These are essentially a graham cracker chocolate chip cookie with the addition of mini marshmallows and a Hershey bar square. It’s a great way to get the s’more taste without the campfire. They are also so cute too!
It was almost like I did an experiment when baking these cookies – I had older marshmallows that I used first for most of the cookies. Then for the last few I used a newly opened bag. And look at the difference after they were baked – for the exact same amount of time. The one on the left used the older marshmallows and the one on the right used the fresh marshmallows. My hypothesis is that the older ones had less moisture and therefore held up better in the oven and the fresh marshmallows almost disintegrated since they had more moisture. I have no idea of if this is true – without doing a real scientific experiment. And it definitely would not be a bad experiment to try out! What do you think – do you think I have the right hypothesis? Any other ideas?
- 1 1/2 cups all purpose flour
- 1 cup graham cracker crumbs
- 1 tsp. baking soda
- 1 tsp. salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup sugar
- 3/4 cup brown sugar
- 1 tsp. vanilla extract
- 2 eggs
- 2 cups mini chocolate chips
- 2 cups mini marshmallows
- 2 Hershey bars, broken into rectangles
1. Preheat oven to 375-degrees.
2. In a medium bowl, whisk together the flour, graham cracker crumbs, baking soda, & salt.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat (on medium) together the butter, sugar, brown sugar, and vanilla until creamy and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Slowly beat in the flour mixture until smooth. Stir in the mini chocolate chips. Drop by rounded tablespoon onto ungreased cookie sheet.
6. Bake for 8 minutes, and remove from the oven. Push 3 to 4 marshmallows and a piece of Hershey bar into each cookie. Return to the oven and bake an additional 4 minutes.
Source: Taste and See