August 10th is National S’mores Day! What better way to celebrate than to make these s’mores cookies? Loaded with mini marshmallows, graham cracker pieces, two kinds of chocolate chips, AND some broken up Hershey’s bars.. what’s not to love?!
Ingredients
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2-1/2 cup all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups mini marshmallows
- 2 cups graham crackers, broken into small pieces
- 1/2 cup milk chocolate chips
- 1/2 cup semisweet chocolate chips
- 2 Hershey bars, broken into pieces
Instructions
- Preheat oven to 375ºF. Line 2 baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine butter and sugars. Beat for 2-3 minutes until creamy. Add eggs and vanilla, mix well.
- Add flour, cornstarch, baking soda, and salt. Mixing until just combined.
- Add 1-1/2 cups mini marshmallows and 1-1/2 cups graham cracker pieces, and all of the chocolate chips. Stir until just mixed into the dough.
- Scoop 2-3 tablespoon-sized balls onto parchment-lined baking sheets, leaving room to spread.
- Bake for 9 minutes, then remove to press 3-4 additional marshmallows on top, along with pieces of broken up graham cracker pieces, and Hershey bar pieces. Return to oven and bake for another 3-4 minutes.
- You may need to reshape cookies with a spoon, as the marshmallows melting may make the cookies lose their shape.
- Cool for about 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
the queen bee 