The chocolate adds so much to these cookies and whenever I get a bite with a little chocolate and marshmallow, mixed with the cookie and graham cracker, oh man, it is good. I was worried about the cinnamon and I ended up halving the amount called for and I ended up wishing I wouldn't have added any, but as the days go bye, I notice the cinnamon less and less. I still think I would leave it out next time.
When you first bite into them, you get an amazing ooey, gooey, chewy texture from the cookie, then a snap from the graham cracker. I think anyone you serve these to will love them!!
Graham Cracker S'mores Cookies
adapted from: Sweet Pea's Kitchen
1 1/2 pkgs. graham crackers, broken into squares
2 ½ cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon, opt.
11 tablespoons unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla
1 1/2 - 2 c. milk chocolate chips
1 1/2 cups mini marshmallows
2 – 3 regular sized Hershey’s® bars, broken into pieces
Preheat oven to 375 degrees F. Line a rimmed cookie sheet with parchment paper or spray with cooking spray. Lay out graham cracker squares, side by side, on the pans as close as possible (they should be touching). In a medium bowl, whisk together the flour, baking soda, salt and cinnamon; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream butter with both sugars until light and fluffy, about 2-3 minutes. Beat in eggs and vanilla. Reduce the mixer to low speed and add the flour mixture, mixing until combined. Fold in chocolate chips and marshmallows.
Place tablespoons of dough on each graham cracker square. Bake for 5 minutes then remove from oven and press a Hershey’s bar piece on to the top of each cookie. Return pans to the oven and bake for 5 to 7 more minutes or until dough is golden brown at the edges (I baked mine for around 12 minutes more and they were still pretty gooey). Remove to a wire rack to cool. Yield: 28 cookie squares.