I told you, this is one
dangerous cookie. You should probably close this window right now, and just go on your merry little way…
These s’more cookies are made with real butter, chocolate chips, and a final flourish of marshamallows and a Hershey chocolate bar — all without the campfire.
I gave the boys the tough task of breaking up the chocolate into little pieces — as you have to be ready when those cookies come out of the oven, all warm and ready to receive that bit of chocolate.
No snacking on the chocolate!
Then, you pop them back into the oven for a final meltdown, before you serve them.
Here’s the recipe.
- 1 1/2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 dash of cinnamon
- 1 cup (2 sticks) butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 2 cups miniature chocolate chips
- 1 1/2 cups mini marshmallows
- 2 Hershey bars, chopped
Preheat oven to 375 degrees.
Lined baking sheets with par
In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.
In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy.
Add the eggs one at a time, beating well after each addition. Slowly beat in the flour mixture until smooth.
Stir in the chocolate chips.
Drop by rounded tablespoon onto ungreased cookie sheet.
Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookies. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack.
Makes approximately 4 dozen cookies.