Large Gourmet S’mores Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
1 cup unsalted butter, softened
02 -
1½ cups light brown sugar, packed
03 -
½ cup granulated sugar
04 -
2 large eggs
05 -
1 tablespoon vanilla extract
06 -
3½ cups all-purpose flour
07 -
1 teaspoon salt
08 -
1 teaspoon baking powder
09 -
2 Hershey's candy bars (1.55 ounces each), chopped
10 -
1 cup semi-sweet chocolate chips
11 -
1¾ cups mini marshmallows, optional, cut in half
12 -
1 cup graham cracker pieces, about 6-7 full graham cracker sheets
→ For the Optional Topping
13 -
¼ cup mini marshmallows, optional, cut in half
14 -
1 Hershey's candy bar (1.55 ounces), broken into pieces
15 -
1 full graham cracker sheet, broken into pieces
# Instructions:
01 -
Line 2 cookie sheets with parchment paper and set aside.
02 -
In a large mixing bowl, combine the butter, light brown sugar, granulated sugar, eggs, and vanilla. Mix until light and fluffy.
03 -
In a medium bowl, whisk together the flour, salt, and baking powder.
04 -
Add the dry ingredients to the wet ingredients and blend until combined.
05 -
Stir in the chopped chocolate, marshmallows, and graham cracker pieces.
06 -
Divide the dough into 12 balls, approximately 4.6 ounces each. Place the balls on the prepared cookie sheets.
07 -
Refrigerate the cookie dough for 1 hour.
08 -
Preheat the oven to 350°F (175°C).
09 -
If using the optional topping, bake for 10 minutes, remove from the oven, and add toppings (marshmallows, graham cracker pieces, and chocolate bar pieces). Return to the oven and bake for an additional 8 minutes.
10 -
If not using the optional topping, bake the cookies for 18 minutes.
11 -
Slide the cookies, still on the parchment paper, onto the counter to cool completely.