11 tbsp unsalted butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
1/2 tsp salt (I used a little less)
1 tsp cinnamon
2 1/2 cups flour
1/2 cup milk chocolate chips (or whatever type of chocolate chips you prefer)
1 cup mini marshmallows
3 regular sized Hershey's bars, broken into pieces
1-2 packages of graham crackers, broken into squares
Directions:
In a medium bowl, whisk together the
flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the bowl of a standing electric
mixer (I used a hand electric mixer), cream butter with white and brown sugar
until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter
mixer and combine on low speed. Fold in the chocolate chips and
marshmallows. Chill dough in refrigerator for 1 hour to overnight.
Preheat the oven to 375 degrees. Line
baking pans with parchment paper. Lay out graham crackers side by side
on the pans as close as possible, almost touching. Place tablespoons of dough
on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 ½ tablespoons
of dough per graham cracker square as seen in the picture above. Press down
slightly with fingertips.
Bake for 5 minutes then remove from
oven to press Hershey’s bar pieces on to the top. You can place as many pieces
or as little as you want depending how much chocolate flavor you want.
Bake for an additional 5 – 7 minutes or more if your
cookies are thicker. They will be done when the edges begin to turn golden
brown. Remove to a wire rack to cool. For clean cutting make sure cookies are
completely cool and cut with a sharp knife.
Enjoy! :)
from http://www.the-girl-who-ate-everything.com/2011/06/smores-cookies.html
No comments:
Post a Comment