S’mores Cookies
Description
WARNING: These cookies are addictive! Marshmallows, chocolate, graham crackers, what's not to love?
Ingredients
11 T. unsalted butter, softened
1 c. brown sugar, packed
½ c. granulated sugar
2 large eggs
1 t. vanilla
1 t. baking soda
½ t. sea salt
1 t. cinnamon, optional
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
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 both sugars until light and fluffy; add the eggs and vanilla; mix until combined.
Add the flour mixture to the butter mixture and combine on low speed; fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.
Preheat the oven to 375 degrees. Line baking pans with parchment paper. (One 11x17 pan and one 9x13 pan will work.)
Lay out graham crackers side by side on the pans as close together as possible and touching. (Add or remove graham crackers according to how much dough there is. If wanting cookies thicker, use more dough and less graham crackers.)
Place tablespoons of dough on graham crackers, about 1 to 1 ½ inches apart. Press down slightly with fingertips.
Bake for 5 minutes; remove from oven to press Hershey’s bar pieces on to the top, placing as many pieces or as little, depending how much chocolate flavor desired.
Bake for an additional 5 to 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 cool. Cut with a sharp knife.
Makes 3 dozen.