Sunday we grilled out with friends. I have really been enjoying the beautiful weather and our pergola! We have spent many hours outside already. I was looking for a quick and easy cookie recipe when I stumbled across this one. I had everything in my pantry, including all the chocolate that was in Brooke's Easter candy stash. Landon said they were great - except for the cinnamon. It was a little weird to him. I thought the cinnamon was unusual for a chocolate chip cookie recipe right AFTER I added it. I'll leave it out next time. Brooke had no complaints. My sweet little girl who had the same bite of chicken in her mouth for almost 2 hours, devoured 2 of these in about 5 minutes. That girl doesn't eat anything fast. Hope you enjoy this recipe, as well as many summer nights to come!
11 Tablespoons unsalted butter, softened (i used salted and cut the salt in half)
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 (i will leave this out next time!)
2 ½ cups flour
1/2 cup semi-sweet or milk chocolate chips
1 cup mini marshmallows
3 regular sized Hershey’s bars, broken into pieces
1-2 packages graham crackers, broken into squares
Preheat the oven to 375 degrees. Line baking pans with parchment paper.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, combine the flour, baking soda, sea salt and cinnamon (if using).
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 didn't chill the dough, and they turned out fine!)
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Hershey’s bar pieces on to the top.
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.