S'mores Cookies (Adapted from Preppy Kitchen) - Makes 24
- 1¼ cup flour
- ½ teasp baking powder
- ½ teasp baking soda
- ¼ teasp salt
- ¾ cup semisweet chocolate chips and/or Hershey's Chocolate bar chopped up
- ½ cup unsalted butter, room temperature
- ¼ cup granulated sugar
- ¼ cup light brown sugar
- 1 egg
- 1 teasp vanilla extract
- 1 cup marshmallows, chopped into mini pieces
- 4 graham crackers, chopped
- corn starch for dusting the marshmallows (optional)
- Combine the flour, salt, baking powder, and baking soda in a bowl then whisk together and set aside.
- Using a stand or hand mixer, beat butter and sugars in a bowl until creamy, about 2 minutes.
- Add in egg and vanilla and mix until combined.
- Gradually add flour mixture to butter mixture, beating on low speed until just combined.
- Scrape the bowl down and mix once more.
- Reserve a handful of the torn marshmallows* and chocolate set aside.
- Add the remaining marshmallows, chocolate chips, and graham crackers to the dough and mix on low until just combined. *I used corn starch to coat the sticky edges of the marshmallow to help prevent clumping.
- Refrigerate dough for an hour or more. DO NOT SKIP CHILL TIME.
- Heat oven to 350° F.
- Portion out roughly two tablespoon sized pieces of dough.
- Roll into balls and place on a parchment-lined baking sheet, spacing about 2 inches apart.
- Bake for 10 minutes then top the cookies with the reserved marshmallow and chocolate pieces.
- Return to the oven for 2-3 minutes to finish baking.
- If some cookies had a blowout because of a few too many marshmallows to you can shape them back together with a round cookie cutter or a knife as soon as they come out of the oven.
- Cookies will be soft; leave on pan to cool completely.