S'mores Cookies

Active time: 25 minutes | Bake time: 11 minutes | Yield: 14 cookies

Do you ever want to bake something easy & straightforward, but you want it to seem like you put a lot of work into it? Okay well same and these cookies are PERFECT. I started out with my Thick Double Chocolate Chip Cookie recipe which is really pretty simple to make. Once the dough was done, I filled the center of each dough ball with mini marshmallows and crumbled graham crackers on top. It was so simple to do, but turned simple cookies into something incredible. This recipe is sure to impress your family and friends.

Ingredients:

• 226g (1 cup / 16 tbsp / 2 sticks) unsalted butter, softened

• 100g (½ cup) granulated sugar

• 220g (2 cup + 2 tbsp) brown sugar

• 2 large eggs

• 50g (½ cup) dutch cocoa powder

• 200g (1 ¼ cup) all purpose flour

• 150g (1 cup) cake flour

• 1 tsp cornstarch

• ¾ tsp baking soda

• 1 tsp salt

• 270g (1 ½ cup) chocolate chips

• Mini or large marshmallows

• 3-4 graham cracker sheets

Directions:

1. Preheat the oven to 410°F. Line 2 large baking sheets with parchment paper.

2. Cream butter and sugars together in a large bowl with a spatula or electric mixer with paddle attachment.

3. Add both eggs and mix until well combined.

4. Add cocoa powder, all purpose flour, cake flour, cornstarch, baking soda, and salt. Fold in dry ingredients, or mix on low speed with an electric mixer, scraping down your bowl halfway through.

5. Add chocolate chips and fold into the dough or mix on low speed until evenly distributed.

6. Divide dough into about 70g portions (about a 3 tbsp cookie scoop). Place pieces of dough on a baking sheet lined with parchment paper, about 3 inches apart.

7. Use your thumbs to press the cookie into a large flat circle (it does not have to be perfect). Place 1 large marshmallow or 5-8 mini marshmallows into the center of each piece of dough, then wrap the dough around the marshmallows. It is important to cover the marshmallows completely in dough, otherwise they may just dissolve in the oven.

8. Press each dough ball down just slightly to make it shorter and wider.

9. Crumble pieces of graham cracker over the top of each dough ball and press some slightly larger pieces of graham cracker into the top of the dough balls.

10. Bake for 9-12 minutes. Cool on baking sheet for 10 minutes before transferring to a cooling rack.

Notes:

• You do not need an electric mixer for this recipe. If mixing by hand, it is important to ensure the butter is at room temperature.

• Cookie dough can be stored in a zip bag or airtight container for up to 2 weeks in the refrigerator or in the freezer for up to 9 months.