S’more Cookies

We got our first taste of s'more cookies while sampling refreshments at a church event a few weeks ago. They were so good, I was performing an intensive internet search on the subject as soon as we got home. I eventually figured out the cookies we had came from Over the Top Cookies in South Jordan, but this recipe from The Domestic Scientist looked promising so we tested it out in Logan over the weekend.

• 1 1/2 cup butter, softened

• 1 1/2 cup brown sugar

• 1 cup granulated sugar

• 1 tbsp vanilla

• 2 eggs

• 4 cups flour

• 1 cup graham cracker crumbs

• 2 tsp baking soda

• 1/2 tsp salt

• 2 cups broken up Hershey’s bars
 (1/2 inch chunks)
• 1 1/2 cup broken up graham crackers
 (1/2 inch chunks)
• 1 1/2 cup marshmallows

In an electric mixer, cream together butter and sugars. Add vanilla and eggs. Mix well. In a separate bowl, combine dry ingredients, except the last three add ins. Slowly add the dry ingredients to the wet and mix until combined. Add in the chocolate, graham crackers, and marshmallows last.

Preheat oven to 375. Scoop with a tablespoon or medium ice cream scoop and roll dough into balls. Place on a parchment or wax paper lined baking sheet 2 inches apart. Bake for 9 – 11 minutes or until the sides and tops just start to turn golden brown.

NOTES: These really do taste like s'mores. Try to avoid marshmallows on the bottom or close to the edge of the dough balls, or when they melt, the cookies will get impossibly stuck to the pan. The recipe makes a ton. We ended up with over 3 dozen, and they are larger than your average teaspoon-sized cookies.