These s'mores cookies are AMAZING! They are so so easy and so ridiculously delicious. The cookie batter calls for cinnamon, and I am telling you right now I will never make another chocolate chip cookie dough without it. It is absolutely to die for! This is no exaggeration. I don't know why I never thought of it before, but I am so happy that this recipe called for it because it has forever changed my life!
S'mores Cookies
from Ice Cream Before Dinner
as seen on The Girl Who Ate Everything
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares
Directions:
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the bowl of an 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.
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 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 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges.
Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife. I actually didn't have to cut mine, they stayed separated pretty well.
AMAZING AMAZING AMAZING! Seriously. I told myself I would only eat one, because I have been doing very well at my healthy eating (minus this weekend), but I probably ended up eating 3 at least. Then, Sarah had this pure genius idea to make a big cookie. You know, like the one I am obsessed with at the Pizza Factory. Here is how she made it:
First, she made a graham cracker bottom (graham cracker crumbs w/ butter). She then made a crust at the bottom of a 9" round cake pan, greased.
She then took some of the remainder cookie dough that we made for the cookies and put it right over the graham cracker crust. She then topped the dough with some amazing hot fudge sauce and put it in the oven at 350 degrees for about 15 minutes. Now, you don't want to keep it in there too long. The whole point is to have a gooey amazing cookie doughish cookie!
Then, she couldn't just stop there! She had to then top it with more hot fudge sauce and then put a big scoop of vanilla ice cream right on the center.
This is a big statement, but I think I like this cookie more than the one at the Pizza Factory! I am telling you, it's the cinnamon! Sarah and I ate half of this pan alone. Yes, I said half. And that may be down playing the situation. Afterwards I felt so sick and was on a huge sugar rush! But it was worth every bite! Amazing is not even the word for it. Life changing for sure! Ahhh - I wish I had some RIGHT NOW!
My new love...
-alyssa*
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