Oh the taste of summer! These cookies have graham cracker in the dough giving them a warm and nostalgic taste when paired with gooey chocolate chips and marshmallows! You can cook them on graham crackers or just on the baking sheet. Press a little piece of chocolate on top and sink your teeth into summer without the smoke of the campfire!
S'MORES COOKIES
makes about 24 cookies
INGREDIENTS:
2 cups All-Purpose Flour
3/4 cup Graham Cracker Crumbs
1/4 tsp Cinnamon
1 tsp Salt
1 tsp Baking Soda
3/4 cup Unsalted Butter, softened
1 cup Brown Sugar
1/2 cup White Sugar
2 Eggs
2 tsp Vanilla Extract
1 cup Chocolate chips (you can use dark, semi-sweet, or milk)
1 cup Mini Marshmallows
12 Graham Crackers sheets broken into 24 squares
2 Chocolate Bars cut into small chunks (to place on top after baking)
INSTRUCTIONS:
Whisk together the flour, graham cracker crumbs, cinnamon, salt and baking soda in a medium sized bowl.
In the bowl of a mixer, cream the butter, brown sugar and white sugar on medium-high speed until pale and fluffy, about 3 minutes.
Add the eggs, one at a time, mixing each one until combined.
Add the vanilla and mix until smooth.
Add the dry ingredients and mix until combined.
Fold in the chocolate chips and the marshmallows.
Using a medium cookie scoop (about 2 tablespoons), scoop the dough into balls and place them on a baking sheet to freeze for at least 1 hour.
Preheat the oven to 400°F.
Place the graham crackers side by side and touching on a baking sheet. Place 1 ball of the frozen cookie dough on each graham cracker. Bake until the cookies are just turning golden, 10 to 12 minutes. Remove the baking sheet from the oven and immediately press 1 piece of the chocolate bar into each hot cookie.
NOTES:
Cookie dough can be frozen in ball and baked later with a graham cracker or not.