It was one of those weekends where cookies just felt like the thing to make. Pinterest came to the rescue and I decided to attempt s’more cookies. The recipe made a lot of batter so I made half and froze half. They were SO delicious. I followed along with this recipe, also listed out below!
For The Graham Cracker Crumble:
1 package graham crackers
6 TBS butter, melted
1 TBS sugar
dash of salt
For The Cookie Dough1 cup butter, softened (2 sticks)
1½ cups brown sugar
½ cup sugar
2 TBS milk
2 tsp vanilla
1 tsp baking soda
2 tsp baking powder
½ tsp salt
3½ cups flour
1½ cups milk chocolate chips
16-20 large marshmallows, cut in fourths
16-20 small snack size Hershey bars, broke into fourths
Preheat oven to 350 degrees
Crush graham crackers inside a ziploc baggie with a rolling pin (you can choose how fine you want your crumbs)
Put your crushed graham crackers into a medium bowl, add the melted butter, sugar, and salt and mix together so that all the crackers are coated with the melted butter.
In a large bowl, add your 1 cup softened butter and sugars, beat until creamy.
Add your eggs, milk, and vanilla and mix again until those are all incorporated.
In another medium bowl, add your flour, salt, baking soda, and baking powder and combine.
Add your flour mixture and your graham cracker crumbs to your wet mixture and stir together.
Gently stir in your milk chocolate chips.
Onto your cookie sheet, scoop 1 inch size balls.
Bake your cookies for about 7 minutes.
Remove your tray from the oven and top each cookie with ¼ piece of marshmallow.
Place cookie sheet back into the oven to bake for 1 and ½ minutes.
Remove again from the oven and let cool for 2 minutes.
Top the marshmallows with ¼ piece of the snack Hershey bar.
Allow to rest for a couple more minutes on cookie sheet before moving to a cooling rack