First. I am absolutely ashamed to admit that I have no had a SINGLE Smore this entire Summer. It’s August. This isn’t fine. As I realized this the other day, and had a sweet tooth the size of Texas, I just knew I had to suffice my smore craving by making something ooey gooey and chewy. Do you ever just get in the mood to bake? It seems every Friday night that’s all I want to do (old). Whatever, there’s nothing better than a glass of wine, chick flicks and baking!
I found this delicious recipe here. I must say, these cookies turned out delicious and made my entire apartment smell uh-maze-ing…however, they don’t look as pretty as I would hope 😦 oh well. Ugly cookies are cookies, too! No cookie left behind! To avoid ugly cookies — I would definitely suggest refrigerating your dough overnight. That way when you bake the cookies they don’t melt into flat pancakes like mine did. Just some food for thought!
- 3/4 cup (1 1/2 sticks) unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- pinch salt, optional and to taste
- 1 cup coarsely chopped graham crackers, about 4 full-size cracker sheets
- 2 cups (one 12-ounce bag) semi-sweet chocolate chips
- 1 1/4 cups Marshmallow Bits (regular mini-marshmallows may be substituted; if using, shelter them with some dough and don’t let them bake directly on baking sheet to prevent scorching)
- To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes (or use a hand mixer and beat for at least 7 minutes).
- Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and mix until just combined, about 1 minute.
- Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.
- Preheat oven to 350F, line a baking sheet, spray with cooking spray. Place mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet). Bake for 8 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 9 minutes if you want ooey-gooey Smores-like cookies because they firm up as they cool.