S’mores Cookies
Decadent chocolate chip cookies loaded with graham crackers, mini Hershey bars, and toasted marshmallows, enjoy!
Servings: 18 cookies
Ingredients
- 1 c. butter room temperature
- 3/4 c. light brown sugar packed
- 1/2 c. granulated sugar
- 2 lg. eggs
- 1 tsp. vanilla extract
- 2 1/2 c. all-purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. salt
- 2 c. mini marshmallows divided
- 1 sleeve (9 whole) graham crackers broken into 1/2-inch pieces (about 2 cups), divided
- 1 c. semi-sweet chocolate chips
- 9 snack-size Hershey bars broken into 36 pieces
Instructions
- Preheat the oven to 375 degrees. Line 3 rimmed baking sheets with parchment paper; set aside.
- In a large bowl, using an electric hand mixer, beat the butter, brown sugar, and granulated sugar for 2-3 minutes until light and creamy. Add eggs and vanilla and beat until well combined.
- In a medium bowl, whisk together flour, cornstarch, baking soda, and salt. Add the dry ingredients to the wet ingredients, beating until just combined.
- Gently stir in 1 1/2 cups of the graham cracker pieces, 1 1/2 cups of the marshmallows, and semisweet chocolate chips, stirring just until dispersed throughout the dough.
- Using a large ice cream scooper, scoop 3 tablespoon size balls of dough onto the parchment-lined baking sheets, leaving room for the cookies to spread (6 cookies to a sheet).
- Bake for 10 minutes until almost done, then remove from the oven and quickly press 4 additional marshmallows on top of each cookie, along with a 3 pieces of broken-up graham crackers and 2 mini-Hershey bars.
- Turn the oven to broil and toast the marshmallows for about 1-2 minutes until golden brown. Watch careful as the marshmallows can burn quickly.
- Cool for 2-3 minutes on the pan before transferring to a wire cooling rack. Store cooled cookies in an airtight container for 4-5 days.
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