Life is good right now.
I got to talk to my son last night for before he left for Guatemala. He called when from the LA airport at 11:00 last night. I can’t even tell you what it did for me to hear his voice —I could hear how happy he is. It brought much-needed peace and reassurance to my heart. Now I’ll just hold onto that until he can call again at Christmas.
About this recipe . . . . gooey, yummy and delicious! When we go to my parent’s cabin, one of my boy’s favorite things to do is make s’mores. They love them! So when I saw the recipe for these gooey s’mores cookies, it was a no-brainer —I had to make them.
They were deeeelicious, and the dough, um it was to die for. I think I ate more dough than I did cookies.
I think one of the key things in these cookies is to use a bigger milk chocolate chips, like Guittard or the Hershey’s mini kisses. Eat them warm, just after they’ve come out of the oven and you will be in s’mores heaven.
- ½ cup (1 stick) butter, softened
- ½ cup sugar
- ¼ cup brown sugar
- 1 egg
- 2 tsp. vanilla
- 1⅓ cups flour
- ¾ cup graham cracker crumbs (6 - 7 full graham cracker sheets)
- 1 tsp. baking powder
- ½ teaspoon salt
- 1½ cups chocolate chips (I used Guittatrd)
- 1¼ cups 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 ¾ 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 chips and marshmallows and stir to combine.
- Using a cookie scoop, place dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.
NOTE: The marshmallow bits are available at Target. They come in a bottle and are just by the regular marshmallows.
Recipe Source: adapted from Kevin and Amanda