Gooey S'mores Cookies

http://pinterest.com/pin/67624431877656425/

Gooey S’mores Cookies

1/2 cup (1 stick) butter, softened

1/2 cup sugar

1/4 cup brown sugar

1 egg

1 teaspoon vanilla

1 1/3 cups flour

3/4 cup graham cracker crumbs (7 full graham cracker sheets)

1 teaspoon baking powder

1/2 teaspoon salt

1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)

1 cup Jet Puffed Mallow Bits

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 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.

(I doubled the original recipe)

Ladies and gentlemen, let me introduce you to the best cookie dough on the planet.  This stuff is AMAZING.  There may be raw eggs in it, but I'm not one who worries too much about that. ;) These cookies take some work to make because it's basically making chocolate chip cookies from scratch with some extra steps for the graham cracker and marshmallow bits.  But it's worth it!  I shared these with several other people and everyone enjoyed them.  

I've actually made them twice now and I doubled the recipe both times because the original recipe says it only makes 2 dozen - and 2 dozen isn't nearly enough! :)  The first time, it appeared that they weren't done after 10 minutes, so I added 1-2 more minutes to the time.  They were good warm, but they got hard really fast after they cooled.  The second batch I made, I took them out right at 10 minutes and they stayed soft!  So a tip for future baking: even if these cookies don't look done, they're probably done.  I also recommend creaming the butter and sugars for the full three minutes.  It makes the cookies really soft.

Note: I've made these cookies at both high and low altitudes without any changes to the recipe, and I didn't notice any difference in the dough or the cookies.

I recommend this recipe to everyone.  Now, if you're a s'more connoisseur, then you might say that you can't taste the graham cracker well enough.  However, these are still great cookies, so give them a try!

 

The Last Word:  Scrumptious cookies - both raw and baked!