S'mores Cookies

recipe adapted from Two Peas and Their Pod

INGREDIENTS
1 cup graham cracker crumbs
1 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1 large egg
1 tsp vanilla extract
1 cup Hershey's Milk Chocolate, chopped
1/2 cup mallow bits
Optional:
Hershey's Milk Chocolate Candy Bars
Mallow Bits
Extra graham cracker pieces

DIRECTIONS
Preheat the oven to 350 degrees F.

Line a half sheet pan with parchment paper, and set aside.

In a large bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. Set aside.

In the bowl of a stand mixer, beat the butter and sugars together until creamy and smooth. Scrape down the sids, and then add the egg, and vanilla extract, and beat until smooth.

Carefully add half of the dry ingredients, and mix until a dough starts to form. Add the remaining dry ingredients and mix until just combined - there should be crumbs on the bottom.

Gently fold in the mallow bits, and chopped chocolate bars. Taking care to lift all of the dry crumbs from the bottom of the bowl.

Scoop dough with your favorite cookie scoop, and plate rounded ball on prepared baking sheet. Flatten top of dough with the palm of your hand. Repeat, placing cookies about 1 inch apart.

Top dough with a pips of Hershey's Milk Chocolate, and mallow bits.

Bake for 6-8 minutes, or until cookies are set. Remove from oven, and cool on baking sheet for at least 2 minutes before transferring to a cooling rack.

*I used a #40 Scoop, which is about 1.75 Tbsp of dough. Which gives the perfect S'mores ratio of chocolate:graham:mallow, with the addition of a pip of Hershey's Milk Chocolate.

S'mores Cookie

Ain't nobody got time to build a fire, put out a fire, clean up the sticky mess, AND wash your hair- all in the name of eating America's favorite campfire treat, the S'more. These cookies incorporate all the best things about S'mores without all the hassle of S'mores. Truly a gift. The dough is fairly dry, so the cookie ends up crunchy like a graham cracker, and when eaten lone tastes like a graham cracker. The mallow bits are dehydrated mallows - like the ones from hot chocolate packets. So on the inside they absorb some the moisture from the dough and get soft & chewy; but the ones on the outside get a tiny bit browned, and are similar in texture and color to roasted mallows, just on a much smaller scale. The chopped Hershey's Milk Chocolate Bars, and the pip get melty and gooey. Just like the mallows of your dreams, but with so much less mess. These are winners.