There are few comforts as satisfying as biting into a warm, perfectly baked chocolate chip cookie and dipping it in a cold glass of milk. That contrast of warm, buttery dough and sweet, melty chocolate is irresistible. After trying many variations on the smoker, these smoked chocolate chip cookies are the best I’ve made—moist inside, slightly crisp outside, and full of chocolate flavor with a subtle smoky note.
Looking for more smoked-dessert inspiration? Check the desserts category for other favorites.
Smoked Chocolate Chip Cookies
What makes a cookie great? For me, three things matter most:
- Flavor — the cookie should almost melt in your mouth and be followed by a rich buttery taste balanced by chocolate chips.
- Texture — moist and tender inside with a lightly crisp exterior.
- Appearance — they should look inviting and rustic, with melted chocolate peeking through.
These smoked chocolate chip cookies meet all three criteria.
Want to make the perfect cookie? Don’t do THIS
It’s tempting to rush cookie-making by tossing everything together and baking, but a few intentional steps make a big difference, especially when adapting a recipe for a smoker.
Start by creaming the butter and sugars together with an electric mixer. Creaming incorporates air into the mixture, which helps the cookies bake more evenly and develop a light texture. Use ¾ cup brown sugar, ¾ cup white sugar, and one stick of butter at room temperature. Cream on medium speed for about 4–5 minutes until fluffy.
When the butter and sugars are light and aerated, add two eggs and 1 teaspoon of vanilla. Mix for an additional minute until fully combined.
The Tricky Part – Incorporating Flour
Combine 2½ cups of flour, ½ teaspoon salt, and 1 teaspoon baking soda in a sifter and sift them into the creamed butter mixture. Sifting helps aerate the flour and prevents lumps, improving the cookie’s structure.
Scrape the bowl with a rubber spatula, then set the mixer to low. Mix briefly, scrape the sides again, and stop as soon as one or two streaks of flour remain. Overmixing can develop gluten and lead to gummy cookies.
Fold in 1 cup of chocolate chips — I used Hershey’s chocolate and toffee bits — by turning the mixer on low for just a few seconds, or fold them in by hand to avoid overmixing.
Smoking Chocolate Chip Cookies on a Traeger
Preheat your smoker to 350°F (177°C). Line a large baking sheet with parchment paper. Using a medium cookie scoop (about 1.5 tablespoons), drop evenly spaced mounds of dough onto the sheet to allow room for spreading.
Place the sheet in the preheated smoker and bake for about 12 minutes. The edges should be set and lightly golden while the centers remain soft. Remove the cookies and transfer them to a cooling rack to finish setting. This recipe yields roughly four dozen cookies, depending on scoop size.
Let the cookies cool on a rack to preserve their texture and allow the centers to set. Enjoy warm or at room temperature—the subtle smoke flavor pairs surprisingly well with the sweet toffee and chocolate notes.
Takeaways – Smoked Chocolate Chip Cookies
These smoked chocolate chip cookies are a simple but impressive twist on a classic. They’re easy to make, come out consistent, and the gentle smoke enhances the cookie without overpowering it. I’ll be making these again and recommending them to anyone who wants a familiar treat with a subtle, delicious twist.
Smoked Chocolate Chip Cookies
Ingredients
- ¾ cup brown sugar
- ¾ cup white sugar
- 1 stick butter room temperature
- 2 eggs
- 1 tsp vanilla
- 2 ½ cups flour
- ½ tsp salt
- 1 tsp baking soda
- 1 cup chocolate chips Hershey’s chocolate and toffee bits suggested
Instructions
- Cream the butter and both sugars together on medium speed for 4–5 minutes until light and fluffy.
- Add the eggs and vanilla, then mix for another minute until combined.
- Sift the flour, salt, and baking soda, and add them to the butter mixture.
- Scrape the bowl, mix briefly on low, and stop when one or two streaks of flour remain to avoid overworking the dough.
- Fold in the chocolate chips by mixing on low or by hand until evenly distributed.
- Line a baking sheet with parchment. Scoop dough (about 1.5 tbsp per cookie) and space the mounds evenly.
- Preheat a smoker to 350°F and bake the cookies about 12 minutes, until edges are set and centers are still soft.
- Transfer to a cooling rack. Repeat with remaining dough. Makes about 4 dozen cookies.