Gooey S’mores Cookies

 

1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cups flour

3/4 cup graham cracker crumbs (7 full graham cracker sheets)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)

1 cup Jet Puffed Mallow Bits

 

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes. Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine. Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes. Makes 2 dozen cookies.

 

S’mores Cookies

 

11 T. unsalted butter, softened

1 C. brown sugar, packed

½ C. granulated sugar

2 large eggs

1 tsp. vanilla

1 tsp. baking soda

½ tsp. sea salt

1 tsp. cinnamon

2 ½ C. flour

1/2 C. semi-sweet chocolate chips

1 C. mini marshmallows

3 regular sized Hershey’s bars, broken into pieces

1-2 packages graham crackers, broken into squares

 

In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.) Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 pan but you can really use any sized pans you want. Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers. .Place T. of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 T. of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want. Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp