S’mores Chocolate Chip Cookies

Name: S’mores Chocolate Chip Cookies
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 2
Cuisine: American
Ingredients: 2 cup All-Purpose Flour (2 cups (240g) all-purpose flour); ½ cup Graham Cracker Crumb (1/2 cup graham cracker crumbs, very finely crushed (see post for more on this)); 1 tsp Bicarbonate of Soda (1 teaspoon baking soda); ½ tsp Table Salt (1/2 teaspoon salt); 1 cup Unsalted Butter (1 cup (227g) unsalted butter (room temperature )); 1 cup Light Brown Sugar (1 cup light brown sugar (packed )); ½ cup Granulated Sugar (1/2 cup granulated sugar); 2 tsp Vanilla (2 teaspoons vanilla); 2 pieces Egg (2 large eggs, at room temperature); 2 cup Semi-Sweet Chocolate Chips (2 cups semi-sweet chocolate chips); 1 cup Marshmallow (1 cup mini marshmallows); 2 pieces Graham Cracker (2 sheets graham crackers (roughly chopped))

S’mores Chocolate Chip Cookies - Dessert (American)

30 minAmerican

Servings2

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Vegetarian
Pescatarian

Steps

1Preheat oven to 375 degrees (F). Line 2 large baking sheets with parchment paper and set aside. In a medium-sized bowl whisk together the flour, graham cracker crumbs, baking soda, and salt; set aside.
2In the bowl of a stand mixer fitted with the paddle attachment, add the butter and both sugars; beat on medium-speed for 2 to 3 minutes, or until light and fluffy. Add the vanilla and beat smooth. Beat in the eggs, one at a time, beating well after each addition. Reduce mixer speed to low and gradually add in the flour mixture. Be sure not to over beat here! Turn mixer off. Using a sturdy spatula or wooden spoon, fold in chocolate chips, marshmallows, and graham crackers.
3Roll 3 tablespoon sized portions of dough between your palms to form a ball (they should be big; almost a 1/4 cup), then place on prepared sheet (make sure to leave 2" between each cookie for inevitable spreading). Continue this process until all the dough has been rolled. Place baking sheets in preheated oven, one at a time, and bake for 11 to 12 minutes, or until golden at the edges but still soft in the middle. Let cookies cool for 10 minutes on the sheet before transferring to a wire wrack to cool completely.