I have recently come to appreciate the true value of a S’more. These perfect little tasty treats that are so simple in nature and a luscious bit of heaven on a Fall night sitting around a large fire. I have discovered a few new recipes to bring the taste of S’mores indoors in other sweet treats: cookies, blondies, brownies, icecream etc. Since I’m a Holiday Cookie Machine this year, I decided to give these little numbers a try. Note: DO NOT use a Williams Sonoma Stainless Steel Sheet to bake these on. DISASTER. A simple cookie sheet with sides works best. I would also recommend refridgerating the dough before baking and lightly greasing the cookie sheet. The good news is: even the cookie scraps peeled up from the WS sheet were tasty if less than pretty.
1 ½ cups Self-Rising flour (if you use All purpose add 1 tsp salt, 1 tsp baking soda)
1 cup Graham Cracker crumbs
¼ tsp cinnamon
2 sticks butter, softened
¾ cup sugar
¾ cup brown sugar
1 tsp vanilla
2 cups miniature chocolate chips (I used regular which was too much so definitely go for the mini)
1 ½ cups mini marshmallows
2 Hershey bars, chopped (freeze then use a large chef’s nice for clean cuts)
In a medium bowl combine flour, graham cracker crumbs and cinnamon and set aside. Cream butter and both sugars with vanilla until creamy. Add eggs on at a time while mixing. Slowly add in the flour mixture, beating until smooth. Stir in the chcocolate chips. (Refridgerate dough for an hour at this point).
Use a cookie scoop to drop onto cookie sheet. Bake for 8 minutes on 375. Add a few pieces of Hershey bar and 3-4 mini marshmallows onto each cookie (slightly pushing them into soft cookies. Return to oven to finish baking another 3-5 minutes. Cool on wire rack.