S’more Cookies

I have been under the weather for the past couple of days and Dana wanted to cheer me up.  So she made some of the tastiest cookies around.  S’more cookies.  Yep, that campfire favorite is now a tasty cookie.  The chocolate, graham cracker and marshmallow works great as a tasty cookie.  They were so delicious, that I am feeling much better.  Thanks for the treat Dana!

S’more Cookies

In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Then add the eggs one at a time mix thoroughly after each egg.  Next add the vanilla. Mix until combined.

In a separate bowl, sift together the flour, baking soda, salt and cinnamon to combine. Turn the mixer to low speed and then slowly add the flour mixture to the butter mixer.

Fold in the chocolate chips and marshmallows in by hand.

Chill dough in refrigerator for at least 1 hour to overnight.

Preheat the oven to 375 degrees. Line cookies sheets with a silpat or parchment paper.

Lay out graham crackers side by side on the pans as close as possible. Dana used 18 -24 graham cracker squares on each pan. Basically cover the cookie sheet with graham crackers.

Place about 1 tablespoon of dough on each graham cracker and press down slightly with fingertips.

Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. We placed a single Hershey rectangle on each cookie.  At this time you might want to also add a couple more mini marshmallows too.

Bake for an additional 7-9 minutes or until the edges begin to turn golden brown.

Remove to a wire rack to cool.

Print

S'more Cookies

Prep Time

15 mins

Cook Time

9 mins

Total Time

24 mins

 

The perfect campfire treat done as the tastiest cookie around!

Course: Cookie

Cuisine: American

Servings: 36

Author: Dana

Ingredients

• 11 Tablespoons salted butter softened
• 1 cup brown sugar packed
• ½ cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 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

Instructions

1. In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Then add the eggs one at a time mix thoroughly after each egg. Next add the vanilla. Mix until combined.
2. In a separate bowl, sift together the flour, baking soda, salt and cinnamon to combine. Turn the mixer to low speed and then slowly add the flour mixture to the butter mixer.
3. Fold in the chocolate chips and marshmallows in by hand.
4. Chill dough in refrigerator for at least 1 hour to overnight.
5. Preheat the oven to 375 degrees. Line cookies sheets with a silpat or parchment paper.
6. Lay out graham crackers side by side on the pans as close as possible. Dana used 18 -24 graham cracker squares on each pan. Basically cover the cookie sheet with graham crackers.
7. Place about 1 tablespoon of dough on each graham cracker and press down slightly with fingertips.
8. Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. We placed a single Hershey rectangle on each cookie. At this time you might want to also add a couple more mini marshmallows too.
9. Bake for an additional 7-9 minutes or until the edges begin to turn golden brown.
10. Remove to a wire rack to cool.

Recipe Notes

Adapted from http://www.icecreambeforedinner.com/2011/04/smores-cookies.html via http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html

I was not feeling so hot, but when Dana brought me some of these cookies, I felt 100 times better.  Thanks again Dana!

This recipe was adapted from http://www.icecreambeforedinner.com/2011/04/smores-cookies.html via http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html