S'more Cookies

Hello, old friends. It has been far too long since I have posted any goodies. It could be because I was on a mission to Mars. Or curing cancer. Or completing an Ironman. Or maybe it's just because I've been out and about in the excitement and busy-ness that is DC living. Regardless of the reason, it's time to share a new sweet treat.

This recipe seemed like the perfect thing to bring to a "Southern BBQ" themed office holiday party. They were fun to make and ultimately turned out very well. With modification.

Here's the thing-the graham crackers on these were just all wrong. They made the cookies seem dry and a little bit like cardboard. BUT, after painstakingly removing every graham cracker from every cookie, there was quite the transformation. The cookies were chewy and flavorful, packing a perfectly balanced cinnamon punch to accompany the sweetness of the chocolate and marshmallows. The flavor of the graham cracker remained, without the overwhelming texture it made originally.

Interesting variations would be to crumble graham crackers into the dough or to substitute graham cracker crumbs for some of the flour. If you try it, let me know!

S'more Cookes
Adapted from Eat, Run, Read


Ingredients:
9 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 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 square **See note in text**

Directions:
Cream together the butter and both sugars. Add the eggs and vanilla.
Gradually mix in the dry ingredients: flour, baking soda,  salt and cinnamon.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour.
Preheat the oven to 375 degrees. Line baking pans with parchment paper or tin foil. I used one 11x17 pan and one 9x13 pan but you can really use any sized pans you want.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). For thicker cookies, use less graham crackers and more dough.
Place rounded tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Use your fingertips to slightly press down.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
Bake for an additional 6-8 more minutes or until dough is beginning to turn golden brown at the edges. The foil should make it easy to lift the cookies out of the pan and break them apart.