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After seeing s’mores bars floating around the internet, I knew I had to give s’mores cookies a try. These are the perfect summer treat and give you all of the chewy, gooey deliciousness of s’mores without the hassle of a campfire. This recipe uses a graham cracker base, and has a chocolate chip cookie sprinkled with a chocolate and marshmallow topping. The crunch of the graham cracker with the ooey gooey cookie is the perfect combination.
This recipe makes about 2 dozen cookies and took about 30 minutes to make, not including the time for the dough to sit in the refrigerator.
INGREDIENTS:
11 tablespoons unsalted butter (room temp)
1 packed cup brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soday
½ teaspoon salt
1 teaspoon cinnamon
2 ½ cups flour
½ cup semi-sweet chocolate chips
1 cup mini marshmallows
1-2 packages graham crackers
INSTRUCTIONS:
1. In a medium bowl, combine flour, baking soda, salt and cinnamon.
2. In a separate bowl, mix butter with white and brown sugar until combined. Then add the eggs and vanilla and mix.
3. Add the dry flour mixture to the wet butter mixture and mix until combined.
4. Fold in the chocolate chips and marshmallows. Chill the dough in the refrigerator about an hour or up to overnight.
5. Preheat the oven to 375 degrees. Line 2 baking pans with parchment paper or a silicon baking mat.
6. Lay out graham crackers side by side on the pans as close as you can. I used about one and a half packages of graham crackers. You may have to add or remove crackers according to how much dough you have and how thick you want your cookies.
7. Place tablespoons to dough on graham crackers and press down slightly with fingertips. I then topped mine with extra mini marshmallows.
8. Bake for 7-10 minutes (or more if your cookies are thicker). You know they’re done when the edges of the cookie are turning golden brown. Move to a wire rack to cool. To serve, cut with a sharp knife or just dig in!