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{I can't possibly have a cookie without milk!}
When the forecast promises clouds and a possible thunderstorm, I usually know right away the day will be one dedicated to reading. (Especially when I'm finishing up a book as good as Life: An Exploded Diagram) But this past Tuesday was a different kind of rainy day. Instead of reading, a friend and I indulged in another hobby: baking.
This recipe for S'mores Cookies was super easy, and absolutely delicious! They are the perfect substitute for when the inclement weather prevents the toasting of marshmallows on an open fire.
I think the baking time for this sweet treat is very dependent on your own oven. We ended up baking ours for quite a bit longer than what was called for because after the instructed time, they were not as golden as we would have liked.
Adapted from the blog Erica's Sweet Tooth
1-3/4 cups all purpose flour
1 cup graham cracker crumbs
1 tsp baking soda
1 tsp salt
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
2 tsp vanilla extract
2 eggs
2 cups mini chocolate chips
1-1/2 cups mini marshmallows, or large ones cut up
2 Hershey bars, chopped
- Preheat oven to 375 degrees
- With an electric mixer, beat together the butter and sugars until light and fluffy
- Mix in eggs and vanilla to butter mixture until combined
- In a large bowl, whisk together flour, graham crackers, salt, and baking soda
- Add the flour mixture to the butter mixture and mix well
- Stir in the chocolate chips
- Use 2 tablespoons or a medium-sized ice cream scoop to drop rounded tablespoons of dough onto cookie sheets
- Bake for 8 minutes and remove from oven. (Note: we baked them for up to 10 minutes to start) Push a few marshmallows and pieces of chocolate into each cookie and return to the oven to bake an additional 3-4 minutes.
- Cool cookies on a wire rack (or just hand them over steaming hot to your hungry friends)
Recipe yields about 3 dozen cookies
{Chopped Hershey bars and mini marshmallows}.jpg)
{Finished product}
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