Everybody loves a good old-fashioned chocolate chip cookie. But when the leaves start changing color, and the bonfires start kicking on, you might be wanting something just a little more! This S'mores and Chocolate Chip infusion will kick off October in the best way you can imagine.
These are a perfect treat to take with you to a party or a fall hangout! They will be a hit and everyone will be thanking you! (Trust me!!)
The drizzled chocolate adds just the right amount of semisweet chocolate on top to ensure that you get a chocolate flavor throughout the cookie!
I am a complete sucker for traditional treats with a bit of a twist! It turns a classic into something you didn't think could even get any better! Combining two famous fall snacks into one just makes it that much more perfect!
I totally love eating s'mores, especially when my dad has a warm, blazing bonfire going in my family's backyard. But sometimes I don't eat them just to avoid the mess they can make! So I thought, how could I enjoy the concept of s'mores without all of the mess? S'mores Cookies!
Each cookie has a piece of a traditional s'more. You have the graham crackers giving an extra crunch, sprinkled on top of the drizzled chocolate that is melted over toasted marshmallows. It is perfection in every bite!
Prep Time: 20 minutes Serves: 12 People
Cook Time: 15 minutes
Total Time: 35 minutes
INGREDIENTS
8 Tbsp. Salted butter
1/2 cup White sugar
1/4 cup packed light brown sugar
1 tsp. Vanilla
1 Egg
1 1/2 cups of All-purpose flour
1/2 tsp. Baking soda
1/4 tsp. Salt
3/4 cup Chocolate chips
Mini marshmallows (5 on each cookie)
1/2 cup Semi-sweet chocolate chips
1/2 cup graham crackers, finely crushed
INSTRUCTIONS
Preheat oven to 350 degrees.
Microwave the butter, just enough to soften it. (about 30 seconds)
With an electric mixer, beat the butter and both the white and brown sugars until it is creamy.
Add the vanilla and the egg, and beat the mixture on low, for about 10 seconds.
Add the flour, baking soda, and salt into the creamy mixture. Mix until the dough becomes crumbly, then use your hands to incorporate all of the ingredients together, forming a dough. (If the dough is still sticky after attempting to form a large ball, add a little bit of flour at a time until the mixture is easy to handle).
Roll the dough into 12 balls and place them on a cookie sheet that has parchment paper - about 2 in. apart.
Bake the cookies for 9-11 minutes, until SLIGHTLY golden. (Do not cook them for longer than 11 minutes. The cookies will become stiff and they won't be a soft cookie).
Take them out of the oven and allow them to cool for about 20 minutes.
Once the cookies are room temperature you can begin the s'more process.
Crush the graham crackers to make about 1/2 a cup.
Place the semisweet chocolate chips in a microwave safe bowl and drizzle some cooking oil on the morsels.
Melt the chocolate chips in the microwave, at 30 seconds each time, stirring after every time.
Put the oven on a Low Broil.
Place 5 marshmallows on one side of each cookie (as shown in the picture above).
Put the cookies back in the oven and broil them with the oven door slightly open to keep an eye on the marshmallows.
Once they look slightly toasted, remove them from the oven and allow them to cool once again.
After they have cooled completely, transfer the cookies to a cooling rack and put a tray underneath the rack.
Drizzle the chocolate on the cookie in any design that you choose.
Garnish the cookie with the crushed graham crackers, onto the melted chocolate so that it sticks.
Serve and enjoy!
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