“Holy crap.”
“Right?”
“Wait. Wait. I need another one.”
“I know, right?! They’re so good.”
“Omg, what’s in these?! What’s happening? Where am I?”
“They’re just cookies, dude. Just cookies and like a piece of candy and marshmallow and a graham cracker.”
“Seriously? Thatmf itmf?”
“I know, right? They’re so good.”
“You need to stop saying that.”
“Well, whatever. They’re good. Shut up.”
“You shut up.”
“I hate you.”
“No, you don’t. You totally love me.”
“Ok, yes. I love you. And I love these cookies. Am I crying? I think I’m crying.”
“Dude, I’m totally crying.”
You guys. These cookies are so good. The two stoned dudes up there in the story are correct. I don’t think I’ve ever had such an overwhelming reaction to a cookie before- especially a cookie like this. You know what I’m talking about- the type with a piece of candy crammed in there. It’s not usually my style. But holy crap, these are good. Make them and bring them on a camping trip. Just wrap them up (individually) in a little foil and roast them over an open fire, let the chocolate and marshmallow warm up and melt. Bite into the crunchy graham cracker. Cry a little. Tell your bro that you love them.
This recipe comes courtesy of The Girl Who Ate Everything (I would like to challenge you to that title, missy). Christy got them from Stephanie at Ice Cream Before Dinner. Who got them from Julie Marie at Always with Butter who does not disclose her source and thank GOD because this is ridiculous. That’s a lot of thank you notes I need to write now.
S’more Cookies
Ingredients
11 TBsp unsalted butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 tsp vanilla
1 tsp baking soda
½ tsp sea salt
1 tsp 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
Directions
Preheat the oven to 375 degrees. Line baking pans with parchment paper.
Place graham crackers side by side on pans as close as possible (they should be touching).
In a medium bowl, whisk flour, baking soda, sea salt and cinnamon to combine. Set aside.
In an electric or stand mixer, cream butter with white and brown sugar until fluffy. Add the eggs and vanilla. Combine.
Add the flour mixture to the butter mixer slowly and on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight.
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Wet your fingers with water and press the cookie dough down a little until flat.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. We did one piece per cookie.
Bake for 5 – 7 more minutes or until dough starts to turn golden brown. Cool on wire rack. Slice when cool (otherwise you’ll have a sticky knifey mess).
