Tantalizing Tuesday – Recipe # 1-S’mores Cookies

Today being “Election Day” I am going to official kick off my new series for Tantalizing Tuesday’s. Tantalizing Tuesday’s will be my way to share all the yummy recipes that my family loves and the new one’s that will become their favorites. To kick the series off, I have to share this great cookie recipe. I found this recipe from The Girl Who Ate Everything, once I saw this recipe I knew I had to make them. I made these for the first time for my son’s youth group, and there was not a single one left. All the kids stated “have your mom make these all the time.”

S’mores Cookies Source: Ice Cream Before Dinner

I made a few minor adjustments to the recipe. I did not have unsalted butter so I only used 1/8 of teaspoon of salt. I also did not have mini marshmallows on hand so I just pulled apart the large ones. This was sticky but it worked out fine. I also omitted the cinnamon.

Ingredients:

11 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 sea 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 squares
Instructions: In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined. Add the flour mixture to the butter mixer and combine on low-speed. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (I did one batch right away and another after chilling overnight and found there was no difference.)
Preheat the oven to 375 degrees. Line baking pans with parchment paper. I used one 11×17 pan and one 9×13 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). I used 16 graham cracker squares on one pan and 10 squares on another. You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. I averaged about 1 1/2 tablespoons of dough per graham cracker square as seen in the picture above. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.

Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges. Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.

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