It’s summertime and the best thing about warmer weather is sitting around the campfire, enjoying scrumptious s’mores with good friends and family. Since I live in Hoboken and, clearly, can’t be making a fire pit in my non-existent backyard (or on my rooftop), I decided to bake these s’more cookies as part of the birthday gifts I gave to Billy. I yoinked the recipe and above photo from Sprinkled with Flour, and every single person who had a cookie decided that they were the best I’ve made so far. Serious caution: You’ll want s’more after the first few bites.
S’mores Cookies
1-3/4 cups all purpose flour
1 cup graham cracker crumbs (I used cinnamon graham crackers)
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar (use dark brown, you wont regret it)
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped (I opted for the dark chocolate Hershey bars)
Preheat oven to 375F. In the bowl of an electric mixer, beat the butter and sugars until light and fluffy.
Add the eggs and vanilla to the butter mixture, and mix until combined. In a large bowl, whisk together flour, graham crackers, salt, and baking soda. Add the flour mixture to the butter mixture and mix well. Stir in the chocolate chips.
Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons of dough onto cookie sheets. Bake for 7 minutes and remove from oven. Push a few marshmallows and pieces of chocolate into each cookie and return to the oven to bake an additional 3-4 minutes. Allow to cool on a wire rack before inhaling the entire batch!
