just heather

S’mores Cookies

(recipe from Tracey’s Culinary Adventures)

Ingredients:

1 cup graham cracker crumbs (from about 7-8 whole crackers)

1 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

6 oz (1 1/2 sticks) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup packed light brown sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 cup semi-sweet chocolate chips

1 cup mini marshmallows (approximately, I didn’t exactly measure how many I used)

2 Hershey Bars (or other milk chocolate bars), coarsely chopped

Directions:

Preheat oven to 350 F. Line two baking sheets with parchment paper.

In a medium bowl, whisk the graham cracker crumbs, flour, baking soda, and salt together. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 2 minutes. Beat in the egg and vanilla. With the mixer on low, add the flour mixture and beat just until combined. Stir in the chocolate chips.

Drop heaping tablespoons of the dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 9 minutes (I did 1 tray at a time), then remove from the oven and quickly, but gently push a few marshmallows and a couple of pieces of chocolate into the top of each cookie. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the edges are set. Cool the cookies on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.