S'Mores Cookies

Ingredients

6 full Graham Cracker Sheets

1/2 pound Butter (room temperature)

1/2 cup Granulated Sugar

1/2 cup Light Brown Sugar (firmly packed)

1 teaspoon Pure Vanilla Extract

2 large Eggs

2 1/4 cups All-Purpose Flour

1 teaspoon Baking Soda

1/2 teaspoon Kosher Salt

2 cups Milk Chocolate Chips

3/4 cup Mini Marshmallows 

3  (1.55 ounce) Milk Chocolate Bars (separated into 36 squares)

Set a rack in the middle of the oven and preheat the oven to 375°F.  Line a baking sheet with a silicone baking mat (preferred) or parchment paper.

Place the Graham Crackers in a plastic bag and crush with a rolling pin or wooden spoon into coarse crumbs.  Set aside.

Using a stand mixer or an electric hand mixer, beat together the Butter, Granulated Sugar, Brown Sugar, and Vanilla until creamy (about 1 minute).  Add the Eggs and beat well (about 1 minute more).

In another mixing bowl, stir together the Flour, Baking Soda, and Salt.  Add the dry ingredients to the wet and beat until well blended (about 1 minute).

Stir in the Chocolate Chips with a wooden spoon.  Add the Graham Cracker crumbs and combine.

Using a 1/4-cup dry measuring cup, drop mounds of the dough onto the lined baking sheet about 2 inches apart (using half the dough).  Bake, rotating the sheet halfway through, until golden brown and firm on the surface but with slightly soft centers (about 12 minutes.

Remove from the oven and immediately push 3 Marshmallows into the middle of each cookie in a large open triangle.  Insert 2 or 3 Chocolate pieces in the center of each triangle.

Transfer the cookies to a wire cooking rack.  Let the cookie sheet cool slightly then repeat with the remaining Dough, Marshmallows, and Chocolate pieces.  Store in an airtight container.  

(Recipe adapted from Tracy Pollan on The Chew)

Enjoy!