I mentioned last week I couldn't get enough of this s'more craze, I had to have s'more! I bookmarked these cookies Jenny from Picky Palate created long before I ever started this blog and I think these were the perfect representation of USA in a cookie for my Foodbuzz 24x24 party. Hershey's bars, toasty marshmallows, and graham cracker pieces stuffed into a thick, chewy chocolate chip cookie bring me back to the days I spent roasting s'mores over a fire at camp when I was a kid.
makes 18 cookies; recipe adapted from Picky-Palate
2 sticks of butter, softened
1 c. packed brown sugar
1 c. granulated sugar
1 tbsp vanilla
4 c. all-purpose flour
1 tsp salt
1 1/2 tsp baking soda
1 c. mini semi-sweet chocolate chips
18 fun-size Hershey's bars, broken into smaller pieces
3 full honey graham crackers; broken into small pieces
1 c. mini marshmallows
Preheat the oven to 350°F.
With a mixer, cream together butter and both sugars in a large bowl until light and fluffy. Add eggs and vanilla until combined. In a separate bowl, stir together flour, salt and baking soda. Add flour mixture to butter and sugar mixture and mix until combined. Fold in chocolate chips. I used a muffin top pan to make these cookies. If you are using a muffin top pan, measure 1/4 c. of cookie dough into each muffin top pan cup. Press the dough down and stick Hershey's bar pieces, graham cracker pieces and mini marshmallows into the top of the dough. Bake cookies for 11-13 minutes or until edges of cookies turn golden brown.
I found my muffin top pan at Sur La Table but if you can't find one or choose not to use one then line a baking sheet with parchment paper, press the cookies down slightly and add the s'mores toppings.