Smores Cookies
Description
There's no reason that you need to sit around a campfire to enjoy the great taste of Smores. Make these great cookies that have all of the great tastes without all of the fuss.
Ingredients
1 1/2 sticks unsalted butter, softened
3/4 c. light brown sugar, packed
1/4 c. sugar
1 large egg
2 t. vanilla extract
1 3/4 c. all-purpose flour
2 t. cornstarch
1 t. baking soda
pinch salt, to taste
1 c. coarsely chopped graham crackers from about 4 full-size cracker sheets
12 oz. semi-sweet chocolate chips
1 1/4 c. marshmallow bits (regular mini-marshmallows may be substituted; if using, shelter them with some dough and don’t let them bake directly on baking sheet to prevent scorching)
Directions
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To the bowl of a stand mixer fitted with the paddle attachment, combine butter, sugars, egg and vanilla; beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes, or use a hand mixer and beat for at least 7 minutes. Stop, scrape down the sides of the bowl; add flour, cornstarch, baking soda, and salt; mix until just combined, about 1 minute.
Add graham crackers, chocolate chips and marshmallows; beat to incorporate, less than 1 minute, or fold in by hand.
Using a medium 2" cookie scoop, form heaping 2 tablespoon mounds, making about 26 total. Place mounds on a large plate; flatten each slightly with your palm; cover with plastic wrap; refrigerate for at least 2 hours, or up to 5 days, before baking. DO NOT bake with warm dough because cookies will spread and bake thinner and flatter.
When ready to bake:
Preheat oven to 350 degrees. Line a baking sheet with a Silpat or spray with cooking spray.
Place mounds on baking sheet, spaced at least 2 inches apart, baking about 8 cookies per sheet. Let come to room temperature for about 15 minutes. Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Rotate trays at 4 minute mark. DO NOT bake longer than 9 minutes if wanting ooey-gooey Smores-like cookies because they will firm up as they cool.
Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.
Store cookies in an airtight container at room temperature for up to 1 week, or in the freezer for up to 3 months. Unbaked cookie dough can be stored airtight in the refrigerator for up to 5 days.
Makes about 26 cookies.