LOADED S’MORES COOKIES

INGREDIENTS
·         1 cup light brown sugar, packed
·         1 large egg
·         3/4 cup butter, softened
·         2 teaspoons vanilla extract
·         1 and 3/4 cups all-purpose flour
·         2 teaspoons cornstarch (prevents spreading)
·         1 teaspoon baking soda
·         1 (12 ounce) bag) semi-sweet chocolate chips
·         1 and 1/4 cups mini marshmallows
·         4 full-size graham cracker sheets, crumbled

DIRECTIONS:
1.       Combine the brown sugar, egg, butter, and vanilla in a large bowl and beat on medium-high speed for a few minutes until well-creamed. Set aside.
2.       In a separate bowl, combine the flour, cornstarch, and baking soda.
3.       Add the dry ingredients to the wet ingredients and mix until just combined.
4.       Add the chocolate chips, marshmallows, and graham crackers to the batter and fold them in with a spatula until evenly dispersed.
5.       Scoop out the dough, forming 2 tablespoon mounds, roll into a ball, place on baking sheet, and flatten slightly with the palm of your hand.
6.       Cover the baking sheet with plastic wrap and place in the refrigerator.
7.       Chill the dough for at least two hours (or up to two days). Normally I don’t feel like chilling dough is a necessity, but it is in this recipe because otherwise the marshmallows will spread while baking.
8.       After dough has chilled, preheat oven to 350 degrees Fahrenheit.
9.       Bake cookies for 8 minutes. No longer than that!
10.   Let cookies cool on the baking sheet for about 10 minutes before transferring to a cooling rack.
11.   Store cookies for up to 1 week!
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