Happy Fourth of July, everyone! I have blogged about these amazing S’mores Cookies before, but wanted to update the post with new, prettier pictures. Our friends Adrienne and Matt are visiting for the weekend. Age asked for these cookies, and who am I to refuse a pregnant friend’s request? 😉
The original post can be found here.
- 2-3 sleeves of graham crackers, broken into squares
- 11 tbs unsalted butter, room temperature
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3-6 regular-sized Hershey’s chocolate bars, broken into pieces
Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
Lay the graham crackers out side by side on the parchment paper, as close to one another as possible. Depending on the size of your baking sheets, the amount of dough you have, or how thick or thin you want your cookies to be (you’ll put more dough on each graham cracker square if you want thicker cookies), you might need to use more than two cookie sheets.
In the bowl of a stand mixer, cream the butter and sugars together until it is light and fluffy. Add the eggs and vanilla, and mix until everything is well-combined.
While this is going, whisk the flour, baking soda, salt, and cinnamon in a bowl.
Little by little, add the flour mixture to the egg/butter/sugar combo. Stir on low, making sure that everything is well combined. Scrape down the sides of the bowl as necessary.
Fold the marshmallows and chocolate chips in.
Using a cookie scooper, or two spoons, drop cookie dough by the tablespoon onto the middle of each graham cracker square. Press the dough down with your finger tips a bit.
Bake the cookies for 5 minutes. Remove them from the oven, and press the Hershey’s bar pieces onto each dough blob. Put as many little chocolate bars on each cookie as you can fit/as you want.
Bake the cookies for an additional 5-7 minutes, or until the dough is beginning to turn golden brown at the edges. Allow the cookies to cool for a few minutes on cookie sheet, then remove them to a wire rack to finish cooling.
Try to not eat all of them immediately. Or heck, do it. I’m not here to judge.