The Best S'mores Cookies

These fun & tasty cookies were a big hit with
both kids & adults over the 4th of July weekend. 

Ingredients:

1 cup (2 sticks) unsalted butter, at room temperature

1 1/2 cups granulated sugar

1/2 cup packed brown sugar

2 eggs

2 teaspoons pure vanilla extract

2 cups all purpose flour

2/3 cup unsweetened cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups semi sweet chocolate chunks

1 cup mini marshmallows

6 regular size Hershey bars broken into segments

1/2 cup graham cracker crumbs

Method:

In a large bowl, with an electric mixer on medium speed, cream together the butter and sugars until they are light and fluffy.

Add the eggs and vanilla and mix until well combined.

Sift together the flour, cocoa, soda and salt. Add to the creamed ingredients. Mix on low speed until all of the dry ingredients are blended in. 

Fold in the chocolate chunks. Cover the bowl with pastic wrap and refrigerate for 30 minutes or langer.

Preheat oven to 350*. Line baking sheets with parchment paper.

Scoop 2 tablespoons of cookie dough and form into balls. Place the balls 2 inches apart on the prepared baking pans. Press 3 or 4 marshmallows on top of each dough ball.

Bake for 9 to 10 minutes. Remove from the oven and immediately press a Hershey segment on top of each cookie. Sprinkle with graham cracker crumbs.

Allow to cool on the pan for 5 minutes and then transfer to a metal rack to finish cooling. 

Store in the refrigerator in airtight containers with waxed paper between layers of cookies. Makes 5 1/2 dozen. (66 cookies) 

Notes:

Before layering the cookies in storage containers, i returned them to baking sheets and placed them in the refrigerator long enough for the Hershey bars on top to set.

These cookies are delicious warm or chilled, but my family especially liked them after they were chilled.