Day 3 of S’mores Week! I’ve covered pancakes and ice cream, now onto cookies. Cookies will always be near and dear to my heart. Sometimes there’s nothing better to satisfy a sweet craving then one or two (or a dozen) cookies and a tall glass of cold (almond) milk.
Let me tell you, I was happily surprised by how fantastic these cookies are. I thought the best part would be the cuteness factor but it turns out they taste even better than they look. The marshmallows on top are fun but they add more serious chewy gooey goodness than I thought possible. You will love these cookies, your family will love them, your friends will love them. Unless of course you’re not into sweets or don’t like chocolate. In which case, we can’t be friends.
Kidding. Kind of.
Taste: Butterscotch flavor + chocolate + marshmallows = heaven.
Texture: The cookies are soft, moist, and chewy with extra gooeyness from the chopped chocolate and extra chewiness from the marshmallows.
Ease: Easy, especially if you have an stand mixer.
Appearance: The bits of marshmallow and chocolate bar topping these cookies is probably the best part.
Pros: A ridiculously good twist on chocolate chip cookies. Plus they stay soft and yummy for days after being baked.
Cons: None at all.
Would I make this again? Yes!
Yield: 4 dozen cookies
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
pinch of cinnamon
1 cup (2 sticks) butter, at room temperature
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped
Preheat oven to 375 degrees.
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon. With an electric mixer, beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth. Stir in the chocolate chips.
Drop by rounded tablespoon onto ungreased cookie sheet. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack. Store in an airtight container and room temperature for 3-4 days.