I kept seeing this recipe over and over on my Google Reader and I finally got a chance to make it. A friend brought these to a BBQ at our house a while ago and I remember loving them! It looks like it might be complicated but it is actually really easy. The cookies are cooked a bit first, then removed from the oven to place the chocolate and marshmallows so they are the perfect when they come out of the oven.
I found that the addition of the graham cracker crumbs to the cookie mix made for a really nice, crumbly texture. I also loved the large chunks of Hershey’s chocolate squares and the melty, browned marshmallow, yum! These cookies were a huge hit with my family and this recipe made a lot of cookies, almost 3 dozen. Definitely a great cookie for some summer fun.
Ingredients
1 1/2 cups all purpose flour
1 cup graham cracker crumbs
1 teaspoon baking soda
1 teaspoon salt
1 dash of cinnamon
1 cup (2 sticks) butter, softened
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups miniature chocolate chips
1 1/2 cups mini marshmallows
2 Hershey bars, chopped
Directions
Preheat oven to 375 degrees.
1. In a medium bowl combine the flour, graham cracker crumbs, baking soda, salt, and dash of cinnamon.
2. In a second larger bowl beat together the butter, sugar, brown sugar and vanilla extract until creamy. Add the eggs one at a time, beating well after each addition.
3. Slowly beat in the flour mixture until smooth, setting aside 2 tbsp flour mixture. Tip: Stir the chocolate chips into the leftover flour mixture first before mixing into the batter, this will keep the chips from sinking to the bottom of the cookie batter. Stir flour-coated chocolate chips into batter.
4. Drop by rounded tablespoon onto ungreased cookie sheet.
5. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a few pieces of hershey bar into each cookie. Return to the oven and bake an additional 3-4 minutes until fully cooked. Cool cookies on a wire rack
Adapted from Stephanie Cooks
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