I love me some s’mores. The gooey goodness of melted marshmallows combined with sweet chocolate and the subtle taste of graham crackers; what could be better? Well throw all those goodies into a basic chocolate chip cookie recipe and you are destined for dessert perfection. You.will.love.these.cookies. I basically used inspiration from the so tasty S’mores Brownies I made in January to bake up these beauties. Most of the ingredients for the cookies can be found around the house and I promise you anyone who takes a bite of one of these will be asking for more. Unless you eat them all by yourself which I happened to come very close to doing. I know, how embarrassing right?
S’mores Chocolate Chip Cookies
1 1/2 cups all purpose flour
3/4 cup graham crackers smashed into tiny pieces
1 teaspoon baking soda
1 teaspoon salt
1 sprinkle of cinnamon
1 dash of nutmeg
2 sticks of softened unsalted butter
3/4 cup dark brown sugar
3/4 cup white sugar
1 teaspoon real vanilla extract
seeds from one vanilla bean
2 large eggs at room temperature
1 3/4 cups of mini chocolate chunks
2 cups mini marshmallows
1-2 Hershey bars in pieces
Preheat your oven to 375 degrees and line a baking sheet with parchment paper. In a medium bowl combine your flour graham cracker crumbs, baking soda, salt, cinnamon, nutmeg and stir until combined. Beat together your butter, sugars and vanilla extract in a larger bowl until creamy and smooth. Add in your eggs, blending on medium speed until fully incorporated.
Beat in the flour mixture to the butter mixture, beating on medium speed until combined well. Pour in the chocolate chips and stir with a spoon. Covering your hands on a bit of flour, roll 1-2 tablespoons worth of dough into a ball and place on the parchment paper. I fit only 9 cookies on my baking sheet.
Bake for 4 minutes in a preheated oven and remove from heat. Place as many marshmallows and Hershey chocolate chunks into each cookie before returning to the oven to bake. Continuing baking for approximately 4 more minutes or until the marshmallows start to puff out slightly. Cool on baking sheet for 10 minutes until cooling completely on a wire rack. Keep covered in an airtight container for up to three days. Makes about 3 dozen cookies. Try not to eat too many if you can resist!