- 1/2 cup (1 stick) butter, softened
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1 1/3 cups flour
- 3/4 cup graham cracker crumbs (6 - 7 full graham cracker sheets)
- 1 tsp. baking soda
- 1/2 teaspoon salt
- 1 1/2 cups chocolate chips (I used Guittatrd)
- 1 1/4 cups Jet Puffed Mallow Bits
Life is good right now.
I got to talk to my son last night for before he left for Guatemala. He called when from the LA airport at 11:00 last night. I can’t even tell you what it did for me to hear his voice —I could hear how happy he is. It brought much-needed peace and reassurance to my heart. Now I’ll just hold onto that until he can call again at Christmas.
About this recipe . . . . gooey, yummy and delicious! When we go to my parent’s cabin, one of my boy’s favorite things to do is make s’mores. They love them! So when I saw this recipe it was a no-brainer —I had to make them.
They were deeeelicious and the dough? Oh it was to die for. I think I ate more dough than I did cookies.
I think one of the key things in these cookies is to use a bigger milk chocolate chip, like Guittard or the Hershey’s mini kisses. Eat them warm, just after they’ve come out of the oven and you will be in s’more heaven.
NOTE: The marshmallow bits are available at Target. They come in a bottle and are just by the regular marshmallows.
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray.
- Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes.
- Add the egg and vanilla and beat for an additional 2 minutes.
- Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs.
- In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together.
- Add the chocolate and marshmallows and stir to combine.
- Place of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.
Recipe Source: adapted from Kevin and Amanda