S'Mores Cookies

I have been busy all day in the kitchen and am just now sitting down to share with you! It was pouring rain and a little cooler (a little as in 80 instead of 90!) this morning so I was in the mood to bake cookies (and make some other goodies I'll share with you a diff day). Saw this on a site I follow (Mel's Kitchen Cafe) and they got rave reviews so I wanted to try them...we've been camping a lot this summer but so far we haven't made S'mores - these cookies seem like the next best thing to actually roasting marshmallows over the campfire.

I'm a little peeved at Dave because he came in as I was baking them and asked which one he could taste test (he knows to not just grab a cookie, he gets to eat the ones that don't look so great haha) - I gave him one and asked his opinion, he said "well it's such a small cookie I couldn't really get a good taste" so he had another. And said the same thing. Then I yelled at him to please at least slow down and tell me if they are good before popping another in his mouth! I mean seriously, most cookies are good - but is this a 'keeper' good recipe or a 'one time' good recipe? Then LeDonna came in the kitchen and tried one like a normal person and told me they are indeed a 'keeper' good recipe and she wouldn't change a thing - she did say they brought one word to mind..."s'more" (as in she wanted more haha!).

Here is Mel's recipe ~ my changes are that I used store-bought graham cracker crumbs because I happen to have a box on hand; I used coarse salt instead of regular; and I scooped the cookie dough using my small cookie scoop so I have small one- (if you're Dave) or two-bite cookies that only took 9 minutes to bake, and it made over 5 dozen instead of the 2-3 dozen her recipe says.

INGREDIENTS:

• 3/4 cup (12 tablespoons, 6 ounces) butter, softened
• 1 cup (7.5 ounces) packed light or dark brown sugar
• 1/3 cup (2.5 ounces) granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 3/4 cups (8.75 ounces) all-purpose flour 
• 1 cup (4.5 ounces) graham cracker crumbs (about 9 rectangle crackers crushed)
• 2 cups (12 ounces) chocolate chips or chunks
• 1 cup (1.75 ounces) miniature marshmallow bits (see note)

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper. Set aside.
 
2. Using an electric stand mixer fitted with the paddle attachment or in a bowl with a handheld electric mixer, add the butter, brown sugar, granulated sugar, baking soda, and salt. Mix together until very light and creamy, 2-3 minutes, scraping down the sides of the bowl as needed.
3. Add the eggs and vanilla and mix until evenly combined.
4. Add the flour and graham cracker crumbs and mix until just barely combined; a few dry streaks are ok.
5. Add the chocolate chips or chunks and marshmallow bits and mix until incorporated.
6. Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches apart.. I like to roll the mounds of dough so they are smooth, but you don’t have to be obsessive like me.
7. Bake for 10-12 minutes until just golden on the edges and a little crackly on top. Let the cookies sit for a few minutes on the baking sheet before removing to a wire rack to cool completely.

note:

About those marshmallow bits, your average mini marshmallows will not work! They’ll melt into huge craters and become a puddly, burned mess ruining one of summer’s most perfect cookies. Trust me, I tried it. Instead, you need marshmallow bits. In other words, dehydrated marshmallows. They should be pretty easy to find. They are often located right by the other marshmallows in the grocery store or by the hot chocolate (another great way to use them, btw), and someone mentioned looking by the ice cream toppings. I’ve also ordered them on Amazon (this brand and this brand – aff. links) and found them in bulk at my local Cash and Carry.