S'mores Cookies

Ingredients

• 2 ½ cups (318 grams) all-purpose flour
• 1 cup (8 full crackers or 120 grams) graham cracker crumbs
• 1 teaspoon baking soda
• 1 teaspoon fine sea salt
• ⅛ teaspoon cinnamon
• 2 sticks (226 grams) unsalted butter, (at cool room temperature)
• ¼ cup (50 grams) granulated sugar
• 1 cup (200 grams) light brown sugar
• 2 large eggs, (at cool room temperature)
• 1 teaspoon vanilla extract
• 1  cup (170 grams) miniature chocolate chips
• 1 ½ cups mini marshmallows
• 2-3 milk chocolate candy bars, (broken into pieces)

Steps

1. 1

   Preheat oven to 375°F. Line baking sheets with parchment paper.

2. 2

   In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, salt, and cinnamon.

3. 3

   In a large bowl, use an electric mixer fitted with the paddle attachment to beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 to 3 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla, then slowly beat in the flour mixture. Stir in the chocolate chips with a rubber spatula.

4. 4

   Use a medium spring-loaded cookie scoop to drop 1 1/2-tablespoon sized balls onto the prepared baking sheets, spacing about 1 1/2 inches apart.

5. 5

   Bake for 6 to 7 minutes, or until they have spread and are just beginning to set at the edges. Remove from the oven.

6. 6

   Push 2 to 3 marshmallows and pieces of chocolate bar into each cookie. Return to the oven and bake an additional 3 to 4 minutes or until golden brown at the edges. Cool for 5 minutes before removing to wire racks to cool completely.

7. 7

   Cookies can be stored in an airtight container at room temperature for up to 3 days.