S'mores Cookies

Love s'mores but unless I'm camping, there's no way it's happening.  It's just not the same when you're not surrounded by nature around a campfire, burning marshmallows stuck on sticks.  And when's the last time I went camping?  Over 5 years ago.  When's the next time I'm going camping?  Who knows because Mr. Piglet is not a camper (his idea of slumming it up for camping is staying at a Holiday Inn) and the summer in Vancouver just won't start up!  Since I won't be making any of those tasty morsels anytime soon, it's time I said hello to the s'mores again via cookie-styles.  Instead of the traditional graham cracker-marshmallow-chocolate-graham cracker business, this is a chocolate marshmallow cookie atop a graham cracker crust.  Enjoy! 

 Tools needed:

• Cookie sheet
• Parchment paper
• Large bowl
• Sifter or fine mesh sieve
• Stand mixer or medium bowl with electric mixer
• Measuring cups and spoons
• Spatula
• Knife

Ingredients:

• 11 tablespoons of butter, softened
• 1 cup brown sugar, packed
• 1/2 cup cane sugar (granulated white can be substituted here)
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1/2 teaspoon sea salt (regular salt can also be used)
• 1 teaspoon cinnamon (optional)
• 2 1/2 cups unbleached all-purpose flour
• 1 cup semisweet or milk chocolate chips
• 2 cups mini marshmallows
• Approximately 1/2 box Honeymaid graham cracker cookies (any other brand should suffice as well)

Directions:
1.  Preheat oven to 375F.  Line cookie sheet with parchment paper and lay down graham cracker cookies side by side, as close to one another as you can - touching!  If you have the Honeymaid brand like I have, break the cookies into 2 pieces (so one large rectangular piece is now 2 square pieces) before you lay them down.  Set aside.


2.  In a large bowl, sift together the flour, sea salt and baking soda.  Set aside.


3.  In a stand mixer or medium bowl with electric mixer, mix together the butter and sugars until it is light and fluffy.  Add the eggs and vanilla and beat again for 2-3 minutes.  Add sugar mixture to the flour mixture and mix with spatula until fully combined.  Fold in the chocolate chips and marshmallows.

4.  Place large tablespoonfuls of dough onto the graham cracker cookies you've laid out on the cookie sheet.  You may need from 20-30 graham crackers depending on how large the dough you've set on each cracker - thicker cookies is more dough so less crackers used and vice versa.  Press down on each dropped cookie dough slightly with your fingertips.


5.  Bake in preheated oven for 12-15 minutes or until the cookies appear golden brown on the edges.  Remove from oven and allow cookies to cool on sheet for 5-7 minutes before transferring them to a wire rack - the cookies have probably baked into one another so you can cut them with a knife before transferring them to a wire rack. 


6.  Eat and enjoy!

(Recipe adapted from Sweet Peas Kitchen)