Smores Cookies
Recipes Cookies Desserts Kid-friendly
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
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
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.