S’mores Cookies

I am absolutely itching for the Summer months! We spend our summers at the lake house and I cannot wait for days on the water and nights by the fire. In my impatience for the upcoming season, I started searching for recipes that would make feel like we were in the midst of June! I stumbled upon these S’mores Cookies and immediately whipped out my mixer! These cookies are SO tasty. They’re definitely nostalgic and will make you feel like you’re creeping back into childhood with ‘mallows roasting on closet hangers over your family’s bonfire in the backyard. I know you are going to love them as much as my family did!

Here’s What You’ll Need:

• 2 ½ cups all-purpose flour

• 1 cup graham cracker crumbs

• 1 teaspoon baking soda

• 1 teaspoon salt

• ⅛ teaspoon cinnamon

• 2 sticks unsalted butter, at cool room temperature

• ¼ cup granulated sugar

• 1 cup light brown sugar

• 2 large eggs, at cool room temperature

• 1 teaspoon vanilla extract

• 1  cup mini chocolate chips (you’ll want semi-sweet!)

• 1 ½ cups mini marshmallows

• 2-3 milk chocolate candy bars, broken into pieces

Instructions:

1. Preheat oven to 375°F. Line baking sheets with parchment paper.

2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.

3. In a large bowl, use an electric mixer to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy. This should take about 2-3 minutes. Add the eggs one at a time. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.

4. Use a medium sized cooking scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.

5. Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges.

6. After removing the cookies from the oven, push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing from your baking sheet to cool completely.