I got this idea late the other night while watching one of those cookie shows on Food Network. Thought this was such a cute thing – s’mores in a cookie! You guys know I have a thing with s’mores. I have made Muffin-tin S’mores and Ritz Peanut Butter S’mores. Any excuse for me to make them into another little treat and I am there.
What I did here was replaced some of the flour with finely crushed graham cracker crumbs (just let them run in the food processor) so that the mouthfeel stayed more like a chocolate chip cookie, but had that graham flavor. I suggest using Hershey’s for that authentic s’more flavor.
What you’ll need:
I find that using a tablespoon (heaping, not leveled) works for the perfect size cookies. Spread them evenly on the cookie sheet and don’t forget to leave enough room for spreading.
Ten to 12 minutes later, you’ve got s’mores cookies. Enjoy!
This recipe uses all brown sugar for a soft, chewy cookie.
Ingredients
- 1 cup (1/2 lb.) butter, at room temperature
- 1 1/2 cups firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 2 1/2 cups all-purpose flour
- 1/2 - 3/4 cup graham cracker crumbs (finely processed)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semisweet chocolate chips
- regular marshmallows, each cut in half
- Hershey's candy bar, broken into squares
Directions
- Preheat oven to 350°.
- In a bowl, with an electric mixer on medium speed, beat butter and brown sugar until well blended. Beat in eggs and vanilla until smooth, scraping down sides of bowl as needed. You can also mix by hand. Do not over beat.
- In another bowl, mix flour, graham cracker crumbs, baking soda, and salt. Stir or beat into butter mixture until well incorporated. Stir in chocolate chips.
- Place dough in refrigerator for 10 minutes.
- Drop dough in 1-tablespoon portions, 2 inches apart, onto parchment lined 12- by 15-inch baking sheets.
- Bake in a 350° oven until cookies are lightly browned and no longer wet in the center (break one open to check), about 9 minutes; top each cookie with half of a marshmallow. Bake another minute or two until marshmallows begin to melt.
- With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slide a thin spatula under them to release; let stand on pan to firm up, 2 to 5 minutes, then transfer to racks to cool completely. Top each cookie with one chocolate square.
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