S’mores Cookies

On Friday afternoons, there’s a movie matinee in my son’s class, so I usually send some sort of baked goods into school with him. I’m always on the lookout for something new to make, and when I saw the ingredients for s’mores cookies by Dan Guerrera via Sweet Paul magazine – crushed graham crackers, chocolate chips, marshmallows, and chopped up Hershey bars – I made a list and immediately headed to the grocery store. These cookies are bigger than average – a definite plus in my book – besides, you can never have too much chocolate in a cookie, and the crushed graham crackers add a wonderful texture and flavor. These cookies would be perfect to take on a picnic, a barbecue, or the sofa! 

• 1 1/2 cups flour
• 1 1/2 cups coarsely crushed graham crackers
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 1 stick butter
• 3/4 cup light brown sugar
• 3/4 cup granulated sugar
• 1 teaspoon vanilla
• 2 large eggs
• 1 cup chocolate chips
• 64 mini marshallows
• 2 Hersheys bars, chopped

1. Preheat oven to 350º. Combine flour, crushed graham crackers, baking powder, and salt in a medium sized bowl and set aside.

2. In a large bowl, cream the butter and both sugars, then add the eggs and vanilla. Mix in the dry ingredients, and stir in the chocolate chips.

3. Drop two tablespoons of dough on a parchment lined baking sheet, spaced 2″ apart and bake for 10 to 12 minutes. Remove baking sheet from oven, and press 4 marshmallows, and 2 or 3 pieces of chocolate into each cookie.

4. Return to oven and bake for 2 or 3 minutes more. Remove from oven and let cool on a wire rack. Makes 16 cookies.