S’mores Cookies

How have I not blogged about these yet?!?  Seriously.  These cookies are, in a word, amazeballs.
 
 
Sean and I visited Adrienne and Matt at their new place in Ohio, and it was requested that I bake up a little something.  As soon as I saw this recipe on The Girl Who Ate Everything, I knew we had a winner.
 
You’ll need:
11 tbs unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
2 1/2 cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular-sized Hershey’s chocolate bars, broken into pieces
1-2 sleeves of graham crackers, broken into squares
 
Preheat your oven to 375 degrees F.  Line two baking sheets with parchment paper.  
 
Lay out your graham crackers side by side, as close to one another as possible.  Ideally, they should be touching one another.  Definitely not overlapping, though.  Depending upon the size of your baking sheets and the amount of dough you have/how thick or thin you’d like your cookies to be (if you want thicker, use more dough, if you want thinner then use less dough per graham cracker), you might need to do this on more than 2 cookie sheets.
 
In a bowl, mix together the flour, baking soda, salt and cinnamon to combine.  Set this aside.
 
In another bowl, or the bowl of a stand mixer, cream the butter and sugar together until it’s light and fluffy.  Add the eggs and vanilla, mix well until combined.
 
Little by little, add the flour mixture to the egg mixture.  Stir to combine, on low speed.
 
Fold in the marshmallows and chocolate chips.  You can chill the dough for 1 hour-overnight, if you desire.  I didn’t chill mine, and they were phenomenal anyway.
 
Place tablespoons of the dough on top of the graham cracker squares, about 1 to 1 1/2 inches apart.  Press down on the tops slightly with your fingertips.  
 
Bake for 5 minutes, then remove from the oven and press Hershey’s bar pieces into the dough.  I only had enough chocolate for 1 square per blob of dough.  But feel free to add more if you have it.  
 
Bake for an additional 5-7 minutes, or until the dough is beginning to turn golden brown at the edges.  Remove to a wire rack to cool.
Try to not eat most of them immediately.  Seriously, these were… amazeballs.  Like I said.  Don’t believe me?  Consult anyone who was there that weekend.  They will tell you.  
 
These cookies tasted just like a s’more that you would create around the campfire.  Even though I’m not a huge fan of Hershey’s chocolate in general, I’m of the opinion that you need to use Hershey’s for these cookies.  Otherwise it just wouldn’t taste like the s’mores of your childhood.  Unless you have some fancy pants family that used Godiva or something around the campfire.   
 
Anyway, we had a fantastic weekend (that went by too quickly) and these cookies were enjoyed immensely by everyone.  See the photos below for a snapshot into our weekend, and please enjoy the cookies!!
 
Playing dominoes.
Out to dinner the first night.  Ignore how grody I look.  I was in the car for like 6 and a half hours that day.
Irish car bombs!
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3 thoughts on “S’mores Cookies

  1. Pingback: Chocolate Brownie Cookies with White Chocolate and Roasted Macadamia Nuts | A Nerd Cooks

  2. Pingback: S’mores Cookies – Updated! | A Nerd Cooks

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