Wednesday, June 15, 2011

S'mores Cookies

I was looking for something different to take on our road trip to Yellowstone last week. I probably could have just stuck with a traditional chocolate chip cookie, but I saw this recipe on The Girl Who Ate Everything and thought, "Bingo!" We usually have S'mores when we camp with my husband's side of the family and they're, of course, a favorite treat. But there were no campfires this time around. The weather sentenced us to hotel stays, and hotels really aren't conducive to cooking around a fire. Enter: S'mores Cookies! The crunchy graham cracker bottom and little pockets of melted marshmallows were the perfect combination with a plain old classic chocolate chip cookie. They were almost as good as the real thing. :)

S'mores Cookies

11 Tbsp. unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
2 1/2 cups flour
1/2 cup chocolate chips (I used milk chocolate because they're my favorite)
1 cup mini marshmallows
3 regular-sized Hershey bars, broken into pieces
1-2 pkgs. graham crackers, broken into squares

Line baking pan(s) with waxed paper. (I used one 12x16 cookie sheet and I had less than a cup of cookie dough leftover. I could have used it up in a second pan, but I really didn't want to bother. Plus the dough was really yummy, so it may have disappeared soon after anyways.) Lay out graham crackers side by side as close as possible. I could fit 24 graham cracker squares on mine, with a bit of extra room around the edges.

In a medium bowl, whisk together flour, baking soda, salt, and cinnamon to combine. Set aside. In the bowl of an electric mixer, cream butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixture and combine on low speed. Fold in chocolate chips and marshmallows. Cover dough and chill in refrigerator for 1 hour or overnight.

Preheat oven to 375 degrees. Place a heaping tablespoon of dough on each graham cracker. Press down slightly with fingertips.

Bake for 5 minutes, then remove from oven and press one Hershey bar piece on top of each cookie. You could also break the Hershey bar into smaller pieces and place 2-3 on each cookie, depending on how much chocolate flavor you want.

Bake for 5-7 more minutes or until dough turns golden brown at the edges. Let cool for 1-2 minutes, then cut between graham crackers to form separate cookies and remove to wire rack (this is important - if you let them cool all the way, the marshmallow gets stuck together and makes them kind of hard to get apart).

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