S’mores Cookies

Jan Scott April 20, 2016
S'mores Cookies

You’ll Need

  • 2½ cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup unsalted butter, room temperature
  • 1 cup packed brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • 1 tsp vanilla
  • 200 g dark or milk chocolate, chopped into pieces
  • 13 graham crackers
  • 24 large marshmallows

Prep and Cook

  • 1
    Preheat the oven to 375°F. Line two large cookie sheets with parchment paper.
  • 2
    In a medium mixing bowl, whisk together flour, baking soda and salt. Set aside.
  • 3
    In the bowl of an electric mixer, beat together the butter, brown sugar and white sugar until thick and fluffy. Add the eggs, one at a time, and mix until each is completely combined. Scrape down the sides of the bowl with a spatula, add vanilla and beat until well combined.
  • 4
    Turn the mixer to low and stir the flour mixture in; fold in the chocolate chunks. Place the graham crackers in a freezer bag and crush them into pieces with your hand. Add them into the cookie dough.
  • 5
    Take a heaping tablespoon of the dough and place it on the greased cookie sheets. Repeat with the remaining dough, spacing them a few inches apart to allow for spreading. Flatten the cookies with your fingers and then top with a piece of large marshmallow that has been cut in half (kitchen scissors work well).
  • 6
    Bake the cookies for 8–10 minutes. If you are baking more than one tray at a time, switch the top tray with the bottom tray halfway through so that they all bake evenly. They are done when the marshmallows are melted and golden brown and the bottoms of the cookies are slightly darker. Transfer to a wire cooling rack.

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