Nothing says summer like toasting marshmallows over a fire and making s’mores with the kids. And since its 20 degrees today, I thought s’mores would bring a little summer warmth into the house. These were an easy cookie to make with a graham cracker bottom. Unfortunately for me, I could not taste any of them. Torture! But the kids did. Loved them. The husband did. Loved them. He did mention a distinct flavor of salt which is from the addition of sea salt. Nice. I hope these warm you up too. Suggestion: eat them warm. Another suggestion: don’t make them all at once if you don’t need to. Freeze balls of dough in a container for up to 6 months and make them when you need them. Here’s the original Pin and here’s the delicious recipe:
Recipe courtesy of the-girl-who-ate-everything.com
Yield: 3 dozen
- 11 Tablespoons unsalted butter, softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 1 teaspoon cinnamon
- 2 ½ cups flour
- 1/2 cup semi-sweet chocolate chips
- 1 cup mini marshmallows
- 3 regular sized Hershey’s bars, broken into pieces
- 1-2 packages graham crackers, broken into squares
- In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
- In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
- Add the flour mixture to the butter mixer and combine on low speed.
- Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour or overnight. (I did not chill mine and they baked fine)
- Preheat the oven to 375 degrees. Line baking pans with parchment paper. You can use one 11×17 pan and one 9×13 pan but you can really use any sized pans you want. Since I did not use all my cookie dough immediately, I used an 8 x 8 brownie pan.
- Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 9 crackers on my 8 x 8 pan. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
- Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
- Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
- Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.