1 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon peppermint extract

Dry Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Mix-ins

• 1 1/2 cups dark chocolate chips

Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment paper.
2. In a large bowl, whisk together melted butter, granulated sugar, and brown sugar until smooth.
3. Add egg, vanilla extract, and peppermint extract. Whisk until fully combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually stir dry ingredients into wet mixture until just combined. Do not overmix.
6. Fold in dark chocolate chips evenly.
7. Chill dough for 30 minutes for best texture. (Tip: Chilling prevents excessive spreading and enhances chewiness.)
8. Scoop dough into 1.5-tablespoon balls and place 2 inches apart on prepared baking sheets.
9. Bake for 10–12 minutes, until edges are golden but centers still look slightly soft. (Tip: Underbake for chewier cookies; they will set as they cool.)
10. Let cool on baking sheet for 5 minutes, then transfer to a wire rack. (Tip: Use high-quality peppermint extract for the freshest flavor.)

Biting into one, you get a crisp edge and soft, fudgy center. The dark chocolate adds richness without overpowering the mint. Serve with a glass of cold milk or crumble over vanilla ice cream for a cool dessert.

Brown Butter Chocolate Chip Cookies

Don't settle for ordinary cookies. Brown butter adds a deep nutty richness that transforms classic chocolate chip cookies into something special. This recipe delivers chewy centers and crisp edges with a toffee-like flavor from the browned butter.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 12 minutes

Ingredients

For the Brown Butter

• 1 cup (2 sticks) unsalted butter

For the Dry Mix

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt

For the Wet Mix

• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 2 large eggs (room temperature)
• 2 teaspoons vanilla extract

Add-ins

• 2 cups semisweet chocolate chips

Instructions

1. Brown the butter: Melt butter in a medium saucepan over medium heat, stirring constantly. Cook until butter turns golden brown and smells nutty, about 5-7 minutes. Remove from heat and pour into a large bowl to cool for 10 minutes.
2. In a separate bowl, whisk together flour, baking soda, and salt.
3. To the cooled brown butter, add both sugars and whisk until combined.
4. Add eggs one at a time, whisking after each. Stir in vanilla.
5. Pour dry ingredients into wet mixture and fold with a spatula until just combined. Do not overmix.
6. Fold in chocolate chips.
7. Cover dough and refrigerate for at least 30 minutes (or up to 3 days). Chilling prevents spreading and deepens flavor.
8. Preheat oven to 375°F. Line baking sheets with parchment paper.
9. Scoop rounded tablespoonfuls of dough (about 1.5 ounces) and place 2 inches apart on sheets.
10. Bake for 10-12 minutes until edges are lightly golden but centers look slightly underdone. They will set as they cool.
11. Let cookies cool on sheet for 5 minutes, then transfer to wire rack.

Nothing beats the aroma of brown butter wafting from your oven. These cookies stay soft for days—if they last that long. Serve with a glass of cold milk or crumble over ice cream for an indulgent treat.

Coconut Chocolate Chip Cookies

Soft and chewy, these coconut chocolate chip cookies pack a tropical twist. Shredded coconut and milk chocolate chips create a perfect balance of sweet and nutty. Every bite delivers a delightful chew.

Serving: 24 | Prep Time: 20 minutes | Cooking Time: 12 minutes

Ingredients

For the Dough

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Add-ins

• 1/2 cup shredded coconut (sweetened or unsweetened)
• 3/4 cup milk chocolate chips

Instructions

1. Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2 minutes.
4. Beat in egg and vanilla extract until well combined.
5. Gradually add dry ingredients to wet mixture, mixing on low until just combined. Tip: Don't overmix—stop as soon as no flour streaks remain for tender cookies.
6. Fold in shredded coconut and milk chocolate chips until evenly distributed.
7. Scoop rounded tablespoonfuls of dough onto prepared sheets, spacing 2 inches apart.
8. Bake for 10-12 minutes, until edges are golden brown but centers still look soft. Tip: For chewier cookies, bake on the shorter side.
9. Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely. Tip: This rest sets the texture and prevents crumbling.

Your kitchen will smell like a tropical paradise. These cookies stay soft for days—if they last that long. Pair them with a cold glass of milk or a scoop of vanilla ice cream for an extra treat.

S’mores Chocolate Chip Cookies

Oven-baked cookies that taste just like campfire s'mores. Graham cracker chunks, marshmallow pieces, and chocolate chips create a chewy, gooey delight. Ready in under 30 minutes.

Serving: 24 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

For the cookie dough

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the mix-ins

• 1/2 cup graham cracker chunks (about 2 sheets, broken)
• 1/2 cup mini marshmallows
• 1/2 cup chocolate chips

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
3. In a large bowl, beat softened butter, brown sugar, and granulated sugar until creamy and smooth, about 2 minutes.
4. Beat in egg and vanilla until well combined.
5. Gradually add dry ingredients to wet mixture, mixing until just combined. Tip: Overmixing leads to tough cookies—stop when no flour streaks remain.
6. Fold in graham cracker chunks, marshmallows, and chocolate chips. Tip: Use a spatula to avoid crushing the crackers.
7. Chill dough for 10 minutes for less spread. This helps the cookies stay thick and chewy.
8. Scoop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart. Tip: If dough is sticky, lightly wet your hands.
9. Bake for 10-12 minutes, until edges are golden and center is still soft. Do not overbake—the marshmallows will puff and brown slightly.
10. Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack. The residual heat finishes setting the centers.

Nothing beats the melty marshmallow and crunchy graham in every bite. Serve warm with a glass of cold milk for the ultimate treat. These cookies are best enjoyed fresh from the oven.

Conclusion

Just imagine the joy of biting into a perfectly chewy chocolate chip cookie! This roundup has the best recipes to satisfy every craving. Try a few, leave a comment with your favorite, and don’t forget to share on Pinterest. Happy baking!

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