S’mores Cookies
Description
It may not be summertime and campfire season, but you can still enjoy S'mores with these easy, delicious cookies. They are graham crackers topped with a chocolate chip cookies and lots of chocolate and marshmallows on top.
Ingredients
2 ½ c. flour
1 t. baking soda
½ t. sea salt
1 t. cinnamon, optional
11 T. unsalted butter, softened
½ c. granulated sugar
1 c. brown sugar, packed
2 large eggs
1 t. vanilla
½ 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 (36 squares)
Directions
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In a medium bowl, whisk together 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; mix until combined.Add the flour mixture to the butter mixture; combine on low speed. Fold in chocolate chips and marshmallows.
Chill dough in refrigerator for 1 hour to overnight.
Preheat oven to 375 degrees. Line 2 baking pans/cookie sheets with parchment paper.
Lay out graham crackers side by side on the pans/sheet as close as possible -they should be touching.
If wanting cookies thicker, use more dough and less graham crackers.
Place tablespoons of dough on graham crackers, about 1 – 1 ½ inches apart. If wanting cookies thicker, use more dough and less graham crackers. A good average might be about 1½ T. dough per graham cracker square. Press down slightly with fingertips.
Bake 5 minutes; remove from oven; press Hershey’s bar pieces on each top, placing as many pieces or as little as wanted depending how much chocolate flavor is desired.
Bake an additional 5 – 7 minutes or more if 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 cooled. Cut with a sharp knife.
Makes 3 dozen.
(Why not try store bought cookie dough to make these a lot simpler and quicker?)