S'mores....you can't help but smile when you say it. It brings back wonderful college memories of bonfires at the beach and I have had my fair share of them. I love any chance to enjoy them but the one thing I seem to not avoid is burning the marshmallows. Ugh! I'm usually the girl holding burnt marshmallows or trying to blow the flame off my marshmallows, it's like I can't keep my hand away from the fire or something. I knew instantly this recipe would be a great way to not have overcooked marshmallows and finally master the art of a perfectly cooked marshmallows!
I have been wanting to make these sweet cookies for awhile and now that Christmas (12 more days!!!) is almost upon us - it was perfect timing to make this batch. These are great cookies for Christmas platters because the cookies are gigantic - bigger than my palm and absolutely lovable! The kids, big kids and perhaps adults (who are just big kids at heart) will love them to pieces. Something about the melted ooey and gooey marshmallows mixed with the bits of chocolate and graham cracker always bring me to a blissful chocoholic heaven. Enjoy!
Adapted from Two Peas and Their Pod
1 1/2 cups all-purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, room temperature (2 sticks)
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups chocolate chips
1 1/2 cups marshmallows
8 little Hershey bars, chopped (1 ounce)
Preheat oven to 375 degrees.
In a large bowl, whisk to combine the flour, graham cracker crumbs, baking soda and salt. In the bowl of the stand mixer, cream together the butter, sugar, and brown sugar. Slowly add the eggs one at a time, and add the vanilla extract. Mix until combine. Slowly add in the flour mixture to the butter mixture until combined. Stir in the chocolate chips.
Using a large cookie pan, scoop 1/2 cup (large cookie scoop) into the pan. Using your palm, lightly press the cookie into the pan.
Bake the cookies for 8 minutes and remove from the oven. Add 5 or 6 marshmallows and a few pieces of chopped Hershey bar into each of the cookies. Return the cookie pan back to the oven and bake for an additional 3 to 4 minutes until fully cooked. Cool cookies on wire rack.
Yield: 18 large cookies or 4 dozen small cookies.
Day 6: Andes Peppermint Crunch Cookies
Day 5: Gingerbread "Army Men" Cookies
Day 4: Chocolate Chip M&M Cookies
Day 3: Shortbread Almond Cookies with Guava
Day 2: Chocolate Toffee Cookies
Day 1: Cookies in a Jar