Chocolate Chip Smores Cookies

If you love Chocolate Chip Cookies and you love Smores get ready for a match made in cookie heaven. Ooey gooey marshmallows, crunchy graham crackers and melted chocolate make this cookie taste like you roasted it on an open fire.

This recipe is for 6 large bakery size cookies made from mostly ingredients you already have in your pantry. I did the cookie cutter trick to make them more round but I actually love when the marshmallows melt and create an abstract shape with crunchy toasted marshmallow shapes around the sides.

Don't forget to celebrate National Smores Day coming up with these crowd pleasing cookies. I'm sure everyone at the BBQ will love them. Let me know what you think if you try the recipe. Bake it a great day!

XO, Christine

Ingredients

• 1 1/2 cup flour

• 1/4cup sugar

• 1/2 cup brown sugar (packed)

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1 1/2 tsp corn starch

• 1/2 cup + 2 tbsp butter (room temperature)

• 1 egg

• 1 tsp vanilla extract

• 3/4 cup chocolate chips

• graham crackers (2 sheets roughly chopped)

• 5 milk chocolate candy bars (snack size)

• 1 cup mini marshmallows

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Directions

1. Coarsley chop graham crackers and chocolate bars. Divide taking a 1/4 cup of both as well as 1/4 cup mini marshmallows and ssetting aside.

2. In medium bowl whisk together flour, baking powder, baking soda and corn starch. Set aside.

3. In large bowl cream together butter, sugar, and brown sugar until light and fluffy using an electric hand or stand mixer on medium high speed.

4. Add egg and vanilla extract and beat until well combined.

5. Add dry ingredients in 2 parts mixing to combine after each. Scrape down bowls as needed.

6. Add graham crackers, chocolate chips, and marshmallows and use hands to incorporate evenly.

7. Refrigerate dough for at least 30 minutes

8. Preheat oven to 375 degrees and line baking sheets with parchment paper.

9. Roll into large balls using three tablespoons of dough for each and place onto parchment lined baking sheets, at least three inches apart.

10. Bake on 350 for 8 minutes then carefully place reserved chopped graham crackers, chocolate bars and mini marshmallows on top and allow to cook another 4-6 minutes more or until edges are golden brown. Centers will appear soft and marshmallows and chocolate will be melted.

11. If you want a rounder cookie allow to cool 3 minutes then use a round cookie cutter large enough to place over all of the cookie. While warm gently move in a circular motion to help the warm cookie form more of a circle.

12. Allow to cool until safe to eat warm like an actual smores or if you prefer a more set cookie cool longer and enjoy!