• Susie Csorsz Brown

S'mores Chocolate Chip Cookies

Did you guys know August 10 is National S'mores Day? Well, in honor of such an event, I decided to finally finish my cookie smash-up: S'mores ingredients together with chocolate chip cookies. Best cookie ever? Depends on how much you like your grahams and marshmallows. Enjoy!


You can opt to top the cookies with miniature marshmallows before baking for a toasted marshmallow effect. You can opt to top the cookie with a large marshmallow a couple of minutes before the end of the baking period. You can also skip the marshmallows entirely and just enjoy the cookies without.


S'mores Chocolate Chip Cookies

Graham crackers + chocolate chip yumminess all together in one cookie!

Makes: 30 to 36 cookies


Ingredients


1 cup butter softened to room temperature

1/2 cup brown sugar, loosely packed packed

1/3 cup granulated sugar

2 egg

4 teaspoons vanilla extract

2 cup all-purpose flour

1 cup graham cracker crumbs, roughly grated to leave some larger crumbs

4 teaspoons cornstarch

2 teaspoon baking soda

1 1/2 teaspoon salt

2 cup semisweet chocolate chips

miniature marshmallows, optional



Directions


In a large bowl, use a whisk to cream together the softened butter and sugars until well combined. Add one egg at a time until well combined. Add vanilla extract.


In a separate bowl, combine the flour, graham crumbs, cornstarch, baking soda and salt, and stir well until combined. Fold in the chocolate chips until just combined.


Use a medium cookie scoop (equivalent to 2 tablespoons) or a spoon to shape the dough into balls, and place them on a parchment-covered baking sheet. Chill in the refrigerator for at least 3 hours, but preferably overnight.


When ready to bake, preheat oven to 350. If topping with marshmallows, press 3-5 mini marshmallows on top of each dough ball, until mostly well adhered, and the ball is a little flattened. Bake for 10-12 minutes until the edges are just set. The centers may look slightly undercooked. Cool cookies on the baking sheet for about 2 minutes, then transfer to a wire rack to finish cooling. Serve immediately or store in a sealed container for up to 1 week. You can also freeze the cookies for up to 3-4 months.

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