Who doesn’t love a fun new twist on the s’more? I’ve got so many bookmarked, it’s hard to decide which one to try. This version includes a good amount of graham cracker crumb in the dough, along with Jet Puffed Mallow Bits, which remind me a lot of the Lucky Charms marshmallows. The Mallow Bits are absolutely genius in this case, because they don’t disintegrate when they’re baked, like the real marshmallows tend to do. Complete the s’more trifecta with mini Hershey Kisses, chunks of a giant Hershey’s bar, or, my favorite, Ghiradelli’s large milk chocolate chips. WOW! Portable s’mores, campfire not necessary.
Gooey S’mores Cookies
1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 tsp vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 tsp baking powder
1/2 tsp salt
1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
1 cup Jet Puffed Mallow Bits
Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.
Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.
Place 1 1/2 tablespoon-sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.
Makes 2 dozen cookies.