S’mores Cookies
Better than the real thing, these cookie-fied s’mores are to die for, and simple to make.Â
- Yield: 20 to 24 cookies, depending on size 1x
Ingredients
Scale
- ¾ cup butter
- ½ cup granulated sugar, plus extra for rolling, if desired
- ½ cup light brown sugar, packed
- 1 TBSP molasses
- 1 large egg
- 2 tsp vanilla extract
- 1 â…“ cup all-purpose flour
- 1 ¼ cup graham cracker crumbs (about 8 whole graham crackers)
- ½ tsp baking soda
- ½ tsp salt
- 8 oz. semi-sweet chocolate chunks
- 2 Hershey’s bars, choppedÂ
- 1.5 cup mini marshmallows, cut in half
Instructions
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper, or spray with non-stick spray.
- In the bowl of a stand mixer (or in a mixing bowl using a hand-held mixer), cream together the butter, granulated sugar, brown sugar, and molasses for 3 minutes. Add the egg and vanilla, and mix until combined.
- Add the flour, graham cracker crumbs, baking soda, and salt, and mix until combined. Gently mix in the marshmallows, and the chocolate chunks/pieces.
- Scoop dough into heaping 1.5-inch balls, roll them around in a little granulated sugar (if you want), and place on the baking sheet, leaving a couple of inches between each cookie. Bake for 10 to 12 minutes, or until golden and set.Â
- Cool right on the baking sheet for at least 10 minutes before trying to move them anywhere else. You don’t have to move them to finish cooling, but a wire rack will speed up the process.