When you think of S’mores, you may think of sitting around a campfire on a cool evening, creating delicious little sandwiches of graham crackers, perfectly toasted marshmallows, and Hershey chocolate bars. I have similar images with the exception of the perfectly toasted marshmallows. I am way too impatient to sit and wait for the perfect golden outside and gooey inside marshmallow. I always seem to catch mine on fire, they turn into a charred black, nasty mess! I proceed to toss it to the dog (who has an incredible sweet tooth and eats everything), and then ask my son to roast my marshmallows. His turn out perfectly!
If you love the taste of a s’more, (but don’t want to go through the process of making a fire and burning your marshmallows), you should try these cookies. All the great flavors without the mess! Yum!
- 1 stick plus 2 tablespoons butter, softened
- 2/3 cup brown sugar
- 1/2 cup white sugar
- 1 egg
- 1 teaspoon vanilla
- 1 3/4 cups flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 1 cup milk chocolate chips
- 3/4 cup crushed graham crackers
- 1 cup mini marshmallows
In a large bowl or stand mixer, cream butter and sugar.
Mix in egg and vanilla, followed by flour, baking soda, baking powder and salt.
Mix until combined and smooth.
Stir in chocolate chips, mini marshmallows and crushed graham crackers.
Preheat oven to 375 degrees.
Form into golf ball size balls of dough. (It’s best to press marshmallows into the center of the dough so the cookies will hold their shape better while baking.
Place balls of dough 2″ apart on a baking sheet lined with a parchment paper or silicone mat.
Bake for 13-15 minutes or until edges are lightly golden.
Cool on baking sheet for 5 minutes prior to carefully transferring to a wire rack to cool completely.
Store cookies in an airtight container.