S’mores Cookies

Summer nights are synonymous ice cold drinks, campfire, and s’mores.

Sadly, I don’t have a portable fire pit (nor do I like camping).  So I have to be a little more creative with my s’mores.  So I make things like cupcakes and these cookies.

The cookie dough houses a cup of graham cracker crumbs and let me tell you – it’s delicious.  I honestly couldn’t stop eating the batter.  Then you stuff that glorious cookie dough with chocolate bars and toasted marshmallows.  It is heavenly.  Oh, and they are pretty spectacular once they’re baked, too!

S’mores Cookies
Adapted from Buns in My Oven

2 cups mini marshmallows
¾ cup unsalted butter, softened
½ cup white sugar
½ cup brown sugar, packed
1 egg
1 tsp vanilla extract
1 ¼ cups all purpose flour
1 cup graham cracker crumbs (6 whole crackers, crushed)
½ tsp salt
½ tsp baking soda
3 Hershey’s chocolate bars, coarsely chopped (1 cup)

Turn the oven onto broil.  Pour the marshmallows on a cookie sheet and place under the broiler for 2 minutes of until lightly toasted.  Remove and set aside.

In the bowl of a mixer, combine the butter and sugars.  Beat until light and fluffy.  Next beat in the egg and vanilla until combined.

Add the salt, baking soda, graham crackers, and flour.  Mix until combined.

Cover and place the batter in the refrigerator for about 45 minutes or until chilled (otherwise the batter will be sticky and the cookies will be really flat…like mine).

Turn oven to 375 degrees F.  Line cookie sheets with parchment paper.

Scoop a small ball of dough using a 1 tablespoon cookie scoop and flatten it into a disc.  Top the disc with several chocolate pieces and 5-6 toasted marshmallows.  Top with a second disc of dough and press the sides to seal.

Place on the prepared cookie sheets and bake 8-10 minutes or until lightly browned.  Cool completely on wire racks.

Makes about 20 cookies