Summer is all about long days, swimming at the beach, burgers on the BBQ and s’mores. A perfectly toasted marshmallow with melting chocolate sandwiched between 2 graham crackers - yum!! This recipe combines the flavors of summer in a cookie you can enjoy year-round.
½ cup unsalted sweet cream butter (or margarine)
½ cup shortening (not the butter flavored!)
1 teaspoon vanilla
1 cup granulated sugar
1 cup brown sugar
2 ½ cups of all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mini marshmallows (freezing the marshmallows helps them keep their shape while baking)
1 cup chocolate chips (milk, dark or semi-sweet)
1 cup graham cracker cookies – slightly crushed (I like using honey Teddy Grahams)
Preheat your oven to 375 degrees.
Line your baking pans with parchment paper. Melted marshmallows are sticky so using parchment paper is better than foil. If you are using foil, spray the foil very lightly with a baking spray like Pam.
In a large bowl of an electric mixer, cream the sugars with the butter, eggs and vanilla.
Add the flour, baking soda and salt.
Add the chocolate chips, marshmallows and graham crackers.
Place scoops of dough, about a tablespoon, on your prepared baking pans. Place them about 2 inches apart because the cookies may spread while baking.
Bake for 10-12 minutes or until golden brown. Allow the cookies to cool on the baking sheet.
Oven temperatures vary, check your cookies at the 10-minute mark. If they aren’t done, bake for an additional minute at a time.
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Hi - my name is Alicia and I love cookies. I should - I've been baking since I was 13! I hope you'll enjoy these recipes as much as I love sharing them.