Chocolate Chip S’mores Cookies

Chocolate Chip S’mores Cookies

Ingredients

• 2 -1/8 cups Kamut flour or 2 1/2 cups all purpose flour

• 1 1/4 cups Nabisco graham cracker crumbs

• 1 1/2 teaspoons baking powder

• 1 teaspoon baking soda

• 1 1/2 teaspoon gray salt

• 1 cup salted butter — room temperature

• 1 1/3 cups packed light brown sugar

• 2/3 cup granulated sugar

• 2 large eggs, mix in each one separately.

• 2 1/2 teaspoons of vanilla

• 1 1/2 cups of Ghiradelli chocolate chips — I use a mix of dark, milk and semi sweet chips

• 3/4 cup broken up pieces of Nabisco graham crackers

• A hand full of large camp fire flat marshmallows

Directions:

Mix all of the dry ingredients in a bowl — flour, graham cracker crumbs, baking powder, baking soda and gray salt.

Cream together the salted butter and both sugars with a mixer. Add the vanilla and the eggs — don’t over-mix. Slowly mix the dry ingredients in. Fold in the chocolate chips and graham cracker pieces.  

Using a large cookie scoop, fill with cookie dough and drop on a lined cookie sheet with plenty of room in between each one. Make a well in the middle of each cookie dough ball and stuff with a 1/2 marshmallow. Cover the marshmallow with the cookie dough and form back into a ball in the palm of your hand and gently flatten it.

Preheat the oven to 365 degrees and line a baking sheet with parchment paper or a Silpat mat.

Place the cookies on your baking sheet, keeping 2-3 inches between each cookie. Top with broken pieces of Hershey’s bar and graham cracker pieces 2/3 of the way through baking.

Bake the cookies for 12 to 14 minutes or until the edges are slightly golden brown. The centers will look a little underdone, take them out anyway.

Take the pan out of the oven and sprinkle each cookie with finishing salt. Let them cool on the baking sheet for a few minutes. Add a couple more little pieces of marshmallow and chocolate pieces to get the finishing look you desire.