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)

Steps

1. 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.
2. Add graham crackers, chocolate chips and marshmallows; beat to incorporate, less than 1 minute, or fold in by hand.
3. 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.