S’mores Cookies
I’m a sucker for all things S’mores. I’m not a big fan of marshmallows, but something about the combination of graham crackers, gooey toasted marshmallows and melted chocolate is just soooo heavenly. I know I’ve shared this before, but when it comes to desserts— I’m a total cookie monster and this is THE cookie of all cookies. This has been my go-to recipe for all special occasions and is sure to win over any crowd!
INGREDIENTS
Chocolate Chip Cookie:
1 3/4 cup all purpose flour
3/4 teaspoon baking soda (make sure your baking soda isn’t expire and still active otherwise your cookies will likely flatten and spread)
3/4 cup unsalted butter
1 cup packed brown sugar
1/4 cup granulated sugar
1 egg + 1 egg yolk (make sure your eggs are room temperature)
1 tablespoon vanilla extract (don’t skip the vanilla!)
1 teaspoon sea salt (sea salt is key)
2 cups chopped semi sweet chocolate
S’mores Cookie:
2 packages of Graham Crackers (broken in half squares)
3-4 regular sized Hershey’s bars
1 cup of mini marshmallows
INSTRUCTIONS
1. In a large mixing bowl combine butter, brown sugar, and white sugar. Beat until mixed together. Add in the egg, egg yolk, and vanilla extract. Mix well.
2. In separate bowl mix together the flour, salt and baking soda. Mix half the dry ingredients into the wet until everything is combined and fold in the chocolate, but be sure you don’t over mix.
3. Refrigerate the cookie dough for at least a half hour or overnight (this makes it easier to cut).
4. Carefully break the graham crackers in half and place the graham cracker squares side by side so they are touching. I used 12 crackers (24 squares).
5. When you are ready to bake the cookies, preheat the oven to 370 degrees. Line baking pans with parchment paper. I used one 18x12 pan, but you can really use any sized pans you want depending on how many cookies you are baking.
6. I like to mold the dough into a log and cut about 2 TBSP with a knife but you can also use an ice cream scoop to scoop the cookie dough out into balls, placing them 2 inches apart on the prepared sheet. Bake for 5-7 minutes or until the centers have puffed up a little bit but are still gooey—pull the baking pan out of the oven and carefully add the marshmallows onto each cookie.
7. Gently press a Hershey’s bar pieces into the center of each cookie.
8. Bake for an additional 7-8 minutes or until the edges are slightly golden
Let cool completely, break into squares & ENJOY!!
<3 Su & Tay
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