S’mores Cookie

S’mores Cookie 

Soft, chewy, and slightly crunchy graham cracker cookie bars with a marshmallow swirl and semi-sweet chocolate chips.

These seriously could not have turned out any better. I am so excited for you to try them! Like squealing-hovering-over-your-shoulder-in-the-kitchen kind of excited.

We like to keep ours chilled in the refrigerator, just because that’s how they’re served at the restaurant. But you can totally keep these at room temperature for a soft, gooey, perfect cookie.

We like to keep ours chilled in the refrigerator, just because that’s how they’re served at the restaurant. But you can totally keep these at room temperature for a soft, gooey, perfect cookie.

INGREDIENTS:

• 1/2 cup butter, softened
• 2/3 cup light brown sugar
• 1 egg
• 1 teaspoons vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cups All-Purpose Flour
• 3/4 cup fine graham cracker crumbs
• 1/2 cup marshmallow cream
• 1/2 cup chocolate semi-sweet chocolate chips

INSTRUCTIONS:

1. Preheat oven to 350ºF. Line an 8x8 baking dish with parchment paper or foil.
2. Beat together the butter and sugar. Mix in the egg and vanilla.
3. Mix in the baking soda, salt, flour, and graham cracker crumbs until dough forms.
4. Press 3/4 of the dough into the bottom of the prepared baking dish. Spread the marshmallow cream over top. Sprinkle the chocolate chips over the cream.
5. Press the remaining cookie dough over top of the chocolate chips. Bake for 20 minutes.
6. Let cool before cutting and serving.