First things first, I have to wish my amazing husband a happy birthday! He is the big 3-0 today! I threw him a birthday party last weekend over our visit to NC and the party was a success. Tonight he has requested Crockpot French Dip Sandwiches
(makes my life easier), oven fries
, and caprese salad. For dessert, we are having a Funfetti ice cream cake (recipe will be shared if I pull it off). I can’t wait to see what the many more birthdays we have together will bring! Love you Blair.
Now on to these amazing cookies. I have been sitting on this recipe for quite some time and I decided it was finally time to share it. Everyone equates S’mores with the summertime, but for me they are more of a reminder of Fall. It’s about this time of year that I crave everything for Fall, pumpkin, crunchy leaves, chilly nights, cozy sweaters, apple cider, etc. etc. I just love the idea of snuggling up next to someone you love on a chilly night next to a fire and toasting some marshmallows. I plan to get a fire pit so I can do that every single weekend in September and October. Hint, hint- people who need birthday present ideas. In the meantime, I have these cookies to hold me over until then.
What you have here is a cookie with a graham cracker base, followed by a cookie dough mixture with chocolate and mini marshmallows mixed in, then they are topped off with some more chocolate. If that’s not heaven on a plate, then I don’t know what is. The original recipe called for making two pans of these cookies, but I wanted mine to be on the thicker side so I topped each graham cracker with a generous amount of dough and used only one pan. I also then had to bake them a little bit longer to fully set, but honestly a little gooey inside never hurt anyone. These disappeared rather quickly from our cookie jar which means I need to make another batch very soon! Oh and if you microwave them for a few seconds, make sure you top them with some ice cream, these were my downfall right before vacation!
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
What you’ll do:
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 sugars until light and fluffy. Add the eggs, one at a time, thoroughly mixing after each addition. Add in the vanilla and mix until combined. Decrease the speed to low and gradually add the flour mixture to the butter mixer and combine. Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour and up to overnight.
Preheat the oven to 375 degrees. Line a 9 x13 baking pan with parchment paper.
Lay out graham crackers side by side on the pans as close as possible (they should be touching).
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips. Bake for about 5 minutes then remove from oven to press Hershey’s bar pieces on to the top. Bake for 7-10 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. I actually used a pizza cutter, which worked wonderfully!