A tragic realization hit me this weekend… summer is coming to a close. My older kiddos head back to school in just over two weeks, my newborn baby is suddenly looking huge and as I looked out the window this morning I noticed some of the leaves on our beautiful maple tree are turning red. Fall is just around the corner! I’m ready to hold on to every last moment of summer and S’mores are a part of summer everyone loves. When I saw these cookies floating around food blogs all over the place I knew I had to make them. I had everything in the house too which is always a sign that I am clearly meant to make something 🙂 These bars are the perfect solution to enjoying s’mores without the campfire. These cookies have a graham cracker base and a marshmallow chocolate chip cookie top. I’d say they’re pretty spectacular… I am certain you’ll agree!
11 Tablespoons unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares
Preheat the oven to 375 degrees. Line cookie sheets with parchment paper.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.