S’mores Cookies

By margiekyle

Ingredients

• 1 1/2 cups plus 2 tablespoons (206 grams) all purpose flour
• 1 cup (8 full crackers or 120 grams) graham cracker crumbs
• 1 teaspoon baking soda
• 1 teaspoon salt
• Pinch of cinnamon
• 2 sticks (226 grams) unsalted butter, at room temperature
• 3/4 cup (149 grams) granulated sugar
• 3/4 cup (149 grams) light brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 cup (170 grams) miniature chocolate chips
• 1 1/2 cups mini marshmallows
• 2 Hershey bars, chopped

Details

Servings 32
Preparation time 15mins
Cooking time 15mins
Adapted from handletheheat.com

Preparation

Step 1

Preheat oven to 375°F. Line baking sheets with parchment paper.

In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and cinnamon.

In a large bowl, use an electric mixer on medium-high speed to beat the butter, sugar, brown sugar and vanilla extract until creamy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.

Use a medium cookie scoop to drop 1 1/2 tablespoon-sized balls onto the prepared baking sheet. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack. Store in an airtight container and room temperature for 3-4 days.