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S'mores Cookies

S'mores Cookies by happyvballgirl @ My Epicurean Adventures

http://www.myepicureanadventures.com/2016/12/smores-cookies.html

Servings 48 Cookies

Ingredients

  • 12 Tbsp unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 2 1/2 cups flour use 2 1/2 cups of Cup4Cup brand gluten-free "flour" to make gluten-free
  • 2 tablespoon ground flax seed optional
  • 2 tablespoon wheat germ optional - omit for gluten-free
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup semi sweet chocolate chips optional
  • 1 1/2 cup mini marshmallows
  • 4 regular sized Hershey's bars broken into 48 little rectangles
  • 1 box of graham crackers broken into 48 squares (use gluten-free brand for gluten-free)

Instructions

  1. Pre-heat oven to *350 degrees F and line 2 10" x 15" (or larger) jelly roll/cookie pans with parchment paper. *Updated on 11/2/21 from 375 because I found that this temp just works better.

  2. In a mixing bowl, cream butter with white and brown sugar until light and fluffy.

  3. Add eggs, vanilla and mix well.
  4. Add flour, baking soda, salt, wheat germ and flax seed and combine.

  5. Add marshmallows and chocolate chips (if using) and mix well.

  6. For best results, chill dough in the fridge or freezer for a couple hours. If you're in a rush, room temperature works great too but just makes sure not to make your dough balls too big because the cookies may flatten out a bit.

  7. Lay graham crackers out, side-by-side on the pans & silpat mat* or parchment paper, making sure sides are touching. In my most recent batch, I fit 24 cracker squares in each pan, 48 total, but in my pictures, I made less because I ran out of graham crackers.

  8. Place about 1 silverware teaspoon full (I use 2 silverware teaspoons, scooping with one and scraping it out w/ another because they're easier to work with) or a medium cookie scoop (1 1/2 Tbsp size) in the middle of each cracker, making sure the dough comes out even with the number of crackers you have. If you run out, borrow from another, if you have extra, add it to smaller amounts.

  9. Bake for 5 minutes then remove from oven and gently press in a Hershey's chocolate piece onto the top of each cookie. I sometimes leave some without because I actually prefer them that way!

  10. Bake for about 7-10 minutes longer or until cookies are golden brown and the crackers have darkened a bit. I've found that generally 7mins when baking from room temperature dough and 10 minutes when baking from refrigerated or frozen dough.

  11. Remove from pan immediately and cool on a wire rack. Otherwise, the cookies will flatten out sitting on the hot cookie sheet.

  12. Makes about 48 cookies.
  13. Enjoy!!

Recipe Notes

*In my experience, I found that baking on a silpat mat works better than parchment paper and yields more full (not flat) cookies.