Chocolate Chip Cookie S’mores are loaded with dark chocolate chips and festive sprinkles and then topped with roasted marshmallows and more chocolate. They’re a fun twist on a campfire classic.
Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
Using a stand mixer fitted with the paddle attachment, cream butter and sugars together until very light, about 5 minutes.
Add eggs, one at a time, mixing well after each addition. Stir in the vanilla.
Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Add in chocolate chips and sprinkles and mix until incorporated.
Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
When ready to bake, preheat oven to 350°F . Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
Use a large cookie scoop to scoop dough onto the prepared baking sheet.
Bake until golden brown but still soft, 14 to 18 minutes.
Allow cookies to cool on a wire rack. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
To assemble the Chocolate Chip Cookie S'mores, roast a Campfire® Red, White and Blue Roasters and sandwich it between cookies with a piece of chocolate.