Soft and Chewy S'mores Cookies

Now we all know that everyone is obsessed with making s'mores desserts right now. S'mores cakes, s'mores pies, s'mores muddy buddies, s'mores ice cream, etc. You get the picture. While these are all very enticing to me, the one s'mores dessert that always sounds amazing are s'mores cookies.

I have seen recipe after recipe floating around the internet, but none of them ever enticed me as much as these bad boys did. And for good reason.

Not only did Averie from Averie Cooks find a way to incorporate actual graham crackers and chocolate into these s'mores cookies, she also found a way to make it so the cookies didn't turn into one globby marshmallow mess by using Mallow Bits. Genius!

I do have to warn you that these are as amazing as they look and you will not be able to control yourself from not only eating the raw dough (which I try not to do), but also eating 10 cookies in one sitting. They are THAT good! Totally reminiscent of an actual s'more with the gooey chocolate, marshmallow and added graham cracker crunch. These are dangerous people. DANGER-OUS! My husband came home, ate 4 without thinking about it, and then "hid" them on the top of of our cabinets. Ha!

So don't say I didn't warn you or recommend that you plan on sharing these with someone or you will quite possibly make yourself sick...and incredibly happy. ;)

*The dough does need to be chilled for at least 2 hours so be sure to plan ahead. I chilled mine overnight and they worked out great.

Soft and Chewy S’mores Cookies

Slightly Adapted from Averie Cooks

Yields: 25-35 cookies

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 tsp. vanilla extract

1 3/4 cups all-purpose flour

2 tsp. cornstarch

1 tsp. baking soda

pinch salt, optional and to taste

1 cup coarsely chopped graham crackers, about 4 full-size cracker sheets

1 cup semi-sweet chocolate chips

1 1/4 cups Mallow Bits (Found next to the hot chocolate)

1. In a stand mixer, combine 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).

2. 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.

3. Add the graham crackers, chocolate chips, marshmallows and beat momentarily to incorporate, less than 1 minute, or fold in by hand.

4. Using a medium 2-inch cookie scoop, form heaping two tablespoon mounds. Place mounds on a large plate, flatten mounds slightly with your palm, cover with plasticwrap and refrigerate for at least 2 hours, or up to 5 days, before baking. Warm dough will make cookies flat and thin.

5. Preheat oven to 350 degrees F, line a baking sheet with a Silpat or spray with cooking spray. Allow mounds to sit at room temperature for 10 minutes and then place 12 mounds at a time on prepared baking sheet.

6. Bake for 8-10 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Allow cookies to cool on the baking sheet for about 5 minutes before removing and transferring to a rack to finish cooling.

*Store cookies airtight at room temperature for up to 1 week, or in the freezer for up to 3 months.