S’mores + Cookies = A Magical Dessert Twofer!
This recipe was supposed to be released back in December but I told y’all, my friend procrastination be coming to visit for LONG stints. So without further ado;
No need to build a fire to get that delicious S’mores taste, (unless you want to (then this one isn’t for you)). A fool proof, summer treat, cookie version! These cookies were so chewy but still gave a crunch with a next level sweetness (I know…shocking). If you’re interested in this campfire classic but COOKIE version, check below for the ingredients and instructions.
Ingredients
1 c salted butter softened
3/4 c light brown sugar packed
1/2 c granulated sugar
2 large eggs (room temp)
1 tsp vanilla extract
2 1/2 cups all-purpose flour
2 tsp cornstarch
1 tsp baking soda
1 tsp salt
2 c mini marshmallows divided
2 c Honey Grahams (SMASHED) or graham crackers broken into small pieces (about 9-10 crackers), divided
1 cup semisweet chocolate chips (or do half and half)
2 Hershey's bars broken into pieces (optional)
Instructions
Preheat oven to 350 F. Line a baking sheet with parchment paper.
In a large mixing bowl, combine butter, brown sugar, and granulated sugar. Beat for 2-3 minutes until creamy.
Add eggs and vanilla and beat well until incorporated.
Add flour, cornstarch, baking soda, and salt, mixing just until combined.
Add 1 1/2 cup of the graham cracker pieces, 1 1/2 cup of the marshmallows and chocolate chips, stirring just until dispersed throughout the dough.
Scoop 2-3 tablespoon size balls of dough onto the parchment lined baking sheets, leaving room for the cookies to spread.
Bake for 10 minutes until almost done, then remove from the oven and press 4-5 additional marshmallows on top of each cookie, along with a couple extra pieces of broken-up graham cracker and Hershey bar, if using
Return to oven and bake for 1-2 minutes until done.
Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store in an airtight container on the counter for 4-5 days.
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