Summertime is almost (officially) upon us! Time for vacation, late nights, and camping trips. Well, for most people. I’m not a huge fan of camping, but I do enjoy a good s’more every now and then. You don’t have to be sleeping under the stars to enjoy a s’more- you can just make them inside your oven. And with these cookies, you don’t have to deal with a messy sandwich to enjoy the taste of s’mores.
Now, don’t get me wrong. I do love the mess and taste of a traditional s’more- most of the time. But when I want a mess free, cookiefied experience, I reach for these cookies. Plus, these are much more portable than a normal s’more- you can take these everywhere when the craving for campfires and ray ban baratas daydreams of stargazing hit. After all, summer vacation doesn’t really exist after high school/ college. Sadly. Unless you’re a teacher.
I took my mom’s famous chocolate chip cookies, and mixed in graham cereal, marshmallow bits, and of coarse, chocolate chip cookies. I also browned the butter for a nutty, deeper, taste. (And also because brown butter makes everything better!) These cookies were popular! I took them to a game night and they went fast. There were only 8 people at game night- and I took nearly 3 dozen cookies. You will be the most popular person in the room wherever you take these cookies, I promise.
- 1 c (2 sticks) butter, browned and chilled.*
- 1/2 c sugar
- 1 c packed brown sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 1/4 c flour
- 1 tsp baking powder
- 1 tsp salt
- 3/4 c crushed graham cereal (I used target store brand cinnamon toast crunch)
- 1/2 c semi-sweet chocolate chips
- 1/2 c marshmallow bits
- Beat butter, sugars, and vanilla on medium speed until combined. Add in the eggs and mix.
- In a medium bowl, mix together flour, salt, and baking soda. Mix into wet ingredients.
- Add in the graham, chocolate chips, and marshmallow bits and stir in by hand.
- Chill the dough for at least 30 minutes.
- Preheat oven to 275˚ if using convect or 300˚ if using normal mode. Drop rounded tablespoons of dough onto cookie sheets and bake for 8-10 minutes, or until edges are slightly golden brown. Let the cookies sit for a few minutes so the centers can firm up, then transfer to a wire cooling wrack to finish cooling.