I’ve been dying to try this recipe for months. As an avid cottager in the summer, s’mores sandwiches are a staple. You automatically crave marshmallows, graham crackers and chocolate when you’re sitting around a fire. But to see it in bar form with cookie dough? That just takes things to an entirely new level.
I decided to celebrate finishing two applications today by baking these delicious gems.
I also wanted to surprise my co-workers since they have been so helpful and offered to edit my work. Perks of employment in research – there is always a willing editor in close proximity.
I followed The Girl Who Ate Everything‘s Recipe but adapted slightly.
What You Need
11 Tablespoons unsalted butter, softened (That’s just under 3/4 cup)
1 cup brown sugar, packed
½ cup granulated sugar
2 large eggs
1 teaspoon vanilla
1 teaspoon baking soda
½ teaspoon sea salt
1 teaspoon cinnamon
2 ½ cups flour
1/2 cup semi-sweet chocolate chips
1 cup mini marshmallows ( I used kosher minis)
3 regular sized Jersey Milk bars (the original recipe called for Hershey’s but I always use Jersey Milk in my s’mores… why mess with a good thing?)
1-2 packages graham crackers, broken into squares (1 package was more than enough for me)
What You Need to Do
Preheat the oven to 375 degrees. Line baking pans with parchment paper. The original recipe used one 11×17 pan and one 9×13 pan but I used a single 11×17 pan and ended up stacking them with more cookie dough.
Lay out graham crackers side by side on the pans as close as possible (they should be touching). You may have to add or remove graham crackers according to how much dough you have. If you want your cookies thicker you will use more dough and less graham crackers.
In a medium bowl, whisk together the flour, baking soda, sea salt and cinnamon to combine. Set aside.
In the bowl of an electric mixer, cream butter with white and brown sugar until light and fluffy. Add the eggs and vanilla and mix until combined.
Add the flour mixture to the butter mixer and combine on low speed.
Fold in the chocolate chips and marshmallows. Chill dough in refrigerator for 1 hour to overnight (Apparently chilling made no difference for The Girl Who Ate Everything, and truth be told I somehow missed reading this step anyways and mine taste awesome!)
Place tablespoons of dough on graham crackers about 1 – 1 ½ inches apart. Press down slightly with fingertips.
Bake for 5 minutes then remove from oven to press Jersey Milk piece on to the top. You can place as many pieces or as little as you want depending how much chocolate flavor you want.
Bake for 5 – 7 more minutes or until dough is beginning to turn golden brown at the edges (I kept them in for about 10 minutes because my cookie dough balls were so huge!). Remove to a wire rack to cool. For clean cutting make sure cookies are completely cool and cut with a sharp knife.