S'mores are kind of our family's *thing*. From s'more ice cream to s'more brownies (those exist, and they're glorious - if you have a Yardhouse near you, run [don't walk] there and order one of these heavenly bits of amazing; you can thank me later) to the regular ol' s'more, we tend to love it all.
Naturally when I happened upon a s'more cookie I couldn't pass them up.
These cookies were made for the s'more connoisseur. Bonus points for being pretty easy to whip up as well. The only part that hung me up ever so slightly was finding just the right spot to place the chocolate chunks, because I'm weird and particular like that.
Here's to crossing off the very last item on our Fall Bucket List - a fall inspired cookie!
Yields approximately 36 cookies
11 Tbsp unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1 tsp sea salt
1 tsp cinnamon
2 1/2 cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
4 regular sized Hershey bars, broken into pieces
1-2 packages of graham cracker, broken into squares
How You'll Make Them:
- In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
- In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
- Add the flour mixture to the butter mixer and combine on low speed.
- Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for at least 1 hour.
- Preheat the oven to 375º. Line baking pans with parchment paper.
- Lay out graham crackers side by side on the pans.
- Place 1/2 tablespoon of dough on graham crackers. Press down slightly with fingertips.
- Bake for 5 minutes then remove from oven to press Hershey bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
- Bake for an additional 5 – 7 minutes or more if your cookies are thicker. They will be done when the edges begin to turn golden brown. Remove to a wire rack to cool.
|Recipe Source: The Girl Who Ate Everything|
Have you managed to check off all the items on your Fall Bucket List, too? Be sure to link up (below) with Stephanie, Elizabeth, and me, and share how you've wrapped this season up.Desirée // Macke Monologues Stephanie // Wife Mommy Me Elizabeth // Chasin' Mason