S’mores Cookies #fillthecookiejar

I joined another monthly group and this time it’s all about COOKIES!! I mean, who doesn’t love cookies and it’s a great way to keep me baking throughout the year when I get into a funk.

Fill the Cookie Jar is a group of bloggers who love to bake and eat cookies! Each month there’s a different theme to follow and we’ll all share our cookies. This is the first month and the theme was Kid Favorites/Back to School.

I had an easy time selecting a recipe since we haven’t made s’mores at all this year. It’s been a crazy summer and the next month is going to be even more crazy. I’m traveling for work next week and then we’re packing up and moving to our next house! I’m excited for this new chapter in life and I’m so looking forward to cooking and baking in my new kitchen. It’s at least double the size of my current kitchen!

Back to the cookies, these were really good and I loved the s’mores components of them, the crunchy graham crackers, the abundance of chocolate chips and the ooey, gooey marshmallows. I added a little bit of smoked gray salt to add a little smoky flavor.

3/4 cup unsalted butter, softened at room temperature
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 egg
2 tsp vanilla extract
1 3/4 cup flour
2 tsp baking powder
1 tsp baking soda
1 cup coarsely chopped graham crackers (2 full sized sheets)
12 oz semi-sweet chocolate chips
1 1/4 cup mini marshmallows

In the bowl of a stand mixer, combine the softened butter, sugars, egg and vanilla. Beat on medium-high speed until creamed and light and fluffy. Scrape the sides of the bowl down and then add in the flour, baking powder and baking soda. Mix until just combined.

Fold in the graham crackers and chocolate chips in by hand. Using a medium 2 inch cookie scoop, scoop out two tablespoons of cookie dough. Stuff 3-4 marshmallows into the center of the dough. Form a ball and then place on a plate. Continue this process until all cookie dough has been used. Cover the plate with plastic wrap and refrigerate for at least 2 hours and up to 5 days.

When you’re ready to bake the cookies, preheat oven to 350 degrees. Line a baking sheet with parchment paper and place cookies two inches apart. Bake for 8-9 minutes or until the edges are just starting to lightly brown. The middles will look slightly undercooked, but the cookies will continue to cook while they cool. Allow the cookies to cool on a baking sheet for 5 minutes and then move them to a cooling rack to completely cool. Or indulge while they’re warm and eat a few. 🙂

Source: Averie Cooks

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2 thoughts on “S’mores Cookies #fillthecookiejar

  1. Pingback: S’Mores Chocolate Chip Cookies – SRC (Gluten-Free option) « The Heritage Cook ®

  2. Pingback: Mocha Oatmeal Cookies #FoodBloggerLove | The Pajama Chef

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