Happy Monday! Hope your weekend treated you well. I’m counting down the days ’til Thursday, when I can welcome summertime with open arms.
But until then, I whipped up these cookies to get me through the week. 🙂 I ran across this recipe a couple years ago, and they quickly became a favorite of mine. They are a bit more tedious to bake, but I like a challenge, and the product is oh sooo worth it! And in the spirit of summertime, how perfect are these s’mores cookies?!
Begin by crushing up 1 package of graham cracker sheets. I do so by placing them in a plastic bag and using a meat tenderizer. A rolling pin works as well, but the tenderizer also offers a bit of stress relief. 🙂
Melt 6 tablespoons of butter, and mix that in with the graham crackers. Add 1 tablespoon of sugar and 1/4 tsp. salt and combine. You can set this aside while you prepare the dough.
Start by creaming 1 c. butter with 2 c. brown sugar until it’s fluffy and beautiful.
Mix in 2 eggs, 2 tablespoons milk, and 2 teaspoons of vanilla.
Mix that up well, and then add in 3 1/2 c. flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Carefully combine this until the dough begins to form and add in 2 c. chocolate chips. Seriously, how amazing does this cookie dough look? I have it on good authority it also tastes great, too. 🙂
Stir in the graham cracker crumbs, too, until just combined. Roll the dough into 2 inch balls and place on a cookie sheet. I find it works best to use a cookie scoop to get the dough out, and then roll it up in my hands. This way the cookies are always a uniform size.
Once you have a whole sheet full, bake the cookies in 350 degree F oven for 8 minutes.
While the cookies are baking, prepare your marshmallows. You’ll want the large marshmallows, so you can cut them in half.
Once the cookies are done, take them out of the oven and gently press one-half of a marshmallow into each cookie. I think it works best to place the “sticky” side up as this is the part that expands the most and then the chocolate sets on it better. (I know it sounds like foreign language now, but trust me, it’ll make sense once you’re actually doing it. 🙂 )
Return the cookies to the oven for another 2 minutes or until the marshmallows begin to expand.
Remove the cookies from the oven, and let them sit for 2 minutes on the cookie sheet. Then, place one square (rectangle, I guess) of Hershey’s chocolate on top of the marshmallow.
Transfer to a cooling rack and let sit until the cookies are completely cool. (Or, enjoy one still warm from the oven; I won’t blame you for not waiting).
Here’s the full recipe!
Recipe adapted from: Jamie Cooks it Up!
- 1 package graham crackers (8-9 sheets)
- 6 T. melted butter
- 1 T. sugar
- 1/4 tsp. salt
- 1 c. softened butter
- 2 c. brown sugar
- 2 eggs
- 2 T. milk
- 2 tsp. vanilla
- 3 1/2 c. flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 2 c. chocolate chips
- 24 large marshmallows, cut in half
- 4 regular size Hershey’s milk chocolate bars
Smash graham crackers until crumbly. Add melted butter, 1 T. sugar, and 1/4 tsp. salt. Set aside. Cream butter and brown sugar until fluffy. Mix in eggs, milk, and vanilla. Carefully mix in flour, baking powder, soda, and salt until dough begins to form. Add chocolate chips and graham cracker crumbs until just combined. Roll dough into 2 in. balls and bake in 350 degree F oven for 8 minutes. Remove from oven and gently press one-half of marshmallow on to the top of each cookie. Return to oven for 2 minutes, and then let sit for another 2 minutes. Press one square of chocolate onto each marshmallow and transfer cookies to cooling rack and let sit until completely cool.
These cookies are nothing short of life-changing. If you’re not running to your kitchen to make them right now, I would highly suggest you do so. 🙂
Until next time!