Kylee's Kitchen: LOADED S’MORES COOKIES

Nothing screams summer quite like s'mores! Gooey marshmallow with melted chocolate and a crunchy graham cracker! Mmmm. But for people who don’t go camping (ehemm me) and for people that don’t have a backyard (also me), starting up a campfire to make this delicious treat isn't really feasible. But baking cookies – that I can do! And that was the thought process behind this delicious Loaded S’mores Cookie recipe.

My biggest concern about a s’mores cookie was making sure it had the same gooey marshmallow texture. I didn't want to create a cookie with marshmallows sprinkled throughout it. I wanted the marshmallows to melt into the cookie and ooze out when you bit into it, just like a regular s’more. The solution was creating a base that was equal parts batter, marshmallow, and chocolate chips. That was I could bake the cookies for a shorter period of time without worrying about them being under-baked.

I also added in some coarsely chopped graham crackers, and voila! There you have it – moist and gooey cookies that taste like summer!

LOADED S’MORES COOKIE

Yield: 2 dozen cookies

Printable Recipe

INGREDIENTS

· 1 cup light brown sugar, packed

· 1 large egg

· 3/4 cup butter, softened

· 2 teaspoons vanilla extract

· 1 and 3/4 cups all-purpose flour

· 2 teaspoons cornstarch (prevents spreading)

· 1 teaspoon baking soda

· 1 (12 ounce) bag) semi-sweet chocolate chips

· 1 and 1/4 cups mini marshmallows

· 4 full-size graham cracker sheets, crumbled

DIRECTIONS:

1. Combine the brown sugar, egg, butter, and vanilla in a large bowl and beat on medium-high speed for a few minutes until well-creamed. Set aside.

2. In a separate bowl, combine the flour, cornstarch, and baking soda.

3. Add the dry ingredients to the wet ingredients and mix until just combined.

4. Add the chocolate chips, marshmallows, and graham crackers to the batter and fold them in with a spatula until evenly dispersed.

5. Scoop out the dough, forming 2 tablespoon mounds, roll into a ball, place on baking sheet, and flatten slightly with the palm of your hand.

6. Cover the baking sheet with plastic wrap and place in the refrigerator.

7. Chill the dough for at least two hours (or up to two days). Normally I don’t feel like chilling dough is a necessity, but it is in this recipe because otherwise the marshmallows will spread while baking.

8. After dough has chilled, preheat oven to 350 degrees Fahrenheit.

9. Bake cookies for 8 minutes. No longer than that!

10. Let cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack.

11. Store cookies for up to 1 week!