Graham Cracker Chocolate Chip S'mores Cookies

By srumbel

These are the softest chocolate chip cookies ever. What makes these cookies so soft? The graham crackers! 1 cup of all-purpose flour is replaced with 1 cup of crushed honey graham crackers... making these the softest, buttery-rich chocolate chip cookies. Several days later they were still soft.
from bakergirl

Ingredients

• Cookies
• 3/4 cup unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1/2 cup packed dark brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 1 cup crushed graham cracker crumbs
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup mini chocolate chips
• Mini marshmallows for topping
• Chocolate Glaze
• 9 tablespoons unsalted butter
• 6 tablespoons cocoa powder
• 1 1/2 cups sifted powdered sugar
• 1 1/2 teaspoons vanilla extract
• 3-6 tablespoons of milk, depending how thick you want your glaze

Preparation

Step 1

Prep. Preheat oven to 350 degrees. Line a baking sheet with a Silpat baking mat or spray with baking spray; set aside.


Mix. In the bowl of an electric mixer, beat together the butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla and mix until thoroughly combined. Add the flour, crushed graham crackers, salt, and baking soda and mix thoroughly. Fold in the chocolate chips.


Bake.Using a small cookie scoop, scoop dough into rounded tablespoons and place on prepared baking sheet. Bake for 7 minutes. Remove from oven and gently press 4-5 mini marshmallows into the center of each cookie. Return sheet to the oven and bake for another 2-3 minutes, until just melted. Be careful not to burn them!


Cool. Allow cookies to cool at least 5 minutes on the baking mat before removing to wire racks to cool completely.


Glaze it! When completely cooled, make the chocolate glaze (or smash a chocolate candy on top). To make the glaze, melt butter in a small saucepan over medium heat. Stir in the cocoa powder and mix until smooth. Remove from heat and stir in vanilla. Slowly stir in the powdered sugar, gradually adding the milk as needed to get the desired consistency (ideally you want it thin enough to drizzle... about the consistency of molasses. I kept my glaze as thick as ganache here and spread it with a spoon). Spoon a small amount over each cookie. Glaze will set slightly when cooled.