The S’more Cookie: everything you want in a cookie, and some more 🙂 It’s a classic chocolate chip cookie just slightly elevated with two ingredients – marshmallow and graham crackers! Just like a classic s’more, the melted pool of chocolate combined with the crunchy graham cracker are a match made in heaven. Enjoy the flavors of camping from the comfort of your heated home. xx
Ingredients:
for 18 cookies:
- 2 1/4 cups AP flour
- 1 tsp baking soda
- 3/4 tsp salt
- 2 sticks unsalted butter, room temperature
- 2 eggs, room temperature
- 1.5 tsp vanilla bean paste or vanilla extract
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 1/2 cups semisweet chocolate chips
- 1 cup mini marshmallows
- 9 large graham crackers (in half)
- Optional: chopped chocolate and graham cracker crumbs for topping
Directions:
- In a small mixing bowl, whisk together dry ingredients (flour, baking soda and salt). Set aside.
- In a large mixing bowl, cream the butter with either a hand or stand mixer.
- Add in both sugars and cream until fluffy, about a minute.
- Add in eggs and vanilla and mix until well combined.
- Toss the dry ingredients into the butter mixture, mix until combined and there are no streaks of flour.
- Gently mix in the chocolate chips and marshmallows.
- Using a cookie scoop, scoop the cookie dough onto a baking sheet or pan and refrigerate for at least 1 hour*.
- Preheat oven to 350F.
- Once dough is chilled, press a graham cracker square into the bottom of each cookie, gently pressing the cookie down to flatten the top just slightly.
- Optionally, but not really optionally, top each cookie with a chunk of chopped chocolate and crushed graham crackers.
- Bake for 12-14 minutes, until the edges are golden brown. I like to bang the cookie pan to achieve a ripple around the edges!
Notes:
* The cookie dough will keep in the refrigerator for 2 days if sealed. Before baking, let the dough slightly warm up at room temperature, 15-30 minutes should be fine!
