S’mores Chocolate Chip Cookies

As the summer winds down and the weather gets cooler (HA!), fire pits start to sound a little more bearable than the did a few weeks ago.

Unfortunately, it’s still freakin’ hot here (in the 90s-100s), so I’d rather bake s’more than make them on a burning hot fire on a burning hot day.

Plus, who would pick a regular s’more over a cookie s’more?!

I used my standard chocolate chip recipe and added marshmallows and graham crackers, and this is what happened…

S’mores Chocolate Chip Cookies

Ingredients:

1 cup (2 sticks, 8 ounces) unsalted butter, very soft
1 cup (7 1/2 ounces) packed brown sugar
3/4 cup (5 1/4 ounces) granulated sugar
1 teaspoon salt
2 teaspoons vanilla
1 large egg
1/2 teaspoon baking soda
2 1/2 cups (11 5/8 ounces) All-Purpose Flour

1/2 cup graham cracker crumbs
1 1/2 cups (9 ounces) chocolate chips
2 1/2 cups (5 1/4 ounces) mini marshmallows

Directions:

1. Preheat oven to 375 degrees.
2. Place the very soft butter in a medium-large mixing bowl. Add the sugars, salt, vanilla, and stir well.
3. Add the egg and stir until well blended.
4. Add the baking soda and flour, mixing until blended.
5. Stir in the chips, graham cracker crumbs, and marshmallows.
6. Scoop rounded tablespoons of dough onto light-colored baking sheets.
7. Flatten into disks, using gentle pressure from your fingers.
8. Bake the cookies for 10-12 minutes, until the bottoms and edges are lightly browned; the tops shouldn’t brown, they should still be slightly gooey.
9. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely.

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